Belinda Bourne-Sealy
Bridgetown
Summary
A highly motivated and capable worker with a real passion for success. I am a quick learner who can effortlessly fit into any pre-existing established workplace, team, and, environment. I possess excellent organizational and administrative skills.
Overview
12
12
years of professional experience
Work History
Housekeeper
Altman Real Estate
01.2023 - 01.2024
- Cooked breakfast, lunch and sometimes dinner
- Cleaned and sanitized the house
- Wash, ironed and folded laundry
- My day would start with me tidying up the kitchen putting all the used dishes in the dishwasher(if not done by the home owner) then I’d move on to sanitizing the kitchen countertops table and light tidying of the floors.
- After tidying I’d prepare based on what the home owner requested then I’d place the cooked meal on the kitchen table and announce that breakfast was ready, while the family enjoyed their breakfast I’d go to the master bedroom to tidy up make the bed and clean the bathroom area I would then move over to the children’s bedroom and did the same when I was done with tidying the bedrooms I would gather all laundry in their specific baskets/bags and head to start washing, after washing and drying clothes I would fold laundry pressed(if required) and take them back to their specific storage areas be- it draws hangers in the closet or general storage. Whenever I’m required to prepare lunch or dinner I’d prep the day before so when it’s time I can just put all the ingredients together in a timely fashion. After lunch I would clean the kitchen and prep for the next day when needs be. After preparing dinner(whatever meal is requested by home owner) I would then take a walk through the entire house to make sure everything is clean and tidy and leave dinner warm for the family before ending my work day.
- When the family is out of the country I would pack up the pool side furnishings put them back in storage, dust, clean windows, allow the house to air out, keep all rooms clean and damp free, plug in the golf cart at least once weekly and schedule follow up maintenance with the gardening team and pool guy, if there’s a need I would contact the pest control company or building manager about anything that is out of the ordinary. When the homeowner notifies me I’ll redecorate the pool side, make beds, sanitize and prepare for their arrival.
Personal Home Care
Daniel Thompson
01.2023 - 01.2024
- Cared for an elderly man. (Part-Time)
- I would get at Daniel’s residence for 8:45 am(when I’m required to be there)
- I would first check in with him make sure he’s doing well then I’d open up the windows
- Then I’d move on to washing and cutting his daily fruits of choice after feeding him with the fruits I was required to give him his morning meds then I’d turn him on the other side since he’s unable to do so by himself. About twenty five minutes later I’d prepare breakfast for Daniel based on his current diet, after feeding him breakfast he was required to take two more tablets then rest for a while. After about two hours of resting we would go into Daniel’s exercise routine which was exercising his limbs via his exercise machine.
- Daniel would rest for about forty five minutes then I’d do a pamper change(if needed)
- Followed by a sponge bath. I’d then start to prepare supper(if not provided) then I would feed him at 16:45-17:00 we would give him some time to digest his meal while I would tidy up his surroundings empty his urine bag close the windows then I’d brush his teeth and prepare him for the night some I’d read him a story (if required) or turn on his television for him to watch a show of choice, I would then take out the garbage secure his doors and hand over to his night nurse.
Housekeeper (part time)
Young Estates
07.2024 - 11.2025
- In July of 2024 I was contracted by a villa manager who is employed by Yunge Estates to go to various villas to tidy and air the villas three times per week.
Caterer
Tim’s Restaurant
01.2015 - Current
- Carry out weekly orders.
- Cater for seasonal events.
- Nine years ago I was contacted by the owner of Tims restaurant to make three thousand (3000) mini bakes and salt fish and one thousand (1000) mini patties for the annual foreday morning jump. At first I was told it was a one time gig but the owner was impressed with me and my team’s performance that I was contracted to cater for every event that required pastries and mini salt fish bakes.
- Whenever I’m called to do these orders I would go to the restaurant the day before and prep everything for the day ahead.
- I would get to the restaurant after their work day
- I would first sanitize the table that I plan to use, then I’d wash the salt fish and put it to boil, then I would move on to washing and cutting the fresh herbs needed then I would prep the the pastry dough, season and precook meats and leave them to cool, after prep I would clean the salt fish and leave it to cool down. When everything is cooked I’d put them in sealed labeled containers and place them in the refrigerator tidy the kitchen and leave. On the day the order is to done myself and two other teammates would sanitize our work area and table mix the flour with other ingredients needed and make the dough for the bakes, while the flour is raising we would take the pastry dough and filling that was prepped before and start rolling out the dough filling and sealing it prepared the pans place the pastry on the baking sheet, baked them for the required time and repeat the process until the pastries were evenly baked and set aside to cool
- We would then roll out the dough for the bake flatten according the recipe and placed in the preheated oil to fry until golden brown, when the bakes are done we would stir fry the salt fish with the fresh herbs that was prepped beforehand and flavored to taste
- After everything was done we would pack them in pans wrapped each pan and place them into the hot boxes that was preheated and ready for delivery to the event location.
- From the first time we catered for those events I was contracted to prepare and deliver smaller amounts twice weekly to the restaurant.
Caterer/Cook
Apes Hill (Canteen)
01.2020 - 01.2023
- Managed
- Sanitized
- Cooked
- Served breakfast and lunch
- Catered for events for staff
- I was given a contract for a year(that ended up being three years) to operate the canteen located on the compound of the maintenance department of Apes Hill Golf Course
- A typical day would start at 4:00 in the morning
- First I would sanitize work stations, countertops tables and service areas, then I’d start preparing breakfast which would usually be sandwiches, subs, wraps, tea, coffee, oats
- Porridge, fried or baked wings, livers, gizzards and necks, pizzas(veg or meat), rotis
- Sweet bread, muffins, bake and salt fish, fish cakes etc...as the maintenance staff would require a quick meal (grab and go). Breakfast would start at 5:45 to 6:00 am for the maintenance crew while breakfast for office staff started at 7:30 to 9:20am. Their breakfast would usually be pre ordered and they would sometimes request something. Quick(grab and go) or meals that would be required to sit on the lunch deck . At 6:30 am I would usually start lunch based on the day’s menu lunch would consist of two starches and one protein. Also includes gravy (chicken/plain) and salads
- Lunch menus are as follows
- Starches
- Rice(with a choice of vegetables or peas)
- Macaroni pie
- Scallop potatoes
- Pasta(Alfredo, with tomato sauce, with veg)
- Stew food (ground provisions and dumplings boiled then sautéed)
- Veg or Chicken Chowmein
- Creamed potato
- Lasagna
- Shepherd’s pie
- Spaghetti and meatballs
- Breadfruit cou-cou
- Meal cou-cou
- Garlic cassava
- Creamed yam
- Sweet potato pie
- Chips(potato/breadfruit/plantains)
- Meats
- Chicken(baked/fried/stewed)
- Beef(stewed)
- Lamb(stewed/baked/brised)
- Pork(stewed/fried/baked)
- Fish(fried/grilled/steamed)
- Shrimp(fried/sautéed)- (by orders only)
- Ribs(barbecued/baked)
- Pigtails(barbequed)
- Soups
- Chicken/cow heel/beef
- Salads
- Tossed
- Coleslaw
- Potato
- Macaroni
- Lunch was served from 11:00 to 1:30, after lunch rush I would wash pots pans and dishes and other utensils that was used for serving, then I’d replenish the fridges with drinks and juices.
- Before wrapping up my day I’d prep for the next day’s menu( breakfast and lunch)
- After prepping was done I would clean and sanitize work surfaces and sweep and mop the floors, then I’d sort the money (take out the day’s sales and make a float for the next day. Around 3:45 pm to 4:00 pm I would close shutters, windows and lock the doors
- I would then make a stock check to make sure all needed ingredients are present for the next day’s work and make a list of items needed before the usual restocking on Saturdays, on my way home I’d do a shop run to get needed supplies (as needed) and that ends my work day.
Cook
Hepzibah Nursery & Preschool
01.2018 - 01.2020
- Cooked and served breakfast and lunch to children five days weekly.
- I was contracted by my church to provide healthy tasty meals for the children of the Nursery and Preschool owned by my church
- I was required to prepare and serve breakfast by 9:00am then wash dishes cleaned tables and counters and prepare lunch and served by 12:00 noon, after cleaning and washing dishes pots and pans I would take out the garbage and leave.
Personal home Care (Part Time)
01.2018 - 01.2019
- In May 2018 I was contacted by the son of Mr Francis to take care of him. Mr Francis was blind but he was very familiar with his surroundings he could move around his home without help but he wasn’t allowed to do anything like cooking or washing.
- I was required to cook, clean, feed and take Mr Francis on walks and to doctors appointments or bank errands when needed
- I would arrive at Mr Francis’s home at 7:00 am daily
- I would first go to his room and let him know that I’m in the house because he would usually be listening to his worship music and in an effort not to disturb or startle him if he hears a sound I would go to his bedroom touch him and call his name so he could hear my voice and recognize it me moving around in the house
- I would open the windows to get the fresh air in then I’d prepare breakfast for him, fifteen minutes after his breakfast I’d give him his morning meds then we’d go out on the porch and sit for a bit( he loved that, always trying to guess what type of vehicle passed by)
- After washing up his breakfast dishes and making his bed I’d give him a bath and let him call his friend Pauline( they worked at the power company together and she’d check in daily) while he was on his call I’d tidy up the house and start on his lunch
- After his call Mr Francis would rest for a bit. At 10:30 leave and run an errand( I catered for a Preschool so I’d leave to deliver the daily lunches for the children), At 12:00 I’d be back to feed Mr Francis his lunch, after lunch we would sometimes go for a walk around the neighborhood( he always wanted to feel the sun on his face), after our usual walk we would sit and chat for a bit or he would listen to a radio program(focus on the family).
- Around 2:15 I’d start preparing supper and wash the dishes or do laundry etc and wait for his son Lindrey to get home and then I’d take leave for the day.
- Sadly we bid Mr Francis farewell on the 11th November 2019 (his birthday). He died peacefully in his sleep at age 101.
Housekeeper
Touch Of Eden Spa
01.2014 - 01.2016
- I was contracted to clean and sanitize the spa and work stations (as required).
Skills
- Food safety
- Food presentation
- Sanitation practices
- Quality control
- Safe food handling
- Food preparation
- Problem-solving skills
- Kitchen management
- Inventory monitoring
- Ordering and invoicing
- Menu planning
- Kitchen staff coordination
- Nutrition
References
- Birrette, Taylor, +1 (780) 952-6456, Canada
- Cheryl, Warde, +1 (246) 821-9430, Barbados
- Eric, Medford, +12462382233, Barbados
- Sheniyah, Thomas, +1(246)829-4503, Barbados
Timeline
Housekeeper (part time)
Young Estates
07.2024 - 11.2025
Housekeeper
Altman Real Estate
01.2023 - 01.2024
Personal Home Care
Daniel Thompson
01.2023 - 01.2024
Caterer/Cook
Apes Hill (Canteen)
01.2020 - 01.2023
Cook
Hepzibah Nursery & Preschool
01.2018 - 01.2020
Personal home Care (Part Time)
01.2018 - 01.2019
Caterer
Tim’s Restaurant
01.2015 - Current
Housekeeper
Touch Of Eden Spa
01.2014 - 01.2016
INTERESTS
Architecture, Music, Science, Storytelling, Poetry writing, Reading, Hiking, Singing