KEVIN SUPERVILLE
#30 FIRST CAIGUAL ROAD SANGRE GRANDE
Summary
Professional offshore chef with extensive experience in Catering , Food Production, Managing of Inventory, Requisitioning and Issuing of supplies and equipment for food production. Food Safety certified as evidenced by HACCP certification. Capable of identifying hazards associated with raw materials/ process steps and assign controls. Knowledgeable of Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) regulations and laws concerning food safety and sanitation.
Overview
13
13
years of professional experience
Work History
CHEF
SELF EMPLOYED
10.2019 - 10.2024
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
COOK 1
WOMEN'S HOSPITAL , MT HOPE
04.2017 - 01.2018
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared food items in compliance with recipes, specialized diets, and portioning control guidelines.
COOK/ NIGHT SUPERVISOR
JSL INTERNATIONAL
01.2012 - 12.2016
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared meals efficiently for timely service during peak hours.
COOK
KENSCOTT LIMITED
08.2014 - 10.2016
- Collaborated with management team to develop new menu items.
- Preparation of Buffet Style cooking for all courses . Planned menus and expenditure control within approved budget.
CAMP BOSS /COOK
BUXO LIMITED
11.2012 - 01.2014
- Monitored food service operations to maintain high standards of hygiene, nutrition value, taste preferences considering dietary restrictions and allergies.
- Upheld strict food safety guidelines to minimize the risk of contamination or illness resulting from improper handling practices.
- Consistently met budgetary goals through careful management of food costs and labor expenses.
Education
Diploma - CULINARY ARTS
TRINIDAD AND TOBAGO HOSPITALITY & TOURISM INSTITUT
CHAGUARAMAS07-2018
AIB INTERNATIONAL HACCP CERTIFIED
01-2018
Skills
- Food safety and sanitation
- Knife skills
- Cooking techniques
- Attention to detail
- Effective communications
- Team collaboration
- Kitchen equipment operation
- Recipes and menu planning
Timeline
CHEF
SELF EMPLOYED
10.2019 - 10.2024
COOK 1
WOMEN'S HOSPITAL , MT HOPE
04.2017 - 01.2018
COOK
KENSCOTT LIMITED
08.2014 - 10.2016
CAMP BOSS /COOK
BUXO LIMITED
11.2012 - 01.2014
COOK/ NIGHT SUPERVISOR
JSL INTERNATIONAL
01.2012 - 12.2016
Diploma - CULINARY ARTS
TRINIDAD AND TOBAGO HOSPITALITY & TOURISM INSTITUT
AIB INTERNATIONAL HACCP CERTIFIED
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