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Leslie Greene Resume

This document contains a resume for Leslie Greene, an Executive Chef from Trinidad and Tobago. It summarizes his career experience working for Royal Caribbean International Cruises since 1997 in roles of increasing responsibility such as Sous Chef, Chef de Cuisine, and currently Executive Chef. It also lists his education, certifications, languages, and references.

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Name: Mr. Leslie Greene
Mobile no: 1-868-706-4397
Email Address: sprith2003@yahoo.com
Skype:
KEYS OF SUCCESS
Integrity & Ethics Training
Leadership Communication
Teamwork Continuous Improvement
CAREER OBJECTIVES
To become a Leader, Role Model in my Field of Expertise – Culinary Operation in the Hospitality Industry.
PERSONAL INFORMATION
Nationality: Trinidad & Tobago
Residence Address: #2 Sita Drive, Petit Valley
Birth date: 11th
August 1976
Marital Status: Married
PROFESSIONAL EXPERIENCE
2014 – To date
Executive Chef
Royal Caribbean International Cruises
Reporting to the Food & Beverage Manager
Duties & Responsibilities.
• Directs the overall culinary function onboard the vessel.
• Directs the overall Culinary Training and Development onboard the vessel.
• Maintains food cost at reasonable levels without affecting quality of set culinary standards in all
outlets, including crew dining.
• Enforce overall compliance of Corporate Culinary Standard for all Culinary Team members.
• Monitor all culinary presentations, activities and quality in all venues.
• Maintains highest hygiene & safety standard in the workplace.
• Ensure Clean as we Go program is supported by team members.
• On a regular basis, meets with subordinate managers and staff, to review the requirements of the
day’s culinary schedule, international guest requirements and disseminates any other company
related correspondence, notices, policies, procedures, etc.
• Confers with ship management and culinary support team to plan itinerary changes, special functions
and integrate all departments and product offerings to enhance the guest experience
• Capitalized on all opportunities that will enhance guests’ satisfaction.
• Attends meetings, training activities, courses and all other work-related activities
2010 - 2014
Chef De Cuisine
Royal Caribbean International Cruises
Reporting to the Executive Chef
Duties & Responsibilities
• Manages the financial aspects of the assigned food operation, including the successful identification
of expense reduction through cost control.
• On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and
timeframes for restaurant service.
• Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and
approves the food requisitions on designated workstations as per discretion of the Executive Chef.
• Shares responsibility with the Executive Chef and Provision Master to ensure the highest quality,
delivery and storage of all food items.
• Monitors and manages the various workstation functions. Monitors the assignment of duties and
responsibilities of employees to ensure the speed and efficiency of the operation.
• Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and
service.
• Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more.
Conducts tasting panel with or without the Executive Chef before service for all meal period in
different food venues throughout the ship including crew dining.
• Attends, conducts and monitors USPH and HACCP inspections to ensure highest in compliance
standard for sanitation and cleanliness in every work station.
• Constantly train & coach culinary team members in regards to achieving food cost target, correct
storage by following FIFO and utilization of over production in the assigned area.
• Together with the Sous Chef layout and establish dynamic work schedule that match the service
needs for each and all venues.
• Works with all galley personnel in a cooperative, productive and cost effective manner by enforcing all
food service protocols for all dining venues, including but not limited to Dining room, Specialty
dining, Windjammer, Crew dining, My Time Dining, Kids dining, Ethnic food offerings & Special
dietary needs on a day to day basis.
• Recommends measures to improve work place safety procedures, employee performance, knowledge
and development, promote cross training within workstations and engaged them to all training
provided by the company.
• Attends meetings, training activities, courses and all other work-related activities as required.
2005 - 2010
Sous Chef
Royal Caribbean International Cruises
Reporting to the Executive Chef
Duties & Responsibilities
• Manages the financial aspects of the assigned food operation, including the successful identification
of expense reduction through cost control.
• On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of
the day’s meals and timeframes for restaurant service.
• Maintains food cost at reasonable levels without affecting quality of set standards.
• Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality
checks production, ensure speed and efficiency, corrects and coach.
• Trains and monitors all levels of Commis to Chef De Partie for proper skill and service.
• Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports
all malfunctions and requests necessary repairs and ensure to follow up.
• Ensures the workstation teams prepare food items consistently of high culinary standards and in
accordance with set Corporate Culinary standards, regarding taste, consistency and attractive
presentation.
• Inspects, conducts and monitor compliance of USPH and HACCP, on each work station assigned to
ensure all team members know how to use the appropriate HACCP logs as a mean of food safety
control.
• Remain hands on with all galley personnel in a cooperative, productive and effective manner.
• Together with the Executive Sous Chef, layout and establish dynamic work schedules that match the
service needs for all venues
• Attends meetings, training activities, courses and all other work-related activities as required.
1997 - 2005
Chef De Partie III
Royal Caribbean International Cruises
Duties and Responsibilities.
• On a daily basis, meet with the Sous Chef and/or Executive Sous Chef to review the requirements of
the day’s meals and time frames for restaurant service. Reads menu to estimate food and time
requirements to ensure speed and efficiency.
• Follows daily flowchart with regard to menus and any other food products that may be required from
the station of responsibility.
• Follows and studies company recipe cards and procedures. Uses the production sheets and meal
count information to produce the correct amount of required food products.
• Conducts on job training with Commis, CDP 3 and CDP 2 in recipe knowledge and cooking
procedures outlined in the recipe cards.
• Supervises the assigned workstation function. Assigns duties and responsibilities to the cooks.
• Observes and evaluates the cooks and work procedures to ensure quality standards and level of
service is met
• Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to
strengthen their current performance and preparation for possible advancement to promotional
positions.
• Conducts an inventory of the items in the workstation storage. Determines the day’s food
requirements and prepares daily requisitions in Crunch Time for approval by the Sous Chef.
• Works with all galley personnel in a cooperative, productive and effective manner.
• Apply, at all times, HACCP and onboard sanitation and hygiene standards complying with ship's
international itinerary.
• Conducts on-the-job training with Commis, CDP 3 and CDP 2 to ensure all crew members working in
my area of responsibility know RCL and onboard Public Health Control Plan as related to preparing,
holding, storing, re-heating and serving food.
• Knows and operates all equipment according to standard operating procedures.
• Monitors, supervises and test foods being cooked by tasting, smelling and using a thermometer to
ensure the correct internal temperature has been reached before serving.
• Supervises and participates in cleaning the workstations during and after meal preparation.
• Consider safety of self, colleagues and Guests. Be familiar with the nearest first aid station, location of
safety equipment and routes around the island’s work stations.
• Attend meetings, training activities, courses and all other work related activities as required.
• Works closely with the Sous Chef with regard to the evaluation progress for 90 days, mid-contract and
end-of-contract evaluations.
EDUCATION
Most Diligent (POB)
Most Diligent (English)
Most Diligent (integrated Science)
PROFESSIONAL AFFILIATION
• American Culinary Association.
TRAININGS / CERTIFICATION.
• Leadership Excellence Achievement Program 1
• USPH Training: Food Sanitation, Safety and Microbiology
• The Commonwealth of the Bahamas, Bahamas Maritime Authority: Proficiency in Survival Craft and
Rescue Boats
• Royal Caribbean: STCW-95 Certificate of Training
• Logistics Team-Military Tattoo (1992)
• Trinidad and Tobago Defence Force, Physical Training Instructors Course
• Trinidad and Tobago Coast Guard: Certificate of Training
• Royal Culinary Academy at Sea: Sous Chef Culinary Training Program
• Royal Caribbean Cruises LTD, LEAP (Leadership Excellence Achievement Program) 2
• The American Culinary Federation, Certified Executive Chef
• Royal Caribbean International, Certified Sous Chef
LANGUAGES
English Fluent
REFEREES
Upon Request

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Leslie Greene Resume

  • 1. Name: Mr. Leslie Greene Mobile no: 1-868-706-4397 Email Address: sprith2003@yahoo.com Skype: KEYS OF SUCCESS Integrity & Ethics Training Leadership Communication Teamwork Continuous Improvement CAREER OBJECTIVES To become a Leader, Role Model in my Field of Expertise – Culinary Operation in the Hospitality Industry. PERSONAL INFORMATION Nationality: Trinidad & Tobago Residence Address: #2 Sita Drive, Petit Valley Birth date: 11th August 1976 Marital Status: Married PROFESSIONAL EXPERIENCE 2014 – To date Executive Chef Royal Caribbean International Cruises Reporting to the Food & Beverage Manager Duties & Responsibilities. • Directs the overall culinary function onboard the vessel. • Directs the overall Culinary Training and Development onboard the vessel. • Maintains food cost at reasonable levels without affecting quality of set culinary standards in all outlets, including crew dining. • Enforce overall compliance of Corporate Culinary Standard for all Culinary Team members. • Monitor all culinary presentations, activities and quality in all venues. • Maintains highest hygiene & safety standard in the workplace. • Ensure Clean as we Go program is supported by team members. • On a regular basis, meets with subordinate managers and staff, to review the requirements of the day’s culinary schedule, international guest requirements and disseminates any other company related correspondence, notices, policies, procedures, etc. • Confers with ship management and culinary support team to plan itinerary changes, special functions and integrate all departments and product offerings to enhance the guest experience • Capitalized on all opportunities that will enhance guests’ satisfaction. • Attends meetings, training activities, courses and all other work-related activities 2010 - 2014 Chef De Cuisine Royal Caribbean International Cruises Reporting to the Executive Chef Duties & Responsibilities • Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. • On a daily basis, meets with the Executive Chef, to review the requirements of the day’s meals and timeframes for restaurant service. • Maintains food cost at reasonable levels without affecting quality of set standards. Reviews and approves the food requisitions on designated workstations as per discretion of the Executive Chef. • Shares responsibility with the Executive Chef and Provision Master to ensure the highest quality, delivery and storage of all food items. • Monitors and manages the various workstation functions. Monitors the assignment of duties and responsibilities of employees to ensure the speed and efficiency of the operation. • Instrumental in training of all Culinary Employee, from Commis to Sous Chefs for proper skill and service.
  • 2. • Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements and more. Conducts tasting panel with or without the Executive Chef before service for all meal period in different food venues throughout the ship including crew dining. • Attends, conducts and monitors USPH and HACCP inspections to ensure highest in compliance standard for sanitation and cleanliness in every work station. • Constantly train & coach culinary team members in regards to achieving food cost target, correct storage by following FIFO and utilization of over production in the assigned area. • Together with the Sous Chef layout and establish dynamic work schedule that match the service needs for each and all venues. • Works with all galley personnel in a cooperative, productive and cost effective manner by enforcing all food service protocols for all dining venues, including but not limited to Dining room, Specialty dining, Windjammer, Crew dining, My Time Dining, Kids dining, Ethnic food offerings & Special dietary needs on a day to day basis. • Recommends measures to improve work place safety procedures, employee performance, knowledge and development, promote cross training within workstations and engaged them to all training provided by the company. • Attends meetings, training activities, courses and all other work-related activities as required. 2005 - 2010 Sous Chef Royal Caribbean International Cruises Reporting to the Executive Chef Duties & Responsibilities • Manages the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. • On a daily basis, meets with the Executive Sous Chef and Executive Chef to review the requirements of the day’s meals and timeframes for restaurant service. • Maintains food cost at reasonable levels without affecting quality of set standards. • Work Closely with Chef de Partie of each work station assigned, monitors procedures and quality checks production, ensure speed and efficiency, corrects and coach. • Trains and monitors all levels of Commis to Chef De Partie for proper skill and service. • Tests equipment to ensure accuracy of temperature gauges, heating or cooling elements etc. Reports all malfunctions and requests necessary repairs and ensure to follow up. • Ensures the workstation teams prepare food items consistently of high culinary standards and in accordance with set Corporate Culinary standards, regarding taste, consistency and attractive presentation. • Inspects, conducts and monitor compliance of USPH and HACCP, on each work station assigned to ensure all team members know how to use the appropriate HACCP logs as a mean of food safety control. • Remain hands on with all galley personnel in a cooperative, productive and effective manner. • Together with the Executive Sous Chef, layout and establish dynamic work schedules that match the service needs for all venues • Attends meetings, training activities, courses and all other work-related activities as required. 1997 - 2005 Chef De Partie III Royal Caribbean International Cruises Duties and Responsibilities. • On a daily basis, meet with the Sous Chef and/or Executive Sous Chef to review the requirements of the day’s meals and time frames for restaurant service. Reads menu to estimate food and time requirements to ensure speed and efficiency. • Follows daily flowchart with regard to menus and any other food products that may be required from the station of responsibility. • Follows and studies company recipe cards and procedures. Uses the production sheets and meal count information to produce the correct amount of required food products. • Conducts on job training with Commis, CDP 3 and CDP 2 in recipe knowledge and cooking procedures outlined in the recipe cards. • Supervises the assigned workstation function. Assigns duties and responsibilities to the cooks.
  • 3. • Observes and evaluates the cooks and work procedures to ensure quality standards and level of service is met • Trains and monitors entry level cooks and Chefs for proper service. Provides on-the-job training to strengthen their current performance and preparation for possible advancement to promotional positions. • Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares daily requisitions in Crunch Time for approval by the Sous Chef. • Works with all galley personnel in a cooperative, productive and effective manner. • Apply, at all times, HACCP and onboard sanitation and hygiene standards complying with ship's international itinerary. • Conducts on-the-job training with Commis, CDP 3 and CDP 2 to ensure all crew members working in my area of responsibility know RCL and onboard Public Health Control Plan as related to preparing, holding, storing, re-heating and serving food. • Knows and operates all equipment according to standard operating procedures. • Monitors, supervises and test foods being cooked by tasting, smelling and using a thermometer to ensure the correct internal temperature has been reached before serving. • Supervises and participates in cleaning the workstations during and after meal preparation. • Consider safety of self, colleagues and Guests. Be familiar with the nearest first aid station, location of safety equipment and routes around the island’s work stations. • Attend meetings, training activities, courses and all other work related activities as required. • Works closely with the Sous Chef with regard to the evaluation progress for 90 days, mid-contract and end-of-contract evaluations. EDUCATION Most Diligent (POB) Most Diligent (English) Most Diligent (integrated Science) PROFESSIONAL AFFILIATION • American Culinary Association. TRAININGS / CERTIFICATION. • Leadership Excellence Achievement Program 1 • USPH Training: Food Sanitation, Safety and Microbiology • The Commonwealth of the Bahamas, Bahamas Maritime Authority: Proficiency in Survival Craft and Rescue Boats • Royal Caribbean: STCW-95 Certificate of Training • Logistics Team-Military Tattoo (1992) • Trinidad and Tobago Defence Force, Physical Training Instructors Course • Trinidad and Tobago Coast Guard: Certificate of Training • Royal Culinary Academy at Sea: Sous Chef Culinary Training Program • Royal Caribbean Cruises LTD, LEAP (Leadership Excellence Achievement Program) 2 • The American Culinary Federation, Certified Executive Chef • Royal Caribbean International, Certified Sous Chef LANGUAGES English Fluent REFEREES Upon Request