1. 1
Fhonthip Jones
Half Moon Bay # 9 St. Kitts, West Indies, +1869-764 -6957, fhonthip.jones@gmail.com
OBJECTIVE: Award-winning, innovative Executive Pastry Chef with an exceptional record of service and international
experience at such noted establishments as Four Seasons Resorts, The Ritz-Carlton Hotels and Sheraton Hotel Grand Laguna.
More than 17 years expertise in all factors of cooking and management for Five Star/Five Diamond hotels. Excels in
supervising large staff of 25 people or more and overseeing millions of dollars of food revenues. Additional experience in:
Performance Management Chocolate Works
Staff Hiring and Training Wedding Cakes
Quality Assurance Private Parties/Functions
Expense Management Sugar work
Payroll Forecasting/Scheduling Basic Thai cuisine
Basic vegetable and fruit carving
PROFESSIONAL ACCOMPLISHMENTS:
12/14 – PRES. BELLE MONTFARM AT KITTITIAN HILL RESORTSAINT KITTS &NEVIS (BELLE MONT FARM)
CHEF / EXECUTIVE PASTRY CHEF
CHALLENGING WORK WITH BRAND NEW HOTEL OPENING IN THE MOUNTAIN AREA OF ST. KITTS, WITH NON-EXPERIENCE LOCAL
PEOPLE AND THE PASTRY DEPARTMENT. THEHOTEL IS AFARMTO TABLECHEF ,WORK CLOSER WITH GARDENER ON SEASONS FRUIT
,VEGETABLE, LOCAL PRODUCT & CULTURE FOCUS ON HEALTHYLIFE STYLE CLOSETO NATURE. EVERYTHING IS HANDMADETO BRING
UP GUEST SATISFACTION. SET UP MENU, Scheduling, training, purchasing, Develop whole culinary team with hot
side and create all welcome & farewell Amenity for all Special event. Creative for all product that are in-
seasons products for a long term use outside of seasons as dry herbs fruit and vegetables, Jam, pickle,
chutney all fruit puree and vegetable paste.
6/12 – 12/14 JUMBY BAY,A ROSEWOODRESORTANTIGUA, WEST INDIES (Rosewood Hotels)
EXECUTIVE PASTRY CHEF
Scheduling,training,purchasing,hiringof staff. Successfully plan and execute all functions providing 5 star
A-Rosewood Hotels& Resort Service. Develop and create all welcome & farewell Amenity for all Special
groups & Home owner plus create pastry menu for banquets and F&B all outlets with the new Idea with
local product and culture
9/10 – 5/12 THE Four Season Resort, Nevis, West Indies (Four Seasons Hotel)
Pastry Chef
Scheduling , training,purchasing,hiringof staff. Successfully plan and execute all functions providing 5 star
Ritz Carlton Service. Develop and create pastry menu for banquets and F&B outlets. Creative fun dessert at
the kids club.
1/10 – 9/10 THE RITZ-CARLTON DUBAI, DUBAI,UAE (The Ritz-Carlton)
Pastry Chef
Scheduling, training,purchasing,hiringof staff. Successfully plan and execute all functions providing 5 star
Ritz Carlton Service. Develop and create pastry menu for banquets and F&B outlets.
4/04 – 1/06 THE RITZ-CARLTON, Kapalua, Maui, HI (The Ritz-Carlton)
Executive Pastry Chef
Provide professional services for catering to private parties and functions. Oversee all operational aspects,
including negotiating with and managing vendors.
2/03 –4/04 THE RITZ-CARLTON, St. Thomas, US Virgin Islands (The Ritz-Carlton)
Executive Pastry Chef
Directed activities of 15 cooks, including hiring, training and evaluating.

2. 2
5/02 – 2/03 THE RITZ-CARLTON, St. Thomas, US Virgin Islands (The Ritz-Carlton)
Assistant Pastry Chef
Assisted managers in their daily duties to enhance the quality of service, as well as increasing customer
loyalty. Duties included planning and executing functions, scheduling, staffing.
.
10/00 - 5/02 THE RITZ-CARLTON, Rose Hall, Jamaica (The Ritz-Carlton)
Assistant Pastry Chef
Resolve all issues effectively to ensure smooth execution of event. Serve as primary resource for Executive
Pastry Chef.
10/91 - 10/00 SHERATON HOTEL GRAND LAGUNA, Phuket, Thailand (Starwood Properties)
Assistant Pastry Chef
Responsible for all production of Pastry, Baker and Banquets. Maintaining a consistent quality to upgrade
in restaurant and theme night food cost organization.
AWARDS
2013 _ MANAGER OF THE QUARTER SECOND QUARTER ROSEWOOD HOTEL& RESORT
2010 _CHANEL N. 5 DUBAI MAGAZINES BY THE RITZ CARLTON DUBAI UAE
2005 _COMMUNITY SERVICEAWARD The Ritz-Carlton, Kapalu
2004 –Special Recognition award for”Excellent Desserts”, The Ritz-Carlton,Kapalua
2004 – Firstplaceevent “More Than Just Dessert, Grand Prize, The Ritz-Carlton,Kapalua
2003 – Bronze Medal “The Olympic Culinary TeamTaste of the Caribbean – 2003 Bronze Medal
2002 – Leader of the quarter, The Ritz Carlton Rose hall Jamaica
2001 – Professional Culinary Arts competition JCDC Wedding Cake Gold Medal Jamaica
SKILLS: Creative food and beverage menu planning,theme event design,development of effective marketing and
Public Relations campaigns. I ama serviceoriented, self-motivated, team player with strongsales,
management, organizational,and communication skillswith the driveto achievesuccess.
EDUCATION: Sukhothai Thamatiraj University Graduate of Management Bachelor of Home Economics, 1997