Bernard Wilson
Nassau
Summary
Experienced chef with a proven track record in the food and beverages industry. Skilled operations professional with extensive experience in both fine dining and casual restaurants, complemented by professional training in Culinary Arts/Chef Training from the University of The Bahamas. Demonstrated exceptional multitasking abilities, efficiently managing multiple stations during busy service periods. Known for maintaining a well-organized mise en place to ensure consistent work quality.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Chef De Partie
Normans Cay Yacht Club
03.2022 - Current
- My main duties are to Craft and produce specialized desserts, including ice cream and sorbet.
- Secondary duties were to create salad dressings and assist in the creation of sauces.
- I'm also able to work grill and sautee stations as needed to ensure workflow consistency.
Cook
Highbourne Cay
09.2021 - 03.2022
Cook
Sugar Factory Bahamar
02.2021 - 09.2021
Private Chef
Lyford Cay Club
01.2019 - 12.2019
Jr Sous Chef
Coral Sands Hotel
06.2018 - 01.2019
Chef de Tournant / Chef de Partie
Chub Cay Resort
06.2017 - 06.2018
Cook
Atlantis Resort
02.2011 - 01.2016
- - Bahamian club
- - Virgil’s Barb’q
- - Great hall of waters
- - Chop sticks
- - Pastry shop
- - Casa ‘D’ Angelo
- - Banquet kitchen
- - Bimini road
- - Sea fire steakhouse
- - Murray’s deli
- - Marketplace
- - Lagoon bar and grill - Shark bites
- - Todd English - Olives
- - The Pointe bar and grill harbour side
Pastry Cook (Intern)
Whyndam Nassau Resort
06.2010 - 09.2010
Gained foundational baking skills through an internship at Whyndham Hotel.
Education
The College of the Bahamas - Culinary Arts
The College of the Bahamas
Nassau , Bahamas01.2012
Doris Johnson senior high school -
Doris Johnson senior high school
06.2011
L.W. Young Junior School -
L.W. Young Junior School
06.2008
Skills
- Cooking seafood and rice dishes
- Mediterranean cuisine
- American cuisine
- Asian cuisine
- Caribbean cuisine
- Food cost reduction
- Waste reduction
- Time management
- Menu creation
- Leadership
- Strong work ethic
- Adapting to new environments
- Critical thinking
- Problem solving
Certification
- Tourism Studies
- Modern Languages - Spanish, French
- Certified Open Water Diver
Extra-Curricular Activities
Swimming Diving
Phone
cell, 807 7795
Academic Qualifications
English Language, Mathematics, Religious Study, Health Science, General Science, English Language, Biology, Spanish, Food and Nutrition, Mathematics
Accomplishments
At my current job I have received 2 nominations for the employee of the quarter.
Timeline
Chef De Partie
Normans Cay Yacht Club
03.2022 - Current
Cook
Highbourne Cay
09.2021 - 03.2022
Cook
Sugar Factory Bahamar
02.2021 - 09.2021
Private Chef
Lyford Cay Club
01.2019 - 12.2019
Jr Sous Chef
Coral Sands Hotel
06.2018 - 01.2019
Chef de Tournant / Chef de Partie
Chub Cay Resort
06.2017 - 06.2018
Cook
Atlantis Resort
02.2011 - 01.2016
Pastry Cook (Intern)
Whyndam Nassau Resort
06.2010 - 09.2010
Doris Johnson senior high school -
Doris Johnson senior high school
L.W. Young Junior School -
L.W. Young Junior School
The College of the Bahamas - Culinary Arts
The College of the Bahamas
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