Objective
I would like to find an employer who is offering not just a job ,but, also stability and a career in the culinary field.
Experience
Served eight years in the U.S. Navy as a Culinary Specialist (1996-2004) Worked my way up from kitchen attendant,helping in the preparation of dishes,to kitchen supervisor.At this level my responsibilities included overseeing everyday operations,to include bakeshop areas and menu planning.From (2004-2006)worked for Military Sealift Command as a government contractor Cook/Baker.Responsible for the planning and production of baked goods onboard U.S.N.S. vessels.Joined NOAA in (2006)
performed duties of a Chief Cook, which included planning and preparing meals.Currently working for Sacor Marine as a Steward/Cook.Resposible for everyday operation of the kitchen,ordering and preparing meals on a $1500 budget,baking and maintaining a well stock pantry and freezer.Major achievement accomplished,is being able to run and operate a kitchen onboard a vessel.
Education
Southridge High School,Miami Fl.(1996)
Naval Culinary Specialist school,San Antonio Tx.(2000)
Naval Advanced Culinary school,Norfolk Va.(2002)
Certification
STCW-95
Merchant Marine Doccument
Private Mess Operator
Rigger
Hazwoper
Skils
Bi-lingual (Spanish/English)
Multi-tasker
Fast learner
Eight year Veteran, who bilieves in a chain of command as well as punctuality and discipline.Currently hold secret clearance.