<div> I'm an ambitious self-motivated Executive Chef, very flexible in regard to any working environments, or as a private human being very open –minded and focused, adaptable to both societies, and company expectations. I always work hard to achieve the goals and targets I set myself, and always do my very best to achieve every single deadline requested my manager. I believe I’m an Excellent problem solver, and extremely reliable, a good motivator and trainer, with good mood, spirit, always calm, fair and understandable. I had many opportunities in the current and past assignments to lead the entire F&B operations with tangible and successful results for long period of time by training, developing marketing strategy, Food & Beverage controls, planning new menu-development, work safety, health and hygiene control, talent shire, maintain consistent food quality and service Standards. </div> <br>
I’m a country boy, I grew up on a farm in Saint Mary Jamaica with my mother, father. In 1985, my parents when to America in search of a better life for our family. My grandmother taught me to eat and cook. It was there I fell in love with food—fresh herbs, vegetables, fruits and all the different spices from my country. I love the warmth of our local Jamaican flavours that are in the street from all the different food vendors. Since my departure from Jamaica, I’ve lived, trained, and cooked all over New York City. I have live in New York City for over 18 years before I started to travel and work. I have work in some of the best restaurants in NYC, and learned so much from some superstar chefs and Restaurateur. Chef Nobu gave me the greatest opportunity to open two location of Nobu restaurant, Moscow, Budapest, because of this opportunity; I have worked in London, Moscow, and Budapest, Ukraine and Dubai Wherever I go, I always want to cook both globally and locally. My background in cooking started off with French and Asian cuisines. I started my career as a waiter then when to culinary school to study the art of cooking. My first trip into the real world of cooking was working for Chef Jean-Georges Vongerichten. That’s where my love for fusion cooking started, working for Chef Jean-Georges remains one of my most influential culinary experiences, and I’ve since adopted is cooking style and bold flavours to my cooking repertoire. Everything I cook has to have a flavour inside of it.
CHEF DE CUISINE/RESORT CAKE ARTIST
Resort Cake Artist of a 5star Resort called Madinat Jumeirah. Composed of 4 hotels and the biggest catering in Dubai. World Champion of Cake Designer World Championship 2017 Gold Medalist of Germany Olympic 2016 Speciality Pastry Chef Award winning Photographer A former Brand Marketing Manager, Financial Analyst, Sales and Marketing Analyst and an accountant Sculptor, Artist, Painter
EXECUTIVE SOUS CHEF
• Operating and managing a large team of 300 Chef • Managing Banquet events from high end wedding arrangements up to 1200 Pax, purpose inspired corporate meetings, outside caterings and up to multimillion dirham worth delegate packages with up to 1400 Participants • In charge for 14 Restaurants and Bars, including French Brasserie, Sports Bar, Lobby Lounge, All Day Dinning, In Room Dinning, Italian, Thai, Indian, Peruvian, Japanese, Pool, Steak House, High End Bar, Executive Lounge • Ensuring Food Cost is in line with Budget • Supporting in Budgeting/ Forecasting decisions for the following month and year • Ensuring Company standards are met (Hygiene, Budget, Associate Engagements) • Responsible for development of young chefs an talents (International Competition ) • Creating Marketing initiatives and promotions to generate additional food revenue in the restaurants • Developing Action Plans to increase and maintain Guest Satisfaction above company targets • Justifying Profit and Lost with Senior Management on monthly bases