CHRISTINA KEMP
Marsh Harbor,NP
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.
Overview
21
21
years of professional experience
Work History
Chef De Partie
Abaco Club
08.2021 - Current
- Managing Employee Dining Room, Executing Good Service, Displaying the Importance of First in & First out
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into an establishment.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Operated all kitchen equipment safely to prevent injuries.
- Prepared items for roasting, sautéing, frying, and baking.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
- Planned and directed high-volume food preparation in a fast-paced environment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Planning, preparing, and directing food operations in the kitchen, ensuring that food presentation complies with restaurant standards.
- Willing to take ownership of all duties, tasks, and responsibilities.
CEO/Fruit Designer
Fruit Haven
07.2018 - 08.2021
- Build clientele with integrity and charisma
- Emphasized the specific product features that would stand out to customers
- Showing customers product limitations and capabilities.
- They have built productive relationships with industry partners and competitors to support strategic business objectives.
- Negotiated with suppliers and delivery workers and ordered materials according to forecasted customer demand.
Gratuity Clerk
Atlantis
06.2013 - 07.2018
- Greeted customers and helped where possible
- Juggled multiple tasks at the same time and completed them in a timely fashion
- Create/Update records with new file information
- Gratuity and Room Coordinator
- Lodging Management System (LMS)
- Produced high-quality communications for internal and external use.
- Interacted with customers by phone, email, or in person to provide information.
- Answering the switchboard.
Jr. Chef De Partie
Lagoon Bar & Grill
06.2011 - 06.2013
- Improved food service by evaluating, processing, and implementing new ideas
- Prepared quality food for the customers
- Identified areas in the dining room that needed improvement for heightened customer satisfaction.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items, and rotated stock to confirm the freshness of food and ingredients.
- Communicated closely with servers to fully understand special orders for customers.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Rotation of various stations.
- Controlled daily inventory and coordinated food orders with purveyors.
- Supervise production and execution of all outlets including, private dining, Aura Restaurant, pool grill, employee dining, and coffee bar.
Front Desk Clerk
Abaco Beach Resort
05.2003 - 12.2006
- Meeting and Greeting Guests
- Check Guests In and Out of the Rooms and Marina
- Updating Housekeeping Reports and Clearing out the LMS System
- Answering the Switchboard and Taking Reservations.
Education
3 BJC's, 6 BGCSE (Distinguish in Mathematics and English Language) -
Business Management Course Part 1 Completed
New Providence06.2003
High School Diploma -
C.C. Sweeting Senior High School
New Providence06.2003
Skills
- Excellent Communication Skills (Listening, Verbal and Written)
- Computer Literate (Microsoft Word, Excel and Quickbooks)
- Ability to work with persons of diverse background
- Marketing Skills
- Food spoilage prevention
- Proper food handling
- Counter sanitization
- Portion standards
- Recipe creation
- Menu development
- Hospitality
- Food allergy understanding
Contacts
+12428093835, ckemp618@gmail.com, Marsh Harbor, Abaco, N3477, Bahamas
Timeline
Chef De Partie
Abaco Club
08.2021 - Current
CEO/Fruit Designer
Fruit Haven
07.2018 - 08.2021
Gratuity Clerk
Atlantis
06.2013 - 07.2018
Jr. Chef De Partie
Lagoon Bar & Grill
06.2011 - 06.2013
Front Desk Clerk
Abaco Beach Resort
05.2003 - 12.2006
3 BJC's, 6 BGCSE (Distinguish in Mathematics and English Language) -
Business Management Course Part 1 Completed
High School Diploma -
C.C. Sweeting Senior High School
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