chrishelle brown

sous chef

About

- Very passionate about cooking and this has afforded me many opportunities to showcase my expertise at many functions namely weddings,Chaine Dinners, funerals, dignitary funcctions,parties, Grand Openings, Church functions Etc. - I am also enthused by the efforts placed into co-ordinating and sucessing the entire event committed to every detail it takes to please my clients. - My goal is to elevate as a trained culinarian mastering every aspect as it applys to the business while in the main time training those who share the same hunger for sucess. Also with enough time spent in the business i can sshare my sucess with clients who can appreciate great food and wine in my brand new restaurant 'Block 84.' Specialties: Italian, mexican, caribbean, french cuisine etc. Purchasing and Storeroom Operations, Dining Room Principles, Banqueting Functions, al la carte services etc.

Country

bahamas

City

bahamas

Industry

hospitality

Skill

purchasing, scheduling, storage management, italian, culinary, menu development, cooking, molecular gastronomy, culinary skills, wine, restaurants, process scheduler, dinners, mediterranean, food and beverage, food, banquets, seafood, hotels, chef, hospitality, fine dining, team leadership, food service sanitation, mediterranean cuisine, cuisine

Experience

chef

sabor restaurant & bar

2009-9 - 2012-1 · 2 yrs 5 mos

Duties include standardizing, organizing all product menu items. Mostly prep work and functions are done at my hands. Responsibilties range from baking native and gourmet foods, breads and pastries. also contructing all gourmet items..

chef de parties

bimini bay resort

2008-6 - 2009-1 · 8 mos

Duties include standardizing, organizing and supervising all restaurant and banqueting menu items in my dept. At this place I supervised a staff of some seven members and worked along with superiors to ensure daily quality and consistency of each product.

cook 1, cook ii

westin and sheraton our lucaya

2006-1 - 2008-7 · 2 yrs 7 mos

chef de partie

jackies kitchen

2008-11 - 2009-9 · 11 mos

Duties include standardizing, organizing and supervising all restaurant and banqueting menu items in my dept. At this place I supervised a staff of some 2 members and worked along with superiors to ensure daily quality and consistency of each product.

assistant head cook

the chill zone restaurant

2004-1 - 2006-1 · 2 yrs 1 mo

* In charge of executing all production of menu items. * Was appointed to deal with all private functions * Also assisted with training new recruits. * 2002-2004 The College of The

apprentice chef

royal oasis country club international bazaar

2001-1 - 2003-1 · 2 yrs 1 mo

* Trained to administer proper cooking procedures to all food items. * Trained to read and write menus for hotel events * Trained to be productive in every outlet in the culinary dept. * Trained and supervised Banquet functions under the supervision of Chef Devaine Maycock.

sous chef

flying fish mordern seafood restaurant

2012-1 - Present · 14 yrs 9 mos

* Execute a fully furnished menu with Mordern bahamian and American influences. * A functional team member who is efficient in any aspect of it food production. * Assure quality control, and minimize waste.

chef

maycock catering services

2004-1 - Present · 22 yrs 9 mos

* Responsible for overseeing the proper production and execution of all services rendered to the public by the hospitality and culinary staff.; * Trained to facilitate functions with professional hospitable services. * Namely,( The Chaine Dinners, Government Dignitaries, Policing Officials and other local weddings, parties and funerals