Summary
Overview
Work History
Education
Skills
Accomplishments
Certification
Timeline
Generic

Sanika Hewitt

Westmoreland

Summary

To secure a permanent position in your establishment that best suits my particular skills. Hardworking employee enthusiastic about learning Type field inside and out. Pursues opportunities to learn new skills and contribute to group success. Offers strong administrative, relationship-building and problem-solving abilities.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Owner/Operator

MacMoss ltb
11.2021 - Current
  • Developed business plan, processes and procedures to provide superior products and services to customers.
  • Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
  • Generated revenues yearly and effectively capitalized on industry growth.
  • Conducted audit inspections and independent checks to verify parts and materials.
  • Introduced new methods, practices, and systems to reduce turnaround time.

Chef Manager

Felecia's Kitchen
07.2021 - Current
  • Mentored junior chefs and provided guidance in culinary techniques, fostering a supportive team environment.
  • Expanded business reach through positive word-of-mouth referrals and outstanding service quality, resulting in a growing client base.
  • Produced and plated variety of exotic fruit-based desserts and after-dinner cheese plates.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Fostered a culture of continuous improvement within the kitchen team by providing constructive feedback and professional development opportunities.
  • Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Developed new culinary programs that increased customer satisfaction and operational excellence levels.
  • Monitored food production to verify quality and consistency.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Chef

The Gazebo Restaurant & Grill
01.2015 - 01.2019
  • Trained kitchen staff on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentations.
  • Cleaning and Sanitation.
  • Banquets and Catering.
  • Assessed inventory levels and placed orders to replenish goods before supplies are depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Oversaw kitchen 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 interviewing, hiring and training kitchen personnel.
  • Created diverse cuisines for full restaurant, special events, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.

Chef

Grand Palladium Resort & Spa
01.2008 - 01.2016
  • Trained kitchen staff on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Performed as head chef to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentations.
  • Cleaning and Sanitation.
  • Banquets and Catering.
  • Assessed inventory levels and placed orders to replenish goods before supplies are depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
  • Oversaw kitchen 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 interviewing, hiring and training kitchen personnel.
  • Created diverse cuisines for full restaurant, special events, catering and tasting menus.
  • Built strong vendor relationships to bring in top ingredients at optimal prices.


Cook

Grand Lido Resort & Spa
01.2006 - 01.2008
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Carried pans, kettles and trays of foods to and from work stations, stove and refrigerator.
  • Enforced proper sanitation practices to prevent spoilage or contamination of foods.
  • Maintained safe operations of food preparation equipment to reduce complications and retain safety procedures.
  • Grilled and deep-fried various foods from meats to potatoes.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Modified standard recipes to address customer requests for substitutions or allergen concerns.
  • Interacted with wait staff regarding special orders for customers with food allergies and gluten intolerance.

Education

NCTVET
2013

Commis Chef)Commercial Food Preparation Level 2 -

National Vocational Qualification of Jamaica, Green Island High School
2005

Skills

  • 1 Prepared dishes for Weddings and Functions at
  • 2 In charge of the Jamaica (Carole) Restaurant at Grand Palladium Resort & Spa
  • 3 Performed at the 2013 Taste of Jamaica Culinary Competition
  • 4 Performed at the Taste of Grand Palladium Culinary competition 2012 & 2013

Accomplishments

  • 8
  • Completion Certificate for “Introduction of Controlling Food Cost in The Hospitality
  • Industry9
  • Completion Certificate for Introduction to Food Safety, Hygiene & Sanitation (2011)10
  • Completion Certificate for Introduction Supervision & Employee Motivation (2011)11
  • Participation Certificate for Training in Stocks & Soups from Grand Palladium (2012)12
  • Participation Certificate for Training in Basic Sauces from Grand Palladium (2012)13
  • Participation Certificate for Training in Pasta Making from Grand Palladium (2012)14
  • Participation Certificate for Training in Butchering from Grand Palladium (2012)15
  • Participation Certification for Training for Making Salads & Dressing from Grand Palladium(2012)

Certification

ACHIEVEMENTS 1. A Plaque & silver medal for best use of Chicken,Taste of Grand Palladium (2012)2. Bronze medal for best use of Pork; Taste of Grand Palladium (2013)3. Plaque for performing at the 2013 Taste of Jamaica Culinary Competition4. Certificate for: Stock and Soup Making, Salad & Dressing, Basic Knife Skills5. Certificate for International Cooking: A Culinary Journey to Italy6. Completion Certificate for Introduction to Nutrition for The Culinary Professional (2011) 7. Completion Certificate for Essentials of Food Safety “The Flow of Food” (2011)Sanika K.McLarenBroughton DistrictLittle London P.O.Westmoreland, W.I.

Timeline

Owner/Operator

MacMoss ltb
11.2021 - Current

Chef Manager

Felecia's Kitchen
07.2021 - Current

Chef

The Gazebo Restaurant & Grill
01.2015 - 01.2019

Chef

Grand Palladium Resort & Spa
01.2008 - 01.2016

Cook

Grand Lido Resort & Spa
01.2006 - 01.2008

NCTVET

Commis Chef)Commercial Food Preparation Level 2 -

National Vocational Qualification of Jamaica, Green Island High School

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Sanika Hewitt