Customer Service Training

DOUGLAS G. McCREA

*** ******* *****. **. *********, FL 32086 Phone: 508-***-****

OBJECTIVE To obtain a driving position, with a secure and reputable company.

SUMMARY

Driver/cook U.S. Army 1983-1986

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Delivery Driver for Bernardi Honda

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Pick-up and delivery driver for West Boylston Seafood

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Sub-contractor plowing snow for Landscape Etc.

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Graduate of NE Tractor Trailer Training School

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OTR Driver 90 Day Training Program for CR England, Inc.

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EXPERIENCE

CR England Inc. Salt Lake City, UT 2/09 – 7/09

OTR Driver, lower 48 states, with reefer trailer. Completed training.

HD Supply Norwood, MA. 3/07- 9/08

A driver for Home Depot Supply, servicing central and north

Central MA. Trained in customer service, sales and the Smith System.

BERNARDI HONDA Natick, Ma. 2/05- 3/07

Started as a parts delivery driver throughout NE

Later became the driver to Hartford, CT every night for wholesale parts

Driving a box truck.

WORCESTER COUNTY FOOD BANK 1/01- 12/05

As Chef Instructor, I created and implemented a Culinary Arts job training

Program. Including Curriculum, Servsafe, production and safety.

WEST BOYLSTON SEAFOODS

Duties included driving to Boston fish piers and picking up large

Wholesale orders of various seafood. A delivery driver throughout central

MA. Also would pick orders, work in retail, and cook as needed.

EDUCATION

Johnson & Wales College Associate Degree in Culinary Arts

UMASS Vocational Education Teacher Training, Certified Culinary Arts

NE Tractor Trailer Training School 480 hrs. Certificate CDL Class A

HazMat certified

REFERENCES Furnished upon request

DOUGLAS G. McCREA

271 Hermosa Ct.

St.Augustine, FL. 386-449-

9666

SUMMARY

Over twenty five years experience in a variety of positions within the food

service industry.

A substitute chef instructor for the Vocational Technical High Schools

A member of the Advisory Committee for the Culinary Department at

Assabet Valley Technical High School

Vocational Instructor for St Augustine, FL Vocational Technical School

Sheraton Hotel, U.S. Army Food Service,

Marlboro Country Club, Healthcare facility and Retirement Community

EXPERIENCE WORCESTER COUNTY FOOD BANK, Shrewsbury Ma

Chef Instructor (January 2001- December 2005)

Creating & implementing a Culinary Arts training curriculum to include

servsafe, safety and production

Organizing and setup of a new kitchen which entails ordering supplies,

equipment, uniforms, cutlery and food acquisition

Organizing storage and packing for transport of finished product to

Worcester County agencies affiliated with the Food Bank

Responsible in assisting recruitment, assessment and job placement of

trainees as well as working closely with Food Bank employees on daily

operations of the food bank

HILTON CORP. HARRISON CONFERENCE CENTER,

Marlboro Ma Cook (August 2000 - August 2001)

Opening of the kitchen

Breakfast and lunch preparation for a 223 guest room, 66 meeting

Room Premiere Conference and Corporate Education Center

BAYPATH VOCATIONAL TECHNICAL HIGH

SCHOOL, Charlton Ma Substitute Chef Instructor

(September 1998 - September 2000) Substitute chef instructor.

RADISSON INN, Marlboro Ma Morning Supervisor/Cook

(October 1996 - June 1998)

Opening of the kitchen as well as preparation of breakfast and lunch

functions

Receiving foods and supplies while maintaining a safe and clean work

environment

NEW HORIZONS AT MADONNA HALL, Marlboro Ma

Executive Chef/Food Service Director (September 1994 -

September 1996)

Setting up and opening the food service department for a 200 bed

retirement community

Food and supply purchasing as well as all inventory controls

Hiring, training and supervising a staff of 14

Overseeing and participating in food production, quality and service for

the residents and two satellite kitchens

Setting up sanitation standards and schedules with excellent grades on

inspections

WESTRIDGE HEALTHCARE, Marlboro Ma Chef/Manager

(February 1991 - September 1994)

The Production of Meals for a 200 bed facility which includes the

therapeutic requirements of the residents

Supervise a staff of 6 Diet Aides and train new employees

In charge of sanitation schedule and it's successful completion

EDUCATION JOHNSON & WALES, Providence Rhode Island (1979)

Associates Degree in Culinary Arts

SINCLAIR COMMUNITY COLLEGE, Dayton Ohio

(1976-1977) Food Service Management Studies

UNIVERSITY OF MASSACHUSETTS (1998 - 2001)

Vocational Education Courses

State Teaching Certification "Culinary Arts Instructor"

ADDITIONAL TRAINING

Servsafe Sanitation Certification

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Baking and Pastry Certification

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International Culinary Arts Institute, Baltimore MD

U.S. Army Cooking School, Fort Lee VA

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A member of Ft Stewart Culinary Arts Team competing in U.S.

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Army competition Ft Lee VA

Certified in Adult CPR and standard first aid ARC

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Train the Trainer

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Culinary Institute of America Hyde Park NY

REFERENCES Furnished Upon Request

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