Resume

Micheal Calvin Lamey

Rock District

Falmouth P.O.,

Trelawny

Telephone: (876) 364-1952

Email: [email protected]

Objective:​To be employed to a well productive and reputable Organization as your, to bring growth and development to your company.

Qualification:​​​N.Q.C.T.S Chef Certificate

​​​Holland High School Leaving Certificate

​​​CXC​Subjects​​Grade

​​​Human & Social Biology​3

​​​Social Studies​​​3

Participation/Awards:​

Football team, Track & Field at Hague Primary

​​​Under sixteen football team

​​​Red Cross

Career Strengths:​​Team Leader

​​ ​Flexible

​​ ​Punctual

​​

Work Experience:

2017- Present​​​Hyatt Ziva & Zilara, Rose Hall, St. James

​​​Position: Chef C

​​​Duties:

• Prepare condiments for vegetables, meats, sandwiches and fruits.
• Make all mother Sauces
• Make fruit, salad, vegetable bowls, sandwiches sushi
• Cook foods at their desired temperatures, eg. Steak, pork, beef, lamb.
• Back up line with both hot and cold foods.
• Make club sandwiches, grilled cheese, vegetarian and gluten free.
• Organize store room, food line, fridge, preparation areas
• Make pouch eggs
• Make smoothies, green juices, mixture of nuts and dairy.
Sheriton Suites, Key West (Line Cook)

• Taking ticket orders to prepare meal for breakfast, lunch and dinner
Breakfast – Eggs Sunnyside up, English muffins, sausage, scrambled eggs, fruit plate, egg over easy, fruit juice

Dinner – Tender loin, fresh salads, saffronrice and black bean, fried rice, BBQ Rib, grill fish with blacking spice

Banqueting – The most people I serve by myself is 100.

Serve Roast pig, saffron rice and stuff pork loin with sam fresh Greek salad, tomato bruschetta and mini burger for starters

Brazil – Score meats, grill pork loin, grill turkey breast, tender loin wrap with bacon, picanha and bbq ribs all these meats go with three types of sauce: chimimi choury, spicy bbq, and garlic ioley sauce.

French- I prepare onion soup, scallop it goes well with hollandaise   sauce, escargot it’s a snail that goes well with herb butter sauce and lobster bisque, it’s a smooth creamy highly soup.

Functions:​shrimp cocktails, stuff baby pigs, seafood buffet, jerk chicken, jerk pork, saffron rice.

• Measure ingredients according to recipe, prepare the food, observe and test the food for readiness.
• Place food on buffet line making them look as edible and attractive as possible for the guests.
Education:​

2016 ​​​​N.Q.C.T.S Culinary School

2011-2016​​​Holland High School

2006-2011​​​Hague Primary School

Hobbies:​​​Football, reading, and cooking different types of food dishes.

Reference:​​​Mr. Dalton Collins

​​​Falmouth Gardens

​​​Falmouth P.O., Trelawny

​​​Pastor of Faith International Harvest Church

​​​Telephone: (876) 566-3923

​​​Ms. Rose

​​​Falmouth Gardens

​​​Falmouth P.O.,

​​​Trelawny

​​​Justice of the Peace

​​​Tel: (876) 492-1244