Jayd (Jayz) Kitt
Summary
High-performing Chef offering many years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
10
10
years of professional experience
Work History
HEAD CHEF
LE BAR
- Filipino-French Bistronomy
HEAD CHEF
FIREFLY ROOFDECK
- Asian fusion
- Barbeque
JNR SOUS
MO VIDA
- Spanish tapas plates, sangria and wines
SOUS CHEF
STEER DINING ROOM
- Modern Australian Fine Dining Steakhouse
SOUS CHEF
BOY 'N'COW
- Meat Boutique
EXECUTIVE GROUP HEAD CHEF AND TEAM LEADER
WHEELERS ESTATE & WHEELERS TROPIKANA AND PIONEER
01.2015 - Current
- Planning and setting up new outlet, Planning and design of kitchens, level one grill concept seating Pax 720, level two casual dining concept seating 250 pax, Menu implementation, Seating capacity 1000 Pax, Recipe R&D, Training on Food Knowledge for Front of House, Researching of food trend in market, Sourcing of suppliers, Structure for kitchen staff, Develop in house training materials, In charge of developing kitchen training blueprints and manuals, Kitchen hygiene, Line cooking, food production, kitchen Account Management, Managed and built all aspects of the food operation, Developed menus for casual and fine dining rooms, Completed high level cost analysis on all menu items, Developed banquet for up to 1200 guests
Education
CERTIFICATE 3- CHEF -
WILLIAM ANGLIS COLLEGE
DIPLOMA OF HOSPITALITY -
BRIT TAFE
FOOD SAFETY SUPERVISOR -
BRIT TAFE
FOOD & BEVEREAGE MANAGEMENT -
BOX HILL COLLEGE
HYGIENE POLICIES & PROCEDURES -
SINGAPORE NEA SKILLS TRAING CENTRE
Skills
- Ingredient Selection
- Inventory Rotation
- Food Spoilage Prevention
- Payroll and Scheduling
- Food Safety Regulations
- Forecasting and Planning
- Signature Dish Creation
- Banquets and Catering
- Performance Assessments
- Plating and Presentation
- Staff Training
- Equipment Maintenance
- Cost Reduction
- Purchasing Management
- Menu Development
- Menu Planning
- Workflow Coordination
- Cost Control and Budgeting
- Budget Development
- Resource Management
- Regulatory Compliance
- Resource Allocation
- Workflow Optimization
- Cost Control
- Food Safety
- Menu Supervision
- Process Improvements
- Culinary Expertise
- Fine-Dining Expertise
- Vendor Relations
- Kitchen Management
- Grilling
- Customer Retention
- Purchasing
References
REFERENCES SUPPLIED
Timeline
EXECUTIVE GROUP HEAD CHEF AND TEAM LEADER
WHEELERS ESTATE & WHEELERS TROPIKANA AND PIONEER
01.2015 - Current
HEAD CHEF
LE BAR
HEAD CHEF
FIREFLY ROOFDECK
JNR SOUS
MO VIDA
SOUS CHEF
STEER DINING ROOM
SOUS CHEF
BOY 'N'COW
CERTIFICATE 3- CHEF -
WILLIAM ANGLIS COLLEGE
DIPLOMA OF HOSPITALITY -
BRIT TAFE
FOOD SAFETY SUPERVISOR -
BRIT TAFE
FOOD & BEVEREAGE MANAGEMENT -
BOX HILL COLLEGE
HYGIENE POLICIES & PROCEDURES -
SINGAPORE NEA SKILLS TRAING CENTRE
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