Treisha Allen
Halifax,NS
Summary
Adept at leading teams to exceed sanitation and efficiency standards, my tenure at Grand Palladium Hotels and Resorts honed my expertise in cooking and team leadership. Leveraging skills in food handling and menu planning, I consistently enhanced customer satisfaction and streamlined operations, significantly reducing food waste while fostering a collaborative kitchen environment.
Overview
15
15
years of professional experience
Work History
Cook
Prince George Hotel
09.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Streamlined kitchen operations with effective communication and collaboration among team members.
- Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
- Ensured adherence to dietary restrictions like gluten-free or vegan options without compromising taste or presentation.
Senior Chef De Partie
Grand Palladium Hotels And Resorts
09.2022 - 09.2023
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Elevated customer satisfaction by consistently delivering high-quality dishes and maintaining strict adherence to recipes.
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Senior Chef De Partie
Ocean Coral Spring Hotel
11.2019 - 08.2022
- Ensured food safety standards were met by diligently following HACCP guidelines and conducting regular checks of storage areas.
- Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
- Maintained a clean and organized work environment through diligent cleaning practices, contributing to overall sanitation scores exceeding industry standards.
- Reduced food waste significantly by implementing proper portion control measures and closely monitoring ingredient expiration dates.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods.
Supervisor
Melia Braco Village Hotel
04.2017 - 04.2019
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
- Created successful work schedules for each team member to maintain deadlines and fully staff shifts.
- Enforced rules and regulations outlined in company manual to set forth expectations comprehensibly and consistently.
Pantry Garde Manger
22 Bowens Wine Bar & Grille
04.2015 - 10.2016
- Incorporated seasonal ingredients into dynamic salad creations that reflected current trends in gastronomy while catering to varied customer tastes.
- Streamlined kitchen operations for increased efficiency by maintaining a clean and organized workstation.
- Collaborated with the culinary team to develop seasonal menu items, resulting in diversified offerings and positive feedback.
- Participated in ongoing training programs focused on expanding culinary knowledge base and refining skill sets of Garde Manger workstations.
Supervisor
Grand Bahia Principe Hotel
12.2008 - 04.2016
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Monitored workflow to improve employee time management and increase productivity.
- Achieved results by working with staff to meet established targets.
Education
Associate of Arts -
Heart Trust N.T.A
Westmoreland Jamaica2007
High School Diploma -
Westwood High School
Trelawny Jamaica07.2005
Skills
- Customer Service
- Cooking
- Food Preparation
- Knife Skills
- Food Plating
- Menu Planning
- Team Leadership
- Fruits, Ice and vegetable
Languages
English
Native or Bilingual
Timeline
Cook
Prince George Hotel
09.2023 - Current
Senior Chef De Partie
Grand Palladium Hotels And Resorts
09.2022 - 09.2023
Senior Chef De Partie
Ocean Coral Spring Hotel
11.2019 - 08.2022
Supervisor
Melia Braco Village Hotel
04.2017 - 04.2019
Pantry Garde Manger
22 Bowens Wine Bar & Grille
04.2015 - 10.2016
Supervisor
Grand Bahia Principe Hotel
12.2008 - 04.2016
Associate of Arts -
Heart Trust N.T.A
High School Diploma -
Westwood High School
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