Summary
Overview
Work history
Education
Timeline
Generic

Thomas Cardozo

Grand Cayman,Cayman Islands

Summary

Hardworking and reliable Chef with strong experience in food service and hospitality. Knowledgeable in managing full service kitchen and overseeing work of 12-15 personnel.. Works well with teams and consistently exceeds expectations. Passionate, sprited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service.

Overview

40
40
years of professional experience
1985
1985
years of post-secondary education

Work history

HEAD CHEF

MISEN PLACE
08.2023 - Current
  • Established strong rapport with team members through effective communication skills.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Oversaw quality control measures, maintained consistency across all dishes served.

HEAD CHEF

Coral Beach. “The Group Ltd”
Grand Cayman, Cayman Islands
11.2021 - 05.2023
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Upheld health and safety regulations at all times in the kitchen.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Monitored inventory levels, ensured timely replenishment of stock.

EXEC CHEF-

Salt and Pepper Bar & Restaurant
South Goa, India
08.2020 - 08.2021
  • Trained junior chefs to enhance their professional skills.
  • Transformed under-utilised ingredients into special menu items.
  • Led successful catering events provided excellent dining experiences for guests.
  • Improved customer satisfaction by creating innovative and appetising menu items.

HEAD-CHEF

HHG-Locale Boutique Hotel “Bonfire”
Grand Cayman, Cayman Islands
10.2018 - 08.2019
  • Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
  • Upheld health and safety regulations at all times in the kitchen.
  • Assisted restaurant manager in cost control strategies implementation.
  • Implemented new recipes for enhanced menu diversity.
  • Delivered consistently tasty meals by adhering to recipe instructions.

Head-Chef

MARGARITAVILLE-GT/Treasure Island Beach Resort
Grand Cayman, Cayman Islands
09.2016 - 10.2018
  • Responsible for day to day operation of the Culinary Dept.
  • Training, mentoring and coaching all culinary and stewarding staff
  • Managed Food cost and inventory under control
  • Scheduling, Payroll, Time management
  • Maintaining food standards and hygiene control
  • Opened new outlets Spread, Frank & Lola

SOUS CHEF

HYATT REGENCY RESORT/BEACH SUITES
Grand Cayman, Cayman Islands
04.1994 - 09.2016
  • STARTED as Cook-2-Promoted Supervisor and then Junior Sous Chef
  • Responsible for the operation of the busiest restaurant catering between 200 to 800 covers generating monthly income of 100K-200K
  • BANQUETS SUPERVISOR: Responsible for high volume banquet kitchen
  • GARDE-MANGER: Responsible for the opening of Breakfast/Room Service, Breakfast Buffets, lunch & dinner buffet salads, cold meats & cheese platters, cold soups etc
  • Along with four-line chefs
  • BRITTANIA GOLF CLUB & GRILLE: Responsible for the golf club lunch menus, and nightly dinner including specialty night such as Mexican Fajitas night and Prime Rib night
  • BAMBOO SUSHI BAR & LOUNGE: Helped in preparing authentic Japanese cuisine and all kinds of Sushi-rolls, platters and hot food
  • HEMINGWAYS RESTAURANT: A fine dining place with newly redesigned ambience which caters high end clientele experiencing Brazilian Rodizio night and seafood cuisine along with a romantic sunset on the famous seven-mile beach
  • Assisted head chef in menu development, resulting in innovative dining experiences.
  • Implemented new cooking techniques, elevating the overall food quality and presentation.
  • Managed inventory efficiently, minimising waste and optimising resource use.
  • Ensured proper storage of raw materials adhering to health standards.
  • Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.

First Cook/Culinary Supervisor

Carnival Cruise Lines
Miami, USA
08.1990 - 04.1994
  • Responsible overall for food production and quality, cost control
  • Worked on five different cruise liners, MARDIGRAS, CARNIVALE, FESTIVALE, TROPICAL, SENSATION
  • Passenger capacity of 800-1800

Apprentice

Taj Holiday Village (5 Star Hotel) A Taj Group of Hotels Ltd.
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 Asst
  • Cook and was responsible of CONTINENTAL, FRENCH, ITALIAN, INDIAN & CHINESE cuisine

Education

Diploma of Higher Education - Culinary

Matriculation/College/FoodCraft Institute
Porvorim Panjim Goa
06/1981 - 06.1984

Timeline

HEAD CHEF

MISEN PLACE
08.2023 - Current

HEAD CHEF

Coral Beach. “The Group Ltd”
11.2021 - 05.2023

EXEC CHEF-

Salt and Pepper Bar & Restaurant
08.2020 - 08.2021

HEAD-CHEF

HHG-Locale Boutique Hotel “Bonfire”
10.2018 - 08.2019

Head-Chef

MARGARITAVILLE-GT/Treasure Island Beach Resort
09.2016 - 10.2018

SOUS CHEF

HYATT REGENCY RESORT/BEACH SUITES
04.1994 - 09.2016

First Cook/Culinary Supervisor

Carnival Cruise Lines
08.1990 - 04.1994

Apprentice

Taj Holiday Village (5 Star Hotel) A Taj Group of Hotels Ltd.
11.1984 - 08.1990

Diploma of Higher Education - Culinary

Matriculation/College/FoodCraft Institute
06/1981 - 06.1984

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Thomas Cardozo