Richard Walker
Kingston,01
Summary
Dynamic culinary professional with extensive experience as Sous Chef at Spanish Court Hotel, excelling in menu development and staff training. Proven track record in cost control and innovative problem-solving, enhancing operational efficiency while maintaining high standards. Recognized for leadership in high-pressure environments, delivering exceptional dining experiences for distinguished guests.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Sous Chef
Spanish Court Hotel
04.2016 - 01.2025
- At the Spanish Court, I oversaw the Cafe Rojo, the hotel's main restaurant, and the cafe.
- Overseeing the staff and operation to maintain quality, efficiency, and all-around smooth operation.
- Ensuring the companies' standards are met through training and implementing SOPs to maintain the standard once they are established.
- Called upon to write menus and standardize recipes to effectively reduce costs and ultimately cut expenses while maintaining standards.
- Collaborated and coordinated banqueting and cocktail events for numerous celebrities, and dignitaries.
- Introduce strategies to maximize the company’s assets while reducing costs through innovative techniques and training.
- Business-oriented hotel with 125 rooms.
Executive Chef
Exit 21 Ultra Lounge
02.2020 - 03.2022
- Oversee the full operation of the kitchen and staff.
- Maintain full accountability for managing all facets of the kitchen operations in accordance with organizational goals.
- Apply strategic planning, prioritization, coordinate schedules, purchasing, and inventory to maximize the use of resources while controlling costs.
- Maintain the operational hygiene of the kitchen, as well as the refuse area, to public health standards.
- Researching recipes, writing, costing, and standardizing the recipes and the menu as a whole.
- The training of team members to ensure consistency, accountability and to maintain standard.
Jr. Sous Chef
Royal Caribbean International
08.2012 - 01.2016
- Company Overview: Celebrity Cruises.
- Oversee the operation of the Italian Steak House restaurant, which serves an average of two hundred covers per night, alongside the bistro and five other restaurants, with a total of 12 staff between the two restaurants.
- Coordinating schedules according to M.L.C. standards, ultimately managing overtime, and ILO violations.
- Also, inventory, general maintenance of the operation, and implementing S.O.P.s to improve revenue efficiency and overall productivity of the operation.
- Training of staff to improve productivity, efficiency, and the standard and quality of the food and service.
- I was called upon for cooking demonstrations, including Top Chef at Sea Quick-fire Challenge.
- Certifications acquired during my employment include ALPS. Accelerating Leadership Program Certificate Level 1, Crowd Management Certificate, Fire Safety.
Chef de Partie
Terra Nova
03.2011 - 07.2012
- Company Overview: All-suite hotel destination with 52 rooms.
- Maintain full accountability for managing all facets of the kitchen operations in accordance with organizational goals.
- Implement strategic planning and prioritization.
- Plan and coordinate schedules, purchasing, and inventory to maximize the use of resources while controlling costs.
- Persuasively negotiated contract pricing and terms with vendors to maximize cost-effectiveness and quality of services/products.
- Developed and implemented innovative methods to improve the quality of service and efficiency.
- All-suite hotel destination with 52 rooms.
Sous Chef
Sandals Grande Riviera Beaches Villa & Golf Resort
Ocho Rios, Jamaica
04.2005 - 02.2011
- Company Overview: All-inclusive hotel destinations with 525 rooms, including 70 Butler Suites, and 18 restaurants.
- Served as Sous Chef, relied upon to manage all aspects of day-to-day activities, including researching vendors, and purchasing equipment.
- Manage the most popular Italian restaurant, serving over two hundred covers nightly.
- Led and monitored staff in implementing SOPs, and consistently met all deadlines for more than 35 food outlets and restaurants.
- Assist the Executive Chef with strategically planning and administering the P&L plan to control costs, boost revenue, and optimize bottom-line profits while reducing costs.
- I also enrolled in and acquired supervisor training and a certificate.
- I was awarded Supervisor of the Month for July 2009 and nominated twice for Employee of the Month.
- All-inclusive hotel destinations with 525 rooms, including 70 Butler Suites and 18 restaurants.
Range Cook
National Commercial Bank
01.2003 - 12.2003
- Company Overview: The Atrium.
- Served as a hot production range cook and prepared a large array of dishes, including French and Italian.
- I am relied upon to manage the full hotline and all aspects of day-to-day operations. Some of my responsibilities also include assisting the chef with researching vendors and purchasing food ingredients.
- I also assist in monitoring staff in implementing SOPs.
Chef
The Grogge Shop
11.2000 - 01.2001
- Company Overview: (Devon House)
- Played a key role in executing all major banquet events, and promoting catering event production.
- My responsibilities also include daily planning of food ordering and menu planning.
- Scheduling of Crew Members etc.
- Reduced turnover and improved staff retention by creating a positive work environment and enhancing the cross-training program.
- Our catering service is recognized as the Catering Company of the Year for 2007 and has catered for over 100 top celebrities in the Caribbean.
- (Devon House)
Education
ALPS Leadership and Management course level one -
Celebrity Cruises
01.2013
Padi Rescue Diver - Marine Science
Padi
Rancho Santa Margarita, California US01.2010
NC/vet Certificate - Food Preparation level one, Food Preparation level two, Computer Technology level one
Heart Trust / Boys Town Vocational Training Centre
6 Colly Smith Drive Kingston JA01.2004
School leaving Certificate - Nc/tvet Certificate in Food Preparation level one
Jonathan Grant High
White Church Street Spanish Town, St. Catherine01.2001
Skills
- MS Office (Word, Excel, PowerPoint, Outlook)
- Staff training
- Menu development
- Cost control
- Problem solving
- Pastry skills
- Food presentation
- Recipes and menu planning
- Kitchen leadership
- Cooking techniques
- Knife skills
Certification
- ALPS. Accelerating Leadership Program Certificate Level 1
- Crowd management certificate
- Fire safety
Accomplishments
- Runner-up team member of the year, Sandals 2010
- supervisor of the month award 2 times
Recommendation
- Sean Fortune, Fortune Foods LLC #1239 296 7431
- Imelda Chin's Hotel Ltd #1876 833 1795
- Danovan Campbell Ex Chef- #1919 410 4043
Timeline
Executive Chef
Exit 21 Ultra Lounge
02.2020 - 03.2022
Sous Chef
Spanish Court Hotel
04.2016 - 01.2025
Jr. Sous Chef
Royal Caribbean International
08.2012 - 01.2016
Chef de Partie
Terra Nova
03.2011 - 07.2012
Sous Chef
Sandals Grande Riviera Beaches Villa & Golf Resort
04.2005 - 02.2011
Range Cook
National Commercial Bank
01.2003 - 12.2003
Chef
The Grogge Shop
11.2000 - 01.2001
ALPS Leadership and Management course level one -
Celebrity Cruises
Padi Rescue Diver - Marine Science
Padi
NC/vet Certificate - Food Preparation level one, Food Preparation level two, Computer Technology level one
Heart Trust / Boys Town Vocational Training Centre
School leaving Certificate - Nc/tvet Certificate in Food Preparation level one
Jonathan Grant High
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