Summary
Work History
Education
Skills
Timeline
Generic

THOMAS CARDOZO

Head Chef
Grand Cayman,GT

Summary

Hardworking and reliable Chef with strong experience in food service and hospitality. Highly organized,proactive and punctual with team-oriented mentality. Knowledgeable in managing full-service kitchen and overseeing work of 15-20 personnel. Works well with teams and consistently exceeds expectations. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service.

Work History

SOUS-CHEF/HEAD CHEF

"CORAL BEACH" THE GROUP LTD
GRAND CAYMAN, CAYMAN ISLANDS , GT
11.2021 - 10.2022
  • GRAND CAYMAN - CAYMAN ISLANDS
  • Trained kitchen workers on culinary techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.

CHEF/Lease Purchase Owner/Operator

SALT & PEPPER BAR AND RESTAURANT
COLVA SALCETE-GOA , GOA
08.2020 - 08.2021
  • LEASED AND OPERATED’’ A MULTI-CUISINE "SALT AND PEPPER BAR & RESTAURANT" IN SOUTH GOA-INDIA.,
  • Promoted business on social media platforms to maximize brand identity and generate revenue.
  • Supervised performance of workers with goals of improving productivity, efficiency and cost savings.

HEAD CHEF+

HHG LOCALE BOUTIQUE HOTEL "BONFIRE" URBAN ITALIAN KITCHEN
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
2018.10 - 2019.08
  • Trained kitchen workers on culinary techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

HEAD CHEF

MARGARITAVILLE BEACH RESORT(EX.TREASURE ISLAND RESORT)
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
02.2017 - 10.2018
  • HEAD-CHEF AT MARGARITAVILLE BEACH RESORT (EX
  • TREASURE ISLAND RESORT) GRAND CAYMAN-CAYMAN ISLANDS.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques.
  • Responsible for day to day operation of the Hotel
  • Training, mentoring and coaching all culinary and stewarding staff
  • Managed Food cost and inventory under control
  • Hired, managed, and trained kitchen staff.

KITCHEN MANAGER

MARGARITAVILLE “CARIBBEANGROUP LTD” GRAND CAYMAN, ISLANDS
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
09.2016 - 02.2017
  • Responsible for the day to day operation of a high-volume restaurant, catered primarily to cruise ship visitors
  • Reduced food cost by 29%, reduced labor cost and improved overall efficiency of the operation
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.

SOUS-CHEF

GRAND CAYMAN BEACH SUITES.(FORMERLY HYATT REGENCY)
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
01.2009 - 09.2016
  • Managed Banquets kitchen, Hemingway's Restaurant, Britannia Golf Bar and Grille, Bamboo Sushi Restaurant, and Side -Bar Lounge.
  • Inventory, Food/Labor Cost Control, Ordering (local and Overseas)
  • Managed Payroll and administrative duties.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Trained kitchen workers on culinary techniques.

JR.SOUS-CHEF

GRAND CAYMAN BEACH SUITES (FORMERLY HYATT REGENCY)
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
01.2007 - 01.2009
  • Re-Opened the BRITANNIA RESTAURANT executed the new menu.
  • Also working in HEMMINGWAYS fine dining restaurant, handling banquets, payroll using Time saver, scheduling, costing, and inventory.
  • Managed kitchen staff team and assigned tasks for various stages of food production.

CULINARY SUPERVISOR

HYATT REGENCY RESORT GRAND CAYMAN, CAYMAN ISLANDS
GRAND CAYMAN, CAYMAN ISLANDS , KY1-1207
04.1998 - 12.2007
  • Responsible for the operation of Banquets one of the busiest caterings between 200 to 800 covers generating monthly income of 100K-200K.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.

FIRST COOK

CARNIVAL CRUISE LINES
MIAMI , FLORIDA-USA
08.1990 - 04.1994
  • Responsible overall for food production and quality.
  • Worked on five different cruise liners, MARDIGRAS, CARNIVALE, FESTIVALE,TROPICAL, SENSATION
  • Passenger capacity of 800-1800.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Monitored temperatures of prepared food and cold-storage areas.

COOK

TAJ HOLIDAY VILLAGE, A TAJ GROUP OF HOTELS LTD
SINQUERIM, BARDEZ-GOA INDIA , GOA
11.1984 - 08.1990
  • Trained as an apprentice in all the cuisine such as Indian, Goan, Continental, Italian, French, Chinese, Thai and Portuguese
  • After 2 years I was promoted to CHEF-DE-PARTIE
  • Was responsible of CONTINENTAL, FRENCH, ITALIAN, INDIAN & CHINESE cuisine.
  • Operated grills, fryers and broilers to cook items to quality guidelines.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.

Education

CRAFTMANSHIP COURSE IN COOKERY -

FOOD CRAFT INSTITUTE
PORVORIM BARDEZ-GOA. INDIA
06.1983

High School Diploma -

ST. THERESA'S HIGH SCHOOL
CANDOLIM BARDEZ-GOA. INDIA
06.1981

Skills

  • Staff Training
  • Food Safety Regulations
  • Culinary Expertise
  • Cost Control
  • Purchasing
  • Food Preparation Techniques
  • Kitchen Management

Timeline

SOUS-CHEF/HEAD CHEF

"CORAL BEACH" THE GROUP LTD
11.2021 - 10.2022

CHEF/Lease Purchase Owner/Operator

SALT & PEPPER BAR AND RESTAURANT
08.2020 - 08.2021

HEAD CHEF+

HHG LOCALE BOUTIQUE HOTEL "BONFIRE" URBAN ITALIAN KITCHEN
2018.10 - 2019.08

HEAD CHEF

MARGARITAVILLE BEACH RESORT(EX.TREASURE ISLAND RESORT)
02.2017 - 10.2018

KITCHEN MANAGER

MARGARITAVILLE “CARIBBEANGROUP LTD” GRAND CAYMAN, ISLANDS
09.2016 - 02.2017

SOUS-CHEF

GRAND CAYMAN BEACH SUITES.(FORMERLY HYATT REGENCY)
01.2009 - 09.2016

JR.SOUS-CHEF

GRAND CAYMAN BEACH SUITES (FORMERLY HYATT REGENCY)
01.2007 - 01.2009

CULINARY SUPERVISOR

HYATT REGENCY RESORT GRAND CAYMAN, CAYMAN ISLANDS
04.1998 - 12.2007

FIRST COOK

CARNIVAL CRUISE LINES
08.1990 - 04.1994

COOK

TAJ HOLIDAY VILLAGE, A TAJ GROUP OF HOTELS LTD
11.1984 - 08.1990

CRAFTMANSHIP COURSE IN COOKERY -

FOOD CRAFT INSTITUTE

High School Diploma -

ST. THERESA'S HIGH SCHOOL

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THOMAS CARDOZOHead Chef