EXECUTIVE CHEF
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To ensure the smooth operation of your business including cost & profitability while Training the team to deliver the Highest standards and to give top tier Hospitality service to the customers
EXECUTIVE CHEF
- 1. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com DAVE PARKER 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com CAREER OBJECTIVE To ensure the smooth operation of your business including cost & profitability while Training the team to deliver the Highest standards and to give top tier Hospitality service to the customers WORK EXPERIENCE BAY GARDENS RESORTS, GROS ISLET, CASTRIES Assistant General Manager, Mar 2017 - Jul 2018 Establish and implement departmental policies, goals, objectives, and procedures, conferring with board members, organization officials, and staff members as necessary. Recommend locations for new facilities or oversee the remodeling or renovating of current facilities. Implement or oversee environmental management or sustainability programs addressing issues such as recycling, conservation, or waste management. Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement. During my tenure as Assist GM, I was responsible for the food & Beverage Operation of the Resorts Executive Chef/Food & Beverage Manager, Jul 2013 - Jul 2018 Monitor sanitation practices to ensure that employees follow standards and regulations. Order or requisition food or other supplies needed to ensure efficient operation. Inspect supplies, equipment, or work areas to ensure conformance to established standards. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Investigate and resolve complaints regarding food quality, service, or accommodations. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control. Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned. Establish and enforce nutritional standards for dining establishments based on
- 2. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com accepted industry standards. Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Greet guests, escort them to their seats, and present them with menus and wine lists. SONESTA GREAT BAY, PHILLIPSBURG, ST MAARTEN Executive Chef, Jun 2012 - Jun 2013 Check the quantity and quality of received products. Supervise or coordinate activities of cooks or workers engaged in food preparation. Order or requisition food or other supplies needed to ensure efficient operation. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Check the quality of raw or cooked food products to ensure that standards are met. SANDALS RESORTS INTERNATIONAL, NEGRIL, WESTMORELAND EXECECUTIVE SOUS CHEF, Apr 1999 - May 2010 Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Order or requisition food or other supplies needed to ensure efficient operation. Check the quantity and quality of received products. Monitor sanitation practices to ensure that employees follow standards and regulations. Inspect supplies, equipment, or work areas to ensure conformance to established standards. SAN SOUCI LIDO (SUPERCLUBS), OCHO RIOS, ST ANN SENIOR SOUS CHEF, May 1995 - Apr 1999 Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Portion, arrange, and garnish food, and serve food to waiters or patrons. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
- 3. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com Coordinate and supervise work of kitchen staff. Order or requisition food or other supplies needed to ensure efficient operation. Supervise or coordinate activities of cooks or workers engaged in food preparation. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Check the quantity and quality of received products. Monitor sanitation practices to ensure that employees follow standards and regulations. BAY GARDENS RESORTS, GROS ISLET, CASTRIES Executive Chef/F&B Manager, May 2010 - Jun 2012 Monitor sanitation practices to ensure that employees follow standards and regulations. Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets. Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Work along with a brigade of 49 inclusive Cooks, Servers,Bartenders & Stewards.Generating food revenue of 80,000us per month.Managing food budget of approx 30%, Yearly Catering for All International Artist in The St Lucia Jazz Festival. Open Seagrapes Seafood Restaurant EDUCATION PENN FOSTER, SCOTTSDALE, ARIZONA Diploma, Hotel, Motel, and Restaurant Management, Jan 2017 AMERICAN HOTEL & LODGING EDUCATIONAL INSTITUTE, ORLANDO, FLORIDA Diploma, Certified Hospitality Department Trainer, Mar 2009 OCHO RIOS HIGH, OCHO RIOS, ST ANN High School Diploma, Oct 1988 ADDITIONAL SKILLS Culinary Expertise Creativity Attention to Details Commitment to Quality Multi- Tasking Works well Under Pressure. Fast Paced Decision making Time Management Self-Motivation. Conflict Resolution. Leadership Adaptability Computer LiterateMulti- outlet high volume operations Safety & sanitation Quality control Fine dining/a la carte/ banquet services Team building & training Price structuring & cost containment Special events planning Creative menu development Inventory purchasing Guest relations Profit enhancement Communication AWARDS AND HONORS Manager of the Year 2014 Bay Gardens Beach Resort & Spa Manager of the Year 2013 Bay Gardens Beach Resort & Spa Manager of the Year 2012 Sonesta Beach Resort Spa & Casino Award of Excellence 2011 Bay Gardens Beach Resort & Spa Best New Manager 2010 Bay Gardens Beach Resort & Spa Manager of the Year 2009 Sandals Grande Beach Resort & Spa AAHS Five Star Diamond Award 200(Best French Cuisine La Toc Restaurant) Sandals Regency St Lucia AASHS Five Star Diamond Award 2003 (Best Caribbean Cuisine Sundowner Restaurant) Sandals Negril, Jamaica Food & Beverage Manager Award 2003, Sandals Resort International
- 4. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com