Jamaica
Award winning executive, customer satisfaction driven, resourceful and committed. Oversee Culinary operation for 5 resorts, 2 locations, 3 different brands. Restaurants of varied cuisines( Asian---Japanese, Indian, Steakhouse, Italian, French, Tex-Mex, Seafood, Jamaican and Caribbean). Effect the planning and implementation of menus as per corporate standards. Train and immerse new Executive Chefs in company culture. Control food cost and meet budgetary targets. Manage procurement for the culinary department. Implement and effect e-Cristal and HACCP practices and procedures.. Training of fellow culinary artists to be aligned with company standards. Conduct food quality audits.