CURTIS SMITHEN
Executive Chef
Alice Town,BI
Summary
I consider my primary responsibility as an Executive Chef to ensure the kitchen brigade under my control works together in unison, and harmony, creating cuisine of the highest standard, whilst encouraging creative flair in line with international trends. My management style is based upon mutual respect, which enables and empowers a balanced and stable environment, to allow me sufficient capacity to concentrate upon the management functions of the kitchen – controls, menus and hygiene.
Overview
30
30
years of professional experience
Work History
Executive Chef
Resort World Bimini
04.2022 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
Executve Chef
Four Seasons Hotels and Resorts
04.2018 - 03.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Oversaw Jean George Restaurant at Ocean Club A Four Season Resort
Executive Chef
Four Seasons Safari Lodge, Tanzania
08.2012 - 04.2018
- Ensure that delivered food is of excellent quality and prepared under hygienic conditions.
- Designed and implemented a creative menu with the use of fresh, local organic ingredients to provide a 5-star dining experience.
- Ensured clean, sanitized kitchen in adherence with Tanzanian health laws stated by local, state, federal and OSHA.
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Expertly managed 45 staff and maintained appropriate staffing levels throughout shifts.
Executive Sous Chef
Four Seasons Resort Nevis
01.2010 - 01.2012
- Coordinated with Executive Chef to plan, design and develop menu requirements, serving measures, guest remarks.
- Adhered to HACCP methods for cleanliness and sanitation.
- Actively involved in cost control, menu development, training, recruitment, private dining and catering.
Executive Chef
Spice Mill Restaurant – St.Kitts
01.2009 - 01.2010
- Implemented Farm to Table concept.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Maintained updated knowledge of local competition and restaurant industry trends.
Executive Chef
Four Seasons Resort Great Exuma, Bahamas
01.2006 - 01.2009
- Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Reduction kitchen staff turnover from 31.37% to 4% over 2 years.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Reduced food costs 5 percent by using seasonal ingredients, setting standards for portion size and minimizing waste.
Executive Sous Chef
Four Seasons Resort Great Exuma, Bahamas
01.2004 - 01.2006
- Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Senior Sous Chef
Four Seasons Resort Great Exuma, Bahamas
01.2003 - 01.2004
- Part of the opening team, was responsible for all training and implementation of core and culture standards.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
Senior Sous Chef
Four Seasons Resort Nevis
01.1999 - 01.2003
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Sous Chef
Four Seasons Resort Nevis
01.1995 - 01.1996
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Verified proper portion sizes and consistently attained high food quality standards.
- Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
- Maintained updated knowledge of local competition and restaurant industry trends.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Education
Secondary Education Exam - Culinary Arts Certificate, Coursework in Culinary and Restaurant Management, Coursework in Hospitality Management, Coursework in Professional Cooking and Baking
The Education Institute of the American Hotel and Motel Association Charlestown Secondary School
01.1986
Skills
- Artful food arrangement
- Proficient in safe food handling practices
- Strategic planner
- Experience in hospitality
Additional information
ACHIEVEMENTS 1999 - Bronze Medal - Taste of the Caribbean Competition 1998 Silver Medal - Taste of the Caribbean Competition 1997 - Silver Medal - Taste of the Caribbean Competition 1996 - Bronze Medal Taste of the Caribbean Competition 1994 - Gold Medal - Local Culinary Competition for Best Entree - Second Runner up for Chef of the Year 1993 - Gold Medal - Local Culinary Competition for Best Appetizer
Timeline
Executive Chef
Resort World Bimini
04.2022 - Current
Executve Chef
Four Seasons Hotels and Resorts
04.2018 - 03.2022
Executive Chef
Four Seasons Safari Lodge, Tanzania
08.2012 - 04.2018
Executive Sous Chef
Four Seasons Resort Nevis
01.2010 - 01.2012
Executive Chef
Spice Mill Restaurant – St.Kitts
01.2009 - 01.2010
Executive Chef
Four Seasons Resort Great Exuma, Bahamas
01.2006 - 01.2009
Executive Sous Chef
Four Seasons Resort Great Exuma, Bahamas
01.2004 - 01.2006
Senior Sous Chef
Four Seasons Resort Great Exuma, Bahamas
01.2003 - 01.2004
Senior Sous Chef
Four Seasons Resort Nevis
01.1999 - 01.2003
Sous Chef
Four Seasons Resort Nevis
01.1995 - 01.1996
Secondary Education Exam - Culinary Arts Certificate, Coursework in Culinary and Restaurant Management, Coursework in Hospitality Management, Coursework in Professional Cooking and Baking
The Education Institute of the American Hotel and Motel Association Charlestown Secondary School
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