1. Da-Ree Roberts
15 Rattlesnake Road
Brampton, Ontario, L6R 1P8
Telephone: 514 296 0107
Home Tel. 514 814 0797
E-mail: daree15@hotmail.com

2. OBJECTIVE: To obtain position where I can utilize my skills and gain experience in
Culinary
LANGUAGES: English (Strong Written & Verbal)
EDUCATION:
Hotel and Restaurant Management
Stratford Career Institute.
2010-2012
Sontheimer Culinary Training Centre:
Houma Louisiana.
2006-2007
Royal St. Vincent and the Grenadines Police Training Centre.
Focus on Criminal Law and Offences, Police Procedures, Judges Rule of Law, Criminal Procedures, Statements and
Given In Evidence, Music Theory and Practical, Self defense, Weapon Training in the 9mm Smith and Wesson, .45
pistol, .38 revolver, M16 A1 and A2 machine gun and the M-79 shot gun and the M60 machine.
1990-1993
Sandy Bay Government School
1979-1990
.EXPERIENCE :
National Food Safety Certified
2014-2019
Kitchen Manager / Head Chef
Boston Pizza, Courtney Park
Mississauga. Canada.
2015 - Present
Chef / Griller / Supervisor:
Jack Astor’s Restaurant and Bar, Laval. Quebec,
Canada.
2012 - 2015
Lead Chef:
Mango Bay Restaurant, Montreal, Quebec, Canada.
2010-2012
Executive Chef:
Rooftop Bar and Grill, Kingstown, St. Vincent
2009-2010
Head Chef:
Grenadine House Hotel.
2008-2009
Chef de Parte:
Raffles Hotels and Resort. Canouan Island, St.Vincent and the Grenadines.
2007-2008
Chef/Manager:
Sontheimer Offshore
Catering Company. Houma, Louisiana. U.S.A .
2006-2007
Police Officer/Musician:
Royal St. Vincent and the Grenadines Police Force. 1990- 2003
DUTIES AND RESPONSIBILITIES

3. Plan and direct food preparation and cooking activities.
Schedules and coordinates the work of chefs, cooks and other kitchen employees to assure that food preparation is
economical and technically correct and within budgeted labor cost goals.
Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all
times.
Establishes controls to minimize food and supply waste and theft.
Safeguards all food preparation employees by implementing training to increase their knowledge about safety,
sanitation and accident prevention principles.
Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors
actual financial results; takes corrective action as necessary to help assure that financial goals are met.
Attends management meetings.
Consults with FOH managers about food production aspects of special events being planned.
Cooks or directly supervises the cooking of items that require skillful preparation.
Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to
achieve maximum profitability.
Evaluates food products to assure that quality standards are consistently attained.
Interacts with FOH managers to assure that food production consistently exceeds the expectations of members and
guests.
Evaluates products to assure that quality, price and related goods are consistently met.
Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Provides training and professional development opportunities for all kitchen staff.
Support safe work habits and a safe working environment at all times.
Provide, develop, train, and maintain a professional work force.
Ensure all services to members are conducted in a highly professional and efficient manner.
Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
VOLUNTEER:
NDG Food Depot
Montreal, Quebec
Preparing Meals for Volunteering staff
SKILLS & COMPUTER PROGRAMS:
. Cricketer/ Motorcyclist
. Italian Cuisine
. Southern Cuisine
. West Indian Cuisine/ Caribbean
. Asian Cuisine
. Mexican Cuisine
. Willing to learn new ideas
. Excellent Communication skills
. Excellent Team Player & Leader
. Fast learner
. Internet Explorer
. Microsoft Word
ACTIVITIES & INTERESTS:
All type cuisines/ Singing/Cooking/Playing Cricket /
References Are Available Upon Request