Lorenzo Scarlett
Ocho Rios
Overview
8
8
years of professional experience
6036
6036
years of post-secondary education
1
1
Certificate
Work History
LEAD COOK
BLAZE BAR HARBOR
BAR HARBOR
06.2026 - Current
- Oversees daily line and station operators, offer exceptional services at fast past and high volume.
LEAD COOK
MONTAGE DEER VALLEY RESORT
UTAH
10.2024 - 04.2025
- 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
THE BRIX + BRINE
OGUNQUIT
05.2024 - 10.2024
- 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
LA QUINTA RESORT
LA QUINTA
10.2023 - 04.2024
- 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
MOONLIGHT BASIN
BIG SKY
11.2022 - 04.2023
- Supervised station and assisted with menu execution.
- Received and inspected deliveries; ensured proper storage.
- Maintained consistency and elevated guest satisfaction.
CHEF DE CUISINE
OCEAN CORAL SPRING
TRELAWNY
12.2021 - 05.2022
- 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
EXCELLENCE OYSTER BAY
FALMOUTH
06.2018 - 05.2019
- Managed assigned station in a French fine dining restaurant.
- Ensured precision in preparation, plating, and portion control.
- Contributed to menu development and specials.
LEAD COOK
THE CLUB AT HIGH HAMPTON
NORTH CAROLINA
- 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.
Education
Diploma - Culinary Arts
Belle Aire Institute
High School -
Holmwood Technical High School
High School -
Marcus Garvey Technical High School
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
- Finesse Plating & Presentation
Timeline
LEAD COOK
BLAZE BAR HARBOR
06.2026 - Current
LEAD COOK
MONTAGE DEER VALLEY RESORT
10.2024 - 04.2025
LINE COOK
THE BRIX + BRINE
05.2024 - 10.2024
CHEF DE PARTIE
LA QUINTA RESORT
10.2023 - 04.2024
CHEF DE PARTIE
MOONLIGHT BASIN
11.2022 - 04.2023
CHEF DE CUISINE
OCEAN CORAL SPRING
12.2021 - 05.2022
CHEF DE PARTIE
EXCELLENCE OYSTER BAY
06.2018 - 05.2019
LEAD COOK
THE CLUB AT HIGH HAMPTON
Diploma - Culinary Arts
Belle Aire Institute
High School -
Holmwood Technical High School
High School -
Marcus Garvey Technical High School
Summary
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.
Certification
NVQ J Heart Certificate (Level 2) in Food Preparation
Personal Information
- Gender: Male
- Nationality: Jamaican
Languages
English