Manager Service

UMAR ALBAARI

**** ***** ***** **. ***. *G, Greensboro, NC 27410

***********@*****.*** 313-***-****

OBJECTIVE

To further build on my culinary and merchant mariner experience.

SKILLS & ABILITIES

Working on Cruise ship in Honolulu Hawaii as a cook / ordinary seaman in high volume setting serving 2000 plus guess and 900 crew members. ServSafe Certification, Culinary Arts Trade Certificate and First Aid and CPR certified. Has knowledge of all basic cooking techniques and skills, including knife skills, basic cuts, and all cooking methods. Knowledge of basic equipment including: Steamer, fryer, kettles, and robocoup. Basic understanding of herbs, spices, and various flavoring ingredients. Ability to roast, broil, braise, sauté, fry, and grill including breakfast items. Ability to work in production or line capacities or a combination of both • Ability and flexibility to be continually rotated to different stations in accordance with business demands Also trained and completed courses on: Salads, Knife Skills, Pantry and Cold Foods, Safe Food Handling, Garnishing and Plating, Sanitation and storage, Soups, Stocks and Sauces, Meat, Poultry, and Fish, Breads and Dough including quick breads, Spices, Broiling, Organization, and Chain of Command. Won multiple vacation hero awards working at Norwegian Cruise Line. Have Twic Card, Merchant Mariner Credential, STCW, and Pass Port.

EXPERIENCE

COOK / ORDINARY SEAMAN NORWEIGIAN CRUISELINE

10/20/12 - PRESENT

Ensure all food is prepared fresh and is of the highest quality. Strictly adhere to all recipes, methods and instructions from supervisor. Maintain and organize efficient flow of production, with regards to changes in forecasts and menus. Responsible for mise-en-place, and food service for station .Consistently check temperatures of foods and follow proper procedures in regards to chilling, re-heating, and holding food. Report waste to supervisors on a daily basis. Check station upon arrival to determine status of outstanding safety, or equipment issues. Check station prior to leaving to ensure cleanliness, proper disposal/removal of food, and proper storing and labeling. Maintain USPH/FDA standards for station. I have to be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for my position. Address 521 Ala Moana Blvd, PIER 2, Honolulu, HI 96813 Honolulu Hawaii 708-***-**** Michael Sydnor

LINE COOK BALTIMORE ORIOLES

6/7/12/-10/19/12

Prepares all food items to order, following standard recipes and procedures within specified time limits. Always uses the entire time cycle on the fryers/grill. Proper maintenance, filtering and usage of the fryers/grill. Properly measure and assemble ingredients required for preparing the standard recipes. Uses scale to ensure proper portioning of food items and minimize waste of products. Accept or reject ingredients based on quality and quantity. Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry storage. Ensures highest level of food quality, taste and presentation. Address: 333 W Camden St, Baltimore, MD 21201 Miguel Calderon 770-***-****

LINECOOK WESTIN HOTEL

8/8/12-10/19/12

Prepares all food items to order, following standard recipes and procedures within specified time limits. Always uses the entire time cycle on the fryers/grill. Proper maintenance, filtering and usage of the fryers/grill. Properly measure and assemble ingredients required for preparing the standard recipes. Uses scale to ensure proper portioning of food items and minimize waste of products. Accept or reject ingredients based on quality and quantity. Cleans, organizes, and maintains walk-in refrigerator, cooler drawers, prep and dry storage. Ensures highest level of food quality, taste and presentation. Address: 100 Westgate Cir, Annapolis, MD 21401 Jammel Willams 321-***-****

ASST. COOK PINE KNOT CAREER INSTITUTE

3/26/10 - 5/20/11

Trained in Culinary Arts basic courses. Junior Cook preparing and serving breakfast, lunch, and dinner to 200+ students and staff.Address - PO BOX 1900 Pine Knot Kentucky, 42635-1900 Phone Number - 606-***-**** Andrew Marnhout

CAMP CREW MEMBER U.S. FOREST SERVICE

4/9/11-4/26/11

Worked as a Camp Crew member at the County Line Complex in Osceola, Fl. Assisted Supply Unit Leader and Receiving Distribution Manager with cache van management.

Address - U.S. Forest Service – DBNF 1700 Bypass Road Winchester Kentucky 40391 Phone Number - 304-***-**** Cameron Crisp - 606-***-**** Andrew Marnhout

EDUCATION

PAUL HALL MARITIME CENTER, HONOLULU HAWAII

COAST GUARD BASIC FIRE FIGHTING SHLSOS, MERCHANT MARINER CREDENTIAL MMC, TWIC CARD, AND PASSPORT.

PINE KNOT CAREER INSTITUE, PINE KNOT KENTUCKY

CULINARY ARTS SERV SAFE, CPR, AND FIRST AID CERTIFICATION

INDEPENDENCE HIGHSCHOOL, CHARLOTTE NORTH CAROLINA

HIGH SCHOOL DIPLOMA

HOWARD COUNTY COMMUNITY COLLEGE, COLUMBIA MARYLAND

REFERENCES

MICHAEL SYDNOR, SOUS CHEF

NORWEGIAN CRUISELINES

Ala Moana Blvd, PIER 2, Honolulu, HI 96813 Honolulu Hawaii 708-***-****

MIGUEL CALDERON, FOOD & BEVERAGE MANAGER

NORWEGIAN CRUISELINES

E-Mail – *****************@*****.***

Ala Moana Blvd, PIER 2, Honolulu, HI 96813 Honolulu Hawaii 770-***-****

JAMMEL WILLIAMS, HOTEL MANAGER

WESTIN HOTEL

E-Mail – ******.********@*****.***

100 Westgate Cir, Annapolis, MD 21401 (321) 443- 6388

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