Shevoy Gause
St. Elizabeth Cotterwood District Fyffes Pen P.O,Jamaica
Summary
To be productively engaged in an organization where my skills can be effectively utilized to enable the organization to achieve its goals and objectives, whilst ensuring my professional growth and development.
Active Assistant Chef with expertise in cooking cuisine. Superior knowledge of using quality ingredients and inventory management. Excellent time management and communication skills to cook quality food in accordance to set recipes.
Overview
6
6
years of professional experience
Work History
Customer Service Representative
Mr.Myles Reid
Black River 3 High Street St.Elizabeth , Jamaica
07.2022 - Current
- Assisted customers with product selection, ordering, billing, returns, exchanges and technical support.
- Performed administrative tasks such as filing paperwork, updating databases and generating reports.
- Tracked orders from start to finish to ensure timely delivery of goods or services.
- Developed positive relationships with customers through friendly interactions.
- Maintained a high level of professionalism when dealing with difficult customers.
- Provided accurate information about products and services to customers.
- Developed strong customer relationships to encourage repeat business.
- Improved product knowledge on continuous basis to provide optimal service and achieve sales quotas.
- Engaged in conversation with customers to understand needs, resolve issues and answer product questions.
- Enhanced productivity and customer service levels by anticipating needs and delivering outstanding support.
- Strengthened customer retention by offering discount options.
- Increased customer satisfaction ratings by effectively answering questions, suggesting effective solutions, and resolving issues quickly.
- Surpassed sales goals through implementation of successful marketing strategies.
- Determined accurate prices for customer services, consistently searching for deals and best prices.
- Kept records of customer interactions or transactions, thoroughly recording details of inquiries.
- Supported sales team members to drive growth and development.
- Mentored junior team members and managed employee relationships.
- Presented existing and prospective customers with valuable service or product information to aid in decision-making.
- Assisted customers with price checks, lifting heavy items and addressing other inquiries.
- Conferred with customers by telephone or in person to provide information about products or services and take orders.
- Contacted customers about potential service upgrades, new services and account changes.
- Provided top quality control and eliminated downtime to maximize revenue.
Chef Assistant
Las Vegas café
Black River Crane Road St.Elizabeth , Jamaica
01.2021 - 01.2022
- Ensured all safety protocols were followed during meal prep.
- Displayed a positive attitude while working under pressure in a busy environment.
- Cleaned and organized kitchen equipment, appliances, and utensils.
- Garnished plates with edible decorations before serving meals.
- Stocked food items and supplies as needed.
- Transported cooked foods from kitchen area to dining area promptly.
- Inspected finished dishes for presentation accuracy prior to serving.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
- Organized walk-in coolers and freezers according to FIFO principles.
- Kept accurate records of inventory levels in the storeroom.
- Prepared salads, sandwiches, appetizers, and other menu items as instructed by Chef.
- Rotated stock on shelves to maintain product freshness.
- Documented daily production sheets for each dish prepared.
- Measured ingredients accurately for recipe preparation.
- Communicated with wait staff regarding special orders or dietary restrictions.
- Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Tested recipes to meet company's standards for flavor, appearance and texture.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Observed culinary trends and innovations to bring new ideas to team.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Distributed food to waiters and waitresses to serve customers.
- Placed food trays over warmers for immediate service or stored in refrigerated storage cabinets.
- Cleaned and sanitized utensils, dishes or silverware.
- Cut or sliced meat, poultry and seafood to prepare for cooking.
- Took and recorded temperatures of food, refrigerators and freezers.
- Prepared meats, vegetables or desserts according to orders or instructions.
- Restocked cupboards, refrigerators and service stations with new food items or supplies.
- Stored food in designated containers and storage areas to prevent spoilage.
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted head chef in developing new menus and planning seasonal recipes.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Suggested serving portions to eliminate waste and leftovers.
- Sliced fruit and vegetables for various menu items and stored for later use in crisper.
- Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Tracked grocery expenditures to purchase goods within set budget.
- Prepared salads and meats according to recipes, chopping, and storing items for later use.
- Maintained high standards of customer service during high-volume work shifts and fast-paced operations.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.
- Responded quickly to requests from customers or colleagues.
Work Study Assistant Chef
Las Vegas café
Black River Crand Road St.Elizabeth , Jamaica
09.2020 - 10.2020
- 7 weeks work study – main responsibility was to prep veg, prepare seafood with side orders and garnish plate.
- Stocked materials in workroom for easy accessibility.
- Signed for packages, recorded deliveries and distributed to personnel.
- Communicated with customers, employees and vendors to answer questions and address complaints.
- Monitored office supply stock levels and placed timely orders for replenishment.
- Computed, recorded and proofread data or reports.
- Answered telephones, directed calls, and took messages.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Checked quality of raw materials before use.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Stored foods correctly using correct storage containers and labelling systems.
- Planned menus, ordered supplies and managed kitchen staff.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Supervised team members during meal service to ensure accuracy of orders.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Prepared high-quality dishes according to established recipes.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Adjusted seasonings of dishes according to customers' tastes.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Established controls to alleviate supply and food waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Entered data into computer systems for tracking purposes.
- Processed student applications for financial aid programs, verifying accuracy of documentation submitted.
- Assisted in the organization and filing of student records and documents.
- Provided peer advising on academic and extracurricular opportunities.
- Managed front desk operations, including greeting visitors and answering phones.
- Performed library duties, such as shelving books and assisting patrons.
- Planned and implemented strategies to improve outreach efforts.
- Helped maintain academic department websites and social media accounts.
- Participated in outreach and recruitment efforts for university programs.
- Greeted callers to identify and address needs while fostering positive experience.
- Assisted with the coordination of volunteer and community service events.
- Collaborated closely with team members to achieve project objectives and meet deadlines.
- Conducted surveys and collected feedback for campus improvement projects.
- Managed inventory and supplies for academic departments.
- Checked quality of food products to meet high standards.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Monitored quality, presentation and quantities of plated food across line.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Coordinated travel arrangements for office personnel.
- Prepared meeting agendas, attended meetings and recorded and transcribed minutes.
- Maintained and updated filing, inventory and database systems, manually or using computer.
- Opened, sorted and routed incoming mail and prepared outgoing mail.
Assistant Chef
Black River Primary & Infant School
Black River St.Elizabeth , Jamaica
07.2019 - 09.2020
- My main responsibilities were to see to it that all lunch food boxes were accounted and also to keep a log of culinary materials (chicken, rice, flour, etc) that were used and bought.
- Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
- Assisted with creating new menu ideas by researching current trends and customer feedback.
- Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
- Cleaned various kitchen appliances used during service hours including ovens, grills.
- Communicated effectively with waiters, waitresses regarding orders received from customers, guests.
- Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.
- Set up buffet tables with appropriate decorations prior to functions or events taking place in hotel premises.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Checked quality of food products to meet high standards.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Distributed food to service staff for prompt delivery to customers.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Suggested serving portions to eliminate waste and leftovers.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Prepared salads and meats according to recipes, chopping, and storing items for later use.
- Informed kitchen staff of schedules and delegated appropriate duties to improve efficiency.
- Tracked grocery expenditures to purchase goods within set budget.
- Supported chefs in managing food preparation to achieve precise plating and presentation.
- Partnered with staff members during catered and specialized occasions to serve food and drinks to guests.
- Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables.
- Tested recipes to meet company's standards for flavor, appearance and texture.
- Prepared dish ingredients by chopping vegetables, meats, and garnishes.
- Rotated frozen and refrigerated food items with new deliveries to prevent spoilage.
- Monitored food budget and purchased supplies according to available funds and expected demand.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Adhered to safety regulations when handling sharp knives and other kitchen utensils.
- Monitored stock levels and placed orders to ensure adequate supplies were available.
- Assisted Head Chef in preparation of menus for special occasions and events.
- Checked the quality of raw materials before using them in order to maintain high standards of food production.
- Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
- Followed recipes accurately to prepare dishes according to established standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Observed food safety and sanitation protocols to reduce germ spread.
- Monitored temperatures of prepared food and cold-storage areas.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Education
Commercial Food Preparation level 2 - Small Food Facility level 2
South West STVET Black River Campus
Black River08.2020
High School -
Newell High School
06.2018
Skills
- Food preparation
- Food safety
- Time management
- Effective communication
- Safe food handling
- Sanitation practices
- Food presentation
- Kitchen safety
- Seafood preparation
References
Beverly M. Bookal, Pastor, Cotterwood District, Brompton P.O., St. Elizabeth, (876) 489-5642, BeverlyBookal@yahoo.com
Hobbies and Interests
- Cooking
- Occasional reading
- Listening to music
- Swimming
Co Curricular Activities And Awards
Past 4H Club Member
Special Attributes
- Works well under pressure
- Exceptional interpersonal skills
- Upbeat, friendly, and positive
- Highly responsible and reliable
- Works well with individuals
Timeline
Customer Service Representative
Mr.Myles Reid
07.2022 - Current
Chef Assistant
Las Vegas café
01.2021 - 01.2022
Work Study Assistant Chef
Las Vegas café
09.2020 - 10.2020
Assistant Chef
Black River Primary & Infant School
07.2019 - 09.2020
Commercial Food Preparation level 2 - Small Food Facility level 2
South West STVET Black River Campus
High School -
Newell High School