Tresana Wright
Savanna La Mar P.o,Jamaica
Summary
Hardworking professional bringing detail-oriented approach to food preparation and handling. Reliable individual possessing excellent communication and problem-solving strengths.
Overview
8
8
years of professional experience
2
2
years of post-secondary education
Work History
PANTRY COOK
MAGARITAVILLE GRAND TURK CRUISE CENTER
Turks & Caicos Island
05.2024 - Current
- Plated meals according to customer orders with speed and accuracy.
- Set up workstations quickly with required ingredients in place before service began.
- Cleaned, peeled and cut vegetables, fruits and other ingredients for use in recipes.
- Prepared and cooked large batches of soups, stews, meats, vegetables and other food items according to recipes.
- Assisted chefs in cooking and plating dishes for guests at the cruise center.
- Assembled salads, sandwiches, desserts and other cold menu offerings for delivery to guests.
- Observed restaurant policies and food safety regulations in covering, labeling and storing unused and left-over food products.
- Measured ingredients accurately according to recipe specifications.
COOK 3
COUPLES SWEPT AWAY
Negril, Jamaica
05.2021 - 05.2024
- Check all prepared dishes in order to check flavorings, texture and presentation prior to serving them to guest.
- Supervised and trained kitchen staff on proper preparation techniques.
- Prepared and served meals by reviewing recipes and combining and cooking ingredients.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Wrapped, dated and labeled food items in storage for safety and freshness.
- Chopped, diced and sliced vegetables and fruit ahead of rush periods.
- Set up and performed initial prep work for soups, sauces, and salads.
- Monitored temperatures of prepared food and cold-storage areas.
Grilled cook/Pastry Cook Assistant
Sunset at the palms resort
Negril, Westmoreland
04.2018 - 11.2020
- Prepared diverse menu items using fresh, local ingredients for guest satisfaction.
- Managed kitchen inventory and ensured proper storage of supplies and ingredients.
- Maintained high standards of cleanliness and safety in the kitchen area.
- Monitored cooking times and temperatures to ensure food quality and safety standards.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Education
Certification- Level 3 - Commercial Food Preparation
Heart Trust NTA Institution
09.2017 - 06/2018
National Council On Technical Vocational Education And Training (NCTVET) Level 1 - Commercial Food Preparation (Cookery)
Career Advancement Program(CAP)
Savanna La Mar, Westmoreland 09.2013 - 12.2015
Skills
- Quality control
- Time management
- Attention to detail
- Adaptable communication
- Knife skills
- Multitasking capacity
- Teamwork
- Problem-solving aptitude
- Adaptability
- Cleaning and sanitizing
- Customer service
- Cutting and slicing techniques
- Sautéing techniques
References
Milton Paltie, 876-894-0471
Timeline
PANTRY COOK
MAGARITAVILLE GRAND TURK CRUISE CENTER
05.2024 - Current
COOK 3
COUPLES SWEPT AWAY
05.2021 - 05.2024
Grilled cook/Pastry Cook Assistant
Sunset at the palms resort
04.2018 - 11.2020
Certification- Level 3 - Commercial Food Preparation
Heart Trust NTA Institution
09.2017 - 06/2018
National Council On Technical Vocational Education And Training (NCTVET) Level 1 - Commercial Food Preparation (Cookery)
Career Advancement Program(CAP)
09.2013 - 12.2015