Chef in Dallas, Texas

Valmore I Brown 13650 NW 4th Street Pembroke Pines, Florida 33028 7... [email protected] EDUCATION Johnson and Wales University, North Miami, Florida • Bachelor’s Degree in Culinary Arts, 1995 Culinary Institute of America, Hyde Park, New York • Associate of science degree in culinary arts Nova University, Miami, Florida • Certificate in Hospitality Management Caribbean Hotel Training Institute, Kingston, Jamaica • Certificate for Advanced Culinary Skills Institute of Management and Production, Kingston, Jamaica • Certificate for Supervisory Practices CERTIFICATIONS • Certified Executive Chef (CEC) – Certified Culinary Educator (C.C.E) - American Culinary Federation • HACCP Sanitation WORK EXPERIENCE Executive Chef, Royalton St. Lucia Resort & Spa Royalton Resort & spa Cap Estate Nov 2016 – Present As an Executive Chef, I am responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimal; execution of all Blue Diamond Resorts International policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls; ensuring a high standard of cleanliness and Hygienic practice throughout the kitchen. I am accountable for planning and implement menu design, creating suitable dishes, while maintaining cost and inventory. Conduct training classes regarding Culinary Arts, Food safety, security, department procedures and service guidelines. Aggressively recruiting and staffing the department following company hiring guidelines. Monitors expenses to keep within budgeted guidelines and assists food and beverage director in developing the annual operating budget. Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling. Requisition food and equipment, giving specifications, quantities and quality descriptions. Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation. Responsible and accountable for overseeing 14 restaurants, comprising of all taste palettes; in addition to supervising 159 staff, including payroll, planning and scheduling. Executive Chef, Sandals Resorts International Sandals Regency La Toc, Castries, St. Lucia Feb 2009-present - Nov 2016 Executive Chef, Sandals Resorts International Sandals Whitehouse European Village and Spa, Whitehouse, Jamaica Sept 2008-April 2009 Executive Chef, Sandals Resorts International Sandals Royal Caribbean Resort and Spa, Montego Bay, Jamaica Feb 2008-Sept 2008 As an Executive Chef, I am responsible for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimal; execution of all Sandals Resorts International policies and procedures, ensuring that all services provided achieve the established standards, within the agreed budgetary controls; ensuring a high standard of cleanliness and Hygienic practice throughout the kitchen. I am accountable for planning and implement menu design, creating suitable dishes, while maintaining cost and inventory. Conduct training classes regarding safety, security, department procedures and service guidelines. Aggressively recruiting and staffing the department following company hiring guidelines. Monitors expenses to keep within budgeted guidelines and assists food and beverage director in developing the annual operating budget. Schedules employees at proper staffing levels; watches labor cost daily to ensure efficiency in scheduling. Requisition food and equipment, giving specifications, quantities and quality descriptions. Supervises food preparation to include methods, portion control and garnishing; ensure attractive presentation. Responsible and accountable for overseeing 8-12 restaurants, comprising of all taste palettes; in addition to supervising 70-89 staff, including payroll, planning and scheduling, while maintaining a professional image at all times. Chef Instructor / Educator Le Cordon Bleu College of Culinary Arts, Miramar, Florida 2004-200... Responsible for providing quality instruction to students through well prepared classes, relevant assignments, fair and holistic assessment of learning, clear document of student progress, and support the academic success of at-risk students. My teaching experience provided the opportunity to instruct in Advanced Garde' Manger, International Cuisine, American Regional Cuisine and Introduction to Skills I Additional Employment History - * Executive Chef at Oasis Restaurant Lebanese cuisine, South Beach, Florida * Executive chef at Taverna yasouh Greek cuisine * Executive Sous Chef at Sonesta Beach Resort and Club, Biscayne Bay, Florida * Executive sous Chef at Boca Resort and Club, Boca Raton, Florida * Banquet Chef at Turnberry Isle Resort and Club, Aventura, Florida * Sous Chef at LSG Lufthansa Service - SKY Chefs, Miami, Florida * Personal Catering Business HONORS – AFFILIATIONS – COMMUNITY SERVICE - PUBLICATIONS • Chef / Educator of the Year 2007 - Le Cordon Bleu College of Culinary Arts • American Culinary Federation, Inc. (ACF) • Community Service Sandals’ Top Executive Chef Dishes Lifelong Lessons to Young Aspiring Chefs http://....com • Articles "Tasty Retreat", published in Ocean Drive Magazine 2004 "Food and Dining", published in Tropical Life, Miami Herald 2004 "Mediterranean Main Protein", published in Chef Magazine for Professional Chefs 2004 "New Positions", published in Greater Florida Restaurant Guide 2004 • Television "South Florida Today", cooking segment on WXEL/PBS "Friday's Live at 5", representing Oasis Restaurant on NBC 6 News "Dining With The Chef", Sandals Regency La Toc, St Lucia on YouTube REFERENCES UPON REQUEST