LORENZO SCARLETT
BLAZE BAR HARBOR
Bucksfield, Ocho Rios, St. Ann,Jamaica
1
Language
1
Certification
8
years of professional experience
Accomplished and results-driven culinary professional with 12+ years of experience in luxury resorts, fine dining restaurants, and international kitchens. Proven track record in leading high-performing teams, elevating guest experiences, managing costs, and developing innovative menus that reflect global culinary trends and local flavors. A leader who thrives in fast-paced, high-standard environments and is committed to delivering excellence on every plate.
Work History
LEAD COOK
4 Months- Oversees daily line and station operators, offer exceptional services at fast past and high volume.
Line Cook
7 Months- Lead daily kitchen operations for private club dining.
- Oversee line cooks and ensure consistent quality and presentation.
- Maintain inventory, order supplies, and manage food costs.
LEAD COOK
6 Months- Supervised culinary team in a luxury resort setting.
- Ensured smooth execution of fine dining and banquet service.
- Maintained premium quality and upheld brand standards.
LINE COOK
5 Months- Managed assigned station in high-volume fine dining restaurant.
- Consistently delivered exceptional dishes with precision.
- Supported kitchen team in maintaining company standards.
CHEF DE PARTIE
6 Months- Managed daily station operations in a luxury resort.
- Maintained high quality, presentation, and efficient service.
- Supported junior cooks and ensured cleanliness standards.
CHEF DE PARTIE
5 Months- Supervised station and assisted with menu execution.
- Received and inspected deliveries; ensured proper storage.
- Maintained consistency and elevated guest satisfaction.
CHEF DE CUISINE
5 Months- Directed daily operations for multiple outlets.
- Managed food orders, menu planning, costing, and budgeting.
- Created seasonal menus and controlled food costs.
- Led scheduling, training, and performance management.
CHEF DE PARTIE
11 Months- Managed assigned station in a French fine dining restaurant.
- Ensured precision in preparation, plating, and portion control.
- Contributed to menu development and specials.
Education
Diploma - Culinary Arts
Skills
Kitchen Leadership
Menu Engineering
Food Cost Control
Inventory Management
Team Training & Development
Fine Dining & Banquet Operations
Vendor & Purchasing Management
HACCP & Food Safety
Quality Control & Standards
Finese Plating & Presentation
Certification
NVQ – J Heart Certificate, Level 2 in Food Preparation
LANGUAGES
English
Timeline
LEAD COOK
BLAZE BAR HARBOR
06.2026 - CurrentRead More
CHEF DE PARTIE
MOONLIGHT BASIN
11.2025 - 04.2026Read More
Line Cook
THE CLUB AT HIGH HAMPTON
04.2025 - 11.2025Read More
LEAD COOK
MONTAGE DEER VALLEY RESORT
10.2024 - 04.2025Read More
LINE COOK
THE BRIX + BRINE
05.2024 - 10.2024Read More
CHEF DE PARTIE
LA QUINTA RESORT, LA QUINTA, CA
10.2023 - 04.2024Read More
CHEF DE CUISINE
OCEAN CORAL SPRING
12.2021 - 05.2022Read More
CHEF DE PARTIE
EXCELLENCE OYSTER BAY
06.2018 - 05.2019Read More
Marcus Garvey Technical High School
Read More
Holmwood Technical High School
Read More
Belle Aire Institute
Diploma from Culinary Arts
Read More