Sanika McLaren
Barret Hall, Lilliput
Summary
Award-winning Chef with 15+ years of high-volume resort and restaurant experience across Jamaica, specializing in Caribbean and international cuisine, banquets, and catering. Proven leader who trains and mentors teams, streamlines kitchen operations to reduce turnaround time, and upholds rigorous food safety and sanitation standards. Entrepreneurial owner/operator with strong customer service, conflict-resolution, vendor management, and cost-control skills. Seeking a permanent role to deliver memorable dining experiences and elevate kitchen performance.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Customer Service Representative
Advanced Call Center Technologies LLC
09.2024 - Current
- Managed high-stress situations effectively, maintaining professionalism under pressure while resolving disputes or conflicts.
- Resolved customer complaints with empathy, resulting in increased loyalty and repeat business.
- Handled escalated calls efficiently, finding satisfactory resolutions for both customers and the company alike.
- Responded to customer requests for products, services, and company information.
- Enhanced customer satisfaction by promptly addressing concerns and providing accurate information.
- Maintained detailed records of customer interactions, ensuring proper follow-up and resolution of issues.
- Resolved customer inquiries through effective communication and problem-solving skills.
- Managed high-volume call queues while maintaining quality service standards.
Owner/Operator
MacMoss
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
Tina & Felicia's Kitchen
03.2021 - Current
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff on culinary techniques
- Supervised kitchen food preparation in demanding, high volume environment.
- Banquets and Catering.
- Assisted staff adhere to tough restaurant requirements through practical discipline and motivation.
- Create diverse cuisines for full restaurant, special events, catering and tasting menus.
- Assessed inventory levels and placed orders to replenish goods and supplies before they are depleted.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Chef
The Gazebo Restaurant & Grill
02.2017 - 04.2019
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Chef
Grand Palladium Resort & Spa
04.2008 - 09.2016
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
Cook
Grand Lido Resort & Spa
11.2006 - 04.2008
- 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.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
High School Diploma -
NCTVET
Westmoreland2013
Commis Chef)Commercial Food Preparation Level 2 -
National Vocational Qualification of Jamaica, Green Island High School
Westmoreland2005
Skills
Prepared dishes for Weddings and Functions
In charge of the Jamaica (Carole) Restaurant at Grand Palladium Resort & Spa Performed at the 2013 Taste of Jamaica Culinary Competition
Performed at the Taste of Grand Palladium Culinary competition 2012 & 2013
Knife skills
Food presentation
Garnishing techniques
Stock making
Plating and presentation
Sauce preparation
Grilling techniques
Pasta making
Accomplishments
- 8
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.
Languages
English
Beginner (A1)
Timeline
Customer Service Representative
Advanced Call Center Technologies LLC
09.2024 - Current
Owner/Operator
MacMoss
11.2021 - Current
Chef
Tina & Felicia's Kitchen
03.2021 - Current
Chef
The Gazebo Restaurant & Grill
02.2017 - 04.2019
Chef
Grand Palladium Resort & Spa
04.2008 - 09.2016
Cook
Grand Lido Resort & Spa
11.2006 - 04.2008
High School Diploma -
NCTVET
Commis Chef)Commercial Food Preparation Level 2 -
National Vocational Qualification of Jamaica, Green Island High School