Alexandrya McClain
Nassau
Summary
Professional culinary expert with proven track record in delivering high-quality, personalized dining experiences. Strong focus on creating innovative menus, sourcing fresh ingredients, and maintaining impeccable kitchen environment. Known for exceptional team collaboration and adaptability to changing needs, ensuring seamless service and client satisfaction. Skilled in various cooking techniques, presentation, and dietary customization.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Private Chef
TPC - The Private Chef
05.2021 - Current
- Designed dining experiences for private clients daily - all meal periods and catered for events and parties
- Liaised with clients, planned meals according to clients’ specifications, preferences, and dietary needs (Gluten free, vegan, organic, allergies, sensitives, etc.)
- Purchased meal ingredients as well as necessary kitchen tools and equipment
- Budgeted and maintained detailed record of expenses for bookkeeping and budget records
- Responsible for staffing, training, and instruction of staff for house and or events
- Stored items based on guidelines regulated by HACCP
- Execution of events including, but not limited to train staff, cook, wash, clean, and sanitize
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Provided exceptional private catering services for special events, creating memorable dining experiences for guests.
- Collaborated with other household staff to provide seamless services for clients, fostering a positive work environment.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Modified recipes to suit preferences and dietary restrictions of household.
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Prepared and cooked over 2400 plates per week for Wild Thyme.
Manager & Executive Chef
Palm Tree Delights Ltd.
10.2023 - 10.2024
- Maintained professional, organized, and safe environment for employees and patrons.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Improved customer satisfaction by implementing innovative food and beverage menu options.
- Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
- Developed relationships with suppliers and vendors leading to special volume pricing discounts and availability.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Collaborated with chefs and kitchen staff to ensure high-quality food preparation and timely delivery to customers.
- Maintained high levels of customer satisfaction by managing and training team of over 20 staff members, ensuring exceptional service.
- Managed budgeting and financial reporting for food and beverage department, identifying areas for cost savings without compromising on quality.
- Coordinated with kitchen team to design limited-time offers, generating increased interest and repeat business.
- Maximized quality assurance by completing frequent line checks.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced team morale and reduced turnover by implementing staff recognition program, acknowledging outstanding performance and dedication.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests year round.
- Pitched in to work line during busy periods or in place of sick employees.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Sous Chef
Wild Thyme Restaurant & Bar
03.2021 - 05.2021
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Prepared dishes according to food safety, and sanitation regulations
- Aided in staff management, recruitment, training and instructing
- Evaluated inventory levels on daily basis & placed orders to restock food & ingredient items before supplies ran out
- Operated as chef de cuisine to maintain continuity of service, standard & quality
- Plated copious amounts of dishes with attractive flair to meet strict restaurant standards & maintain stellar business reputation
Sales Representative
Bvlgari John Bull Ltd.
09.2017 - 02.2018
- Presented & sold products using product knowledge & skills to existing & prospective customers
- Performed cost-benefit & needs analysis of existing/potential customers to meet their needs
- Created, developed & maintained positive business & customer relationships by using communication portals and resolving customer issues & complaints
- Coordinated sales efforts with team members & other departments
- Communicated with management to provide reports on customer needs, problems, interests, competitive activities & potential for new products & services
Chef Partner
Empty Plates Catering
01.2015 - 04.2017
- Managed inventory control systems to reduce waste and maintain consistent ingredient availability.
- Mentored junior chefs, fostering a collaborative and supportive work environment.
- Conducted regular staff training sessions on food safety protocols and best practices in culinary techniques.
- Implemented cost-saving measures in the kitchen while maintaining excellent food quality and presentation.
- Prepared and cooked quality meals in high-volume, fast-paced service environments.
- Followed recipes and instructions to achieve quality and presentation standards.
- Enhanced event satisfaction by creating customized menus tailored to clients'' preferences and dietary needs.
- Showcased culinary expertise in various promotional materials such as brochures, website content, and social media platforms to attract new clients.
Student Assistant - Admission Events
Johnson & Wales University
11.2015 - 02.2017
- Prepared & executed admissions events by interacting with vendors, contractors & professional services personnel to receive orders, direct activities & communicate instructions
- Input data, information request & retrieved data for events, programs, & special events utilizing Admissions software
- Supervised payments via credit & debit cards, coordinated bookkeeping activities in QuickBooks including invoicing & accounts payable with professionalism & discretion
- Arranged travel accommodations (including booking airfare, hotel & ground transportation) for groups, couples, executives & special needs persons coming to the University
- Monitored premises, screened visitors, updated logs & issued passes to maintain security
Administrative Assistant
John Bull Ltd.
12.2009 - 02.2016
- Managing & distributing information within an office, sending & receiving correspondence, as well as greeting clients & customers
- Performed general office duties, including answering multi-line phones, routing telephone calls or messages to appropriate staff & greeting visitors
- Prepared packages for shipment, pickup & courier services for prompt delivery to customers
- Maintained organized, presentable merchandise by pricing or tagging to drive continuous sales
Head Cook
British Colonial Hilton Hotel
03.2015 - 08.2015
- Managed careful practices of raw material, safe food handling procedures & costing
- Developed recipes, portion specifications, & standard preparation procedures for all dishes
- Inspected freezer & refrigerator daily to check & maintain proper temperatures
- Inspected kitchens to observe food preparation quality & service, food appearance & cleanliness of production & service areas
Cook
Twisted Lime Sports Bar & Grill
05.2014 - 08.2014
- Supervised, mentored staff & oversaw training of line crew
- Inspected deliveries for freshness & monitored proper storage per local food handling codes
- Interacted with guests to enhance their meal experience
- Prepared cooking supplies, ingredients & workstations when opening & closing kitchen
- Prepared menu items in a timely fashion & as well as met recipe, portioning, cooking & waste control guidelines
Education
Associate of Science - Culinary Arts
Johnson & Wales University
North Miami, Florida04.2015
Bachelor of Science - Hospitality & Foodservice Management
Johnson & Wales University
North Miami, Florida05.2017
Skills
- Client Relationship Building
- Nutritional knowledge
- Event Catering
- Recipe Development
- Menu Planning & Preparation
- Special Diet Accommodation
- Budgeting and cost control
- Attention to Detail
- Food Safety
- Hospitality service expertise
- Staff & Operations Management
- ServSafe Certification
- Signature dish creation
- International Cuisine
Certification
- SafeServ certification: Food Safety Manager, 10/01/16
- Certified Protection Officer (CPO), 11/01/16
References
Available upon request.
Timeline
Manager & Executive Chef
Palm Tree Delights Ltd.
10.2023 - 10.2024
Private Chef
TPC - The Private Chef
05.2021 - Current
Sous Chef
Wild Thyme Restaurant & Bar
03.2021 - 05.2021
Sales Representative
Bvlgari John Bull Ltd.
09.2017 - 02.2018
Student Assistant - Admission Events
Johnson & Wales University
11.2015 - 02.2017
Head Cook
British Colonial Hilton Hotel
03.2015 - 08.2015
Chef Partner
Empty Plates Catering
01.2015 - 04.2017
Cook
Twisted Lime Sports Bar & Grill
05.2014 - 08.2014
Administrative Assistant
John Bull Ltd.
12.2009 - 02.2016
Associate of Science - Culinary Arts
Johnson & Wales University
Bachelor of Science - Hospitality & Foodservice Management
Johnson & Wales University
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