Sous Chef High-End

RICARDO .N SPENCER

* ******* **** ******* *** town Kingston 2 Jamaica W.I

Phone # 646-***-**** / 1-876-***-****

Email:ad8jtf@r.postjobfree.com

Objective

To consistently be an innovative professional with the drive and mindset to obtain a challenging post in a growing organization, preferably in the capacity of chef, were I love to implement and coordinate valuable contributions that aligns with company’s vision and values, while striving to train and develop teams that initiates going above and beyond in delivering unparalleled customer experience.

STRENGHTS/QUALIFICATION SUMMARY

Versatile chef, with more than 10 years of firsthand professional experience in hotels, cruise lines and fine dining restaurant operation.

Ability to thrive in fast pace, high pressured and large volume operation

Equipped with the know how to deliver consistently

Proficient with menu engineering, menu costing and pricing

Outstanding supportive, TEAMWORK AND CALABARATION

Exceptional ability to create and execute eye appealing dishes

Excellent knowledge in food safety and H.A.C.C.P, and able to coach and train teams regarding food control and temperature points

Dedicated success –driven individual with the ability to prioritize and meet targets

Dynamic implantation - new concept and opening of high-end restaurant

Proficient with Microsoft Office, including Words Excel

Exceptional ability to train, supervise and motivate staff (BOH & FOH)

PROFESSIONAL EXPEROENC

Executive Sous Chef RCCL/CELEBRITY CRUISES

March 2019 – present 1050 Caribbean way, Miami, Florida 33132

Managing and coordinating activities to teams of professionals for opining high-end restaurant, preparation and production of mass dining for over 4,000 guesses serving 15,000 meals daily and 5 other high-end restaurants from 150 – 350 guesses

Managing portion control and minimizing food waste in buffet and mass dining service

Conducting daily food tasting with sous chefs and chefs de parties to ensure consistency and quality of meals serving to our guess

Constantly checking operation of food quality during service time and follow up issue and feedback from our guess

Conducting daily meetings as it relates to our daily events and feedback on guess satisfaction

Responsible for conducting U.S.P.H standard training, checking fresh /frozen, and local produce on embarkation day to ensure high quality of goods resaving

Sous chef RCCL/CELEBRITY CRUISES

May 2018 – 2019 French/Mediterranean / Asian Restaurant

Managing, supervising the opening of 3 new high-end restaurant on one of our newest cruises lines

Responsibility for ordering material and food & beverages for all dishes

Coaching and training chefs to prepare and exsiccating dynamic presentation of outstanding meals

Leading the kitchen during service time by expediting food ticket and adding finishing touch to the dishes

Successfully create and plan special menus for holidays and anniversary’s

Plan and prepare Exceptional menu for multiple chef table of diverse cuisines for patrons of high volume

Jr sous chef RCCL/CELEBRITY CRUISES

2017 – 2018 Italian / Sushi/ Staff Restaurant

Managing, the opening of restaurant with an Italian concept preparing and cooking from pastas to steaks

Monitoring food production and minimizing food waste

Delivering outstanding guess satisfaction and dining experience leaving guess with a wow factor

Responsible for organizing and out ling the storage of food items from cook to raw

Checking all meat by quality and portion coming from the meat prep rooms

Ordering and making inventory for 2 other fine dining restaurants

Training staff on in-depth knowledge of food processes and safety practices (H.A.C.C.P)

Chef de party RCCL/CELEBRITY CRUISES

2015 – 2017 Destination dinner /Buffets /out Door grill

Consistently monitoring food production and food quality

Multi-tasking frequently cooking /preparing special request for patrons with allergy

Delegating and leading the kitchen in successful destination buffets for over 3,500 guesses

Consistently implanting new dishes base on the different destination around the world

Streamlining operation, resulting in significant results in food quality and guess satisfaction

Commis 1 Mass dining galley

2011 – 2015

Leading and producing mass roasted items varies from meat to poultry

Leading and preparing mass production of sauces /soups

Leading, preparing and cook Fish and sea foods for mass production

Commis 2 banquet / grill / range

2010-2011 (Wyndham Kingston Hotel)

Supporting sous chefs on menu designs and implementation

Assisting team on high pace grilling, frying and sautéing

Commis 2 banquet / grill / range

2002 – 2010 (Hilton Kingston Hotel)

Very proficient with a la carte menu: Sautés, grilles, fry and plating stations

Assisting team with production of poultry, fish, sea food, vegetables and starches on banquet function

EDUCATION

Accelerating Leaders Performance series (ALPS) 1 & 2

2014 – 2016

Leadership Self Awareness Effective management of performance gaps

Keys to Emotional Intelligence Managing your Business Performance

Culinary Institute of America (C.I.A)

The culinary Foundation and culinary Enrichment Program

2011 - 2012

HEART Academy Boys Town (NCTVET)

2009 -2011 Commercial Food Preparation Level 1 & 2 ( Commi Chef)

BASIC COMPUTING

2006

Clan carthy High School

1993 – 1998 High School Diploma

MISCELLANEOUS

Special Interest: Gastronomy and molecular concepts

Philosophy A man’s diseur to his passion is the gold of his success if you need it sky’s the limit

Reference Available upon request

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