Kelvin Murdock
Surrey
Summary
Dynamic culinary professional with extensive experience at Royal Caribbean International, excelling in food preparation and menu planning. Recognized for creativity in cooking and training new staff, while maintaining high sanitation standards. Proven ability to operate kitchen equipment efficiently and adapt under pressure, ensuring exceptional dining experiences.
Overview
18
18
years of professional experience
1
1
Certification
Work History
1st Cook
Aspira Astoria Retirement Living
Coquitlam, BC
10.2022 - Current
- Prepared ingredients and assisted in meal preparation for various menu items.
- Maintained cleanliness and organization of kitchen workspace to ensure safety standards.
- Assisted in stocking supplies and inventory management for efficient operations.
- Collaborated with team members to execute daily food service tasks effectively.
Breakfast Cook
Sharkclub Vancouver
08.2022 - 10.2022
- Prepared and cooked breakfast items according to standardized recipes and presentation guidelines.
- Maintained cleanliness and organization of kitchen workspace, following health and safety regulations.
- Collaborated with kitchen staff to ensure timely service during peak hours.
- Assisted in inventory management by tracking ingredient usage and reporting shortages.
Cook 2
Royal Caribbean International
United States of America Based
03.2008 - 11.2010
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring adherence to safety and sanitation standards.
- Operated kitchen equipment efficiently, maintaining cleanliness and functionality throughout shifts.
- Collaborated with team members to streamline service during peak hours, enhancing overall customer satisfaction.
- Assisted in menu planning and development, contributing creative ideas for seasonal specials and promotions.
- Trained new staff on food preparation techniques and operational procedures, fostering a collaborative work culture.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line Cook
Delta Downs Racetrack Casino Hotel
11.2021 - 07.2022
- Prepared high-quality dishes in fast-paced kitchen environment, ensuring adherence to safety and sanitation standards.
- Operated kitchen equipment efficiently, maintaining cleanliness and functionality throughout shifts.
- Collaborated with team members to streamline service during peak hours, enhancing overall customer satisfaction.
- Assisted in menu planning and development, contributing creative ideas for seasonal specials and promotions.
- Trained new staff on food preparation techniques and operational procedures, fostering a collaborative work culture.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Range/pantry Cook
Hedonism II Resort
Negril, Jamaica
12.2010 - 11.2021
- Prepared high-quality ingredients for diverse menu items in fast-paced kitchen environment.
- Maintained cleanliness and organization of pantry to ensure food safety compliance.
- Assisted chefs in executing daily meal preparations, adapting to changing demands efficiently.
- Collaborated with team members to streamline food preparation processes and reduce waste.
- Monitored inventory levels, reporting shortages and managing stock rotation effectively.
- Implemented safety protocols to uphold hygienic standards during food handling procedures.
- Trained new staff on pantry operations, fostering a collaborative team atmosphere.
- Contributed to menu development by researching seasonal ingredients and culinary trends.
- Ensured timely preparation of all pantry items, allowing for efficient plating during peak service hours.
- Sustained a well-organized workspace enabling efficient multitasking while maintaining high quality standards.
- Supported kitchen staff during high-volume service periods, contributing to team success and customer satisfaction.
- Prepared a variety of cold appetizers, salads, and desserts according to established recipes and guest preferences.
- Cleaned and sanitized pantry station at end of shift.
- Maintained a clean and sanitary work environment, adhering to strict food safety guidelines.
Education
Associate of Arts - Culinary Arts
Heart College of Hospitality/ Culinary Institute of America
Runnerway Bay, St. Ann, Jamaica11.2021
Associate of Arts - Culinary Arts
Heart College
Montego Bay Jamaica 05.2017
Skills
- Training new staff
- Food preparation
- Knife skills
- Creativity in cooking
- Continuous learning attitude
- Sanitation practices
- Food waste reduction
- Cooking equipment operation
- Allergen awareness
- Grilling techniques
- Recipe development
- Menu planning
- Basic nutrition
- Special diets accommodation
- Food plating techniques
- Cold food presentation
- Cooking under pressure
- Mise en place organization
- Professionalism in the kitchen
Languages
English
Full Professional
Certification
CIA prochef certification in level1 and 2.
Timeline
1st Cook
Aspira Astoria Retirement Living
10.2022 - Current
Breakfast Cook
Sharkclub Vancouver
08.2022 - 10.2022
Line Cook
Delta Downs Racetrack Casino Hotel
11.2021 - 07.2022
Range/pantry Cook
Hedonism II Resort
12.2010 - 11.2021
Cook 2
Royal Caribbean International
03.2008 - 11.2010
Associate of Arts - Culinary Arts
Heart College of Hospitality/ Culinary Institute of America
Associate of Arts - Culinary Arts
Heart College