Kenric St. Arnold

Assisted the Executive Chef and Executive Sous Chef in the operations of the resort's kitchens.

involved in menu development and censure menu quality and customer satisfaction. Perform a variety of tasks. Leads and directs the work of others. A wid3e degree of creativity and latitude. Procurement of food and beverages. HR and Payroll.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

• Delivered excellent customer service through prompt responses to client inquiries, addressing concerns effectively, and building strong relationships.
• Maintained confidentiality of sensitive information by adhering to strict privacy policies and implementing secure filing systems.
• Answered multi-line phone system, routing calls, delivering messages to staff and greeting visitors.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.

• Maintained confidentiality when handling sensitive information, protecting company interests and employee privacy.
• Handled administrative tasks such as expense report processing or invoice reconciliation efficiently; allowing executives to focus on high-priority responsibilities without distraction.

• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
• Evaluated employee performance regularly providing guidance towards improvement as necessary.