Steve Collymore
St. Michael
Summary
Over two decades of experience in professional cooking and kitchen management, both internationally and domestically, with a proven track record of success. Exemplary leadership qualities and professionalism consistently drive culinary excellence and operational efficiency. Adept at fostering team collaboration and innovation, ensuring high standards are met and exceeded. Committed to continuous improvement and passionate about delivering exceptional dining experiences.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Operations Manager
Mount Cinnamon Beach Resort
03.2023 - Current
- Plan, direct and coordinate day-to-day operational activities
- Develop and implement operational policies, procedures, and best practices
- Monitor and improve workflow efficiency, productivity and cost control
- Manage budgets, forecasts and operational expenses
- Lead, coach and evaluate staff to ensure high performance and accountability
- Ensure compliance with company policies, industry regulations and safety standards
- Analyze operational data and prepare performance reports for senior management
- Collaborate with other departments to align operations with business objectives
- Identify risks, resolve operational issues and implement corrective actions
- Drive continuous improvement initiatives to enhance service quality and customer satisfaction
- Managed inventory and procurement processes, ensuring optimal stock levels and cost control.
- Developed performance metrics to assess operational effectiveness and identify improvement areas.
- Analyzed guest feedback data to inform service enhancements and operational adjustments.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Developed and maintained relationships with external vendors and suppliers.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
Head Chef
Divi Southwinds Resorts
01.2020 - 09.2020
- Attending Management meetings to assess the operations of the hotel
- Developed innovative seasonal menus, enhancing guest dining experiences through culinary creativity.
- Analyzed customer feedback to refine menu offerings and enhance culinary offerings based on preferences.
- Managed vendor relationships, negotiating contracts to secure quality ingredients at competitive prices.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Maintained well-organized mise en place to keep work consistent.
- Arranged for kitchen equipment maintenance and repair when needed.
- Created unique daily specials that attracted repeat clientele and generated positive word-of-mouth referrals for the restaurant.
- Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Designed visually appealing plated presentations that enhanced both taste appeal and overall dining experience for patrons.
- Evaluated food products to verify freshness and quality.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef
Seashed Restaurant
10.2019 - 12.2019
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Managing the day to day operations of the kitchen
- Ordering stock for daily operations
- Overseeing staff and delegating their daily duties
- Training of new staff
- Ensure quality of product and service provided to the guests
- Create daily specials for lunch
- Assist the Head Chef with planning, organizing, and running kitchen operations
- Take charge of the kitchen in the Head Chef’s absence
- Ensure food is prepared and presented according to recipes and standards
- Supervise food preparation, cooking, and plating
- Developed seasonal menus in collaboration with head chef, emphasizing local ingredients.
- Implemented food safety protocols, maintaining compliance with health regulations.
- Streamlined kitchen operations to improve workflow and reduce preparation time.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Island Caterers Ltd
04.2019 - 10.2019
- Managing the day to day operations of the kitchen
- Ordering stock for daily operations
- Overseeing staff and delegating their daily duties
- Training of new staff
- Ensure quality of product and service provided to the guests
- Create daily specials for lunch
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
Acting Executive Chef
Nikki Beach Barbados
10.2018 - 11.2018
- Managing the day to day operations of the kitchen
- Ordering Stock
- Writing & costing menus
- Leading daily staff briefings
- Attending Management meetings as required
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed and executed seasonal menus, enhancing guest satisfaction and dining experience.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
Sous Chef
Nikki Beach Barbados
01.2017 - 01.2018
- Managing the day to day operations of the kitchen
- Ordering stock for daily operations
- Oversee a staff of twenty (20) and delegate their daily duties
- Training of new staff
- Ensure quality of product and service provided to the guests
- Create daily specials for lunch
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed seasonal menus in collaboration with head chef, emphasizing local ingredients.
- Implemented food safety protocols, maintaining compliance with health regulations.
- Trained junior chefs on culinary techniques and kitchen equipment operation.
- Coordinated special events and catering services, enhancing customer satisfaction.
- Streamlined kitchen operations to improve workflow and reduce preparation time.
- Led team meetings to foster communication and resolve any operational challenges.
- Managed inventory levels, optimizing order processes for cost efficiency.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Managing Director/Executive Chef
Gourmet Xpress
01.2009 - 01.2015
- Manage restaurant and catering business providing wide variety of meals in different cuisines.
- Hire, train, and direct eleven (11) full time members of kitchen staff.
- Plan menus, assure quality control, and minimize waste.
- Developed and implemented comprehensive business plans aligned with organizational goals.
- Analyzed market trends to identify growth opportunities and inform strategic decision-making.
- Established key performance indicators to monitor business performance and improve accountability.
- Increased overall company performance by implementing strategic management initiatives and streamlining operations.
- Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
- Optimized resource allocation for improved efficiency and profitability across all departments.
- Cultivated a strong organizational culture built on integrity accountability teamwork which resulted in higher retention rates among staff.
- Managed risk effectively by instituting comprehensive mitigation strategies across the organization''s operations.
- Achieved substantial cost reductions by renegotiating supplier contracts and optimizing supply chain logistics.
- Increased employee retention rates by creating positive work environment and offering competitive benefits and career advancement opportunities.
- Improved decision-making processes, implementing data analytics tools that provided actionable insights across departments.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Reported issues to higher management with great detail.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Developed seasonal menus that showcased local ingredients and culinary trends.
- Conducted regular inventory assessments to minimize waste and ensure ingredient availability.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
Executive Chef
Spago Restaurants
2007 - 01.2008
- Supervise 8 cooks/chefs.
- Manage back house operations.
- Perform purchasing function for this establishment specializing in Italian cuisine.
- Developed innovative menu concepts aligning with seasonal ingredients and culinary trends.
- Managed vendor relationships to secure high-quality ingredients while negotiating favorable terms.
- Conducted regular staff evaluations to identify performance improvements and training needs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Enhanced presentation techniques, contributing to visually appealing menu that attracted wider audience.
Sous Chef - G.A.I.A.
Asia Express/Cream
01.2007 - 01.2008
- Manage five (5) staff and supervise production of high-volume establishment specializing in Asian cuisine
- Manage Café in the departure lounge.
- Developed and implemented innovative menu items to enhance dining experience.
- Mentored underperforming staff, fostering skill development and improved team performance.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Snr. Chef De Partie
Barbados Hilton Careenage Restaurant
01.2005 - 01.2008
- Responsible for the daily kitchen operation of the restaurant Ordering of stock and supplies to facilitate restaurant needs.
- Assist the Executive Chef in creation of the menu while preparing recipes and guidelines for staff to complete desired tasks.
- Sushi trained.
- Collaborated with service staff to coordinate timely meal service during peak hours.
- Innovated cooking techniques to improve flavor profiles and elevate dish presentations.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying, and baking.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Sanitized all counters properly to prevent food-borne illness.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Demi Chef De Partie
Fairmont Southampton Hotel (Bermuda)
01.2005 - 01.2005
- Preparing dinner for over 100 patrons at the Whaler Inn daily
- Working with a number of seafood items
- Assisting in preparing for Merrill Lynch staff party for over 1300 staff
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Evaluated food products to verify freshness and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
- Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
- Created daily prep lists to streamline workflow and enhance productivity in the kitchen.
- Developed seasonal menu items by researching current food trends.
Sous Chef (Ag.)
Fairmont Royal Pavilion
01.1998 - 01.2005
- Manage the operation of the Palm Terrace fine dining restaurant in the absence of the executive chef.
- Managed inventory, minimizing waste through efficient purchasing practices.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
- Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
- Enhanced staff retention by implementing mentorship program that supported career development within culinary team.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed close relationships with suppliers to source best ingredients.
Education
High School Diploma -
Queen's College
Queen's College01.1997
Skills
- Executive/Sous-Chef experience at The Fairmont Royal Pavilion, The Barbados Hilton Hotel Barbados Light & Power Company Limited
- Trained by Jean-Claude Plihon, David McCallum, Michael Harrison, Peter Edey, John Hazzard, and Bernard Fantoli
- Staff training and development
- Successful catering experiences Island Mas Breakfast Party & Naniki Music Festival serving over 1,000 patrons
- Maximizing kitchen productivity and staff performance
References
- Wynte, Piggott, Consultant, wynterwoo@gmail.com, 230-5139, #5 Palm Grove, Mullins, St. Peter
- Jama, Blackman, Head Chef, cheffy408@hotmail.com, 231-7664, Turtle Beach Hotel, #13 Casuarina Estates, St. Philip
Certification
BIMAP 2009-2010 Certificate course in General Management & Marketing
Timeline
Operations Manager
Mount Cinnamon Beach Resort
03.2023 - Current
Head Chef
Divi Southwinds Resorts
01.2020 - 09.2020
Sous Chef
Seashed Restaurant
10.2019 - 12.2019
Sous Chef
Island Caterers Ltd
04.2019 - 10.2019
Acting Executive Chef
Nikki Beach Barbados
10.2018 - 11.2018
Sous Chef
Nikki Beach Barbados
01.2017 - 01.2018
Managing Director/Executive Chef
Gourmet Xpress
01.2009 - 01.2015
Sous Chef - G.A.I.A.
Asia Express/Cream
01.2007 - 01.2008
Snr. Chef De Partie
Barbados Hilton Careenage Restaurant
01.2005 - 01.2008
Demi Chef De Partie
Fairmont Southampton Hotel (Bermuda)
01.2005 - 01.2005
Sous Chef (Ag.)
Fairmont Royal Pavilion
01.1998 - 01.2005
Executive Chef
Spago Restaurants
2007 - 01.2008
High School Diploma -
Queen's College
Section name
- September 22nd, 2022
- To Whom It May Concern:
- Dear Sir/Madam
- I wish to apply for the position of Head Chef. I possess great professional skill, I have a great sense for interpersonal and communication skills, I am a very quick learner, courteous, well-mannered, hardworking and very customer oriented.
- My experience in these various areas gives me the ability to function in any environment that requires one to be able to adapt quickly and I am very flexible. I will strive for excellence, which I guarantee will be a great asset to your establishment once given the opportunity. I have the experience from other employment to maintain a high level of confidentiality and professionalism. I also can be very creative in thinking and producing it.
- Yours truly
- Mr. Steve Collymore