Marine transportation

MICHAEL YANNY

***** ******** ****. ********, **, 36532 United States 251-***-**** *********@*****.***

PROFESSIONAL EXPERIENCE

SEACOR MARINE, HOUMA, LA United States

MATE/ CRANE OPERATOR, Sep 2001 – present

Steer vessels, using navigational devices, such as compasses or sextants, or navigational aids, such as lighthouses or buoys.

Stand watches on vessels during specified periods while vessels are under way.

Determine geographical positions of ships, using lorans, azimuths of celestial bodies, or computers, and use this information to determine the course and speed of a ship.

Assume command of vessels in the event that ships' masters become incapacitated.

Inspect equipment, such as cargo-handling gear, lifesaving equipment, visual-signaling equipment, or fishing, towing, or dredging gear, to detect problems.

Participate in activities related to maintenance of vessel security.

Arrange for ships to be stocked, fueled, or repaired.

Observe loading or unloading of cargo or equipment to ensure that handling and storage are performed according to specifications.

Supervise crew members in the repair or replacement of defective gear or equipment.

Supervise crews in cleaning or maintaining decks, superstructures, or bridges.

Observe water from ships' mastheads to advise on navigational direction.

Determine load weights and check them against lifting capacities to prevent overload.

Move levers, depress foot pedals, or turn dials to operate cranes, cherry pickers, electromagnets, or other moving equipment for lifting, moving, or placing loads.

Inspect cables or grappling devices for wear and install or replace cables, as needed.

Clean, lubricate, and maintain mechanisms such as cables, pulleys, or grappling devices, making repairs as necessary.

Inspect and adjust crane mechanisms or lifting accessories to prevent malfunctions or damage.

Direct helpers engaged in placing blocking or outrigging under cranes.

Load or unload bundles from trucks or move containers to storage bins, using moving equipment.

Weigh bundles, using floor scales, and record weights for company records.

Review daily work or delivery schedules to determine orders, sequences of deliveries, or special loading instructions.

Direct truck drivers backing vehicles into loading bays and cover, uncover, or secure loads for delivery.

Inspect bundle packaging for conformance to regulations or customer requirements and remove and batch packaging tickets.

ORDINARY SEAMAN/ COOK, Sep 2001 – present

Check the quality of raw or cooked food products to ensure that standards are met.

Monitor sanitation practices to ensure that employees follow standards and regulations.

Check the quantity and quality of received products.

Order or requisition food or other supplies needed to ensure efficient operation.

Supervise or coordinate activities of cooks or workers engaged in food preparation.

Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Determine how food should be presented and create decorative food displays.

Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Record production or operational data on specified forms.

Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.

THOMAS HOSPITAL, FAIRHOPE, AL United States

COOK, Jan 2006 – Jan 2007

Prepare a major meal, following recipes and determining group food quantities.

Obtain and evaluate dietary histories of individuals to plan nutritional programs.

Plan menus or diets or guide individuals or families in food selection, preparation, or menu planning, based upon nutritional needs and established guidelines.

Supervise food production or service or assist dietitians or nutritionists in food service supervision or planning.

Clean and inspect galley equipment, kitchen appliances, and work areas to ensure cleanliness and functional operation.

Apportion and serve food to facility residents, employees, or patrons.

Cook foodstuffs according to menus, special dietary or nutritional restrictions, or numbers of portions to be served.

Clean, cut, and cook meat, fish, or poultry.

Monitor use of government food commodities to ensure that proper procedures are followed.

Wash pots, pans, dishes, utensils, and other cooking equipment.

Compile and maintain records of food use and expenditures.

Direct activities of one or more workers who assist in preparing and serving meals.

Bake breads, rolls, and other pastries.

Train new employees.

Take inventory of supplies and equipment.

Monitor menus and spending to ensure that meals are prepared economically.

Plan menus that are varied, nutritionally balanced, and appetizing, taking advantage of foods in season and local availability.

Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs.

Determine meal prices, based on calculations of ingredient prices.

CRACKER BARREL, DAPHNE, AL United States

COOK, Jan 2006 – Jan 2007

Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.

Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.

Turn or stir foods to ensure even cooking.

Season and cook food according to recipes or personal judgment and experience.

Bake, roast, broil, and steam meats, fish, vegetables, and other foods.

Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

Portion, arrange, and garnish food, and serve food to waiters or patrons.

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.

Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.

Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.

Substitute for or assist other cooks during emergencies or rush periods.

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.

Keep records and accounts.

Coordinate and supervise work of kitchen staff.

Prepare relishes and hors d'oeuvres.

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.

Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.

Plan and price menu items.

Bake breads, rolls, cakes, and pastries.

Grill, cook, and fry foods such as french fries, eggs, and pancakes.

Clean food preparation equipment, work areas, and counters or tables.

Take orders from customers and cook foods requiring short preparation times, according to customer requirements.

Grill and garnish hamburgers or other meats such as steaks and chops.

Restock kitchen supplies, rotate food, and stamp the time and date on food in coolers.

Perform food preparation tasks, such as making sandwiches, carving meats, making soups or salads, baking breads or desserts, and brewing coffee or tea.

Plan work on orders so that items served together are finished at the same time.

Complete orders from steam tables, placing food on plates and serving customers at tables or counters.

Perform general cleaning activities in kitchen and dining areas.

Accept payments, and make change or write charge slips as necessary.

Order supplies and stock them on shelves.

EDUCATION

FAIRHOPE HIGH SCHOOL, FAIRHOPE, AL United States

HIGH SCHOOL DIPLOMA

FAULKNER STATE COMMUNITY COLLEGE, GULF SHORES, AL United States

CULINARY SCHOOL

SEASCHOOL, BAYOU LA BATRE, AL United States

MEDICAL CARE PROVIDER (CERTIFICATE)UNLIMITED RADAR OBSERVER (CERTIFICATE)100 TON/ 200 TON MASTER LICENSE (CERTIFICATE)PROFICIENCY SURVIVAL CRAFT (CERTIFICATE)ABLE BODY SEAMAN (UNLIMITED) CERTIFICATE

FLASHING LIGHTS (CERTIFICATE)

DELGADO MARINE SCHOOL, NEW ORLEANS, LA United States

AUTOMATIC RADAR PLOTTING AIDS (CERTIFICATE)BRIDGE RESOURSE MANAGEMENT (CERTIFICATE)GLOBAL MARITIME DISTRESS& SAFETY SYSTEMS ( CERTIFICATE)BASIC SAFETY TRAINING ( CERTIFICATE)BASIC & ADVANCE FIREFIGHTING ( CERTIFICATE)

L E FLETCHER COMMUNITY COLLEGE, HOUMA, LA United States

RADIO LICENSE (CERTIFICATE BY THE FCC)RATING FORM PART OF NAVIGATIONAL WATCH (CERTIFICATE)

ADDITIONAL SKILLS

CERTIFIED IN CONFINED SPACE ENTRANT RESCUECERTIFIED IN DOT SUPERVISORY DRUG & ALCOHOL TRAINING PROGRAMRIGGER CARDSAFE GULF CARD/ ISN CARDCERTIFIED IN FALL PROTECTION/ FALL RESCUE7 YRS RUNNING PEDESTAL HYDRAULIC CRANS RANGE FROM 5 TON- 250 TON CRANESCERTIFIED IN WATER SURVIVAL TRAINING ( HUETT HELICOPTER TRAINING)

REFERENCES: TROY DAVIS 337-***-****

MIKE FAULKENBERRY 985-***-****

RONNIE BOZEMAN 251-***-****

COMPANIES NUMBER: SEACOR MARINE 985-***-****

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