Objective
To work on ships serving great quality food, and to work with different peoples.
Experience
2007-2008 SUPERVISOR AND TRAINER (MILITARY SEALIFT COMMAND)
Supervised 4 cooks and 1 baker and 10 utilities personnel to served and clean.
Maintaining all cooking equipments for operational status.
Check the daily menus for next day meal to concur with the break out of subsistence items
Keeping all galley spaces in sanitary manner and ready for inspection.
2004-2007 FACILITIES SUPERVISOR (NAVAL HOSPITAL CORPS SCHOOL)
Conducted daily inspections of 50 living quarters and 20 common spaces with adherence to standard guideline for continuously maintaining the cleanliness and safety of 4 Navy facilities.
Completes 400 ongoing maintenance, preservation of facilities, and improving 500 living quarters resulted in saving more than 150k for the Department of the Navy.
Supervise 10 staff members on Bachelor housing standard.
2000-2004 TRAINING / SUPERVISOR / MANAGER (USS CURTIS WILBUR DDG-54)
Managed 20 food service worker using armed forces recipe card, and on the job training to provide customers service for 300 man crews.
Trained and supervise 15 Culinary professions by preparing 1000 nutritional meals per day, and promoting food service sanitation.
Daily maintain fast paces provision to insure 100 percent accurate inventory.
Assisted the Supply Officers in ordering 500 food subsistence items.
1997-2000 GALLEY SUPERVISOR / PROCUREMENT / INVENTORY ( USS BLUE RIDGE LCC-19)
Estimate quantities and variety of bulk food to prepare, cook and serve 1000 Sailors using food service recipe cards, food service technique and equipment insuring low percentage waste.
Order,received and inspects bulk food items for quality and quantity, insure stowage of subsistence items and procurement of kitchen and dinning utensils.
Prepare nutritional well balance menus using food service recipes and past records with high acceptability ensuring cost control within budget.
Instruct personnel in providing the highest customer services and maintaining all food services spaces and serving and cooking equipment in the high sanitary standard, assist medical personnel with inspection.
Education
Food service Administration
Private Mess Operation
Advanced Food Preparation
Graduated Brick High School, NJ
Certification
Personal Safety & Social Responsibilities.
Shipboard Damage Control.
Basic Fire Fighting.
Elementary First Aid.
Personal Survivor.
Chemical,Biological & Radiological-Defense Orientation.
Shipboard Helicopter Fire Fighting.
Ordance Hazard Awareness.
Marine Environmental programs.
Navosh.
Equal Employment Opportunity Awareness & Prevention of Sexual Harassment.
Skils
JOB RELATED TRAINING Experience and knowledge from working with the following tools: painting, air hose, sanding machine, grinding machine, sand blasting, and the associated machines that work with them.
Managed and trained over 300 personnel in the Navy to operate, maintain, and care for the equipment stated above, emphasizing mostly on their ability to comprehend the beginning and ending process of painting.
Painted on board 5 different types of Navy ships, on all types of surfaces, including machinery equipment.