Quality Control Management

BRIDGETTE DORDAIN *** BATTLE BEND BLVD APT ***

512-***-**** ****************@*****.***

CAREER OBJECTIVE

SUMMARY OF QUALIFICATIONS

[ APRIL 2007 ] [ JOHNSON AND WALES ] COOKING

SCHOOL

[ COOK] SEAFARERS HARRY LUNDEBERG SCHOOL OF SEAMANSHIP. MORE

THEN FIFTEEN YEARS AS A COOK,CHIEF COOK,STEWARD

COOK.ACCOMPLISHMENTS BY SUPERVISORS AND CAPTAINS. I HAVE

WORKED ON MANY SHIPS.

Work of experience

2009 - present

HEART HOSPITAL OF AUSTIN

DIETARY COOK/GRILL COOK

Cook and prepare food for the caf, and also patient tray

line. Weekly menu planning. I am able to utilize progressive

cooking techniques, I also had received the hospitals ICARE

award.

Sept 2007 - Nov 2009

Wyndham garden hotel Austin, Texas

LINE COOK/SUPERVISOR

Worked closely with the executive chef in the planning of

food for the hotel customers and staff. Supervised the

kitchen staff in food preparations, production, and

presentation of meals. Responsible for catering of events and

conferences. Inspected all kitchen equipment daily to ensure

safe operation. Rigid sanitation and proper maintenance.

Assisting chef with inventory control, cook all orders from

restaurant bar, and room service. I was employee of the month

once in 2008.

April 2007 - Sept. 2007

Norwegian cruise line America Honolulu, Hawaii

LEAD COOK

Kept food within allotted budget. Quality control of food,

assuring that it met or exceeded strict company standards up

to FDA code. Responsible galley passing FDA whit glove

inspection. Prepared and cooked food for one thousand crew

members, three meals a day, menu planning weekly.

May 2001 - Dec 2005

Maranite of holy cross/ LSU medical center New Orleans,

Louisiana

Food service director

I did the ordering of food, menu planning, monthly accounting

and submission of financial reports to management, maintained

kitchen staff, major event planning for international

meetings, and catering large gatherings.

April 2003 - Nov 2005

Colbart restaurant/ hotel maonco New Orleans,

Louisiana

Cook/ Banquet Server/ Bartender

Prepared and cooked food for the restaurant and hotel,

bartented and served large parties, assistant executive and

sous chef, set up tables for banquets

Oct 1995 - July 1995

Master mates & Pilots/Gleneagle ship management

New Orleans, Louisiana

Chief cook/ Department steward

Worked without supervision and support staff, answered

directly to ship's captain, cooked food and prepared three

plus meals a day for crew members and captain. Baked fresh

bread and desserts daily for staff of one hundred and fifty.

Maintained inventory of ship's stores and food. Provided

special requests for the captain and mates, supervised and

cooked for monthly on deck barbeques

May 1996 - Aug. 1998

DYN Marine Services Fairview Churchill, Virginia

Chief cook/ chief steward

Prepared mass food for ship's crew members, Captains, and

mates. Inventoried and ordered food each month, maintained

inventory of ships stores, as well as supervision of entire

kitchen crew.

Serve safe certification

Twic

Merchant marines document

Basic training - United States coast guard approved

Fire fighting

Personal survival technique

Personal safety and survival

Four hour crowd management course

I.S.P.S training for the Norwegian cruise line

REFERENCES

References available upon request

Contact this candidate