VANESSA DUGARTE

+18765520408

[email protected]
Executive Chef
Falmouth, Jamaica

SUMMARY
Dynamic and innovative Executive Chef with over 15 years of extensive experience in culinary management and
kitchen operations. Proven expertise in menu development, food presentation, and cost control, with a strong
focus on delivering exceptional dining experiences. Skilled in leading diverse teams, fostering a collaborative
kitchen environment, and mentoring junior chefs to enhance their culinary skills. Adept at sourcing high-quality
ingredients and implementing sustainable practices, resulting in increased customer satisfaction and loyalty.
Passionate about culinary innovation and dedicated to maintaining the highest standards of food safety and
hygiene. Ready to leverage culinary skills and leadership abilities to drive success in a fast-paced, high-volume
kitchen.

EDUCATION PROFESSIONAL EXPERIENCE

T.A Marryshow Comunnitty Senior Executive Sous Chef

Royalton/Hideaway Autograph Collection, Blue Water
Collège/Grenada/ 2008 Montego Bay, Jamaica
Bachelor of Arts: Teaching English
As A Second Language 02/2024 - Current

Centro Venezolano De Gastronomia Five star all inclusive resort with 520 room , 7 restaurant, Italian ,French
Indian ,Caribbean ,Mexican, Buffet, Coffee Shop, 24/hour room services
03/2005
Associate of Science: Culinary Arts
● Culinary Leadership: Oversee kitchen operations, ensuring high
standards in food quality, presentation, and flavor. Direct and inspire
the culinary team to achieve excellence.
Universidad Santa Maria/Caracas
● Menu Development: Collaborate with the Executive Chef to create
01/2003 and innovate seasonal menus, special event offerings, and daily specials
Bachelor of Science: Bachelor that align with the restaurant's vision and customer preferences.
Degree Economics
●Staff Management: Recruit, train, and mentor kitchen staff, fostering
a positive work environment and ensuring adherence to culinary
standards and practices. Conduct performance evaluations and provide
constructive feedback.

SKILLS ● Cost Control: Manage food and labor costs by monitoring inventory,
minimizing waste, and implementing efficient kitchen processes. Assist
in budgeting and financial planning for the culinary department.

● Quality Assurance: Ensure consistency in food preparation and

Culinary expertise presentation by establishing and enforcing standard operating
procedures. Conduct regular quality checks on dishes before they leave
● Menu Update the kitchen.
● Hygiene and Sanitation
● Recipe Diversification
● Quality Control Executive Sous Chef
● Product Rotation
● Budget Management Royalton Autograph Collection, Grenada - Executive Sous Chef
● Training & Mentoring Staff St George ,Grenada
● Inventory & POS Systems 01/2021 - 01/2024
● Food and labor costs, menu
● development, and costing
Five star all inclusive resort with 292 room ,4 restaurant, Italian ,French
● Abrhil software
Indian ,Caribbean 24 room services
● Sap software

● Reporting on daily activities of BOH cast members to Executive

Chef.
 Head Chef
CERTIFICATIONS
Sangria Restaurant
Grenada
05/2015 - 10/2020
● ServSafe Food Handler
● Croissants, eclairs and Viennoiserie ● Plan and direct food preparation and culinary activities
● Modify menus or create new ones that meet quality standards
● Estimate food requirements and food/labor costs
● Supervise kitchen staff's activities
● Arrange for equipment purchases and repairs
● Recruit and manage kitchen staff
● Perform administrative duties
●Comply with nutrition and sanitation regulations and safety
standards
●Implemented successful cross-marketing strategies such as food
and wine pairings.
● Keep time and payroll records

Chef the Cuisine

La Source Grenada -
Grenada
02/2008 - 03/2010

This is a Resort with 100-room resort and 4 restaurants

● Ensuring that all food meets the highest quality standards and is
served on time.
● Planning the menu and designing the plating presentation for each
dish.
● Coordinating kitchen staff, and assisting them as required.
● Hiring and training staff to prepare and cook all the menu items.
Stocktaking ingredients and equipment, and placing orders as
needed.
● Enforcing best practices for safety and sanitation in the kitchen.
● Creating new recipes to regularly update the menu.
● Keeping track of new trends in the industry.
● Cooked memorable dishes that brought new customers into
establishment.
● Responded to dietary concerns and food allergies, creating dishes to
meet customer needs and palates.
● Collaborated with staff members to create meals for large banquets.
● Utilized culinary techniques to create visually appealing dishes.
● Incorporating feedback from restaurant staff and patrons to make
improvements or resolve issues.

Chef the Cuisine

Hilton Margarita - Chef the Cuisine

06/2003 - 01/2007
Comprising 487 rooms, the 5-star Hilton

● Plan, prepare and implement high quality food and beverage

products, and set-ups in all areas in the restaurant.
● Work seamlessly with recipes, standards and plating guides.
● Maintain all HACCP aspects within the hotel operation.
● Use appropriately all equipment, tools and machines.
● Focus on constant improvement of training manuals and SOPs.
● Participate actively in quality initiatives such as daily chef briefings
and monthly team meetings in order to constantly improve the
culinary operation, meet targets and keep communication flowing.
● Work on offsite events when requested.
● Complete tasks and jobs outside of the kitchen area.
● Assist in inventory taking.
● Knowledgeable of hotel s occupancy, events, forecasts and
achievements.
● Prepare menus as requested, in a timely fashion.