Thyaeis James
Bridgetown
Summary
Dynamic Senior Sous Chef with extensive experience at Sandals Barbados, renowned for elevating customer satisfaction through exceptional food presentation and innovative menus tailored to dietary requirements . Expert in cost control and inventory management, while fostering teamwork and mentoring staff to enhance culinary skills. Committed to maintaining high sanitation standards and optimizing kitchen operations for peak performance.
Overview
9
9
years of professional experience
Work History
Senior Sous Chef
Sandals Barbados Sandals Royal Barbados
Maxwell Christchurch
04.2018 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
Beaches Negril
Norman Manley Blvd Negril
04.2016 - 04.2018
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Education
Associates Degree Culinary Management - Hospitality And Tourism Management
Trinidad & Tobago Hospitality And Tourism Institut
Chaguaramas 11.2015
Skills
- Kitchen management
- Menu development
- Sanitation standards
- Food presentation
- Allergy awareness
- Waste reduction
- Cost control
- Nutrition
- Culinary techniques
- Forecasting and planning
- Safe food handling
- Inventory management
- Fine-dining expertise
- Attention to detail
- Staff scheduling
- Coaching and mentoring
- Kitchen staff management
- Kitchen operations oversight
- Purchasing management
- Inventory control
- Operations management
- Team leadership
- Food stock and supply management
- Food prep planning
- Hiring, training, and development
- Order management
- Decision-making
- Problem and complaint resolution
- Food spoilage prevention
- Delegating work
- Workflow optimization
- Plating and garnishing
- Creative thinking
- Performance assessments
- Dietary restrictions
- Sanitation guidelines
- Staff training
- Strong work ethic
- Recruitment and onboarding
- Verbal and written communication
- Budgeting and cost control
- Performance review
Additional Information
Department Trainer tasked with the responsibility of piloting the overall training and development of all Culinary Interns and HTP’s assigned to our property .
Additionally spearheaded the Rouxbe online Culinary programme as the lead Administrator.
Timeline
Senior Sous Chef
Sandals Barbados Sandals Royal Barbados
04.2018 - Current
Sous Chef
Beaches Negril
04.2016 - 04.2018
Associates Degree Culinary Management - Hospitality And Tourism Management
Trinidad & Tobago Hospitality And Tourism Institut