Manager Service

Objective:

Experienced cook actively seeking a position in the culinary field that

will offer me the opportunity to continue to learn and develop my skills

and help me realize my ultimate goal of becoming a chef.

Qualifications Summary

. 16+ years of professional experience in culinary service.

. Extensive knowledge in all areas of galley operations.

. Experienced in planning menus and meals.

. Exceptional ability to lead and train staff and organize and

coordinate activities.

. Outstanding skills in cooking and preparing a variety of foods, strong

knowledge of food preparation and presentation methods, techniques,

and quality standards, along with inventory and ordering methods.

. Strong ability to use standard food preparation utensils such as

knives, spoons, tongs and whips.

. Multilingual: English, Norwegian.

Work Experience:

Chevys real Mexican restaurant, Emeryville CA 2013

Restaurant Manager

Reasonable for high volume 1.8 million dollar restaurant

with 25 hourly employees

Reduce labor cost by 4 percent while reducing high turnover

rate

Over saw operations of a 275 seating facility averaging

over 5,000 dollars sales a day

Scheduled and supervised staff, controlled inventory,

deposited cash

Complete management training program

Hawaii Medical Center Jul 2011 - 2012

Cook I:

. Maintain principles of proper food production and other related

activities.

. Prep and cook foods, such as: meats, soups, sauces, gravies, starch

entrees, vegetables and special orders.

. See that food is prepared according to menu

. Confers with supervisors as to use of leftovers; making menu changes,

as necessary.

. Responsible for accurate meat inventories.

. Maintains high standards of food handling and cleanliness in work

area, and of personal cleanliness.

. Work with the employees of the department to provide optimal food,

nutritional and environmental services to the patients, visitors and

staff of HMC.

NOAA Aug 2009 - Jul 2011

Second Cook: Aug. 2009 - Jul 2011, NOAA

. Maintain health standards and ensure safety standards in cooking area

which include proper cooking methods are used to ensure that proteins

and vitamins are not lost due to over cooking.

. Ensure ingredients are not wasted and are used in an effective manner.

. Operate equipment in a safe and efficient manner ensuring complete

sanitation.

. Responsible for cleaning the galley to ensure no bacterial problems

including sweeping, and moping floor.

. Responsible for preparing menus.

. Fixed the sizes and quantities of meals served.

. Administered and monitored food preparation by providing quality

checks.

. Performed as Acting Chief as needed.

Military Sealift Command 2005 - 2007

Inventory Manager:

. Oversaw the movement, control and storage of the food inventory.

. Responsible for the purchasing functions related to all food

inventory.

. Worked with other divisions to improve the purchasing and warehousing

of food products ultimately improving morale.

US Navy (Retired as E-6) 1979-2000

Culinary Specialist: 1995 - 2000

Cook Supervisor

. Responsible for the kitchen staff and other employees.

. Ensured the quality, preparation and service of food met Navy

standards on a daily basis.

. Responsible for the receipt of deliveries by ensuring the quality of

food received, stocking perishables and non-perishable items, as well

as maintaining inventory levels on a daily basis.

. Trained and supervised food preparation and service staff, prepared

budgets related to food services, scheduled employees and ensured the

establishment operated efficiently.

. Ensured regulated sanitary and safety standards were followed and

complied with local regulations.

Assistant Cook Supervisor

. Assisted in preparation and service of meals.

. Date, store, rotate and monitor food for freshness to minimize waste..

. Responsible for the general cleanliness of the kitchen and dining room

including wash and put away dishes, stock dining room, sweep floor

daily and mop as needed and conduct weekly cleaning of refrigerators,

freezers, cabinets and floor storage areas..

. Conducted weekly inventory of staple items and recycle metal, plastic

and paper products where appropriate.

Line Cook

. Responsible for setting up station for service by bringing all food

items and containers to the line.

. Prepared all items needed for service, from chopping vegetables to

making sauces and butchering meats.

. Worked to cook components at the same pace as the other cooks with a

focus on accuracy, presentation, cleanliness and timing.

Prep Cook

. Responsible for storing items in the refrigerator and covering items

left in open air.

. Prepared vegetables and other cooking elements for meal preparation

ahead of time.

. Maintained a team work ethic and willingly obeyed orders.

Training/Education/Certifications: Date Issued:

SAFETY AND ENVIRONMENTAL AWARENESS COURSE -2009 03/17/2009

NOAA IT SECURITY AWARENESS COURSE - 2009 03/17/2009

NO FEAR ACT 2008 12/05/2008

TEAM NOAA - PUTTING THE PIECES TOGETHER 12/05/2008

GSA SMARTPAY TRAVEL CARD: CHARTING THE COURSE TRAINING 12/02/2008

BASIC FIRE FIGHTING 04/18/2007

ELEMENTARY FIRST AID 04/13/2007

PERSONAL SURVIVAL 04/12/2007

PERSONAL SAFETY & SOCIAL RESPONSIBILITIES 04/09/2007

2010 IT 03/29/2010

FIREFIGHTING BASIC AND ADVANCED 02/16/2009

SAFESERVE 02/23/2010

FOOD SERVICE MANAGER INSTRUCTOR COURSE (16 hours) 01/21/2010

COOKING PRINCIPLES I (Culinary Institute of America) 10/22/2010

Additional Certifications:

GMDSS LICENSE TWIC

DYNAMICS OF LEADERSHIP DELEGATION OF PROCUREMENT AUTHORITY FOR

PURCHASE CARD PROGRAM

GOVERNMENT ETHICS ITM PAPERWORK (COMMERCE BUSINESS SYSTEM

NON-DISCLOSURE)

Additional Certifications and Training Records will be provided upon

request.

References:

Chef Mark Ainsworth, The Culinary Institute of America, 845-***-****

Kenneth Wells, Chief Steward, NOAA, 360-***-****

Dorothy Mackey, Chief Steward, NOAA, 206-***-****

Scott 209-***-****

Ulysses Montana 510-***-****

Additional References supplied upon request

Contact this candidate