Steve Sharpe

• Developed seasonal menus focusing on nutrition and taste for senior residents.
• Supervised kitchen staff to ensure adherence to food safety standards.
• Coordinated meal planning and preparation for special dietary needs.
• Conducted regular quality checks on food service and presentation standards.
• Organized staff schedules to optimize kitchen operations and coverage.
• Analyzed customer satisfaction surveys to determine areas where improvements could be made in terms of taste, presentation or service.
• Maintained accurate records of daily transactions such as sales reports and cost analysis.
• Monitored kitchen operations including meal preparation times, portion sizes, temperature control points, recipe adherence, plate presentation, garnishing techniques.
• Maintained records on all food production systems including recipes and menus used for each meal period.
• Prepared menu items such as appetizers, entrees, desserts according to recipes or customer request.
• Coordinated with vendors for purchasing produce at discounted rates when available.

• Supervised kitchen staff to ensure efficient meal preparation and service.
• Collaborated with dietary team to create nutritious menus for residents.
• Trained new cooks on food safety and cooking techniques.
• Ensured compliance with health regulations and sanitation standards daily.
• Assisted in planning special events and themed dinners for community engagement.
• Developed recipes that catered to dietary restrictions of residents.
• Created a positive work environment by encouraging teamwork among staff members.
• Collaborated with Executive Chef to create innovative dishes for special events.
• 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.
• Conducted frequent line checks to keep food at proper temperatures in holding zones.
• Plated food according to restaurant artistic guidelines to promote attractive presentation.

• Managed kitchen operations to ensure consistent food quality and presentation.
• Developed innovative menu items featuring authentic Jamaican flavors and ingredients.
• Trained and supervised kitchen staff to maintain high cooking standards.
• Ensured compliance with health and safety regulations in food preparation areas.
• Controlled inventory levels to minimize waste and optimize ingredient usage.
• Coordinated with suppliers to source fresh produce and specialty items effectively.
• Implemented efficient kitchen workflows to enhance productivity during peak hours.
• Fostered a positive team environment to encourage collaboration among kitchen staff.
• Trained new kitchen staff in food safety regulations and proper cooking techniques.
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
• Ordered food supplies from vendors to maintain adequate stock levels.
• Organized special events such as banquets or catering services when required.
• Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
• Monitored food production to guarantee quality standards were met.
• Organized kitchen staff to ensure efficient operations during peak service hours.
• Established portion control guidelines to reduce waste and maximize profits.
• Ensured compliance with health department regulations regarding hygiene and sanitation practices.

In my years of representing Royal Caribbean cruises as chef De Partie I was a team, prep station supervisor and occasionally a ont job trainer.

• Prepped foods for dishes, including roasted, sautéed, fried and baked items.

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Cooked multiple orders simultaneously during busy periods.
• Monitored product freshness and rotation dates to maintain quality assurance standards.
• Followed health and safety standards to ensure safe working environment for employees and customers alike.
• Washed and peeled ingredients to prepare for different meals and recipes.

• Prepped vegetables and ingredients by washing, chopping and dicing.
• Organized and labeled stock of ingredients to maintain needed inventory levels.