Remo Greene
Spring Hill,FL
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
21
21
years of professional experience
Work History
Sous Chef
Sandals Montego Bay
Montego Bay , St. James ,Jamaica W.I
2018.08 - 2023.12
- Contributed to the successful execution of catered events from start to finish.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Observed food safety and sanitation protocols to reduce germ spread.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Monitored inventory levels to ensure adequate supplies on hand.
- Liaised closely with kitchen and front-of-house personnel.
- Improved performance of team members resulting in high-quality meals produced daily.
- Created a positive work environment by encouraging teamwork among staff members.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Supervised food preparation staff to deliver high-quality results.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Supervised cooks and other kitchen personnel during meal services.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Checked quality of food products to meet high standards.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Exceeded customer satisfaction by finding creative solutions to problems.
Sous Chef
Bahia Principe
Runaway Bay , St Ann Jamaica,W.I
2018.02 - 2018.08
- Prioritized and organized tasks to efficiently accomplish service goals.
- Assisted with customer requests and answered questions to improve satisfaction.
- Planned and completed group projects, working smoothly with others.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
Chef De Partie
Hyatt Ziva &Zilara
Montego Bay Rosehall , S,t James Jamaica,W.I
2014.10 - 2018.01
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Observed food safety and sanitation protocols to reduce germ spread.
- Kept up-to-date with current culinary trends in order to create innovative dishes for customers.
- Monitored temperatures of prepared food and cold-storage areas.
Pantry Garde Manger
Ocean Place Resort
Long Branch , NJ 07740
2012.04 - 2013.10
- Distributed food to service staff for prompt delivery to customers.
- Sourced and prepared fresh ingredients for pantry dishes.
- Prepared workstations with ingredients and tools to increase efficiency.
- Cleaned equipment used in pantry operations on a daily basis.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with other team members regarding any changes or issues related to pantry operations.
Pantry Line Cook
Sandals Ocho Rios
Main Street Ocho Rios , St,Ann , Jamaica, W.I
2009.03 - 2012.01
- Distributed food to service staff for prompt delivery to customers.
- Ensured that all food products were prepared in a timely manner according to established standards.
- Made sandwich sauces, salad dressings and other special condiments following restaurant recipes and safe food handling procedures.
- Observed restaurant policies and food safety regulations in covering, labeling and storing unused and left-over food products.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Made meals in accordance with company standards and requirements.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Buffet Cook
Royal Caribbean International
Enchantment of The Seas , Caribbean Way Miami Florida
2005.12 - 2007.03
- Ensured all dishes were prepared in a timely manner before service.
- Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.
- Maintained the cleanliness of the kitchen and equipment used during preparation of food items.
- Made meals in accordance with company standards and requirements.
- Garnished and arranged plated meals.
- Assisted other cooks in preparing large batches of food items for buffets or special events.
- Set up buffet tables with appropriate decorations and utensils.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Pantry Cook
Couples Resorts
Tower Isle Ocho Rios , S,t Ann , Jamaica,W.I
2002.09 - 2005.12
- Prepared and cooked large batches of soups, stews, meats, vegetables and other food items according to recipes.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Cleaned, peeled and cut vegetables, fruits and other ingredients for use in recipes.
- Labeled food containers correctly before storing them in the refrigerator or freezer.
- Made meals in accordance with company standards and requirements.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Performed workstation prep prior to shift start.
Education
Certificate of Completion in Food Safety, Hygiene &Sanitation - Food Preparation
Royalton White Sand
Montego Bay, Jamaica W.I2014-05
Certificate of Completion in Customer Service & Team Building - Customer Service
Couples Tower Isle
Ocho Rios S,t Ann Jamaica W.I2004-10
Certificate of Competence in Food Preparation - Hospitality
Clonmel Skill Training
Clonmel St Mary Jamaica, W.I2002-09
Skills
- Dish Preparation
- Food Safety
- Customer Service
- Cost Control
- Food Preparation
- Portion Control
- Staff Motivation
- Foodservice
- Team Leadership
- Menu Development
- Motivational Team Management
- Inventory Management
- Employee Scheduling
- Menu Memorization
- Garnishing and Plating
- Ordering and Requisitions
- Kitchen Management
- Food Presentation
- Supervising Food Prep
- Special Dietary Requirements
- Knife Skills
- Safe Food Handling
- Positive and Professional
- Catering Background
References
References available upon request.
Timeline
Sous Chef
Sandals Montego Bay
2018.08 - 2023.12
Sous Chef
Bahia Principe
2018.02 - 2018.08
Chef De Partie
Hyatt Ziva &Zilara
2014.10 - 2018.01
Pantry Garde Manger
Ocean Place Resort
2012.04 - 2013.10
Pantry Line Cook
Sandals Ocho Rios
2009.03 - 2012.01
Buffet Cook
Royal Caribbean International
2005.12 - 2007.03
Pantry Cook
Couples Resorts
2002.09 - 2005.12
Certificate of Completion in Food Safety, Hygiene &Sanitation - Food Preparation
Royalton White Sand
Certificate of Completion in Customer Service & Team Building - Customer Service
Couples Tower Isle
Certificate of Competence in Food Preparation - Hospitality
Clonmel Skill Training
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