Kevin Jean-baptiste
153 Canterbury Gate Lynbrook,NY
Summary
Versatile Chef with a proven track record at Bar De L'oubli, enhancing kitchen operations through effective team management and kitchen organization. Skilled in french cuisine with carribean fusion presentation and garnishing techniques, significantly reducing food waste and elevating guest satisfaction.
Overview
17
17
years of professional experience
Work History
Chef
Bar De L'oubli
11.2013 - 04.2024
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Chef De Partie
Restaurant Safari Grill
11.2006 - 04.2007
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
Chef De Partie
Hotel Sereno 5 Stars
01.2008 - 04.2009
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
Second Chef
La Route Des Boucaniers
05.2009 - 04.2010
- Continuously refined personal culinary skills through practice and experimentation, contributing to innovative menu offerings for guests over time.
- Participated in recipe testing sessions, refining dishes for inclusion on the restaurant's menu offerings.
- Developed daily specials utilizing seasonal ingredients, providing guests with fresh and unique dining options.
- Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
Education
Professional Qualifications -
Lycée Des Iles Du Nord
Saint Martin FranceBachelor Of Professional Studies - Cook
Lycée Polyvalent Des Iles Du Nord
Saint Martin French West Indies01.2007
Skills
- Kitchen Organization
- Team Management
- Food allergy understanding
- Knife Skills
- Food presentation
- Garnishing Techniques
- Stock making
- Sauce preparation
Languages
French
Native or Bilingual
Créole
Native or Bilingual
English
Full Professional
Spanish
Limited Working
Timeline
Chef
Bar De L'oubli
11.2013 - 04.2024
Second Chef
La Route Des Boucaniers
05.2009 - 04.2010
Chef De Partie
Hotel Sereno 5 Stars
01.2008 - 04.2009
Chef De Partie
Restaurant Safari Grill
11.2006 - 04.2007
Professional Qualifications -
Lycée Des Iles Du Nord
Bachelor Of Professional Studies - Cook
Lycée Polyvalent Des Iles Du Nord
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