Terrell Poitier
Summary
Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training in culinary studies.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Chef De Partie
Bahamar Grand Hyatt
02.2021 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Cook 2
Bahamar
12.2017 - 02.2021
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Education
High School Diploma -
C.V.Bether Sr.High
Nassau,bahamas05.2016
Skills
- Portion Standards
- Recruiting and Training
- Food Spoilage Prevention
- Plating and Presentation
- Inventory Oversight
- Stock making
- Knife skills
- Staff Scheduling
Certification
Bahama Host
Timeline
Chef De Partie
Bahamar Grand Hyatt
02.2021 - Current
Cook 2
Bahamar
12.2017 - 02.2021
High School Diploma -
C.V.Bether Sr.High
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