Ashani Cochrane
Coral Group Bay
Summary
Dedicated and experienced Culinary Institute of America Certified Professional Chef with diversified experience that is motivated to maintain customer satisfaction with undeniable talents,solid interpersonal skills and cross-functional team interactions coupled with a strong desire to excel. Success driven with great communication skills and an excellent eye for detail. Passionate about food and hospitality. High-performing Chef offering 12 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
11
11
years of professional experience
Work History
Head Chef
Uncle Roddy's Beach And Restaurant
12.2019 - Current
- Designed the kitchen and oversaw to layout construction
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Met with potential clients and plan functions accordingly
Executive Chef & Garde Manger
Golf View Hotel
12.2020 - 11.2021
- Wrote Cost analysis Reports
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Utilized culinary techniques to create visually appealing dishes.
- Produced Fruit and Ice Sculptures
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef/Executive Chef
Carambola Beach Club
12.2017 - 12.2019
- Planned and cost menus for in-flight Catering
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus including in flight menus to meet establishment needs and maintain strong customer levels.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prepare cold cut displays along with fruits and vegetables sculptures
- Did media representation presenting new menus and events
- Produced breads & pastries
- Produced wine pairing Dinner Menu's
CHEF DE PARTIE
Ting Irie Restaurant
04.2016 - 08.2017
- Responsible for production in both hot and cold kitchen
- prepare meals to the fullest satisfaction of the guest
- Technical handling and proper use of liquid nitrogen and other apparatus during food service
- Supervised and delegated to commis chefs upon receiving instructions from Sous chefs and executive chef
- Performed duties according to company standards and HACCP guidelines
- Conducted stock taking/inventory according to the company's procedures
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
CHEF DE PARTIE
Cardiff Hotel & Spa
09.2012 - 04.2016
- Produced continental and local breakfast
- Did Live ice and fruit and vegetable sculpting
- Was incharge of meat fabrication and seasoning
- Trained students from the onsite culinary collage
- Organized and prepared cold platters
- Station set up and supply collection for service
- Received and stored stock,
- Live hot station demonstrations
- Plated meals paying special attention to garnishes and overall presentation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Utilized culinary techniques to create visually appealing dishes.
Education
Introduction To Tourism And The Law
University Of The West Indies
Jamaica W.I.07.2021
Food Safety
Serve Safe
06.2021
Certified Professional Chef
Culinary Institute of American
08.2014
No Degree - Chef De Partie
Runaway Bay Heart Institute
Jamaica W.i.2013
Commercial Food Preparation (Commis Chef)
Runaway Bay Heart Institute
Jamaica W.I.2012
Skills
- Kitchen Management
- Garde Manger
- Menu Development
- Kitchen Openings
- Signature dish creation
- Fine-dining expertise
- Budgeting
- Employee training and development
- Hospitality service expertise
Timeline
Executive Chef & Garde Manger
Golf View Hotel
12.2020 - 11.2021
Head Chef
Uncle Roddy's Beach And Restaurant
12.2019 - Current
Sous Chef/Executive Chef
Carambola Beach Club
12.2017 - 12.2019
CHEF DE PARTIE
Ting Irie Restaurant
04.2016 - 08.2017
CHEF DE PARTIE
Cardiff Hotel & Spa
09.2012 - 04.2016
Introduction To Tourism And The Law
University Of The West Indies
Food Safety
Serve Safe
Certified Professional Chef
Culinary Institute of American
No Degree - Chef De Partie
Runaway Bay Heart Institute
Commercial Food Preparation (Commis Chef)
Runaway Bay Heart Institute
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