Neville Joseph
Choiseul
Summary
Achievement
* lowered monthly food waste.
* Boost monthly revenue by tightening food portion control standards
* Passing food hygiene audits by maintaining kitchen hygiene standards
Overview
3
3
Languages
1
1
Certification
13
13
years of professional experience
Work History
Chef De Partie
Cocoreef Resort
07.2026 - Current
- Supervised station mise en place, ensuring timely service and consistent plate presentation.
- Prepared seafood, meat, and vegetable dishes according to resort kitchen standards.
- Coordinated with sous chefs and servers to maintain smooth service flow.
- Monitored portion control and food quality to reduce waste and maintain consistency.
- Maintained HACCP-compliant cleanliness across work surfaces, equipment, and storage areas.
- Managed daily prep lists and prioritized orders for breakfast, lunch, and dinner service.
- Inspected inventory levels and rotated ingredients to preserve freshness and stock accuracy.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Maintained well-organized mise en place to keep work consistent.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef de partie
Anse Chastanet
04.2013 - Current
- Maintained high standards of food safety and sanitation in compliance with health regulations, ensuring a clean and efficient kitchen.
- Developed and executed innovative menu items focusing on regional ingredients, enhancing the dining experience for customers.
Head chef
The Blackbird
03.2022 - 02.2026
- Planned and developed seasonal menus featuring local ingredients, driving customer interest and repeat business.
- Managed kitchen operations including inventory management, budgeting, and cost control to maximize profitability.
- Oversaw staff training and performance evaluations, enhancing team skills and kitchen efficiency.
Education
undefined
Choiseul Secondary
Choiseul07-2012
Skills
Supported culinary menu development and recipe testing
Followed food safety procedures and compliance standards
Helped track stock levels and organize inventory supplies
Assisted with team coordination during daily kitchen operations
Delivered courteous service to support customer satisfaction
Improved kitchen flow through careful prep and cleanup support
Contributed new ideas for dishes and presentation
Adjusted quickly to changing tasks and priorities
Worked well with kitchen staff to complete shared goals
Managed time effectively during busy service periods
Communicated clearly with coworkers and supervisors
Built positive working relationships through strong interpersonal support
Personal Information
- Date of Birth: 1996-03-06
- Gender: Male
- Nationality: St.lucian
- Driving License: DI01012079297
Certification
Springboard level 2 certificate, Level 3 Haccp standard certificate, Food knowledge, descriptive language certificate, Certified first response emergency, Taste of the Caribbean certificate, Chef of the year award 2016
Languages
English
English
Creole
References
- Elijah, Jules, Executive chef, elijahoj@gmail.com, 7277244, Soufriere
- Manuel, Alejandro Gonzalez, Chefmanualgonzalez@hotmail.com, Soufriere
Interests
Reading, Gardening, Watching Cooking Shows
Accomplishments
- Silver Medalist Taste of The Caribbean 2024
- Silver Medalist Taste of The Caribbean 2025
- Captain of the Slhta 2025
Courses
- Practical skills to become a chef
- Kitchen management skills and procedures
Disclaimer
I consent to the processing of my personal data for the purpose of recruitment for the position to which I am applying.
Timeline
Chef De Partie
Cocoreef Resort
07.2026 - Current
Head chef
The Blackbird
03.2022 - 02.2026
Chef de partie
Anse Chastanet
04.2013 - Current
undefined
Choiseul Secondary