Summary
Overview
Work History
Education
Skills
Skills
Timeline
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Chef Jerome Sears

London,Ontario

Summary

High-performing Chef offering 12 plus years of restaurant experience with a solid foundation in high-volume kitchen environments. Proven background in preparing and executing intricate dishes while maintaining high standards of quality. Demonstrated proficiency in time management and multitasking, ensuring seamless kitchen operations and team collaboration. Excellent communication, leadership and problem-solving skills

Overview

14
14
years of professional experience

Work History

Chef De Partie

Royal Caribbean Cruise Line
05.2025 - Current
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Operated all kitchen equipment safely to prevent injuries.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.

Head Chef

Disney Cruise Lines
03.2024 - 12.2024
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Chef

Agave Lucaya Latin Restaurant
12.2020 - 03.2024
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Placed orders to restock items before supplies ran out.

Chef

Upstairs On The Bay
10.2020 - 04.2021
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

Demi Chef De Partie

BahaMar Resort
10.2017 - 06.2020
  • Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
  • Maintained a clean and sanitary work environment in compliance with health department standards.
  • Handled catering orders efficiently while maintaining focus on regular restaurant operations as well as special events menus planning.
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.

Short Order Chef

Zorbas Greek Cusine
01.2017 - 08.2017
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Cooked memorable dishes that brought new customers into establishment.

Sous Chef

Memories Beach And Casino Resort
02.2014 - 10.2016
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • 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.

Chef De Partie

Viva Wyndham Fortuna Beach - An All-Inclusive Resort
03.2015 - 07.2016
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.

3rd Cook

Ruby Swiss Restaurant
01.2011 - 01.2013
  • Assisted with large catering events, showcasing adaptability and teamwork skills in delivering exceptional quality within tight deadlines.
  • Assisted in inventory management, contributing to cost control measures and minimal stock discrepancies.
  • Streamlined food preparation processes by implementing time-saving techniques without compromising dish quality.

Education

High School Diploma -

St Georges High School
06.2010

Skills

  • Team Management
  • Food allergy understanding
  • Knife Skills
  • Food presentation
  • Proper food handling
  • Garnishing Techniques
  • Stock making
  • Plating and presentation
  • Menu development
  • Recipe creation
  • Hospitality
  • Nutrition Principles

Skills

  • Sanitation Practices
  • Special Diets Knowledge
  • Allergen awareness
  • Recruiting and training
  • Special Events

Timeline

Chef De Partie

Royal Caribbean Cruise Line
05.2025 - Current

Head Chef

Disney Cruise Lines
03.2024 - 12.2024

Chef

Agave Lucaya Latin Restaurant
12.2020 - 03.2024

Chef

Upstairs On The Bay
10.2020 - 04.2021

Demi Chef De Partie

BahaMar Resort
10.2017 - 06.2020

Short Order Chef

Zorbas Greek Cusine
01.2017 - 08.2017

Chef De Partie

Viva Wyndham Fortuna Beach - An All-Inclusive Resort
03.2015 - 07.2016

Sous Chef

Memories Beach And Casino Resort
02.2014 - 10.2016

3rd Cook

Ruby Swiss Restaurant
01.2011 - 01.2013

High School Diploma -

St Georges High School

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