Charlene Greenidge
Bridgetown
Summary
Dynamic culinary professional with extensive experience excelling in menu development and inventory management. Proven ability to enhance food quality and reduce waste through effective portion control. Strong leadership skills foster a collaborative kitchen environment, ensuring high standards of food preparation and customer satisfaction.
Overview
24
24
years of professional experience
Work History
Chef
Mersey Investments Ltd
Sandy Lane, St James
04.2015 - 03.2025
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Resolved customer complaints regarding food quality or service issues.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
Sous Chef
Royal Westmoreland
St James
09.2013 - 03.2015
- Resolved conflicts between kitchen staff members in an efficient manner.
- Complied with all health department regulations regarding proper food handling methods.
- Enforced portion control guidelines to minimize costs associated with overproduction.
Head Chef
Le Phare Bleu
Grenada
11.2012 - 07.2013
- Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Established portion control guidelines to reduce waste and maximize profits.
Chef De Partie
Tapas Restaurant and Bar
Hastings, Christ Church
02.2009 - 11.2011
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
Chef and Manager
Terasu Kafe
Christ Church
05.2008 - 03.2010
- Checked quality of raw materials before use.
- Supervised team members during meal service to ensure accuracy of orders.
- Prepared high-quality dishes according to established recipes.
Chef De Partie
Aqua Restaurant and Bar
Christ Church
05.2005 - 04.2007
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
- Created cost estimates for new menu items by taking into account ingredient prices and labour costs.
Demi Chef De Partie
Sandy Lane Hotel
Sandy Lane, St James
11.2003 - 04.2005
- Kept accurate records of food consumption levels for inventory purposes.
- Managed waste disposal processes in accordance with company policies.
- Tasted prepared dishes to ensure flavor accuracy prior to being served.
Cook
Colony Club Hotel
Porters St James
10.2000 - 10.2003
- Organized storage areas for efficient usage of space.
- Provided guidance to junior cooks regarding food preparation methods and techniques.
- Managed inventory levels of ingredients and supplies necessary for daily operations.
Education
Associate of Science - Culinary Arts
Pommarine Insitute
Hastings Christ Church07-2018
High School Diploma -
Garrison Secondary School
Paddock Road, St Michael05-2016
Skills
- Food preparation
- Menu development
- Inventory management
Timeline
Chef
Mersey Investments Ltd
04.2015 - 03.2025
Sous Chef
Royal Westmoreland
09.2013 - 03.2015
Head Chef
Le Phare Bleu
11.2012 - 07.2013
Chef De Partie
Tapas Restaurant and Bar
02.2009 - 11.2011
Chef and Manager
Terasu Kafe
05.2008 - 03.2010
Chef De Partie
Aqua Restaurant and Bar
05.2005 - 04.2007
Demi Chef De Partie
Sandy Lane Hotel
11.2003 - 04.2005
Cook
Colony Club Hotel
10.2000 - 10.2003
Associate of Science - Culinary Arts
Pommarine Insitute
High School Diploma -
Garrison Secondary School