Objective
I would like to work on the ship as an assistant cook and eventually become an experience Steward cook.
Experience
I worked at the Fort Sumter Hotel from June 1963 to Augest1965. I was a kitchen steward, garbage boy, houseman, bartender. Iassist the chefs in the kitchen preparing food, keeping walkins, storeage areas, and kitchen clean. I was responsible for taking care of the garbage, setting up and cleaning banquet and meeting rooms, and serving drinks as a bartender. I worked sat the Fransis Marion Hotel in Charleston SC from August 1965 to May 1967 as a Banquet/room service waiter. I was responsible for setting up and serving all banquet and meeting events. I worked at the Mills Hyatt House in Charleston SC from June 1967 to may 1973 as a banquet/room service waiter.I worked for Iverson Catering in Charleston SC from Febuary 2010 to April 2011 as cook/food preperation. I was responsible for cooking an preparing various dishes for banquet events.
Education
GED 1967 bascic training army
associate degree 2012 Trident Technical College in Culinary Arts
Certification
Food Sav certified
Skils
Kineves skill,measuring and preparing food according to menu
I am acustum to working long hours and doing what is needed to be done to accomploish the job or duties as a team member. in school I have volunteer to work the various charitable events that the College sponsers cooking preparing and also serving, I also have a certifecate for volunteering to work the annual BB&T Food and Wine Festival