Maurice Espute
Ocho Rios,St. Ann
Summary
Experienced and versatile culinary professional with over 9+ years of hands-on experience across high-end resorts, restaurants, and hospitality venues in Jamaica and the U.S. Proven expertise in kitchen leadership, menu development, food safety, and team training. Adept at delivering high-quality, visually appealing dishes while managing inventory, reducing waste, and optimizing kitchen operations. Known for maintaining high sanitation standards, fostering collaborative team environments, and consistently exceeding guest expectations. Holds multiple industry-recognized culinary certifications, including NVQ-J Level 3 Chef de Partie and ServeSafe credentials.
Overview
10
10
years of professional experience
Work History
Sous Chef
Xclusive Restaurant and Bar
04.2024 - Current
- Improved guest satisfaction by enhancing menu offerings through testing new recipes and integrating customer feedback.
- Upheld a 100% food safety record by rigorously enforcing sanitation and hygiene protocols in compliance with health regulations.
- Boosted kitchen efficiency by streamlining workflows and training staff, resulting in faster prep times and smoother service.
- Reduced food waste and cut food costs by 10% through strategic inventory monitoring and ensuring consistent ingredient quality.
- Optimized labor efficiency by designing balanced staff schedules that aligned with operational needs and minimized overtime.
Advance Cook
Golden Eye Resort and Spa
12.2023 - 04.2024
- Consistently prepared and cooked meals following standardized recipes, ensuring quality control and timely service.
- Delivered high-quality, visually appealing dishes by maintaining precision in cooking and plating.
- Maintained a clean and compliant kitchen by regularly sanitizing equipment and workstations.
- Produced nutritionally balanced meals aligned with portion guidelines and dietary standards.
Line Cook
Brass Tap
05.2023 - 08.2023
- Delivered over 350 high-quality dishes per shift by mastering standardized recipes, portioning, and plating techniques.
- Ensured smooth kitchen operations by efficiently restocking and preparing workstations with essential tools and ingredients.
- Maintained seamless kitchen performance by adapting to various stations, covering for absences, and training new cooks.
- Supported team success through efficient meal preparation by precisely prepping ingredients, chopping fresh produce, and preparing sauces from scratch.
Hospitality Coordinator
Western Home Communities
01.2023 - 03.2023
- Successfully executed event plans by managing timelines, itineraries, and budgets, ensuring smooth and organized functions.
- Resolved guest inquiries and special requests promptly, enhancing customer satisfaction and service experience.
- Ensured high-quality standards by conducting thorough site visits, inspections, and event walkthroughs.
- Maintained organized and accurate service records, supporting efficient event coordination and reporting.
Cook
Western Home Communities
08.2021 - 12.2022
- Contributed to menu development by integrating customer preferences and dietary needs, enhancing guest satisfaction.
- Maintained a clean and compliant kitchen environment by routinely sanitizing equipment in line with health regulations.
- Preserved food freshness by storing items properly and rotating inventory according to first-in, first-out (FIFO) standards.
- Operated commercial kitchen equipment safely and efficiently, adhering to OSHA and food safety guidelines.
Cook
Couples Resort Tower Isle
07.2016 - 07.2021
- Created a diverse range of seasonal menu items, including meat, seafood, and vegetarian dishes, catering to various guest preferences.
- Enhanced the guest experience by providing attentive, friendly service to both guests and staff during high-volume meal periods.
- Ensured consistency and portion control by strictly following recipes, plating guidelines, and portioning specifications.
- Demonstrated in-depth menu knowledge, enabling accurate recommendations and clear responses to customer inquiries.
Cook
Exquisite Taste Restaurant and Lounge
01.2016 - 07.2016
- Executed timely dish preparation, ensuring consistent quality and presentation, which contributed to a marked increase in customer satisfaction.
- Successfully prepared and cooked a wide range of dishes by adhering to standardized recipes and strict food safety protocols.
- Partnered with front-of-house staff to streamline service flow, resulting in enhanced dining experiences and repeat customer visits.
- Contributed to efficient kitchen operations by assisting in menu planning, managing ingredient availability, and ensuring timely dish execution.
Education
Diploma - Level 3 Commercial Food Preparation
HEART Trust NTA Buff Bay Vocational Training Centre
Buff Bay11.2016
Certificate - Level 2 Commercial Food Preparation
HEART Trust NTA Buff Bay Vocational Training Centre
Buff Bay11.2015
Skills
- Team Collaboration, Communication & Active listening, Adaptability & reliability, Recipe & menu creation, Food plating & Presentation, Food safety & Sanitation, Knife cutting Skills, Staff management, Team leadership & Staff training, Time management & Multitasking
Additional information
- Accomplishments
- National Vocational Qualification- Jamaica (NVQ-J) Level 3 Chef de Partie
- National Vocational Qualification- Jamaica (NVQ-J) Level 2 certificate Food Preparation
- TPDCo Team Jamaica Certificate
- Serve Safe
Timeline
Sous Chef
Xclusive Restaurant and Bar
04.2024 - Current
Advance Cook
Golden Eye Resort and Spa
12.2023 - 04.2024
Line Cook
Brass Tap
05.2023 - 08.2023
Hospitality Coordinator
Western Home Communities
01.2023 - 03.2023
Cook
Western Home Communities
08.2021 - 12.2022
Cook
Couples Resort Tower Isle
07.2016 - 07.2021
Cook
Exquisite Taste Restaurant and Lounge
01.2016 - 07.2016
Diploma - Level 3 Commercial Food Preparation
HEART Trust NTA Buff Bay Vocational Training Centre
Certificate - Level 2 Commercial Food Preparation
HEART Trust NTA Buff Bay Vocational Training Centre
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