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Chef (#135,906,852) 

Location: worldwide (CV #135,906,852)

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Extensive experience in dealing with organic ingredients and homegrown fresh fruits and vegetables
Good understanding of nutritional content of food items and dietary restrictions
Widespread knowledge of Italian, French and New American cuisine
Familiarity with different food ingredients and items from various cuisines and deep understanding of flavor combinations
Extensive knowledge of health, safety and hygienic prerequisites in the kitchen
Ability to perform under constraints of time to execute a high level of food quality and consistency
Profound knowledge of plating food in interesting and attractive manner
Ability to perform within allocated budgets effectually and good understanding of food cost controls
Skilled at managing and leading kitchen staff and attaining set goals within given timeframes
Proficient in developing and executing menus for special events and private parties from 8 to 250 guests
Ability to listen and fulfill customers’ requests regarding low calorie, cholesterol, carbs, and gluten free diets

Transformed Gazebo Cafe from an extremely formal, old fashioned restaurant into a contemporary eatery committed to use as much as possible, local, in-season, organic, fresh ingredients.
Planned and cooked contemporary international cuisine along with European food items.
Identified new styles for food plating and developed attractive presentation of food items.
Designed and developed innovative menu items and associated recipes.
Prepared healthy, fresh, and seasonal organic food accordingly with available ingredients.
Ensured kitchen staff complied with all policies and processes from local, federal and state departments.
Recruited, trained, and assigned work to newly joined employees in kitchen.
Evaluated performance of kitchen personnel and provided them necessary feedback.
Delivered high team productivity and effective food costing management.
Ensured correct food preparation and storage handling as per established standards.
Coordinated food items in menu and catering for large scale parties.
Purchased food with respect to quality, taste, quantity, and availability.

Personal Details

Carmen Norocea
46 Years

Job Details

Employment Status
Full time
Type of Salary
Salary plus bonus
Preferred Job Location

Educational Qualifications

Highest Qualification
Diploma  (Culinary Arts) from Lincoln Culinary Institute, West Palm Beach, FL

Professional Details

Professional Experience
5 Years
Additional Information
I am a highly skilled, creative, and hard-working Culinarian with a very simple vision: Let the ingredient(s) speak for itself(ves). Every single dish that leaves my kitchen must be prepared from scratch, using the freshest, in season, local (when possible), sustainable grown or caught, best possible quality ingredients. As the Executive Chef and Co-Owner of Gazebo Café in Jupiter, Florida, I used to go every single morning to buy what I needed for the day. I got most of the produce from local farms and small fruits and vegetable stands and I used to touch, smell and taste everything that I was buying. Every day, I planed my menu accordingly with what I had available and at night, I made sure that every dish was prepared to order, using the cooking method or technique that best highlighted the main ingredient.

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