Objective
To cook offshore
Experience
John Emmanuel Dimarhos
1313 N. 65 Avenue Lot I, Pensacola FL. 32506
1.704-477-3218
CHEF's Assistant
Specializing in Short Order Cook, Cooking Exhibition
Dynamic, Results-Oriented, and Team-Spirited.
Overview
Areas of Expertise
More than thirty years of professional cooking and kitchen management experience. Family owned restaurant for 24 years from 1980's till 2004. Exemplify leadership qualities and professionalism, verifiable record of achievement.
Consistendy maintain restaurant establishments named: the Shelby Cafe (Shelby, NC) owned by father and sons.
• Excellent Grill Cook. Breakfast Cooked to Order. Lunch, Dinner.
. Sous-Chef experience with sauteed dishes and fine dining.
<> Successful catering experience (200+ people). . Maximizing kitchen productivity and staff performance. . Duties: Meat cutting, Steaks, Chops, Poultry, Fish Filleting.
. Preparation: Soups, Gravies, Sauces, Homemade Meals, Stocks, Gourmet Salads, Sea Food Dishes, Gourmet Sandwiches.
• Food Inventory receiving deliveries and rotating stock.
Professional Experience
Aramark off-shore Catering, Oil Rig, US. PREP COOK
. Buffet style cooking for 180 people.
. Thee meats, one fish, two starch, four vegetables, one soup.
• Plan menu, assure quality control, and minimize waste.
Overseas Greece On and Off HOMEGROWN OLIVE OIL BUSINESS
. Processing olive oil family owned business.
Delta Off-Shore Catering, Oil Rig, US. PREP. COOK
. Buffet style cooking.
• Four entrees, four vegetables, one starch, one fish for 200 people.
Overseas Greece, Karpathos Island HOMEGROWN OLIVE OIL BUSINESS
• Processing olive oil family owned business.
Shelby Cafe, Shelby, North Carolina US,
PART OWNER WITH FATHER AND BROTHER.
2013 - Present
2007 - 2008
2005 - 2007
2004 - 2005
1980 - 200
Education
Certification
Skils