Riona Buckle
Kingston,Jamaica
Summary
Passionate, spirited and classically trained culinary professional, skilled in building relationships and enhancing high-performing teams. Leader in delivery of excellent customer service and high quality food. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Overview
7
7
years of professional experience
Work History
Pastry Sous Chef
The Pegasus Hotel
Kingston, Kingston
09.2024 - Current
- Developed special menu items to improve business offerings.
- Conducted recipe testing and modification to improve taste and texture of baked goods.
- Spearheaded preparation & presentation of desserts for A la Cart, Banqueting & Cafe Outlets
- Conducted regular tasting sessions with staff members to evaluate current dessert offerings.
- Implemented a system for tracking and minimizing food waste in the pastry department.
- Customized items for seasonal offerings, special events and personal requests.
Sous Chef
TacBar
Kingston, Jamaica
05.2023 - 09.2024
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Standardized recipes to ensure consistently high quality dishes and provided costing for each new item
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Sous Chef
Taco Mamis
Brooklyn, New York
08.2022 - 11.2023
- Prepared food items while maintaining high standards of cleanliness and sanitization.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, grills and fryers to fulfill specific customer requests.
- Monitored food product freshness, rotated out old product, carefully stocked inventory, complied with and enforced sanitation regulations and safety standards.
- Mastered and Modeled Various plating designs and techniques for maximum eye appeal
- Made appropriate substitutions and exemptions to respect customer dietary restrictions
Sous Chef
Mammoth Dining Room
YNP, WY
04.2022 - 08.2022
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Oversaw employee scheduling to meet coverage needs and avoid wasted labor.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted with training and mentoring of back of house team members.
- Maintained highest food quality standards regarding inventory procedures, food storage and rotation.
Chef De Partie
Hemenway's Seafood Grill
Providence, Rhode Island
09.2021 - 04.2022
- Identified ingredients needed for recipes and set up workstations for saute, oven and pantry.
- Embraced full responsibility for quality of food served, followed proper plate presentation guidelines and garnished artful dishes for maximum appeal to discerning customers.
- Coordinated food preparation and timed completion to allow on-time serving of tasty food at correct temperature to valued customers.
- Trained kitchen workers on various food prep stations.
- Prepared variety of meats, seafood, poultry and vegetables in broilers, ovens, steamers and fryers to fulfill specific customer requests.
Chef De Partie
Mokban Korean Bistro
Providence, RI
05.2021 - 10.2021
- Prepared food items while maintaining high standards of cleanliness and sanitization.
- Took stock of inventory items needed in correct quantities to minimize food spoilage.
- Trained kitchen workers on culinary techniques.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Memorized new menu items and ingredients quickly to help maintain food quality.
Chef De Partie (Internship)
Rehoboth House Of Pizza
Rehoboth, MA
01.2021 - 05.2021
- Handled incoming telephone orders and resolved any customer issues/queries.
- Improved team operations by offering suggestions to make pizza production more efficient.
- Demonstrated enthusiasm and strong communication skills, remaining open to learning new things every day.
- Showed initiative by testing new potential menu item recipes weekly for owner approval.
- Worked alongside senior team members to learn grill and fry stations in addition to pizza ovens.
Chef De Partie
Ribbiz Ultra Lounge
Kingston, Jamaica
05.2019 - 08.2019
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Completed more than 160 orders each shift with focus on quality and efficiency.
- Observed food handling and sanitation procedures to safeguard against foodborne illnesses.
Culinary Intern/Mentee
Mid Ocean Club
Tuckers Town, Bermuda
09.2017 - 11.2017
- Assisted Head Chef/Mentor in creating a menu concept for Plates of Passion Competition.
- Assisted Pastry Chef in making decorating and plating desserts for large catered parties.
- Shadowed various Chefs to learn skills on the saute, oven grill and fry stations.
- Communicated well with coworkers to foster a positive and learning centered work environment.
Education
Bachelor of Arts - Culinary Arts
Johnson & Wales University
Providence, RI05.2021
Associate of Arts - Culinary Arts
Bermuda College
Stonington Rd, Paget Bermuda05.2018
Skills
- Ability to Manufacture Fully Comprehensive Requisition Lists
- Timely Food Procurement & Pantry Restocking
- Master at Comparative Price & Quality Purchasing
- Adept in Portion & Cost Control
- Ability to Efficiently Re-Train Underperforming Teams
- Proficient in Well Rounded Menu Development
- Well Versed in Food Preparation Techniques
- Critical Thinker
- Adept in Conflict Resolution
- High Sanitation Standards
Affiliations
- ServSafe Food Protection Manager Certificcation- (2022)
- ServSafe Food Safety & Sanitation Management Certification - (2021)
- ServSafe Alcohol Safety Certification- (2020)
- Participant in the 11th Hours “Lionfish From Predator to Plate” Competition (2017)
- Participant in “The BBC Travel Shows Lionfish: Eat It To Beat It” episode (2017)
- Participant in “Plates of Passion” Culinary Event w/ Mid Ocean Club Mentor (2017)
Timeline
Pastry Sous Chef
The Pegasus Hotel
09.2024 - Current
Sous Chef
TacBar
05.2023 - 09.2024
Sous Chef
Taco Mamis
08.2022 - 11.2023
Sous Chef
Mammoth Dining Room
04.2022 - 08.2022
Chef De Partie
Hemenway's Seafood Grill
09.2021 - 04.2022
Chef De Partie
Mokban Korean Bistro
05.2021 - 10.2021
Chef De Partie (Internship)
Rehoboth House Of Pizza
01.2021 - 05.2021
Chef De Partie
Ribbiz Ultra Lounge
05.2019 - 08.2019
Culinary Intern/Mentee
Mid Ocean Club
09.2017 - 11.2017
Bachelor of Arts - Culinary Arts
Johnson & Wales University
Associate of Arts - Culinary Arts
Bermuda College
Similar Profiles
SUNKIA BURKESUNKIA BURKE
Pastry Chef at The Jamaica Pegasus HotelPastry Chef at The Jamaica Pegasus Hotel
KAY-ANNE WALKERKAY-ANNE WALKER
HOUSEKEEPING/OFFICE MANAGER at Seminole Hard Rock Hotel & Casino - Hollywood, FLHOUSEKEEPING/OFFICE MANAGER at Seminole Hard Rock Hotel & Casino - Hollywood, FL
MALEKA MARKLANDMALEKA MARKLAND
FRONT DESK AGENT at AC HOTELFRONT DESK AGENT at AC HOTEL