Objective
Maintain continuity of performance.Train and instruct employees in accordance with company policy.Operate department in such a manner that all cost objectives are met.You will note from my resume that i thrive on working within a challing disciplined hands -on enviroment.I work well in a team and have always had a passion for my trade and sea career.
Experience
Seadream Yacht Club LTD 5 star-Sweden (2008-2009)
Position: Demi Chef de Partie/Pastry Tournant
Duties & Responsibilities
Maintain cleanliness and personal hygiene of kitchen.
Preparation of breakfast and petit fours for dinner service
Receive all catering supplies.
Preparing different types of ice creams on a daily basis.
Safe quality food preparation on a daily and
ongoing basis with an emphasis on cost control
Maersk Supply Services - Copenhagen, Denmark
(2007-2008)
Position: Chief Cook/Chief Steward
Duties & Responsibilities
Maintain cleanliness and personal hygiene of kitchen.
Plan and schedule menus and food service functions.
Order and receive all catering supplies.
To maintain cleanliness of the quarters and provide
Safe quality food preparation on a daily and
ongoing basis with an emphasis on cost control
Eurest Support Services - Luanda, Angola (2004-2006)
Position: Chief Cook
Offshore Drilling Unit
Duties & Responsibilities
Maintain continuity of performance
The ultimate goal of this position is to maintain the cleanliness of the kitchen and provide
quality food preparation on a daily and ongoing basis with an emphasis on cost control
* Maersk Supply Services - Copenhagen, Denmark
Position: Chief Cook/Chief Steward
Ship: Maersk Searcher
Flag: British
Position: Chief Cook
Ship: Maersk Asserter
Flag: British
Position: Chief Cook/Chief Steward
Ship: Maersk Champion
Flag: Danish
*Floating Production Storage & Offloading Unit
Position: Chief Cook (commissioning & startup)
Drilling Unit: Kizomba B FPSO
South Korea, Ulsan
*Production Unit
Position: Chief Cook
Drilling Unit: Kizomba A TLP
Luanda, Angola
*Production Unit
Position: Chief Cook
Drilling Unit: Kizomba B TLP
Luanda, Angola
Manage and direct the daily activities of all personnel in the catering department.
Train and instruct employees in accordance with company policy.
Plan and schedule menus and food service functions.
Maintain cleanliness and personal hygiene of catering department personnel.
Operate department in such a manner that all cost objectives are met
Perform or assist in the performance of special tasks or projects as may be assigned by
Camp boss.
* Floating Production Storage & Offloading Unit
Position: Chief Cook (commissioning & startup)
Drilling Unit: Kizomba A FPSO
Luanda, Angola
*Production Unit
Position: Chief Cook
Drilling Unit: Kizomba SWHP
Luanda, Angola
*Safmarine Pty Ltd (1998)
Position: Chief Cook/Steward
Cargo Vessel Division
S A Vaal
Education
Silwood School of Cookery (1997-2000)
Subjects: Food and Beverage Management
Food and Beverage Financial Management
Culinary Studies and Nutrition
Hospitality Operational Practice
Hospitality Industry Law
Hospitality Management
Certification
Other Courses/Training
Professional Bartending (B-Category)
Seaman's Training & Cooking
First Aid
Pre Sea Survival Training
First Aid at Sea
Helicopter Underwater Training
Introduction to Computers:
- Excel
- Microsoft PowerPoint
- Bookkeeping
First Aid at Sea
5- Day Offshore Survival, H.U.E.T, Fire Fighting & First Aid
International Certification of Vaccination
C1/D Visa
Seaman's Book
Passport
Skils
Achievements Induction Certificate for Leadership Skills
Diploma for highest points and most academical student
Certification for participating in military operations (Operation
Ex- Ocean Wave)