Marie-Josee Sainvilus
Hyde Park
Summary
Innovative chef with a strong background in culinary creativity, food presentation, and menu planning. Proven ability to organize special events and ensure quality control in food service.
Overview
20
20
years of professional experience
Work History
Chef/General Manager of Food Service
Manze
Hyde Park
07.2016 - Current
- Created seasonal recipes that utilized local ingredients, enhancing menu offerings and supporting local agriculture.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Monitored quality, presentation, and quantities of plated food across line.
- Adjusted seasonings of dishes according to customers' tastes.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Coordinated special events like banquets and buffets, designing complex menus and decorations to elevate guest experiences.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Prepared and portioned vegetables and fruits for quick access during peak service times.
- Distributed food to service staff for prompt delivery to customers.
- Established and maintained partnerships with local vendors, securing fresh ingredients while optimizing costs.
- Developed relationships with key customers to maximize revenue potential.
Nursing Assistant
ROYAL HEALTHCARE
Braintree
01.2006 - Current
- Monitored vital signs and communicated changes to nursing staff to ensure timely interventions.
- Facilitated patients' activities of daily living, including eating, grooming, toileting, ambulation, and hygiene to promote independence and dignity.
- Supported patients in daily living activities and personal care to enhance comfort and well-being.
- Assisted in the mobility of patients using appropriate techniques and equipment.
- Collaborated with healthcare team to implement care plans effectively.
- Provided emotional support and companionship to patients during recovery.
- Maintained a clean and safe environment in patient care areas.
- Measured and recorded food and liquid intake and output, reporting changes to medical or nursing staff.
Education
Associate of Arts - Cooking
École Hotelière Marie Auxiliatrice
Haiti07-1999
High School Diploma -
Loremere Denis
Haiti07-1995
Skills
- Menu planning
- Culinary creativity
- Food presentation
- Culinary innovation
- Quality control
- Catering management
- Supply chain coordination
- Vendor negotiation
- Problem solving
- Food storage
Timeline
Chef/General Manager of Food Service
Manze
07.2016 - Current
Nursing Assistant
ROYAL HEALTHCARE
01.2006 - Current
Associate of Arts - Cooking
École Hotelière Marie Auxiliatrice
High School Diploma -
Loremere Denis