YESSENIA SAMUEL
CHEF
Basseterre,FRIGATE BAY
Summary
Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
1
1
year of professional experience
6
6
years of post-secondary education
Work History
COOK
PARK HYETT
BASSETERRE, St.kitts
11.2021 - 01.2022
- Assisted chef with planning easy but elegant appetizers to spark customer interest.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business, maximizing customer satisfaction and repeat business, maximizing customer satisfaction and repeat business.
- Mentored staff in expectations and parameters of kitchen goals and daily wor
- Ordered and received products and supplies to stock kitchen areas.
Cook
ST.KITTS MARRIOTT
BASSETERRE, St.kitts
01.2018 - 01.2019
- Prepared food items in compliance with recipes and portioning control guidelines.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes, numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Education
Some College (No Degree) - COOKING
Santo Domingo Institute of Technology
DOMONICAN REPUBLIC 01.2000 - 06.2006
Skills
Food spoilage prevention
Food plating and presentation
Recipes and menu planning
Institutional and batch cooking
Timeline
COOK
PARK HYETT
11.2021 - 01.2022
Cook
ST.KITTS MARRIOTT
01.2018 - 01.2019
Some College (No Degree) - COOKING
Santo Domingo Institute of Technology
01.2000 - 06.2006