Theo Leacock
Bridgetown
Summary
To make an invaluable contribution by increasing profit margins, upholding core values, and diligently ensuring profits stay ahead of costs, proving myself an irreplaceable asset.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Sous Chef
The Local & Co. Restaurant
06.2021 - 02.2022
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Disciplined and dedicated to meeting high-quality standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Participated in food tastings and taste tests.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Applied effective time management techniques to meet tight deadlines.
- Skilled at working independently and collaboratively in a team environment.
Chef De Partie
Hugo's Restaurant
12.2017 - 11.2019
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff to prepare each for demanding roles.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Rotated stock to use items before expiration date.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Swagg Restaurant
04.2017 - 07.2017
- Ensure the highest standards are met and maintained
- Order and receive stock.
- Disciplined and dedicated to meeting high-quality standards.
- Modernized work processes to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Acted as head chef when required to maintain continuity of service and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Chef De Partie
The Cliff
07.2016 - 04.2017
- Prepare dishes for lunch and dinner
- Oversee work stations to ensure quality standards and consistency
- Plan and prepare menu specials.
- Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Monitored food production to verify quality and consistency.
- 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.
- Rotated stock to use items before expiration date.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Commis Chef
Port St Charles Yatch Club
09.2009 - 03.2012
- Participated in functions at venue, inclusive of service to and interaction with attendants
- Estimated how much food clients would consume and ensured that amount is prepared
- Assisted with the ordering and requisitioning of stock.
- Implemented food cost and waste reduction initiatives to save money.
- Prepped daily menu items to quickly deliver upon request.
- Placed orders to restock items before supplies ran out.
- Monitored food production to verify quality and consistency.
- Assisted in menu development through researching new recipes and providing valuable input on dish composition.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Modernized work processes to reduce guest wait times and boost daily output.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Commis Chef
Almond Beach Hotel
04.2008 - 05.2009
- Participated in functions, inclusive of service to and interaction with attendants
- Assisted with the ordering and requisitioning of stock.
- Prepped daily menu items to quickly deliver upon request.
- Placed orders to restock items before supplies ran out.
- Rotated through all prep stations to learn different techniques.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Mastered a variety of cooking equipment, including ovens, grills, and fryers, to produce diverse menu items with consistent quality.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Collaborated with staff members to create meals for large banquets.
- Modified recipes to accommodate dietary restrictions and allergies.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Utilized culinary techniques to create visually appealing dishes.
Education
- Food And Nutrition
Ellerslie Secondary School
Black Rock St Michael01.2007
- Visual Arts
Ellerslie SeondarySchoolc
Black Rock St Michael01.2007
- Social Studies
Ellerslie SecondarySchool
Black Rock St Michael01.2007
- English Language
Ellerslie Secondary School
Black Rock St Michael01.2007
- English Literature
Ellerslie Secondary School
Black Rock St Michael01.2007
- Home Economics
Ellerslie Secondary School
Black Rock St Michael01.2007
Skills
- Client-focused
- Results-oriented
- Time management skills
- Quick learner
Continuing Education
- Barbados Community College (Pom Marine) 2007, Hastings, Christ Church, Barbados
- UWI Open Campus Barbados, 2018, Bridgetown, Saint Michael, Barbados
Certification
- Awarded the General Catering Certificate
- Awarded the Maintenance Management Certificate of Achievement
References
- Mr. Stephen Strickland, Pastor of Connelltown Pentecostal, 439-6190
- Mr. Avion Caine, Executive Chef (Formerly), Hugo’s Restaurant, 256 1737
- Mr. Kirk Ruck, Executive Chef (Formerly), Hugo's Restaurant, 834-2463
- Mr. Peter Philips, St Lucy representative, 231-9365
Hobbies and Interests
- Reading & Research
- Cooking & Recipe Building
- Web Development
- Writing
- Football
Timeline
Sous Chef
The Local & Co. Restaurant
06.2021 - 02.2022
Chef De Partie
Hugo's Restaurant
12.2017 - 11.2019
Sous Chef
Swagg Restaurant
04.2017 - 07.2017
Chef De Partie
The Cliff
07.2016 - 04.2017
Commis Chef
Port St Charles Yatch Club
09.2009 - 03.2012
Commis Chef
Almond Beach Hotel
04.2008 - 05.2009
- Food And Nutrition
Ellerslie Secondary School
- Visual Arts
Ellerslie SeondarySchoolc
- Social Studies
Ellerslie SecondarySchool
- English Language
Ellerslie Secondary School
- English Literature
Ellerslie Secondary School
- Home Economics
Ellerslie Secondary School
Similar Profiles
HANNAH COLLISONHANNAH COLLISON
Cook/Server/Busser at Local Folks Restaurant and PubCook/Server/Busser at Local Folks Restaurant and Pub
Phoebe BowersPhoebe Bowers
Support Staff Member at Local Jonny's RestaurantSupport Staff Member at Local Jonny's Restaurant
HongYu ShenHongYu Shen
Restaurant Server at Local Family RestaurantRestaurant Server at Local Family Restaurant