Da-Ree Roberts is seeking a position that utilizes her culinary skills and experience. She has over 15 years of experience as a chef, including positions as Executive Chef, Head Chef, and Chef/Manager. Her education includes degrees in Hotel and Restaurant Management and culinary training. She has strong skills in Italian, Southern, West Indian, Asian, and Mexican cuisines.

1. Da-Ree Roberts
5305 Av WalkleyApt. 207
Montreal, Quebec, H4V 2M6
Telephone: 514 296 0107
Home Tel. 514 400 2976
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)

2. EDUCATION:
Hotel and Restaurant Management
Stratford Career Institute.
2010-2012
SontheimerCulinary 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 ofLaw,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 shotgun and the M60 machine.
1990-1993
Sandy Bay Government School
1979-1990
.EXPERIENCE :
National Food Safety Certified
2014-2019
Chef/ Griller/Supervisor:
Jack Astor’s Restaurantand Bar, Laval. Quebec,
Canada.
2012- Present
Lead Chef:
Mango Bay Restaurant,Montreal, Quebec, Canada.
2010-2012
Executive Chef:
Rooftop Bar and Grill, Kingstown,St. Vincent
2009-2010
Head Chef:
Grenadine House Hotel.
2008-2009
Chef de Parte:
Raffles Hotels and Resort. Canouan Island,St.Vincentand 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.
- Consultwith clients regarding
weddings,banquets and specialty
functions.
- Plan menus and ensure food meets
quality standards.
- Estimate food requirements and may
estimate food and labour costs.
- Supervise activities of staff.

3. - Prepare and cook food on a regular
basis,or for special guests or functions.
sauces,soups,salads,vegetables and
meat,poultry and fish dishes,and
create decorative food displays for
special events such as banquets.
- Instructcooks in preparation,
cooking,garnishing and presentation
of food.
VOLUNTEER:
NDG Food Depot
Montreal, Quebec
-Preparing Meals for Volunteering staff
SKILLS & COMPUTER PROGRAMS:
. Cricketer/Motorcyclist
. Italian Cuisine
. Southern Cuisine
. WestIndian Cuisine/Caribbean
. Asian Cuisine
. Mexican Cuisine
. Willing to learn new ideas
. Excellent Communication skills
. Excellent Team Player & Leader
. Fastlearner
. Internet Explorer
. Microsoft Word
ACTIVITIES & INTERESTS:
All type cuisines/Singing/Cooking/Playing Cricket/
References Are Available Upon Request