Shanice Walters
Sanbornton
Summary
Professional Chef who can manage dining services in a fast-paced environment, while managing and motivating staff to perform to the best of their abilities across every service. Focused on flavour and customer satisfaction Consistently creating new recipes and menus, implementing seasonal ingredients and modern techniques know basic sign language.
Overview
12
12
years of professional experience
Work History
Line Cook
Steele hill resort
Sanbornton
04.2025 - Current
- Prepared a variety of dishes using fresh, locally sourced ingredients.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Collaborated with team members to ensure efficient kitchen operations during peak hours.
- Operated cooking equipment such as grills, fryers, and ovens safely and effectively.
Line Cook
Smugglers Notch resort
Jeffersonville
11.2024 - 04.2025
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Monitored food quality to ensure adherence to health and safety standards.
- Executed daily prep tasks to support timely meal service for resort guests.
- Prepared a variety of dishes using fresh, locally sourced ingredients.
Line Cook
Steele hill resort
Sanbornton
05.2024 - 11.2024
- Company Overview: Steel Hill Resort
- Prepare meals according to guest order
- Steel Hill Resort
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Communicated effectively with other staff members regarding orders and menu changes.
A l-carte Chef
Grand Bahia Principe
Jamaica
01.2020 - 05.2024
- Company Overview: Jamaica & Byond
- Prepare meals according to guest order
- Jamaica & Byond
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
Personal chef & Nanny
Joalann Lesley
10.2018 - 01.2019
- Cook Nutritious meals for a family of four
- Attend the needs of two children under 18 years
A l-carte Chef
Jewel Dunn’s River
09.2014 - 08.2017
- Prepare meals according to guest order
Server/ Cook
Tea Tree Creperie
01.2014 - 03.2014
- Serve and prepare meals for customers based on their orders.
Administrative Assistant
Ranger and Associates
01.2013 - 01.2014
- Prepare files for the manager
- Make appointments for the manager regarding meeting with clients and make calls to clients regarding follow – ups on outstanding matters.
- Assist the manager with the daily functions of the firm.
Education
Commercial Food Preparation level 1 & 2 -
Boulevard Baptist Skills Training Center
01.2012
Clothing & Textile - Food & Nutrition (Caribbean Examination Council)
Kellits High School
01.2011
Skills
- Food preparation
- Cooking techniques
- Kitchen safety
- Hygiene compliance
- Team collaboration
- Customer service
- Effective communication
References
Troy Bellot
General Manager/ Director of Culinary
Smugglers' Notch Resort
Office: 802.644.1014
Mobile: 614.323.6381
Email: troy.bellot@sodexo.com
Mike Gambale path resorts
Human Resources
O: (603) 581-2360
C: (603) 581-6573
Timeline
Line Cook
Steele hill resort
04.2025 - Current
Line Cook
Smugglers Notch resort
11.2024 - 04.2025
Line Cook
Steele hill resort
05.2024 - 11.2024
A l-carte Chef
Grand Bahia Principe
01.2020 - 05.2024
Personal chef & Nanny
Joalann Lesley
10.2018 - 01.2019
A l-carte Chef
Jewel Dunn’s River
09.2014 - 08.2017
Server/ Cook
Tea Tree Creperie
01.2014 - 03.2014
Administrative Assistant
Ranger and Associates
01.2013 - 01.2014
Commercial Food Preparation level 1 & 2 -
Boulevard Baptist Skills Training Center
Clothing & Textile - Food & Nutrition (Caribbean Examination Council)
Kellits High School