Cypri-Anne Wells
Chef
Zurich
Summary
Passionate and detail-oriented Culinary Arts graduate with a Bachelor's degree from the Business Hotel and Management School in Switzerland. Equipped with two years of hands-on experience in diverse culinary environments, I bring a solid foundation in culinary techniques, kitchen management, and food presentation. Eager to bring creativity, dedication, and strong teamwork skills to a professional kitchen and to continue expanding my expertise in a fast-paced, high-quality establishment.
Overview
3
3
years of professional experience
8
8
years of post-secondary education
1
1
Language
Work History
Culinary Intern
UTO Kulm, Top of Zurich
Zurich
08.2024 - Current
- Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
- Contributed to successful catering events by preparing ingredients, assembling platters, and serving guests with professionalism.
- Improved time management abilities by prioritizing tasks efficiently during busy shifts at the restaurant.
- Supported kitchen staff in maintaining a clean and organized workspace, ensuring efficient service and food safety.
- Contributed to efficient food preparation during busy meal services by working effectively within the kitchen team dynamic.
Culinary Training
B.H.M.S. Business & Hotel Management School
Zurich
02.2024 - 08.2024
- A la carte menu production, cold kitchen foundations, bakery and desserts
- Food plating techniques
- HACCP principles
Prep Chef / Appetizer and Dessert Cook – Full Time
The Landings Resort and Spa
GrosIslet
05.2022 - 01.2024
- Prepared all cold salads for buffet and A la Carte Service.
- Executing A la Carte service at Dinner service.
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean workspace.
- Collaborated with Head chef and staff to create menus for large banquets.
- Prepared dishes from scratch using authentic ingredients to generate and repeat good business.
- Interact with guests to obtain feedback on product quality.
Education
Bachelor of Arts - Culinary Arts
Business Hotel And Management School
Luzern, Switzerland 08.2024 - Current
Associate of Arts - Culinary Arts
Sir Arthur Lewis Community College
Saint Lucia 08.2020 - 12.2022
High School Diploma -
St. Joseph's Convent Secondary School
Saint Lucia 08.2015 - 07.2020
Skills
Culinary creativity
Multitasking
Kitchen equipment use
Teamwork/ Team Building
Culinary creativity
References
Christian Schwab
Head Chef
UTO KULM, Top of Zurich
+49 176 99933399
ch.schwab@wt-tiengen.de
Yolanda Alcindor
Junior Sous Chef
The Landing Beach Resort and Spa Saint Lucia
+1 758 716 7174
Y.alcindor12@gmail.com
Timeline
Culinary Intern
UTO Kulm, Top of Zurich
08.2024 - Current
Bachelor of Arts - Culinary Arts
Business Hotel And Management School
08.2024 - Current
Culinary Training
B.H.M.S. Business & Hotel Management School
02.2024 - 08.2024
Prep Chef / Appetizer and Dessert Cook – Full Time
The Landings Resort and Spa
05.2022 - 01.2024
Associate of Arts - Culinary Arts
Sir Arthur Lewis Community College
08.2020 - 12.2022
High School Diploma -
St. Joseph's Convent Secondary School
08.2015 - 07.2020
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