Head Chef – Spice Beach Resort, Caribbean.
Luxury 5-Star Resort January 2025–Present
As the Executive Chef at Spice Beach Resort, a premier 5-star Caribbean destination, I spearhead all culinary operations by blending elevated international techniques with authentic Grenadian flavors. My leadership has helped position the resort as a top culinary destination, known for its innovation, sustainability, and consistent excellence.
Key Contributions & Responsibilities
- Multi-Outlet Oversight: Led culinary services across two high-profile venues—Olive, a 120-cover fine-dining Italian restaurant, and Surf & Turf, a 150-cover relaxed Caribbean concept—as well as banquets (200-cover capacity), 24/7 in-room dining, and the 180-staff cafeteria.
- Team Leadership: Directed a brigade of 30 chefs, overseeing hiring, training, and daily performance through structured briefings and development sessions.
- HACCP & Compliance: Maintained full compliance with HACCP standards and West Indies public health regulations across all F&B touchpoints.
- Sustainability & Cost Management: Delivered exemplary budget performance by minimizing wastage, optimizing local farm-sourced ingredients, enforcing strict portion control, and leveraging seasonal availability.
- Culinary Innovation: Regularly updated menus across outlets; introduced continuous food festivals to elevate Grenadian-Caribbean cuisine and drive guest engagement.
- Inventory & Procurement: Conducted weekly stock-takes, ensured accurate inventory management, and secured vendor relationships with a focus on local sourcing.
- Administrative Leadership: Represented culinary operations in daily leadership meetings with the Managing Director and Manager; aligned kitchen performance with resort-wide strategy.
- Labor Compliance: Executed all kitchen-related hiring and HR activities in line with West Indies labor laws and internal protocol.