Mr Carlos FAGAN Telephone: 8764299618 46 Maiden Street - Jamaica Location: Jamaica
Sector: Catering, Chef, Waiter, Baker, etc
Job search (short statement...):
Experienced and passionate culinary professional with over 15 years of hands-on experience as a line cook and freelance chef. Skilled in preparing a wide range of dishes in fast-paced kitchens and private settings, with a strong focus on consistency, presentation, and food safety. Adept at working under pressure, collaborating with kitchen teams, and exceeding client expectations through customized meals and exceptional service.
Experience:
FREELANCE COOK • MAY 2019-PRESENT
SKS Catering, Kingston, JAM
• Created and executed customized menus for private clients, events,
and weekly meal prep services.
• Catered for events ranging from intimate dinners to large gatherings
of 25 -100 guests.
• Managed all aspects of kitchen operations including sourcing
ingredients, budgeting, through to plating of meals.
LINE COOK • DEC 2017-DEC 2018
River Oaks Bistro and Restaurant, Tennessee, USA
• Prepared and cooked menu items to order in a fast-paced kitchen,
ensuring quality, consistency, and presentation standards.
• Maintained a clean and organized station throughout service,
adhering to health and safety.
• Assisted in daily prep tasks including chopping, marinating, and
portioning ingredients.
PERSONAL COOK • MAY 2015-AUG 2016
French Embassy in Jamaica, Kingston, JAM
• Provided full-time cooking services for a vacationing family during
high season.
• Designed rotating menus based on client preferences and dietary
needs.
• Ensured a clean, organized, and well-stocked kitchen throughout
the engagement.
LINE COOK • MAR 2013-MAR 2015
689 by Brian Lumley, Kingston, JAM
• Prepares menu items following foundation recipes and standards.
• Set up and stock food items and other necessary supplies.
• Clean and sanitize work station daily.
GARDE MANGE/LINE CHEF • MAY 2014-SEP 2014
Sole East Resort, New York, USA
• Prepare a variety of cold dishes, including salads, cold appetizers,
pâtés, terrines, and cold desserts, according to established recipes
and standards.
• Plan, direct and supervise the food preparation and cooking
activities of the kitchen.
• Clean and sanitize work station daily.
PREP CHEF/LINE CHEF • JUN 2007-OCT 2007
Lake Shore Lodge, Colorado, USA
• Prepare meals for restaurant and catering events. Carving buffets
for weddings, events and functions.
• Set up and stock food items and other necessary supplies.
• Clean and sanitize work station daily.
Education:
Associate Degree in Tourism
and Hospitality Management,
(2010-2012)
Excelsior Community College
Commis Chef/Chef De Partie
Levels 2 & 3, (2013)
Boy’s Town HEART TRUST NTA
Languages:
English CV attached: CV_9074
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Posted by:
Carlos Fagan  09/05/2025
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