Jermaine Masters
603 Mountain Dr, Destin,FL
Summary
Dynamic culinary leader with a proven track record at Sandestin Golf & Beach Resort, excelling in menu innovation and cost reduction. Expert in food safety and team management, I foster collaboration and creativity, enhancing guest satisfaction while optimizing kitchen efficiency and minimizing waste. Passionate about sourcing local ingredients for memorable dining experiences.
Overview
9
9
years of professional experience
Work History
Chef De Cuisine
Sandestin Golf & Beach Resort
Mike Hayes Blvd, Miramar Beach Florida
09.2022 - Current
- Led culinary team in menu development and execution for high-volume dining operations.
- Implemented cost control measures to optimize food and labor expenses while maintaining quality standards.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Collaborated with procurement to source local ingredients, enhancing menu offerings and sustainability practices.
- Developed seasonal menus reflecting current culinary trends and guest preferences, driving customer satisfaction.
- Streamlined kitchen processes to improve efficiency, reducing service times during peak hours.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Hired, managed, and trained kitchen staff.
Soux Chef
Lucille’s Family Kitchen
Seascape, Miramar Beach Florida
04.2021 - 09.2022
- Supervised daily kitchen operations, ensuring high standards of food quality and safety.
- Developed new menu items, incorporating seasonal ingredients and customer feedback.
- Trained and mentored junior kitchen staff on culinary techniques and best practices.
- Collaborated with front-of-house team to enhance customer dining experiences through efficient service.
- Managed inventory levels, reducing waste and optimizing ingredient usage across all menu items.
- Maintained cleanliness and organization in kitchen areas, adhering to health regulations consistently.
Lead Cook
Hotel Hershey
Hershey, PA
05.2017 - 09.2020
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed new menu items, enhancing guest dining experience and satisfaction.
- Managed inventory control, reducing food waste through effective stock rotation.
- Trained new cooks in safety protocols and culinary techniques to uphold standards.
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
Education
Bachelor of Science - International Relations
UWI Mona
Mona Jamaica.02.2018
Skills
- Leadership qualities
- Food safety
- Kitchen sanitation
- Knife skills
- Team management
- Creativity and innovation
- Cost reduction
Timeline
Chef De Cuisine
Sandestin Golf & Beach Resort
09.2022 - Current
Soux Chef
Lucille’s Family Kitchen
04.2021 - 09.2022
Lead Cook
Hotel Hershey
05.2017 - 09.2020
Bachelor of Science - International Relations
UWI Mona