KISHEL JOHNSON
PERDMONTEMPS
Summary
Committed Lead Cook with 10 years of kitchen experience. Focused on planning creative menus and staying exceptionally calm and efficient in high-stress situations. Competent at monitoring employee safety and training new employees on safety and kitchen standards.
Overview
10
10
years of professional experience
Work History
LEAD COOK 1
SANDALS ROYAL CURACAO
SANTA BARBARA PLANTATION
07.2023 - Current
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Reduced food waste by closely monitoring inventory levels and developing creative recipes to utilize surplus ingredients.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Streamlined prep work by organizing kitchen stations effectively and training junior staff on best practices for efficient workflow.
- Collaborated with fellow cooks to create unique culinary offerings that incorporated regional flavors and local ingredients.
- Consistently met or exceeded health code standards by enforcing strict sanitation practices throughout the kitchen area.
- Spearheaded special event catering efforts, designing custom menus tailored to clients'' specific requirements and tastes.
- Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
- Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Task Force Lead
SANDALS ROYAL CURACAO
SANTA BARBARA PLANTATION
05.2022 - 06.2023
- Enhanced team efficiency by implementing streamlined communication protocols and task delegation strategies.
- Identified areas of improvement in team processes, resulting in increased productivity and reduced errors.
- Mentored junior team members to foster professional growth and enhance overall team performance.
- Resolved complex issues by applying critical thinking skills and leveraging team expertise for effective problem solving.
- Established clear performance expectations for each team member, fostering accountability for individual contributions toward achieving desired outcomes.
- Cultivated a supportive work environment that encouraged constructive feedback from all team members; leveraged input for ongoing process improvements.
- Liaised with supervisor to report work progress and resource status, maintain records on assigned personnel and communicate other essential information.
1st Cook
SANDALS GRENADA RESORT AND SPA
PINK GIN BEACH, POINT SALINES, GRENADA
12.2013 - 06.2023
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Reduced food waste by effectively managing inventory and implementing proper food storage techniques.
- Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
- Ensured adherence to health codes through regular cleaning and maintenance of kitchen equipment, utensils, and work areas.
- Increased employee morale by fostering a positive work environment and providing constructive feedback for continuous improvement.
- Implemented effective time management strategies, prioritizing tasks based on urgency and complexity during busy shifts.
- Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.
- Showcased culinary expertise in various styles of cooking, adapting techniques to accommodate unique ingredients and evolving menu offerings.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Education
Associate of Arts - Culinary Arts
T.A. MARRYSHOW COMMUNTIY COLLEGE
TANTEEN, ST.GEORGE'S, GRENADA07.2013
Skills
- Employee Supervision
- Kitchen Organization
- Large-Scale Food Preparation
- Kitchen Sanitation
- Sanitation Practices
- Food Safety
- Food Presentation
- Kitchen Management
- Meal Preparation
- Cooking Techniques
- Decision Making
- Customer Service
- Multitasking Abilities
- Attention to Detail
- Team Leadership
Recommendations
1)PIERANGELO CASSONE
Executive senor sous chef
Sandals Grenada Resort and Spa
+1 (473)415-6520
2) ADRIYEL LOURENS
Chef di Cuisine
Sandals Royal Curacao
+599 9 514 9879
Timeline
LEAD COOK 1
SANDALS ROYAL CURACAO
07.2023 - Current
Task Force Lead
SANDALS ROYAL CURACAO
05.2022 - 06.2023
1st Cook
SANDALS GRENADA RESORT AND SPA
12.2013 - 06.2023
Associate of Arts - Culinary Arts
T.A. MARRYSHOW COMMUNTIY COLLEGE