Phylene Samuels
Spanish Town,St Catherine
Summary
Professional, detailed-oriented chef. Specialized in planning menus, developing recipes, food preparation, safety to provide a world-class dining experience for customers. Adaptable and enterprising Executive sous chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Seasoned Sous Chef specializing in Jamaica, Italian, french, Mediterranean,Asian, Japanese, Mexican, Spanish cuisine. Successful 12 + year record in high-volume kitchens. Career achievements working with head chefs and kitchen staff to meet high standards for taste, presentation and service.
Overview
12
12
years of professional experience
Work History
Execuve sous chef
Jamaica
01.2024 - Current
- Cover the execuve chef in his absent (holidays, sick leave, days off and meengs)
- Collaborate with the execuve chef in the kitchen management in all its funcons and report bith daily movement and incedients in the department
- Trasmit and implement all the instrucons given by execuve chef
- Write daily reports Train and cross-train staffs Ensure that all staffs comply with everthing relang to safety and hygine in kitchens of all records such as temperatures, cleaning, and handling of food
- Ensure that wheel established in the menu cycles in the buffet is comply with
- Gaurantee at the end of the day the cleaning of areas, cameras, kitchen, garbage removal, lights pipes and gas taps turned off
- Write weekly shis Maintained kitchen cost Breif the dining room on any chages to menu or any specials
- Taste all food before it is been served Check and ensure all kitchen and steward are in their correct uniforms as per the company standard
- Check and ensure all schedule kitchen and stewards staff are on duty
- Ensure that all kitchen and stewarding out orders place in the system on a daily basis
- Ensure that all fine dinning restaurant and buffet open on me
- Management / Team Management Collaborate in the aracon of tallent, it development, movaon, task planning of the coordinated personel, according to the guidlines of the area and the established regulaons ( quality, environment, PRL, labor) in order to ensure the service capacity and adequate professional development of its calloborators
- Evaluate the performance of the team and communicate the incidents of the their work
- Keep track of schedules, plan vacaons, absences and permits to opmize the presence of the department and be aable to supervise the most crical operaons
- Garauntee that all members of the department have updated informaon on services and facilies
- Proacvely contribute to department meengs to which you are called to improve management, collaboraon and culture
- Internal Polics Ensure compliance with schedules, disciplinary rules and assigned tasks
- Ensurance that maintenance of your area and work material
- Ensure that proper use of the department's equipment, the management of expenses and maintenence of stock of supplies
- Parcipate in the training acons to which they are summoned Ensure the instrucon of the enre departmentn in maers of risk prevenon, protocals for acon in cases of emergency and environmental programs.
Avice the General Manager of any capital equipment needed in the annual business plan.
Portland
06.2022 - 01.2023
- Along with purchasing department, source good quality products at compeve prices Succeed in Minimizing waste Ensure that I know labor law and relevant policies and procedures
- Ensure that recruing in my department is carried out to standard
- Ensure that all staff employees reporng to me have a copy of the Employee Handbook and have been taken though it with the opportunity for quesons
- Ensure that all exisng and new staff are inducted of the Acng General Manager's Standard
- Ensure that all employees in my department have up to date Job Descripons which they understand
- Ensure that all employees in my department have a posive recorded One to One at least monthly
- Ensure that all employees in my department have a correct Performance Appraisal by the due date.
Garde Mange
Negril
11.2016 - 05.2022
- Outline purpose & overview of job, the expected results and degree of freedom (supervision or no supervision required)
- The Garde Mange reports to the Execuve Chef and Execuve sous chef is accountable to him for the running to standard of the pantry and the development of the pastry colleagues
- He or she produces pastries of high quality elicing very high levels of guest sasfacon with keen eye on food cost
- He or she is to liase with the other sous chefs for the execuon of other funcons
Sous Chef
Kingston
08.2012 - 03.2014
- Receive all items from the store room
- Check all items properly for quality and quanty
- Pack away all items promptly and properly ensuring our "first in first out" policy is maintained
- Do not store any food items on the floor at any me
- Prepare all salad, pasta, pizza, rossary chicken, cakes, bread, cakes decoraon, pastries, and breakfast
- At all mes check all the machines if they funcon properly
- If they are faulty or if any parts are missing, immediately report this to my manager
- Keep all the shelves, tables & fridges neatly organized at all mes
- Clean showcases dailey
Education
Associate of Arts - Pro-chef Level 2
Heart College of Hospitality Service
Runawaay Bay01.2022
Bachelor of Science - Hospitality Management
Western Hospitality Institute
Montego Bay, Jamaica01.2018
Associate of Arts - Sous Chef
Heart College of Hospitality Service
Runaway Bay01.2016
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01.2012
Skills
- COMMUNICATION SKILLS
- MENU WRITING SKILLS
- DEMONSTRATIVE SKILLS
- KITCHEN HYGIENE
- FOOD FOR SPECIAL EVENTS/ OCCASIONS
- FOOD PREPARATION
- PLANNING MENUS
Languages
ENGLISH
SPANISH
Accomplishments
- Created complete restaurant menu alongside executive chef.
- Created complete restaurant menu alongside executive chef.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
- Promoted to Executive sous chef in only 10 months.
- Created complete restaurant menu alongside executive chef.
- Managed 36 kitchen staff in four different restaurants with 200-seat capacity.
Timeline
Execuve sous chef
Jamaica
01.2024 - Current
Avice the General Manager of any capital equipment needed in the annual business plan.
Portland
06.2022 - 01.2023
Garde Mange
Negril
11.2016 - 05.2022
Sous Chef
Kingston
08.2012 - 03.2014
Associate of Arts - Pro-chef Level 2
Heart College of Hospitality Service
Bachelor of Science - Hospitality Management
Western Hospitality Institute
Associate of Arts - Sous Chef
Heart College of Hospitality Service
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