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Work Background
SUSSURROHead Chef / Manager
Jan. 2021 - Aug. 2021MozambiqueMy duties during my time working at Sussurro included designing a menu for the restaurant incorporating local ingredients and recipes, training housekeeping staff as well as training service staff. I was responsible for cooking staff food for the 6 FOH staff members daily as well as preparing breakfast, lunch & dinner for the owners who live on the property fulltime. When guests were in residence I would cook for them as well. (The hotel can accommodate 12 guests at 1 time). I was able to put all of my knowledge and experience I have gained over the years in the hospitality and yachting industry to work at Sussurro. I gained some new recipes as well as continued to grow my skills as a manager and chef during my time working there. A big challenge working at Sussurro was working with limited ingredients that weren’t always available due to the location of the hotel but it has improved my ability to think on my feet and come up with alternatives for the menu.
M/Y ExumaCrew Chef / Stewardess
Mar. 2018 - Dec. 2018FranceSolely responsible for management of the chef duties on board the motor yacht for 8 crew and for up to 10 passengers. Duties included menu planning, cooking, and provisioning in foreign places since the boat was a world cruising vessel. When the owners of the yacht were on board my duties were laundry and assisting their private chef when it came to service. When their private chef went on holiday for a month, I travelled with the owners and acted as their private chef.
MY Lazy PCook /Stewardess /Deckhand
Mar. 2017 - Sep. 2017Solely responsible for all interior and chef duties for up to 10 people plus crew, including menu planning, cooking, service, laundry and provisioning. Duties also included anchorage, mooring duties, lookout duties and assisting with wash downs.
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