MARK CLAIRMONT
Chef
Basseterre
Summary
An accomplished and innovative Chef with 26 years of experience leading culinary operations in renowned establishments. I am a visionary culinary artist; I am dedicated to creating unforgettable dining experiences while maintaining the highest quality standards. Possessing an exceptional blend of creativity, leadership, and technical expertise, I consistently exceed expectations and contribute to the success of the establishments I serve.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Head Chef
Oilnut Bay Resort
02.2023 - Current
- Led all kitchen operations, delivering high-end dining experiences aligned with luxury resort standards, while managing menu development, staff training, inventory control, and food quality consistency.
- Create SOP that align with brand standard, training manuals, HACCP program, and execution of exceptional guest dining experiences for home owners.
- Luxury resort offering high-end dining experiences.
Chef De Cuisine
Salterra Resort and Spa
09.2024 - 12.2025
- Lead the kitchen team in creating innovative and high-quality dishes, ensuring consistency in taste and presentation.
- Collaborate with the Executive Chef to design seasonal menus that reflect current culinary trends and guests’ preferences.
- Maintain high standards of food safety and hygiene, ensuring compliance with health regulations.
- Streamline kitchen operations to enhance productivity and ensure timely service during peak hours.
- Work closely with the front-of-house staff to ensure seamless communication and exceptional guests experience.
- Luxury collection resort (pre-opening).
Chef De Cuisine
Six Senses La Segesse
10.2023 - 04.2024
- Hire, Lead and manage culinary team to deliver outstanding culinary experiences that exceed guest expectations.
- Develop creative and innovative menus such as pet menu, private dining menu, staff menus, in-villa dining to name a few, that showcase local ingredients and flavor, while catering to diverse dietary needs and preferences.
- Train and mentor kitchen staff to enhance their culinary skills and knowledge.
- Manage food cost, Payroll, inventory, and ordering to optimize profitability while maintaining waste.
- Luxury resort (Pre-Opening).
Executive Chef
Nonsuch Bay Resort
09.2022 - 09.2023
- Managed Kitchen and restaurant operations for a team of 30 F&B staff, including ordering goods and equipment, staff scheduling, hiring, Payroll, and training, leading to a 50% increase in efficiency and customer satisfaction.
- Spearheaded the development and implementation of a farm-to-table program, sourcing 70% of produce locally, and increasing overall sustainability and freshness of the menu offerings.
- Provided training, mentorship, and guidance to junior staff, improving overall team performance and efficiency by 15% and leading to the promotion of two team members to supervisory roles.
- Resort in Antigua and Barbuda.
Executive Chef/Owner
Blindian Restaurant & Grill
09.2020 - 07.2022
- Oversaw comprehensive restaurant operations, including marketing, staff scheduling, catering, hiring, food costing, and vendor relationships, leading to a 25% increase in annual revenue.
- Developed and executed innovative French Creole cuisine, creating signature dishes featuring 80% locally sourced fresh produce, resulting in a 30% increase in customer satisfaction and repeat business.
- Expanded culinary offerings to cater to diverse dietary preferences such as vegan, vegetarian, celiac, hypertensive, and gluten-free clients, boosting the clientele base by 15%.
- Restaurant in St Kitts and Nevis.
Executive Chef
Grafton Beach Resort, Le Grand Courlan Spa and Beach Resort & Waves Beach Bar
02.2019 - 03.2020
- Managed overall food service operations of two resorts and a privately owned restaurant and bar, reducing food costs by 20% through efficient inventory management, vendor negotiations, portion control and waste reduction strategies.
- Developed new menu offerings, increasing guest satisfaction by 20%.
- Trained and supervised 30+ restaurant and kitchen staff.
- Collaborated on strategic planning and business development, growing revenue by 10%.
- Resorts and bar in Tobago.
Executive Chef
Belle Mont Farm Resort and Spa
12.2017 - 01.2019
- Managed all culinary operations for fine dining, Arthur's Beach Bar Restaurant, and farm-to-table experiences.
- Pioneered innovative use of local produce, converting tubers into flour and coconut milk into oil, resulting in a 25% increase in ingredient utilization.
- Established in-house production of butter, jam, and bread, reducing costs by 15% and enhancing the farm-to-table experience.
- Resort and spa offering farm-to-table experiences.
Education
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Barbados Community College
01.2003
Skills
- Hotel pre-openings
- Motivational management style
- Outstanding training
- Leadership
- Communication skills
- Ordering systems (Adagio, MXP, Resort suite, Birch Street, Materials Control, Adaco)
- Kitchen layout/set up
- Writing and developing SOPs
- Menu Writing
Certification
- Servsafe Certified
- Certified in AED/CPR/First Aid
- Human Resource Management
- Strategic Management
- Barsmarts Professional
- Introduction to recruiting
- Personal Chef (ACF)
- CVQ Commercial Food Preparation Sous Chef Level 3
- Hospitality Management Diploma
- CARICOM Skills Certificate
Timeline
Chef De Cuisine
Salterra Resort and Spa
09.2024 - 12.2025
Chef De Cuisine
Six Senses La Segesse
10.2023 - 04.2024
Head Chef
Oilnut Bay Resort
02.2023 - Current
Executive Chef
Nonsuch Bay Resort
09.2022 - 09.2023
Executive Chef/Owner
Blindian Restaurant & Grill
09.2020 - 07.2022
Executive Chef
Grafton Beach Resort, Le Grand Courlan Spa and Beach Resort & Waves Beach Bar
02.2019 - 03.2020
Executive Chef
Belle Mont Farm Resort and Spa
12.2017 - 01.2019
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Barbados Community College