Malique George

• Led a team of 8 staff during peak breakfast and lunch service at a dynamic resort.
• Implemented strategies to enhance workflow and improve production time efficiency.
• Conducted hands-on training to minimize waste in butchery, seafood, and fresh produce.
• Developed daily special menu items to attract and retain guests.
• Collaborated with Executive Chef on opening and operation of fish/sushi bar.
• Established direct relationships with suppliers to secure scarce food products.

• Led a team of 6 chefs and two kitchen porters in a dynamic Peruvian/Japanese fusion cuisine
• created diverse menus and recipes for appetizers, entrees, desserts and specialty items.
• coordinated kitchen staff to optimize operations during peak service hours
• executed menu planning and food cost strategies to maximize profitability.
• managed inventory to minimize costs while upholding quality standards

As a private contracted chef for high-end clientele and Jumby Bay Island's homeowners:

• Delivered comprehensive daily service for families of 12 to 22 members, including children and elderly.
• Planned and prepared meals tailored to dietary requirements and preferences.
• Developed seasonal menus while adhering to budget constraints.
• Provided spontaneous service for clients seeking unique culinary experiences.
• Curated personalized shopping experiences aligned with client preferences and needs.

• Led a team of over 30 members in a seven-day, 12-hour operation, serving up to 400 covers daily in peak season.
• Managed kitchen operations, ensuring high standards of food preparation and presentation.
• Collaborated with chefs to design seasonal menus highlighting local ingredients.
• Trained and supervised kitchen staff to cultivate a positive workplace culture.
• Developed standard operating procedures that improved kitchen efficiency and workflow.
• Assisted Executive Chef in crafting new recipes while preserving traditional favorites.

(seasonal fixed-term position) March-October

• Oversaw mise en place for chef de parties in high-stress environment serving up to 300 covers daily.
• Communicated with wait staff regarding patron food allergies and dietary restrictions.
• Delivered cross-training for kitchen porters and commis chefs to support promotions in upcoming seasons.

• Achieved promotion from commis chef to sous chef in two years through strong engagement with work and team members.
• Suggested innovative menu changes to enhance culinary offerings.
• Oversaw kitchen refit during head chef's absence, ensuring operational continuity.
• Trained Kitchen Porter in industry-standard knife skills for effective preparation.

• Achieved 92% grade in culinary internship, showcasing exceptional culinary skills and dedication.
• Secured full-time job offer as trainee chef following graduation.
• Gained practical kitchen experience collaborating with executive chef, sous chefs, and other professional chefs.
• Acquired hands-on experience in live kitchen environment alongside experienced culinary professionals.