To ensure the smooth operation of your business including cost & profitability while Training the team to deliver the Highest standards and to give top tier Hospitality service to the customers

1. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com
DAVE PARKER
402 HALSTED STREET
East Orange, New Jersey, 07018
9735206435
chefparker1@hotmail.com
CAREER
OBJECTIVE
To ensure the smooth operation of your business including cost & profitability while
Training the team to deliver the Highest standards and to give top tier Hospitality
service to the customers
WORK
EXPERIENCE
BAY GARDENS RESORTS, GROS ISLET, CASTRIES
Assistant General Manager, Mar 2017 - Jul 2018
Establish and implement departmental policies, goals, objectives, and procedures,
conferring with board members, organization officials, and staff members as
necessary.
Recommend locations for new facilities or oversee the remodeling or renovating of
current facilities.
Implement or oversee environmental management or sustainability programs
addressing issues such as recycling, conservation, or waste management.
Review financial statements, sales and activity reports, and other performance data
to measure productivity and goal achievement and to determine areas needing cost
reduction and program improvement.
During my tenure as Assist GM, I was responsible for the food & Beverage
Operation of the Resorts
Executive Chef/Food & Beverage Manager, Jul 2013 - Jul 2018
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Order or requisition food or other supplies needed to ensure efficient operation.
Inspect supplies, equipment, or work areas to ensure conformance to established
standards.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Collaborate with other personnel to plan and develop recipes or menus, taking into
account such factors as seasonal availability of ingredients or the likely number of
customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead
costs.
Determine production schedules and staff requirements necessary to ensure timely
delivery of services.
Recruit and hire staff, such as cooks and other kitchen workers.
Meet with customers to discuss menus for special occasions, such as weddings,
parties, or banquets.
Plan, direct, or supervise the food preparation or cooking activities of multiple
kitchens or restaurants in an establishment such as a restaurant chain, hospital, or
hotel.
Coordinate planning, budgeting, or purchasing for all the food operations within
establishments such as clubs, hotels, or restaurant chains.
Monitor compliance with health and fire regulations regarding food preparation and
serving, and building maintenance in lodging and dining facilities.
Investigate and resolve complaints regarding food quality, service, or
accommodations.
Monitor budgets and payroll records, and review financial transactions to ensure
that expenditures are authorized and budgeted.
Arrange for equipment maintenance and repairs, and coordinate a variety of services
such as waste removal and pest control.
Estimate food, liquor, wine, and other beverage consumption to anticipate amounts
to be purchased or requisitioned.
Establish and enforce nutritional standards for dining establishments based on

2. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com
accepted industry standards.
Schedule use of facilities or catering services for events such as banquets or
receptions, and negotiate details of arrangements with clients.
Greet guests, escort them to their seats, and present them with menus and wine lists.
SONESTA GREAT BAY, PHILLIPSBURG, ST MAARTEN
Executive Chef, Jun 2012 - Jun 2013
Check the quantity and quality of received products.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Order or requisition food or other supplies needed to ensure efficient operation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Collaborate with other personnel to plan and develop recipes or menus, taking into
account such factors as seasonal availability of ingredients or the likely number of
customers.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead
costs.
Recruit and hire staff, such as cooks and other kitchen workers.
Meet with customers to discuss menus for special occasions, such as weddings,
parties, or banquets.
Plan, direct, or supervise the food preparation or cooking activities of multiple
kitchens or restaurants in an establishment such as a restaurant chain, hospital, or
hotel.
Coordinate planning, budgeting, or purchasing for all the food operations within
establishments such as clubs, hotels, or restaurant chains.
Check the quality of raw or cooked food products to ensure that standards are met.
SANDALS RESORTS INTERNATIONAL, NEGRIL, WESTMORELAND
EXECECUTIVE SOUS CHEF, Apr 1999 - May 2010
Coordinate planning, budgeting, or purchasing for all the food operations within
establishments such as clubs, hotels, or restaurant chains.
Plan, direct, or supervise the food preparation or cooking activities of multiple
kitchens or restaurants in an establishment such as a restaurant chain, hospital, or
hotel.
Determine production schedules and staff requirements necessary to ensure timely
delivery of services.
Prepare and cook foods of all types, either on a regular basis or for special guests or
functions.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead
costs.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Order or requisition food or other supplies needed to ensure efficient operation.
Check the quantity and quality of received products.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Inspect supplies, equipment, or work areas to ensure conformance to established
standards.
SAN SOUCI LIDO (SUPERCLUBS), OCHO RIOS, ST ANN
SENIOR SOUS CHEF, May 1995 - Apr 1999
Ensure food is stored and cooked at correct temperature by regulating temperature
of ovens, broilers, grills, and roasters.
Portion, arrange, and garnish food, and serve food to waiters or patrons.
Observe and test foods to determine if they have been cooked sufficiently, using
methods such as tasting, smelling, or piercing them with utensils.
Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold
service, or for sandwiches.

3. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com
Coordinate and supervise work of kitchen staff.
Order or requisition food or other supplies needed to ensure efficient operation.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Determine production schedules and staff requirements necessary to ensure timely
delivery of services.
Check the quantity and quality of received products.
Monitor sanitation practices to ensure that employees follow standards and
regulations.
BAY GARDENS RESORTS, GROS ISLET, CASTRIES
Executive Chef/F&B Manager, May 2010 - Jun 2012
Monitor sanitation practices to ensure that employees follow standards and
regulations.
Supervise or coordinate activities of cooks or workers engaged in food preparation.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or
presentation of food.
Analyze recipes to assign prices to menu items, based on food, labor, and overhead
costs.
Meet with customers to discuss menus for special occasions, such as weddings,
parties, or banquets.
Coordinate planning, budgeting, or purchasing for all the food operations within
establishments such as clubs, hotels, or restaurant chains.
Plan, direct, or supervise the food preparation or cooking activities of multiple
kitchens or restaurants in an establishment such as a restaurant chain, hospital, or
hotel.
Work along with a brigade of 49 inclusive Cooks, Servers,Bartenders &
Stewards.Generating food revenue of 80,000us per month.Managing food budget of
approx 30%, Yearly Catering for All International Artist in The St Lucia Jazz
Festival. Open Seagrapes Seafood Restaurant
EDUCATION PENN FOSTER, SCOTTSDALE, ARIZONA
Diploma, Hotel, Motel, and Restaurant Management, Jan 2017
AMERICAN HOTEL & LODGING EDUCATIONAL INSTITUTE, ORLANDO,
FLORIDA
Diploma, Certified Hospitality Department Trainer, Mar 2009
OCHO RIOS HIGH, OCHO RIOS, ST ANN
High School Diploma, Oct 1988
ADDITIONAL
SKILLS
Culinary Expertise Creativity Attention to Details Commitment to Quality Multi-
Tasking Works well Under Pressure. Fast Paced Decision making Time
Management Self-Motivation. Conflict Resolution. Leadership Adaptability
Computer LiterateMulti- outlet high volume operations Safety & sanitation Quality
control Fine dining/a la carte/ banquet services Team building & training Price
structuring & cost containment Special events planning Creative menu development
Inventory purchasing Guest relations Profit enhancement Communication
AWARDS AND
HONORS
Manager of the Year 2014 Bay Gardens Beach Resort & Spa Manager of the Year
2013 Bay Gardens Beach Resort & Spa Manager of the Year 2012 Sonesta Beach
Resort Spa & Casino Award of Excellence 2011 Bay Gardens Beach Resort & Spa
Best New Manager 2010 Bay Gardens Beach Resort & Spa Manager of the Year
2009 Sandals Grande Beach Resort & Spa AAHS Five Star Diamond Award
200(Best French Cuisine La Toc Restaurant) Sandals Regency St Lucia AASHS
Five Star Diamond Award 2003 (Best Caribbean Cuisine Sundowner Restaurant)
Sandals Negril, Jamaica Food & Beverage Manager Award 2003, Sandals Resort
International

4. 402 HALSTED STREET East Orange, New Jersey, 07018 9735206435 chefparker1@hotmail.com