Kerri SANDIFORD
Bridgetown,Barbados
Summary
Dedicated chef with strong culinary skills and a focus on food safety, menu planning, and team collaboration. Committed to delivering high-quality dishes that enhance customer satisfaction.
Overview
3
3
years of professional experience
Work History
chef
Mary Immaculate Hospital
Lawrence, Massachusetts
05.2025 - 09.2025
- Prepared nutritious meals following hospital dietary guidelines and patient needs.
- Maintained kitchen cleanliness and adhered to food safety standards daily.
- Assisted in menu planning to ensure variety and nutritional balance for patients.
- Operated kitchen equipment safely and efficiently during meal preparation.
- Collaborated with dietary staff to accommodate special dietary requirements of patients.
- Trained new kitchen staff on proper cooking techniques and safety protocols.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
Kitchen Manager
legal seafoods
Boston, Massachusetts
06.2024 - 04.2025
- Managed kitchen operations to ensure efficient food preparation and service.
- Trained staff on food safety and sanitation practices for compliance.
- Coordinated inventory management to maintain stock levels and freshness.
- Supervised kitchen staff to ensure smooth workflow during peak hours.
- Developed menus in collaboration with chefs to enhance customer offerings.
- Implemented standard operating procedures for food preparation consistency.
- Fostered a positive team environment through effective communication and support.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
Executive Sous Chef
Aquitaine
Boston, Massachusetts
01.2024 - 05.2024
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Coordinated daily menu planning with culinary team and management.
- Developed new recipes to enhance seasonal offerings and guest experience.
- Managed inventory and ordered supplies to maintain kitchen operations.
- Trained junior chefs on food preparation techniques and safety standards.
- Ensured compliance with health regulations and kitchen sanitation practices.
- Collaborated with front-of-house staff to streamline service during busy hours.
- Assisted in creating high-quality dishes using fresh, local ingredients.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
Line Cook
harborview hotel
Martha's vineyard , MA
09.2023 - 01.2024
- Prepared high-quality dishes following standardized recipes and presentation guidelines.
- Collaborated with team members to ensure timely meal service during busy shifts.
- Maintained cleanliness and organization of kitchen equipment and workstations.
- Operated kitchen equipment safely, including ovens, grills, and fryers.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Banquet Cook
Bonita Bay Club
Bonita Springs, Florida
01.2023 - 08.2023
- Prepared and cooked high-quality dishes for large banquet events.
- Collaborated with kitchen staff to ensure timely meal service.
- Monitored cooking times and temperatures for food safety compliance.
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Prepared banquet meals according to standard recipes and customer preferences.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
- Executed set menus for banquets with cuisine from diverse regions.
- Managed waste disposal procedures in accordance with company policies and local environmental regulations.
- Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
- Plated dishes according to restaurant's specifications prior to serving them to guests at banquets or events.
- Set up work stations prior to opening to minimize prep time.
- smoking of the meats for the club
Education
Springer Memorial Secondary School
st micheal06-2013
Basics
The Rock Christian Primary School
St Micheal 07-2008
Computer Knowledge And Business Studies
bridgetownBenskin Hospitality
St JamesSkills
Food safety
- Menu planning
- Inventory management
- Recipe development
- Kitchen equipment operation
- Customer relationship management
- Hospitality service
- Dish preparation
- Kitchen management
- Recipe creation
- Verbal and written communication
- Knife skills
- Attention to detail
- Food and beverage pairing
- smoking of different foods
Accomplishments
- Best in smoke : culinary achievement FL 2023
- Best in meat: culinary achievement FL 2023
Timeline
chef
Mary Immaculate Hospital
05.2025 - 09.2025
Kitchen Manager
legal seafoods
06.2024 - 04.2025
Executive Sous Chef
Aquitaine
01.2024 - 05.2024
Line Cook
harborview hotel
09.2023 - 01.2024
Banquet Cook
Bonita Bay Club
01.2023 - 08.2023
Springer Memorial Secondary School
Basics
The Rock Christian Primary School
Computer Knowledge And Business Studies
Benskin Hospitality
Similar Profiles
Jenny BurgessJenny Burgess
Inpatient Certified Pharmacy Technician at Bon Secours Mary Immaculate HospitalInpatient Certified Pharmacy Technician at Bon Secours Mary Immaculate Hospital
Jennifer JohnsonJennifer Johnson
Clinical Pharmacist at Bon Secours Mary Immaculate HospitalClinical Pharmacist at Bon Secours Mary Immaculate Hospital
Renae PraterRenae Prater
Registered Staff Nurse, Perioperative Care at Bon Secours Mary Immaculate HospitalRegistered Staff Nurse, Perioperative Care at Bon Secours Mary Immaculate Hospital
Travis S. MayersTravis S. Mayers
Snr Sous Chef at Secret Bay, Relias & ChateauSnr Sous Chef at Secret Bay, Relias & Chateau
NATHAN ALLARDNATHAN ALLARD
Sales Representative at Roberts Manufacturing LtdSales Representative at Roberts Manufacturing Ltd