Da-Ree Roberts 15 Rattlesnake RoadBrampton, Ontario, L6R 1P8 Telephone: 514 296 0107Home Tel. 514 814 0797

E-mail: daree15@hotmail.com

OBJECTIVE: To obtain position where I can utilize my skills and gain experience in Culinary

LANGUAGES: English (Strong Written & Verbal)

EDUCATION:Hotel and Restaurant ManagementStratford Career Institute. 2010-2012

Sontheimer Culinary Training Centre: Houma Louisiana.2006-2007

Royal St. Vincent and the Grenadines Police Training Centre. Focus on Criminal Law and Offences, Police Procedures, Judges Rule of Law, Criminal Procedures, Statements and Given In Evidence, Music Theory and Practical, Self defense, Weapon Training in the 9mm Smith and Wesson, .45 pistol, .38 revolver, M16 A1 and A2 machine gun and the M-79 shot gun and the M60 machine. 1990-1993

Sandy Bay Government School 1979-1990

.EXPERIENCE :National Food Safety Certified2014-2019

Kitchen Manager / Head ChefBoston Pizza, Courtney ParkMississauga. Canada.2015 - Present

Chef / Griller / Supervisor: Jack Astors Restaurant and Bar, Laval. Quebec, Canada.2012 - 2015

Lead Chef: Mango Bay Restaurant, Montreal, Quebec, Canada.2010-2012

Executive Chef: Rooftop Bar and Grill, Kingstown, St. Vincent2009-2010

Head Chef: Grenadine House Hotel. 2008-2009

Chef de Parte: Raffles Hotels and Resort. Canouan Island, St.Vincent and the Grenadines. 2007-2008

Chef/Manager: Sontheimer Offshore Catering Company. Houma, Louisiana. U.S.A . 2006-2007

Police Officer/Musician: Royal St. Vincent and the Grenadines Police Force. 1990- 2003

DUTIES AND RESPONSIBILITIES Plan and direct food preparation and cooking activities. Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is economical and technically correct and within budgeted labor cost goals.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends management meetings.
Consults with FOH managers about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with FOH managers to assure that food production consistently exceeds the expectations of members and guests.
Evaluates products to assure that quality, price and related goods are consistently met.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times.
Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.

VOLUNTEER: NDG Food Depot Montreal, Quebec Preparing Meals for Volunteering staff

SKILLS & COMPUTER PROGRAMS: . Cricketer/ Motorcyclist . Italian Cuisine . Southern Cuisine . West Indian Cuisine/ Caribbean . Asian Cuisine . Mexican Cuisine . Willing to learn new ideas . Excellent Communication skills . Excellent Team Player & Leader . Fast learner . Internet Explorer . Microsoft Word

ACTIVITIES & INTERESTS: All type cuisines/ Singing/Cooking/Playing Cricket /

References Are Available Upon Request