ONEIL ANDREWS
Little London,Jamaica
Summary
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Overview
11
11
years of professional experience
Work History
Cook
Whistler Cooks Fine Cooks
01.2022 - 01.2025
- Prepare majority of soups with different ingredients
- Sanitized and cleaning development
- Cook foods for large events
- Setup works stations for Fast food order
- Weddings and Events organized with Teams
Line Cook, Japanese Cook
Hedonism II
01.2019 - 01.2022
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook on Teppanyaki Grills
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef's instructions
- Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
Range-cook, Sous Chef
Negril-Merrill's Beach Resorts, Vera Club
01.2015 - 01.2019
- Set up and stocking stations with all necessary supplies
- Prepare food for service (e.g
- Chopping vegetables, butchering meat, or preparing sauces)
- Cook menu items in cooperation with the rest of the kitchen staff
- Answer, report and follow executive or sous chef's instructions
- Order and Stock inventory appropriately
- Ensure that food comes out simultaneously, in high quality and in a timely fashion
- Comply with nutrition and sanitation regulations and safety standards
- Maintain a positive and professional approach with coworkers and customers
Cook
Tan Tan Restaurant
01.2014 - 01.2015
- Taking orders from the wait staff and preparing food according to customer preference
- Ensuring a high standard of cleanliness and order
- Training staff in preparation, cooking, and handling of foods
- Monitoring and managing cooking tools and ingredients
Education
Commis Chef-Level 2 - City and Guilds (English and Mathematics-Level 2), Career Advance Programme
Western Hospitality Institution
01.2016
Food and Nutrition (CXC) Level 3 -
Little London High School
01.2015
Certificates of Appreciation -
Little London Primary School
01.2009
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Kitchen organization
- Multitasking and organization
- Knife skills
- Event catering
- Sanitation practices
Accomplishments
- Head Chef at two restaurants featured on a local news segment hosted by top food critics.
- Supervised team of 14 staff members.
Certificatesofappreciation
Most-Improved, 2019-2022
Languages
English
Full Professional
Timeline
Cook
Whistler Cooks Fine Cooks
01.2022 - 01.2025
Line Cook, Japanese Cook
Hedonism II
01.2019 - 01.2022
Range-cook, Sous Chef
Negril-Merrill's Beach Resorts, Vera Club
01.2015 - 01.2019
Cook
Tan Tan Restaurant
01.2014 - 01.2015
Food and Nutrition (CXC) Level 3 -
Little London High School
Certificates of Appreciation -
Little London Primary School
Commis Chef-Level 2 - City and Guilds (English and Mathematics-Level 2), Career Advance Programme
Western Hospitality Institution
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