Objective
To attain a Chef's position aboard a large vessel that will allow me travel and prefereably a rotation schedule.
Experience
2/08–Present:Bridgeton Real Fund LLP Vero Beach, Fla.
Manager
Managing a Restaurant and Storage facility in Vero Beach and Sebastian Respectively.
9/07 – 2/08:OceanGrill Vero Beach, Fla. CookGeneral Cooking / Prep
1/07 –7/07:Fugro McClelland Marine Geosciences Houston, Tx.
Chef - “MV Fugro Sea Probe” 25-35 Crew / 24hours / 20 days endurance.
6/05 – 1/07: Orange Blossom Catering St. Petersburg, Fla.
Pastry ChefPrepared all pies cakes and pastries for catering events on and off site.
2/02 – 6/05:Fugro McClelland Marine Geosciences Houston, Tx.Chef – “MV Fugro Explorer” 55 crew / 24 hours / 45 day endurance.
6/01 – 2/02 Breeze Cuisine Catering Annapolis, Md.
Kitchen Manager
Managed two kitchens for on and off site catering events
8/95- 6/01 U.S.E.P.A. Washington, D.C.
Chef –“RV Peter W. Anderson” 15-25 crew / 24 hours / 10 day endurance.
Purchased and prepared meals for research projects.
Education
1989 – 1991: National Center for Hospitality Studies, Louisville, Ky.4.0 GPA
Associates Degree in Culinary Arts / Baking and Pastry Arts
1990 to Present: Certified Foodservice Sanitation Manager
1999-2000: Navy Medical Standards for Foodservice2003-2005
Safe Gulf Certified / STCW-95 / First Aid, CPR
Certification
Safe Gulf
STCW-95
SCUBA
Sanitation
Skils
ADDITIONAL EXPERIENCE
1-1/2 Year apprenticeship under Jean Claude Nangy, a French Master Pastry Chef. Location: The Reach Resort, Key West, Florida that is now a Wyndham Property.
1 Year apprenticeship under Klaus Bruniet, an Austrian Master Chef. Location: Marriott’s Casa Marina Resort, Key West, Florida.
I often filled in for the Director of Purchasing at the Reach Resort. I checked in large amounts of food, liquor, flowers etc. for the three restaurants on the property.
STCW-95 Consists of: Firefighting, CPR, Advanced First Aid, Helicopter Safety & Egress, Cold Water Survival and Safety –Social Responsibility.
Advanced Computer Knowledge. Familiar with all MS Office Programs. Trained in Safe Net and Several Other Inventory Ordering and Tracking Programs.
HSE Course Covered Basic Safety, Kitchen / Galley Safety, Environmental Responsibility and the DOW Stop Card Program.Coordinated Provisions and Deliveries to Offshore and Onshore Locations Using Refrigerated Containers. Provided Manifests and Customs Statements. Familiar with U.S., Mexico, Brazil Dept. of Agriculture Compliance and Inspections.Familiar with C.D.C. Health Inspections, U.S.C.G. Safety Inspections, A.B.S. Safety Inspections as well as State Level Health Inspections.
Took a Course in Nutrition as part of College. I can provide Balanced Meals in Calorie ranges from 1200 to 3500. Familiar with Kosher Food Preparation, Atkins Diets, Pritiken Diets, Vegetarian, and Diabetic Diet Concerns.