Objective
To optain a career position
Experience
EXPERIENCE:
November 2005
to
Present
November 2004
to
October 2005
April 2002
to
September 2004
April 1999
to
March 2002
Ocean Services Seattle, WA
Venture Pacific Seattle, WA
Mo Flav BBQ Gig Harbor, WA
Glacier Bay Cruiseline Seattle, WA
Chief Steward / Head Chef
*Design daily meals for client and crew.
*Create monthly food and beverage budget.
*Prepare monthly food and beverage orders.
*Maintain vessel storage areas, rotating food and beverage items as delivered.
*Trained and supervised Galley staff on food preparation, sanitation standards and quality
control.
*Worked with staff to prepare all meals for client and crew according to daily schedule.
*Supervised Hotel Staff to insure all staterooms and common areas are kept clean and well
stocked.
*Monthly inventory of all linens, cleaning supplies and galley equipment.
*Responsible for all food, beverage and hotel accounting.
Executive Chef - M/Y Revalation
*Worked with Guests to design weekly menus .
*Create and maintain weekly food budgets.
*Work with shorebased vendors to coordinate food delivery.
*Maintain supply room and refrigeration, rotating items upon new deliveries.
*Prepare international cuisine for Guests and Crew.
*Supervise hotel staff to maintain silver service for guests 24 hours per day.
*Accounting records of all hotel and galley purchases.
Executive Chef / Catering Manager
*Create catering menus for parties of up to 250.
*Work within clients budget to insure quality food and exceptional service.
*Communicate with various vendors to coordinate delivery of food and supplies per event
schedule.
*Supervise Catering staff and prepare weekly schedule.
*Along with staff, prepare all food for each event.
*For restaurant, prepare weekly specials, price structure and budgets.
*Accounting for all food and beverage purchases.
*Train and assist in all food preperation daily.
*Maintain sanitation standards per State Department of Health.
Food and Beverage Manager / Corporate Chef
*Create standard menu for fleet of four ships carrying up to 100 guests and crew.
*Design standard order guide to insure chefs stay within company budget.
*Developed recipe book for company chefs to insure quality control and standards of service.
*Cater to special dietary needs of passengers upon request.
*Work with accounting department to create monthly budget per guest counts.
*Design wine lists for each area of operation.
*Supervise weekly wine and liquor inventories.
*Train all incoming Chefs and Hotel Managers on company standards.
*Set up and schedule for preseason test kitchen.
EDUCATION:
General Studies
Wine Appreciation Courses
General Studies Hospitality Managememt
Certification in Hospitality Management
General Studies Culinary
Basic Culinary Skills
KEYWORD SUMMARY:
Chef
Catering
Manager
Hospitality
Cruiseline
Cruise
Yacht
Leadership
*Set up and schedule for preseason test kitchen.
*Throughout the year, travel to each vessel to insure company standards are being met.
*Interact with Guests on a weekly basis for feedback and suggestions.
*Fill in as Executive Chef onboard as needed.
1999 University of Louisville Louisville, KY
1999 National Restaurant Association Louisville, KY
Education
Certification
Skils