Summary
Overview
Work History
Education
Skills
Accomplishments
References
Affiliations
Certification
Languages
Websites
Timeline
Generic
Travis S. Mayers

Travis S. Mayers

Bridgetown,Barbados

Summary

Senior Sous Chef with extensive experience in diverse culinary environments, focusing on menu innovation and strategic ingredient sourcing. Proficient in cost management and inventory oversight, consistently achieving budget optimization while maintaining robust supplier partnerships. Committed to sustainability, delivering outstanding dining experiences through creative concepts and strong team leadership.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Snr Sous Chef

Secret Bay, Relias & Chateau
Dominica, Portsmouth
10.2024 - Current
  • Developed no-menu concept dinners using locally sourced ingredients to uphold farm-to-fork ethos.
  • Implemented inventory control measures to minimize waste and optimize ingredient use.
  • Established and maintained supplier relationships to secure high-quality produce.
  • Oversaw P&L, food costs, labor costs, and staffing rosters across two restaurants.
  • Coordinated special functions and large corporate events to ensure seamless execution.
  • Implemented operational strategies to optimize budget management across dining experiences.

Stagier

The Cliff Restaurant
Barbados, St. James
08.2023 - 10.2025
  • Maintained cleanliness and organization of the kitchen workspace during service.
  • Supported team during peak hours by efficiently managing multiple cooking stations.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.

Jnr. Sous Chef (Saucier - Garnish-Pasta)

QP Bistro
Derecks, St. James
08.2022 - 10.2024
  • Oversaw butchery of all proteins including poultry, beef, veal, and fish.
  • Managed sauce and garnish stations, ensuring high-quality output for all dishes.
  • Trained line cooks and junior chefs in collaboration with Chef De Parties.
  • Worked alongside Culinary Director and Executive Chef to uphold dish authenticity.
  • Contributed to menu development, stock management, and effective delegation of tasks.
  • Recognized as Employee of the Month for June-July 2023 across three establishments.
  • Promoted to Junior Sous in a high-volume restaurant serving 200-300 covers.
  • Maintained exceptional service standards throughout training and service periods.

Chef De Partie (Saucier - Garnish)

Baia Restaurant
Speightstown, St. James
02.2022 - 10.2022
  • Managed sauce station operations, overseeing butchery of all proteins and preparation of stocks and sauces.
  • Trained and managed line cooks and junior chefs to ensure high-quality service.
  • Collaborated with Chef Christopher Hawksworth to uphold dish authenticity and quality standards.
  • Worked at Raw Bar and Pastry stations, contributing to diverse culinary offerings.

Chef De Partie (Garde Manger - Saucier - Garnish)

Local & Co. Farm to Table Restaurant
Speightstown, St. James
07.2021 - 03.2022
  • Promoted from Larder/Cold Apps to Sauce/Meats station in farm-to-table restaurant serving 70-100 covers.
  • Managed Larder station before advancing to Sauce and Garnish stations with butchery responsibilities for poultry, fish, and meats.
  • Prepared stocks, sauces, and jus utilized throughout establishment to enhance menu offerings.
  • Established strong relationships with farmers and local suppliers to ensure high-quality products, including dry-aged meats and poultry.
  • Collaborated with renowned Chef Sophie Mitchel to innovate Caribbean dishes using local and regional ingredients.

Line Cook

Buzo Osteria Italiana
Bridgetown, St. Michael
09.2017 - 08.2021
  • Worked on Pasta, and Side station within a high paced fine dining Italian restaurant (100-200 Covers per night), with an expertise in cooking pasta, seafood and poultry.
  • Preparing fresh pastas, fillings, sauces, meats and garnishes for the Pasta Station.
  • Supervising and preparing dishes throughout service in a high quality but timely fashion, in addition to taking stock at the end of the month with the Sous Chef.

Commis II- Line Cook

Daphne's Restaurant
Speightstown, St. James
02.2017 - 10.2017
  • Prepared pastas, fillings, sauces, and garnishes for 90-seat fine-dining Italian restaurant.
  • Streamlined food processes, expediting cooking and delivery by 20%.
  • Produced diverse canapés, appetizers, entrées, and desserts for 'The House Villa' banquet weekly with Chef Michele Blasi.

Prep Cook - Commis III

Sea Breeze Beach House
Bridgetown, St. Michael
07.2016 - 12.2016
  • Prepared and portioned wholesale cuts of fish, beef, veal, lamb, poultry, shellfish, vegetables, starches, and stocks for three restaurants.
  • Operated hot apps and garnish stations during first-time service.
  • Collaborated with Executive Chef Michael Harrison at various functions and banquets between Sea Breeze Beach House and Ocean II Hotel.

Trainee Cook

Sandy Lane
Holetown, St. James
11.2015 - 01.2016
  • Due to my internship upon my return to the establishment I was focused on Preparing Vegetables, stocks, sauces and starches for the Main Kitchen.
  • Prepare Salads, Juices and fruit plates as well as assist on the line with the breakfast team.
  • In addition to my previously mentioned duties and responsibilities mentioned during my internship.

Intern

Sandy Lane
Holetown, St. James
06.2015 - 08.2015
  • Cooking and preparing a variety of sides and Canapés for In-Room Dining (I.R.D) and Functions.
  • Cleaning, and portioning a large variety of meat, fish, shellfish and Poultry in the Butcher Shop.
  • Operated Garnish station under the supervision of Sous Chef and Chef De Partie of the station, in the fine dining French restaurant L'Acajou.
  • Basic training in each food department over the course of 3 months (Butchery, Pastry, L'Acajou Restaurant, I.R.D, Bajan Blue and Country Club).

Porter - Courtesy Clerk

Emerald City Supermarket & Deli
Six Roads, St. Philip
11.2014 - 01.2015
  • Cleaned and sanitized work areas at shift start and end.
  • Greeted customers, delivering prompt and courteous service.
  • Bagged groceries according to health policies.
  • Provided carry-out service for customer purchases to vehicles.
  • Conducted monthly inventory checks of kitchen and supermarket, recording data.

Education

Associate degree - Culinary Arts

The Hotel PomMarine (Barbados Community College)
Bridgetown, St. Michael
11.2017

High School Diploma - Food and Nutrition, Mathematics, English 1 & 2, Art, Biology, Chemistry, Chemistry

Christ Church Foundation School
Oistins, Christ Church
06.2014

Skills

  • Menu development and planning
  • Ingredient sourcing and negotiation
  • Recipe standardization
  • Food safety compliance
  • Conflict resolution
  • Shift scheduling
  • Cost control and inventory management
  • Budgeting and financial oversight
  • Vendor negotiation
  • Customer engagement and feedback integration
  • Event menu execution
  • Concept development and branding
  • Trend forecasting and R&D
  • Sustainability practices
  • POS and inventory systems proficiency

Accomplishments

  • Barbados Hotel & Tourism Association (B.H.T.A) Culinary Team 2019-2020.
  • Barbados Hotel & Tourism Association (B.H.T.A) Junior Chef of the Year 2019.

References

  • Georges Hutschinski, F&B Consultant, Secret Bay, Georgeshutschinski@gmail.com
  • Leesah Powlett, Executive Chef, Casa De Pablo & Villa Rosi Sandy Private Owners Estate, Lisa@casadepabloestate, (246) 836-1243
  • Elaine Mottley, Director at 4AM, QP Bistro & The Cliff, (246) 268-1234
  • Danny Mansour, General Manager, Buzo Osteria Italiana Barbados, (246) 234-8094
  • Anissa Duplessis, Chef De Cuisine, Wyndham Sam Lordes Castle, (246) 283-4740
  • Chef Matt Worswick, 2 Star Michelin Chef, Culinary Director, Mattyworswick@gmail.com

Affiliations

  • Boxing
  • Poker
  • Strength Training
  • Reading

Certification

  • Conflict Management
  • Various Typsy Cup Training Certifications for F&B

Languages

English
First Language
French
Beginner (A1)
A1

Timeline

Snr Sous Chef

Secret Bay, Relias & Chateau
10.2024 - Current

Stagier

The Cliff Restaurant
08.2023 - 10.2025

Jnr. Sous Chef (Saucier - Garnish-Pasta)

QP Bistro
08.2022 - 10.2024

Chef De Partie (Saucier - Garnish)

Baia Restaurant
02.2022 - 10.2022

Chef De Partie (Garde Manger - Saucier - Garnish)

Local & Co. Farm to Table Restaurant
07.2021 - 03.2022

Line Cook

Buzo Osteria Italiana
09.2017 - 08.2021

Commis II- Line Cook

Daphne's Restaurant
02.2017 - 10.2017

Prep Cook - Commis III

Sea Breeze Beach House
07.2016 - 12.2016

Trainee Cook

Sandy Lane
11.2015 - 01.2016

Intern

Sandy Lane
06.2015 - 08.2015

Porter - Courtesy Clerk

Emerald City Supermarket & Deli
11.2014 - 01.2015

Associate degree - Culinary Arts

The Hotel PomMarine (Barbados Community College)

High School Diploma - Food and Nutrition, Mathematics, English 1 & 2, Art, Biology, Chemistry, Chemistry

Christ Church Foundation School

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Travis S. Mayers