Patrice Roberts
Bridgetown
Overview
5
5
years of professional experience
Work History
Cook
Savannah Beach Hotel
Hastings Christ church
02.2025 - 12.2025
- Prepared and cooked a variety of dishes following standard recipes and hotel guidelines.
- Maintained kitchen cleanliness and adhered to food safety regulations consistently.
- Assisted in inventory management by tracking ingredient usage and reporting shortages.
- Collaborated with team members to ensure timely meal service during busy periods.
- Adapted quickly to changing menu demands and special dietary requests from guests.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Participated in daily prep work, contributing to smooth kitchen operations and workflow efficiency.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Owner and Chef
Island Treats Bakery,
Portsmouth, Dominica
11.2022 - 02.2025
- Developed and implemented seasonal menu offerings to enhance customer experience and drive sales.
- Managed daily operations, ensuring efficient workflow and product quality across all bakery processes.
- Trained and mentored staff on best baking practices and food safety standards to maintain compliance.
- Established vendor relationships for sourcing high-quality ingredients, optimizing supply chain efficiency.
- Developing standard recipes and techniques for high quality food preparation and presentation, minimizing food costs and maintaining portion control for all items served
- Preparing pastry and meal items daily
- Supplying eight outlets with baked goods and pasty items three times weekly
- Controlling the business social media platforms and ensuring continuous growth
Chef
Sweet and Savory Bistro
Frigate Bay, St. Kitts
01.2022 - 06.2022
- Prepared diverse menu items, ensuring quality and taste consistency across all dishes.
- Managed food inventory, reducing waste through efficient stock rotation practices.
- Collaborated with kitchen staff to streamline food preparation processes, enhancing service efficiency.
- Developed new recipes that aligned with seasonal ingredients, increasing customer satisfaction.
- Maintained well-organized mise en place to keep work consistent.
Co-owner, and Executive Chef
Fresh N’ Fit
Basseterre, St. Kitts
07.2021 - 05.2022
- Developed and implemented operational strategies to enhance customer service experiences.
- Managed inventory systems to ensure optimal stock levels and timely replenishment.
- Trained staff on best practices for product presentation and customer engagement.
- Streamlined daily operations, improving workflow efficiency across team activities.
- Analyzed sales data to drive promotional strategies and increase overall revenue.
- Managed day-to-day operations efficiently, ensuring smooth workflow and timely completion of tasks.
- Oversaw financial management tasks, including budgeting, forecasting, and cash flow optimization.
Chef Assistant & Prep Cook
Devour! The Food and Film Festival
Nova Scotia, Canada
10.2021 - 10.2021
- Maintained cleanliness in the work area, ensuring it was tidy before and after service
- Successfully cooked for more than 1,800 guests participating in the festival
- Prepared items for chefs' demonstrations-Served food in the proper portion size and at the proper temperature
- Assisted in food preparation, ensuring adherence to safety and hygiene standards.
- Supported chefs with ingredient sourcing and inventory management for efficient kitchen operations.
- Collaborated with team members to maintain cleanliness and organization of workspaces.
Chef
The Village Bistro, Village,
St. Kitts
07.2020 - 07.2021
- Maintained kitchen cleanliness and adhered to safety regulations, promoting a safe working environment.
- Trained junior cooks in cooking techniques and kitchen operations for improved team performance.
- Assisted in menu planning by analyzing customer preferences and feedback for future offerings.
- Monitored food presentation standards to ensure visual appeal and adherence to restaurant branding guidelines.
Garde Manager Chef Intern
Marshall’s Restaurant
Frigate Bay, St. Kitts
03.2021 - 05.2021
- Acquired expertise in cold food item preparation and presentation.
- Oversaw management of appetizer and dessert sections to ensure quality and presentation standards.
- Ensured adherence to dish standards established by executive chef.
- Supported kitchen staff in preparing main course dishes and efficiently managed high order volumes independently.
Education
No Degree - Certificate in Culinary Management
Nova Scotia Community College
Nova Scotia, Canada11.2021
Associate of Science - Culinary Arts
Clarence Fitzroy Bryant College
St. Kitts11.2021
Skills
CORE COMPETENCIES
Food Preparation
Knife Skills
Menu Planning
Recipe Development
Station Management
Line Cooking
Baking & Pastry
Grilling / Sautéing
Plating & Presentation
Food Safety & Sanitation
Prep Work Efficiency
Quality Control
Customer Service
AREAS OF SPECIALIZATION
Expert in Culinary Arts with a Focus on American, Caribbean, Fine Dining, and Continental Cuisines
Specialized Proficiency in Breads, Pastries, and Cakes
Websites
Timeline
Cook
Savannah Beach Hotel
02.2025 - 12.2025
Owner and Chef
Island Treats Bakery,
11.2022 - 02.2025
Chef
Sweet and Savory Bistro
01.2022 - 06.2022
Chef Assistant & Prep Cook
Devour! The Food and Film Festival
10.2021 - 10.2021
Co-owner, and Executive Chef
Fresh N’ Fit
07.2021 - 05.2022
Garde Manager Chef Intern
Marshall’s Restaurant
03.2021 - 05.2021
Chef
The Village Bistro, Village,
07.2020 - 07.2021
No Degree - Certificate in Culinary Management
Nova Scotia Community College
Associate of Science - Culinary Arts
Clarence Fitzroy Bryant College