Dave Parker Cv 2010
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Dave Parker Cv 2010

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Dave Parker Cv 2010 Dave Parker Cv 2010 Document Transcript

  • DAVE PARKER Rodney Heights. Gros Islet, St Lucia. GI2247 H (758)458-0850 C (758)718-1221 chefparker1@hotmail.com Summary Award- winning Executive Sous Chef with a 20 years career in food preparation and kitchen management, banquets and ala carte operations for leading hotels, resorts, & restaurants. Culinary innovator known for producing top quality creative products, contributing to revenue growth while simultaneously reducing food & labor costs. Proven ability to effectively lead, multi-outlet fine dining and high volume operations. Trained with international chefs competes with world known Paul Bocuse in Doral Hotel Florida Superior leadership, coaching and team building skills. Frequently praised by senior management, committed to creating memorable dining experience for all guest. Thrive in high pressure environment. Passion for food and flawless service. Expertise • Multi- outlet high volume operations • Special events planning • Safety & sanitation • Creative menu development • Quality control • Inventory /purchasing • Fine dining/a la carte/ banquet services • Guest relations • Team building & training • Profit enhancement • Price structuring & cost containment Professional Experience Sandals Grande St Lucia, 301 room beach resort and spa with seven restaurant and 2000 seated banquet facilities Executive Sous Chef: Jan 2006- Present Oversee all kitchen operations in a high volume settings including quality, execution and financial responsibility supervise 120 member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation menu research/development, seasonal promotion, price structuring, and food and labor cost. Full P&L responsibility with a budget of $800k • Credited by senior management for building a winning, mutually respectful environment between front and back of the house operations, leading to improved productivity, customer service and staff longevity.
  • • Capitalized on all opportunities to emphasize the importance of guest service, tolerance and team building. Tactfully coach front and back of house staff in health ways to deal with stress and frustration. • Consistently met or remained under budget on all controllable expenses. Beat year-end labor cost by 12% through implementation of cross training initiative. Saved 23,000.00 in food cost in one year while enhancing Product quality. • Open Sandals first Signature restaurant “GORDONS” the first EP concept in Sandals Sandals Regency 322 room Golf Resort & Spa St Lucia, with seven international restaurants and banquet facility. Executive Sous Chef: April 2004- Jan 2006 Responsible for all kitchen operations and leadership of up to 122 staff. Managed 876K budget and assured impeccable quality of back of house service, inventory, sanitation and final product. Key Contributions • Delivered all controllable expenses on or under budget every month • Stabilized quality and delivery, overcoming multiple obstacles including a transient labor market and challenging restaurant layout with a split level kitchen and often dumb waiter system • Develop appealing cost-effective menu items and seasonal specials. • Work as acting Executive Chef for seven months • Introduce thorough sanitation training for my team and earned superior marks on all inspections Sandals Negril 223 bedroom Beach Resort & Spa Jamaica, boast six international restaurant and a conference facility Executive Sous Chef: July 2000- April 2004 Oversee all kitchen operations in a high volume settings including quality, execution and financial responsibility supervise 89 member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation menu research/development, seasonal promotion, price structuring, and food and labor cost. Implement HACCP system help trained the team to understand and use haccp controls and procedures • Trained team to enter Jamaica Cultural Development Competition won Gold in Chef Open • Identified cost saving measures that saved the company 24k annually • Hosted numerous high profile embassy functions including official heads of state dinner for leaders of 22 nations. Featuring wild game and international cuisine flawlessly handle special challenges such as food tasters, language barrier and the addition of a watchful security contingent in the kitchen
  • • Represented Hotel in the Healthy Chef Gourmet Competition in Vancouver Canada Sandals Royal Caribbean 187 bedroom Beach Resort & off Shore Island Jamaica with four international restaurant and conference facility Sous Chef: April 1999- July 2000 Oversee all kitchen operations in a high volume settings including quality, execution and financial responsibility supervise 70 member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation menu research/development, seasonal promotion, price structuring, and food and labor cost. Key contributions • Implemented and execute a new restaurant concept “Court Yard” • Maintained high quality with limited resources and training conditions • Hosted numerous High level functions on the off shore island • Remedied restaurant prior challenges with delivery and quality consistency Couples San Souci148 luxury suites Resort & Spa jamaica with four international restaurant, 24 hr room service & conference facility Senior Sous Chef May 1995- April 1999 Responsible for all kitchen operations and leadership, of up to 65 staff. Managed 300K budget and assured impeccable quality of back of house service, inventory, sanitation and final product. Key Contributions • Implemented a weekly Grand Gala Night Highlighting Caribbean, International & seafood cuisine • Assisted in Training Team to Enter yearly JCDC Competition • Launch a Sunday Brunch Operation adding84k to the bottom line enabling restaurant to exceed budget projection Couples 222 Rooms & Suites Beach Resort & Spa Jamaica, with five International Restaurant and conference facility.
  • Chef De Cuisine January 1991-May 1995 Responsible for quality, consistency and food cost budget of the Gourmet Restaurant and supervising 8 staffs in hot cold & pastry kitchen. Contributions • Recruiting skilled and high performance team member to consistently produce quality product Turtle Beach Tower 102 room EP Beach Resort Jamaica with one restaurant Chef De Cuisine: January1990 – January 1991 Oversee all kitchen operations in a high volume setting including quality, execution and financial responsibility. Manage recruiting, training, scheduling, purchasing, inventory, sanitation menu research/development, seasonal promotion, price structuring, and food and labor cost. Contribution • Minimize Labor cost by streamlining setup • Increase Profit Margins by 30% by implementing second dining options around pool deck under the stars Hibiscus Lodge 26 private suites EP Beach Resort Jamaica with three restaurant open to the public serving approximately 300-400 meals each period. Executive Sous Chef: January1998-January1990 Oversee all kitchen operations in a high volume settings including quality, execution and financial responsibility supervise 16 member team and manage recruiting, training, scheduling, purchasing, inventory, sanitation menu development, seasonal promotion, and food and labor cost. Key contributions • Implemented proper Haccp procedures thus gaining higher inspection scores • Streamlining Purchasing procedures thus saving 102k the first year by capping suppliers price Cheers Caribbean Restaurant Jamaica Chef Apprentice: Dec ember 1986- January 1988 I worked in all aspects of this busy kitchen, learning fine Caribbean and Indian Cuisine, time management, cost control, food preparation and presentation sauce and soup preparation, proper storage and sanitation procedures. Serving approximately 150 dishes per meal period. One month “Stage” at the following property: Executive Sous Chef October 2001 • Hyatt Regency, Vancouver Canada 644 Room & Suites with two Restaurants Mosaic & Latte Café Bistro Responsible for Training cooks Contemporary Caribbean Cuisine Managed brigade of 42 Cooks Education/Qualifications • Ocho Rios High Diploma Jamaica 1988 • Brown Community College Diploma 1992 • Humber College Toronto (Management) 1995 • TMJ & Associates (Culinary Management) 1996 • CCF (F&B Management & Food Safety) 1999 • Certified Hospitality Department Trainer) American Hotel & lodgment Educational Institute. 2009
  • • Completing Certified Food & Beverage Executive) American Hotel & lodgment Educational Institute. 2009 Career Achievements • Awarded Apple Vacation Crystal Award 1997 San Souci Lido • Awarded Staff of the Month for June 1994, Couples Hotel • Awarded Super Clubs Food and Beverage Trophy 1995,1996,1997,1998. • Awarded Best Overall Team In JCDC Food Show 1998 • Awarded 2 Gold Medals 13 Silver 13 Bronze in JCDC Food Show 1996 • Awarded Clerical/Supervisory Staff of The last Quarter G.L.S.S-1998 • Awarded Clerical and Supervisory Staff of the Year G.L.S.S-1998 • Awarded 2 Bronzes In The C.C.F Competition In Miami Florida 1999. • Awarded C.C.F Certificate In Food Preparation In Miami Florida 1999 • Awarded best showcase & best presentation in the Bc Produce Marketing Association Healthy Chef Gourmet competition held in Vancouver, Canada 2001. • Awarded Food & Beverage Manager’s Awarded, 2003, Sandals Negril Beach Resort & Spa. • Awarded AAHS 5 Star-diamond award for Cuisine for French Restaurant at Sandals Regency • Awarded Manager of the Year 2008 Sandals Grande Beach Resort & Spa