Sherwin Aaron
Castries
Summary
High performing Chef de Cuisine with exceptional skills in managing staff, ordering and controlling inventory and scheduling. Sound knowledge of most cooking equipment and techniques. Consistently maintains food and labor costs within budget. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Italian,French, Caribbean, Mediterranean and International cuisines, Very Passionate about the Culinary Art.
Overview
12
12
years of professional experience
Work History
Chef De Cuisine
Royalton St.Lucia Resort & Spa
07.2022 - Current
- Mainly in charge of the Steak House whilst assisting with the daily runnings
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster service during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Implemented creative daily specials to showcase unique ingredients or techniques.
- Mentored junior chefs in culinary techniques, fostering their growth and development within the team.
- Ensured proper storage of perishable items according to HACCP guidelines, minimizing risks associated with foodborne illness outbreaks or spoilage costs.
- Scheduling for steakhouse, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques. etc
Chef De Partie
ROYALTON ST.LUCIA RESORT & SPA
01.2017 - 07.2022
- Chef De Partie of a fine dining seafood themed restaurant
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Plated meals paying special attention to garnishes and overall presentation.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
- Assisted in staff training, developing strong teamwork and consistency in dish preparation.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Grade 2 Cook
SANDALS LA TOC GOLF RESORT & SPA
11.2011 - 01.2017
- French Cuisine - Italian Cuisine - Room Service
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
Education
Culinary Arts
Sandals Culinary Arts
10.2009
High School Diploma -
Babonneau Secondary School
Saint Lucia07.2009
Skills
- Leadership Qualities
- Food Safety
- Kitchen Sanitation
- Knife Skills
- Butchery skills
- Grilling
- Sauce making
- Fine-dining expertise
- Workflow Coordination
- Plating and presentation
- Allergy awareness
- Attention to Detail
Awards Acknowledgment
Certificate of Achievement from Sandals Culinary Arts
Personal Information
- Date of Birth: 11/02/91
- Gender: Male
- Nationality: Saint Lucian
- Marital Status: Single
References
- Raul Bastien,Creative Chef, Royalton St.Lucia Resort & Spa, 1758 7265220
- Shailendra Singh, Executive Sous Chef, Sandals La Toc Golf Resort & Spa, 17584615939
Hobbies and Interests
- Football
- Music
- Interacting with people
- Cooking
Timeline
Chef De Cuisine
Royalton St.Lucia Resort & Spa
07.2022 - Current
Chef De Partie
ROYALTON ST.LUCIA RESORT & SPA
01.2017 - 07.2022
Grade 2 Cook
SANDALS LA TOC GOLF RESORT & SPA
11.2011 - 01.2017
Culinary Arts
Sandals Culinary Arts
High School Diploma -
Babonneau Secondary School
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