Richard Raymond - Sous Chef/Kitchen Manager/Meat Cutter /Head Butcher - Riu Hotel Negril Jamaica / Ocean Edge Wayside Inn

Summary

Innovative Sous Chef with experience in diverse culinary techniques and management of kitchen staff. Strong background in menu development, food preparation, and cost control. Demonstrated ability to maintain high quality standards while increasing efficiency in fast-paced environments. Consistently achieve customer satisfaction through creative culinary skill set and effective communication abilities.

Overview

12

years of professional experience

Work History

Sous Chef/Kitchen Manager/Meat Cutter /Head Butcher

Riu Hotel Negril Jamaica / Ocean Edge Wayside Inn

Chatham, Massachusetts

04.2017 - Current

Coordinated special menu preparations and sourced high-quality ingredients like fish, meat, and poultry to enhance dining experiences. Cooked and prepared various dishes in accordance with menu guidelines and specials.
Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
Managed inventory, sourcing high-quality ingredients from local suppliers.
Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Trained new culinary team members in cooking techniques and kitchen operations.
Collaborated with Executive Chef to create innovative dishes for special events.
Collaborated with management to plan special events and themed dining experiences.
Ensured food preparation and presentation met high standards of quality and sanitation.
Assisted in menu development and recipe testing.
Complied with all health department regulations regarding proper food handling methods.
Coordinated ordering, receiving, storage, and distribution of food items.
Monitored inventory levels to ensure adequate supplies on hand.
Conducted frequent line checks to keep food at proper temperatures in holding zones.
Developed creative plating techniques to enhance guest presentation experiences.
Implemented waste reduction strategies and streamlined kitchen operations to enhance overall efficiency.
Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Modified recipes to meet dietary restrictions or allergies.
Enforced portion control guidelines to minimize costs associated with overproduction.
Developed and executed diverse cuisines for restaurant service, special events, catering, and tasting menus to appeal to a wide range of guests.
Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Ensured cleanliness of kitchen tools and workstations to promote a safe cooking environment.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
Coordinated with front-of-house staff for timely food service during peak hours.
Created a positive work environment by encouraging teamwork among staff members.
Assisted in maintaining kitchen equipment, ensuring optimal functionality and safety.
Ensured compliance with health and safety regulations in meat preparation areas.

Computer Technician

Staples

Orleans, MA

07.2014 - 01.2015

Processed customer transactions to ensure accurate order fulfillment and payment processing
Diagnosed hardware and software issues for customers' computers.
Repaired and replaced faulty components in desktop and laptop systems.
Assisted customers with technical inquiries and provided troubleshooting support.

Education

High school or equivalent - Jamaica

Savanala-Mar Geofrey Stewart High School

Jamaica

07-1989

Skills

Line cook, Cooking, kitchen,Cost analysis, Customer Service, Culinary leadership
Menu planning
Ingredient knowledge
Allergen awareness
Dietary accommodations
Quality control
Food safety
Sanitation procedures
Portion control
Delivery practices
Catering coordination
Inventory management
Cost control
Cost analysis
Menu pricing
Vendor relationship management
Team leadership
Culinary leadership

Staff training
Culinary training
Effective communication
Attention to detail
Creativity
Line cook
Kitchen operations
Mentoring
Plating
Knife skills
Customer Service
Quality ingredients
Order management
Menu recall
Knife skills
Plating
Cost control
Mentoring

Personal Information

Title: Sous Chef Linx kitchen Ocean Edge Brewster M.a
Title: Sous Chef Chatham Wayside Inn
Availability: Willing to relocate: Anywhere
Work Permit: Authorized to work in the US for any employer
Visa Status: US Citizen Authorized to work in the US for any employer

Assessments

Food Safety — Familiar
March 2019
Proper food handling, storage, and equipment use for preventing the spread of foodborne illness.
Full results: https://share.indeedassessments.com/share_assignment/ct-nbqbaJ8som0Pq
Indeed Assessments provides skills tests that are not indicative of a license or certification, or continued development in any professional field.

Timeline