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
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
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
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
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