Roy Garrick
chef
Naples,Fl
Summary
Courteous and respectful culinary professional with 11 years extensive experience in Menu and Food preparation production. Solid understanding and enforcement of safety procedures Efficient handling of inventory control to ensure waste and theft is reduced.
my aim is to always provide the highest standard of culinary service and to enhance the scope of my expertise through whatever means available. I will consistently ensure that customers and Guest satisfaction is top priority at all times
Overview
12
12
years of professional experience
4
4
years of post-secondary education
Work History
Line Cook
TwinEagles Club
Naples, Florida
11.2022 - Current
- Set up and stocking stations with all necessary ingredients and cooking utensils
- Prep and prepared all food for service
- Cook menu items in cooperation with the rest of kitchen staff
- Answer, report and follow executive or sous chef’s instructions
- Clean up work area and maintaining proper labeling and dating of food in refrigerator and freezer
- Stock inventory appropriately
- Comply with company policy nutrition, sanitation and safety regulations standards
- Maintain a positive and professional approach with coworkers and club members
Chef De Partie
Spanish Court Hotel
New Kingston
10.2019 - 10.2022
- Prepared meals prior to guests arrival
- Made adjustments to food items to accommodate guests with allergies or specific diet Concerns
- Checked freshness of food and ingredients
- Supervised and coordinated activities of cooks and other food preparation workers
- Inspected supplies, equipment and inspected work areas for cleanliness and Functionality
- Monitored sanitation practices and followed kitchen safety standards
- Conducted line checks and ensured timely rotation of all food products
Chef De Partie
Totally Delicious Bakery & Restaurant
St. Catherine
11.2018 - 07.2019
- Prepared, cooked and presented dishes within my specialty
- Managed and trained chefs working alongside me
- Coordinated daily tasks with the sous chef
- Monitored portions and waste control
- Ensured team members follow the company’s hygiene and safety policies to the highest standards
- Consulted daily with sous chef on daily requirements, functions and unplanned events
- Carried out any other duties as required by management
100 Restaurant, Casino and Gaming Lounge
Kingston
09.2015 - 11.2018
- Managed monthly kitchen inventory
- Worked various stations throughout the kitchen based upon daily work schedule
- Maintained the highest standard of cleanliness throughout the kitchen area at all times
- Maintained the high standards of food quality in accordance with company recipes and procedures
- Managed food preparation processes
- Checked refrigerator and freezer temperatures daily
- Trained new cooks on each kitchen station
- Minimized food spoilage and waste
Line chef
Jimmy Buffet’s Margaritaville, Grill, Sauté, Island Village
11.2013 - 08.2015
- Maintained the high standards of food quality in accordance with company recipes and procedures
- Ensured the highest standards of cleanliness is maintained throughout the kitchen areas at all times
- Minimize food spoilage and waste
- Ensured all kitchen stations, refrigerator were kept clean and up- to-date
Kitchen Cook Supervisor
Tastee Patties JA LTD, Ocho Rios
02.2012 - 10.2013
- Managed kitchen staff to ensure all safety and health standards were followed
- Made sure food production processes were at the highest quality according to company policy
- Kept computer records on staff, suppliers, food orders and accounts
- Assigned, coordinated and supervised the set-up and food production area within the kitchen to maximize productivity and ensure food quality; set-up and service were in accordance with standard recipe and procedures of the company
- Organized and rotated all food in stock; performed daily stock check and monthly inventory
- Made schedules for routine equipment maintenance and cleaning services
- Resolved customer complaints on food service or quality;
- Led meetings with members of staff to ensure complaints were thoroughly investigated so that they could be avoided in the future.
Prep Cook
Breezes All-Inclusive Resort
08.2010 - 01.2012
- Prepared Sauces and Garnishes
- Prepared Various daily soups
- Answer and followed executive chef, Sous Chef or Kitchen Supervisor instructions
- Maintained a positive and professional approach with co-workers and guests
Education
Chef De Partie Level 3 - Culinary Arts
Boys Town Vocational Training Center HEART
Boys Town Kingston 01.2018 - 01.2019
Chef Patisserie Level 3 - Baking And Pastry Arts
Boys Town Vocational Training Center HEART -Trust
Boys Town Kingston 01.2017 - 08.2018
Commercial Chef Level 2 - Culinary Arts
Runaway Bay HEART- College of Hospitality
Runaway Bay St.Ann 01.2012 - 01.2013
Skills
Ability to skilfully Multitask
undefinedTimeline
Line Cook
TwinEagles Club
11.2022 - Current
Chef De Partie
Spanish Court Hotel
10.2019 - 10.2022
Chef De Partie
Totally Delicious Bakery & Restaurant
11.2018 - 07.2019
Chef De Partie Level 3 - Culinary Arts
Boys Town Vocational Training Center HEART
01.2018 - 01.2019
Chef Patisserie Level 3 - Baking And Pastry Arts
Boys Town Vocational Training Center HEART -Trust
01.2017 - 08.2018
100 Restaurant, Casino and Gaming Lounge
09.2015 - 11.2018
Line chef
Jimmy Buffet’s Margaritaville, Grill, Sauté, Island Village
11.2013 - 08.2015
Kitchen Cook Supervisor
Tastee Patties JA LTD, Ocho Rios
02.2012 - 10.2013
Commercial Chef Level 2 - Culinary Arts
Runaway Bay HEART- College of Hospitality
01.2012 - 01.2013
Prep Cook
Breezes All-Inclusive Resort
08.2010 - 01.2012
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