O'Neil Gordon
Wpg
Summary
Awarded a Merit Diploma and inducted into the World Master Chefs Society, signifying advanced culinary proficiency, professional leadership, and a dedication to excellence in global hospitality operations.
Overview
18
18
years of professional experience
Work History
Corporate Chef & Produce Specialist
Gordon Food Service
12.2024 - 12.2025
Executive Chef
Hilton Hotel
01.2021 - 01.2024
- Supporting Hoteliers, Restaurateurs, and remote camp food service operations through culinary Solutions, menu development, and sales-driven solutions across independent, chain, and institutional foodservice operations, cooking demonstrations
- Develop a strategy to win new business and loss customers
- Support sales rep bid business, RFPs, and contract accounts
- Create and Present Presentations for new products
- Sales & Marketing Strategy Planning with Director of sales Division Merchandise Mgn
- Oversee Hilton-branded hotels, ensuring operational excellence in banquets, catering, and dining outlets while adhering to Hilton brand standards, guest satisfaction metrics, and profitability objectives.
- Direct all culinary operations for banquets, conferences, catering, restaurants, lounges, and room service.
- Work in partnership with Sales & Events teams on BEOs, menu pricing, and client customization discussions.
- Manage food costs, labor costs, and controllable expenses to align with budgetary targets.
- Ensure compliance with HACCP guidelines, food safety protocols, sanitation standards, and local health regulations.
- Consistently deliver high-quality food that enhances guest satisfaction scores and passes brand audits.
- Hilton Hotel world wide
Executive Chef
Mystery Lake Hotel
01.2021 - 01.2024
- Oversaw all culinary operations of Mystery Lake Hotel, a star business class hotel eighty six eighty-six-seat restaurant, 40-seat lunch, 10000 square feet of banquet space
- Develop menus with other members of the food and beverage team
- Set food and beverage cost at 27 % and labour cost at 35 %
- Create a custom guide for food and beverage purchases
- Work within budgeted guidelines in relation to food cost percentage
- Mysterylake Hotel is a business-class class
Production Chef & Executive Chef
Sodexo
05.2017 - 06.2019
- Prepare and cook high-quality meals for camp residents
- Ensure that food safety and sanitation standards are consistently met.
- Manage food inventory, including ordering and storing food supplies.
- Plan menus, order food and supplies
- Supervise kitchen operations during meal service to ensure efficiency and productivity.
- Train and mentor food service staff in back-of-the-house and front-of-the-house procedures.
- Maintain the cleanliness and organization of all food service areas
- Scheduling
- Set up grab-and-go areas
Chef de Cuisine
Northern Inn & Steak House
12.2014 - 05.2017
- Oversee kitchen operations, guiding staff to maintain exceptional food preparation standards.
- Design innovative menus, incorporating seasonal ingredients and special dishes.
- Ensure compliance with food safety and sanitation regulations.
- Educate and mentor kitchen staff on culinary techniques and safety practices.
- Strategically manage inventory to minimize food waste through effective ordering and storage.
- Monitor kitchen performance metrics such as portion control and food costing.
- Collaborate with front-of-house staff to ensure seamless and efficient service.
Executive Sous Chef
The Grand Portroyal Hotel & Marina
09.2012 - 11.2013
- The Grand Portroyal Hotel & Marina is an upscale boutique opera .
Sous Chef
Royal Caribbean International
01.2011 - 09.2011
- Led and supervised 15-25 culinary staff, ensuring consistent performance, coverage, and professional development
- Delivered 300-600+ covers per service while maintaining high standards of quality and presentation
- Maintained 100% HACCP compliance and achieved 95%+ internal audit scores with zero critical food-safety violations
- Managed ordering, inventory control, and waste reduction, contributing to 3-6% food cost optimization
- Royal Caribbean International is a Global Luxury Cruise Operation
Culinary Intern Training
The Ritz-Carlton Hotel
05.2008 - 12.2008
- Completed structured culinary internship training in luxury hotel operations, rotating through hot kitchen, garde manger, banquets, and pastry
- Trained in classical skills, foundational cooking techniques, mise en place, and service execution under executive supervision
- Applied HACCP food safety, sanitation, and personal hygiene standards in a fine-dining environment
- Supported high-end service standards, plate presentation, and quality control aligned with Ritz-Carlton brand expectations
- Developed professional kitchen discipline, teamwork, time management, and communication skills in a luxury hospitality setting
- The Ritz-Carlton Hotel is a Global Luxury Hospitality operation
Chef de Cuisine
Jamaican Conference Centre
01.2009 - 09.2010
- Supervise kitchen operations and lead the staff to ensure top-notch food preparation.
- Develop and design creative menus, featuring seasonal specialties and unique dishes.
- Guarantee adherence to food safety and sanitation regulations.
- Educate and guide kitchen staff on culinary skills and safety protocols.
- Oversee inventory management and reduce food waste through strategic ordering and storage.
- Track kitchen performance metrics, including portion control and food costing.
- Work closely with front-of-house staff to ensure a smooth service experience.
- Keep the kitchen space clean, organized, and running efficiently.
- Jamaican Conference centre is a large scale banquet and conference operations-
Education
Certified Master Chef Merit Diploma - undefined
Hilton & the Hague School of Hospitality
12.2023
CCC-F&B - Cost Control, Nutrition, Menu planning, HR Management
Canadian Culinary Institute
01.2023
Certified Chef de Cuisine (CCC) - Bachelor's level equivalency, Culinary Operations Management
World Association of Chefs-City & Guilds
01.2024
Diploma - undefined
Canadian Certified Red Seal Chef
01.2016
Professional Chef Certification - undefined
Culinary Institute of America
10.2010
Diploma in Commercial Food Preparation - undefined
Runaway Bay H.E.A.R.T. Academy
01.2008
Advance food safety certification - undefined
Train can
03.2021
Rational Level 2 certified equipment trainer - undefined
Rational Cooking Academy
01.2019
Memberships And Awards
- Canadian Culinary Federation, Chef Director, Canadian Culinary Federation, WPG Chapter
- Research Chef Association, Jamaican Chef of the Year, 2010-11-01
Personal Information
Title: Certified Master Chef
Timeline
Corporate Chef & Produce Specialist
Gordon Food Service
12.2024 - 12.2025
Executive Chef
Hilton Hotel
01.2021 - 01.2024
Executive Chef
Mystery Lake Hotel
01.2021 - 01.2024
Production Chef & Executive Chef
Sodexo
05.2017 - 06.2019
Chef de Cuisine
Northern Inn & Steak House
12.2014 - 05.2017
Executive Sous Chef
The Grand Portroyal Hotel & Marina
09.2012 - 11.2013
Sous Chef
Royal Caribbean International
01.2011 - 09.2011
Chef de Cuisine
Jamaican Conference Centre
01.2009 - 09.2010
Culinary Intern Training
The Ritz-Carlton Hotel
05.2008 - 12.2008
Certified Master Chef Merit Diploma - undefined
Hilton & the Hague School of Hospitality
CCC-F&B - Cost Control, Nutrition, Menu planning, HR Management
Canadian Culinary Institute
Certified Chef de Cuisine (CCC) - Bachelor's level equivalency, Culinary Operations Management
World Association of Chefs-City & Guilds
Diploma - undefined
Canadian Certified Red Seal Chef
Professional Chef Certification - undefined
Culinary Institute of America
Diploma in Commercial Food Preparation - undefined
Runaway Bay H.E.A.R.T. Academy
Advance food safety certification - undefined
Train can
Rational Level 2 certified equipment trainer - undefined
Rational Cooking Academy