Jaquille Ronaldo Edgecombe
14020 Biscayne Blvd apt917Miami Beach FL, 33181
Tel. 1 (242-577-4631
Email: jaquilleedgecombe_670@hotmail.com
Objective:
To obtain a job at your facility where I will best utilize my skills, hard work, team effort, dedication and will to get it done for your future in betterment.
Education:
The College of the Bahamas- Nassau, Bahamas 08/2011-12
Associates Degree in Applied Science in Culinary Arts
Johnson & Wales University- North Miami, Florida (JWU) 08/2012-Present
Associates Degree in Culinary Arts
Certificates:
Certified Food Safety Manager 02/2013
National Registry of Food Safety Professionals
Dining Room Associate 09/2012
Professional History:
Abaco Beach Resort- Marsh Harbor Abaco, Bahamas 4/11-1/12
Chef apprentice/Cook
• Preparing orders for the various food outlets; Abaco Beach Resort Restaurant & Bar and Room service
• •Setting up station before shift; including; cleaning, sanitizing station, and restocking to adequate levels
• •Practicing Food Safety and Sanitation; ensuring cleanliness and safe food environments
• •Participated in numerous mystery box activities given by the Executive Chef Charlie Smith
• •Offered Position as cook; but couldn't take it because of national exams.
Spinnaker Restaurant- Treasure Cay, Abaco, Bahamas 7/12-3/13
• Cook (Temporary)
• Preparing orders, appetizers, pastas, and salads for various events: New Year's Buffets, Evening Buffets, Thanks giving, Christmas and Boating and Golfing Activities.
• Setting up and break downing multiple stations including: pizza, salads and sandwiches.
• Practicing Food Safety and Sanitation; ensuring cleanliness and safe food environments
• Prepared numerous fruit and pastry platters.
• Worked closely with the executive chef
Gourmet Designs- Greenacres, Florida 11/2012-Present
Cook
• Prep, cooked and served various dishes for each event worked
• Butchered all of the primal cuts of meats
• Team player; work well with kitchen staff; producing over 100-150 covers minimum at each event
• Broke down portable stations at each event
• Worked live demo stations occasionally
• Well rounded; able to handle any task within any department
• Practicing Food Safety and Sanitation; ensuring cleanliness and safe food environments
Miami Ice Man
Carver/Helper
• Carved simple ice sculptures for many cooperate business around Miami and Ft. Lauderdale area.
Set up and break down numerous ice pieces.
• Carved ice for the Miami Heat, Spurs Finals 2013
Basil Park 4/2014-present
Sous Chef
• ensure all food is expedited in a timely fashion while maintaining good ticket times
• overseeing food before it leaves the kitchen
• making sure all orders are done and received following all proper procedures.
• scheduling of kitchen staff
• managing labor and food cost bi-weekly
• staff meals
• producing daily seasonal specials for guest
• butchering of all seafood and proteins.
Accomplishments and Achievements
• Won school (S.C Bottle High) and island (Abaco) district young chef competition
05/2011
• Placed second in the young chef competition (offered scholarship) 06/2011
• Awarded most outstanding in food nutrition 06/2011
• First place in the Deering seafood fish competition at JWU 03/2013
• Demoed my winning dish at the Deering Estate Seafood Festival 03/2013
Other accomplishments
• Military Based: Master at Arms at the Royal Bahamas Defense Force Rangers Program
• Professional Associations: Junior Bahamas Culinary Association, Friends of The Environment-Abaco, American Culinary Federation, JWU Special Functions Team.
Refrences
Chef Noel Stclaude- Treasure Cay Resort 1-242-365-8469
Chef Patrick Adams- Gourmet Designs- 1-561-346-7449
Chef Tim Andriola- Timo/Basil Park- 786-213-9410
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