Summary
Overview
Work History
Education
Skills
Activities
Awards
References
Timeline
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Rochelle Vanessa Grindley

Rochelle Vanessa Grindley

Santa Cruz P.O

Summary

My objective is to secure a responsible and challenging position where my abilities, qualifications and skills will be completely utilized and also to establish an opportunity for my personal and professional advancement.

I am an enthusiastic and dedicated professional with extensive experience in culinary management. An exceptional leader who is able to develop and motivate others to achieve targets, I can demonstrate a strong ability to manage projects from conception through to completion. A proactive individual with a rational approach to challenges, I perform effectively and efficiently within a high pressurized working environment.

Overview

17
17
years of professional experience

Work History

Executive Chef

Beaches Ocho-Rios Resort & Spa
12.2023 - Current
  • Coordinate cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Kitchen & stewarding financial planning and budgeting
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • Handles & resolves company complaints
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train senior kitchen team members and Line team members on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Executive Sous Chef

Sandals South Coast Resort & Spa
04.2019 - 12.2023
  • I assist the executive chef with coordinating cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Executive Sous Chef / Opening Executive Chef

AC Marriott Kingston
04.2019 - 09.2019
  • I assist the executive chef with coordinating cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Executive Sous Chef

Sandals Barbados Resort & Spa
11.2017 - Current
  • I assist the executive chef with coordinating cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Executive Sous Chef

Sandals Royal Caribbean Resort & Offshore Island
03.2017 - 11.2017
  • I assist the executive chef with coordinating cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Chef De Cuisine

Sandals Inn / Sandals Carlyle
06.2016 - 02.2017
  • Manage all Food & Beverage Areas. (Kitchen, Dining Room, Bar, & Stewarding)
  • Delivery of my clients culinary dreams when, where and how they want all within budget.
  • Menu Costing, Recipe Costing, Recipe Development. Inventory Management
  • The standardization of menu recipes with presentation photos to create a blueprint for success
  • Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities
  • Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • The organization of kitchens and training staff for maximum efficiency, quality and productivity

Senior Sous Chef

Beaches Negril Resort & Spa
09.2014 - 05.2016
  • Delivery of my clients culinary dreams when, where and how they want all within budget.
  • Menu Costing, Recipe Costing, Recipe Development
  • The standardization of menu recipes with presentation photos to create a blueprint for success
  • Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities
  • Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • The organization of kitchens and training staff for maximum efficiency, quality and productivity

Executive Chef

Usain Bolt’s Tracks and Records
  • Delivery of my clients culinary dreams when, where and how they want all within budget.
  • Menu Costing, Recipe Costing, Recipe Development
  • The standardization of menu recipes with presentation photos to create a blueprint for success
  • Multi-tasking & productivity expert with an eagle eye for maximizing profit opportunities
  • Controlling fine dining food costs at or below 26.5% compared to the industry standard of 34%
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • The organization of kitchens and training staff for maximum efficiency, quality and productivity

Sous Chef

Usain Bolt’s Tracks and Records
  • I assist the executive chef with coordinating cooking, ordering and menu planning.
  • Menu Costing, Recipe Costing, Recipe Development
  • Inventory & Variance Procedure
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurant and its staff in providing training of the dishes to be prepared.

Food and Beverage Assistant

Hedonism II
  • Garde Manager Cook
  • Pastry Cook
  • Range Cook
  • Cost Control Clerk
  • Accounting Agent

Sous Chef

Terra Nova All Suites Hotel, Kingston
03.2014 - 08.2014
  • I assist the executive sous chef with coordinating cooking, ordering and menu planning.
  • I give support in sustaining suitable food cost control within the facility.
  • I have the responsibility of ensuring that the kitchen functions effectively yet efficiently.
  • I am in charge of coordinating cooking, so that all food is prepared and delivered to its guests by the wait staff in a timely manner.
  • I demonstrate cooking techniques in addition to proper equipment usage to the kitchen staff.
  • Train Line Staff on the kitchen operations.
  • Manage restaurants and its staff in providing training of the dishes to be prepared.

Kitchen Trainee Manager/ Acting Sous Chef

Beaches Resort and Spa, Negril
08.2010 - 02.2011
  • I assist directly with the day to day production within the kitchen.
  • I also, serve as a liaison between the restaurant’s customers and its line cooks.
  • As such deal with complaints regarding food quality and also the likes and dislikes of a menu item.
  • I assist the sous chef and executive chef with coordinating cooking, ordering and menu planning.
  • I give support in sustaining suitable food cost control within the facility.
  • Functions are my forte: I assist in drafting the menus and maintaining great control of the food production and preparation in relation to the function cooks.
  • Fine dining cuisine is my enthusiasm for food production, from the insight of the dish to the tenure with all the profound elegance in the garnishes commencing the appetizer to the dessert.

Opening Training Chef

Sandals Emerald Bay, Exuma Bahamas
02.2010 - 03.2010
  • Train Line Staff on the kitchen operations.
  • Assist in the execution of several menus for opening.
  • Manage restaurants and its staff in providing training of the dishes to be prepared.

Kitchen Trainee Manager / Supervisor / Intern

Sandals Whitehouse European Village and Spa, Westmoreland
06.2009 - 08.2009
  • Assist manager and supervise the daily operations of the Kitchen.
  • Provide training in Sanitation.

International Cuisine Dinner Series & Bar and Beverage Explosion

University of Technology, Jamaica
09.2008 - 05.2009
  • Responsible for the operations of the restaurant and Bar.
  • Build menus for 5 Course Dinner Menu.
  • Prepare Drink Menu with Mixology.
  • Train Bartenders on Drink Mixes.
  • As the Executive Chef Take command of kitchen and delegate responsibilities while being effective and efficient within the kitchen.
  • Promote and advertise events and offerings.

Food and Beverage Assistant

Goddard Catering and Inflite Services 2006 Ltd.
  • Deal with customers queries and complaints.
  • Promote menu offerings.
  • Take orders and present food to guests.

Education

Bachelor of Science - Hospitality and Tourism Management, Culinary Arts Management

Joint University of Technology and University of the West Indies, Mona
01.2009

Skills

  • Proficient in Microsoft Applications
  • Microsoft Word
  • Microsoft Excel
  • Microsoft Publisher
  • Problem solving
  • Good team player
  • Good oral communication skills
  • Good written communication skills

Activities

Culinary Arts Club President, University of Technology, 2008-2009

Awards

  • Jamaica Observer Food Award Scholarship, 2009
  • The Winifred Almond Award for Most Outstanding Artistic and Creative Student in Food Preparation, 2009
  • Taste of the Caribbean Silver Medal, Junior Chef of the Year, 2011
  • Taste of the Caribbean Gold Medal Team and Award for Most Innovative Menu, 2011
  • Worldskills Cooking Competitor for Jamaica, 2011
  • Taste Of Jamaica Gold Medal Winner, and Award for 'The Best Use of Tilapia', 2011
  • Taste of the Caribbean 2012 Bronze Medal Winner 'Team of the Year', 2012
  • Taste of the Caribbean 2012 Bronze Medal Winner 'Cheese Competition', 2012

References

References available upon request.

Timeline

Executive Chef

Beaches Ocho-Rios Resort & Spa
12.2023 - Current

Executive Sous Chef

Sandals South Coast Resort & Spa
04.2019 - 12.2023

Executive Sous Chef / Opening Executive Chef

AC Marriott Kingston
04.2019 - 09.2019

Executive Sous Chef

Sandals Barbados Resort & Spa
11.2017 - Current

Executive Sous Chef

Sandals Royal Caribbean Resort & Offshore Island
03.2017 - 11.2017

Chef De Cuisine

Sandals Inn / Sandals Carlyle
06.2016 - 02.2017

Senior Sous Chef

Beaches Negril Resort & Spa
09.2014 - 05.2016

Sous Chef

Terra Nova All Suites Hotel, Kingston
03.2014 - 08.2014

Kitchen Trainee Manager/ Acting Sous Chef

Beaches Resort and Spa, Negril
08.2010 - 02.2011

Opening Training Chef

Sandals Emerald Bay, Exuma Bahamas
02.2010 - 03.2010

Kitchen Trainee Manager / Supervisor / Intern

Sandals Whitehouse European Village and Spa, Westmoreland
06.2009 - 08.2009

International Cuisine Dinner Series & Bar and Beverage Explosion

University of Technology, Jamaica
09.2008 - 05.2009

Executive Chef

Usain Bolt’s Tracks and Records

Sous Chef

Usain Bolt’s Tracks and Records

Food and Beverage Assistant

Hedonism II

Food and Beverage Assistant

Goddard Catering and Inflite Services 2006 Ltd.

Bachelor of Science - Hospitality and Tourism Management, Culinary Arts Management

Joint University of Technology and University of the West Indies, Mona

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Rochelle Vanessa Grindley