Paul Medina

*** ***** ******

Leonia, NJ *****

Mobile: 646-***-****

ad0w6y@r.postjobfree.com

PROFESSIONAL PROFILE

United States Navy Veteran with 12 years’ experience in Administration, Human Resources, Recruitment, Training and Leadership. Food safety and service professional with 8+ years’ experience as a Head Chef and certified New York State Food Safe Handler. Consummate professional, high performer and quick study with superior organizational and analytical skills. Results-driven team player able to work with no supervision. Committed to improving and serving the community- achieved over 1000 hours of mentorship and volunteering.

WORK EXPERIENCE

The Australian Consulate. New York City, NY; 09/2017 – present

Private Chef and Resident Manager

Serves as Private Chef and Resident Manager for the Australian Consulate General; Organized and executed 500+ official Consulate functions feeding more 1000+ dignitaries; creates diverse recipes and menus that are healthy, flavorful and safe for human consumptions. Ensures proper sanitation and the safe handling of food served; butchers (e.g., debones, filets and portions) meat items in a safe and timely manner ensuring compliance with safe handling practices. Supervises 30 staff in the safe preparation, handling and sanitation of food for over 300 events; ensures staff produces safe products by interpreting regulations and developing standard operating procedures (SOP) in accordance with State safe food handling and sanitation regulations. Evaluates the staff’s work processes, and application of written guidance. Conducts inspections, sampling and testing of meats and fruits for abnormalities and provides findings via reports as appropriate. Developed SOP and policy guidance to ensure documentation of violations and tracking of noncompliance of health and food safety regulations. Trains staff on safe handling techniques, preventive and corrective actions to ensure compliance with policy and regulatory guidance. Performs the procurement, purchase and assessment of all food items such as beef, chicken, fish, pork, eggs; as well as produce, dairy, fruits and vegetables; performs quality assurance and evaluations of food suppliers and prepares written reports of violations and noncompliance; communicates violations to suppliers and prepares written justification for violations where food is deemed not suitable for consumption; collaborates with suppliers to resolve and clarify food safety and sanitation discrepancies.

Pier Sixty LLC, Chelsea Piers and Abigail Kirsch. New York City, NY; 04/2015 – 09/2017

Crew Leader/Sous Chef

Examined food properties and characteristics to determine fitness for consumption; supervised 15 junior cooks for the preparation and execution of events while ensuring the use of proper sanitation and hygiene techniques; Sampled and tested food products and provided findings via daily reports and oral briefings to the head chef and staff. Butchered and fabricated portions of 1,000 pounds of raw proteins monthly while maintaining safe food handling thus ensuring all food stayed outside the danger zone. Provided written reports and prepared documentation for food deemed not good for human consumption; Examined food properties of beef, lamb, poultry, fish and dairy to determine viability for consumption. Managed kitchen sanitation by inspecting all walk-in refrigerators and freezers to ensure operation within regulatory temperature parameters. Conducted training sessions on proper sanitation and safe food handling practices. Built and sustained business relationships with local sustainable food distributers; authorized preparation of all meat or poultry products in compliance with kitchen policy and regulations.

Institute of Culinary Education. New York, NY; 11/2015 – 07/2017

Lead Chef Instructor

Mentored, assistance and trained clients in safe food service handling, food preparation and cooking. Ensured facility staff adhered to occupational and safety rules by donning proper gear such as latex gloves, hair and facial nets. Maintained 100% accountability of all equipment; routinely inspected the facility ensuring proper sanitation of all equipment and safety gear. Developed and completed sanitation charts to ensure facility met safety and health standards; conducted quality assurance and safety surveillance; determined refrigeration systems were not within temperature specifications; saved $1,000+ by transporting food to working refrigerators. Developed training modules and conducted daily training on recognizing abnormalities in fruits, vegetables, beef, chicken, pork, fish and eggs.

Developed and sustained positive working relationships with food suppliers to foster an environment of collaboration to support the delivery and preparation of safe food products. Trained staff in the application of proper techniques for collecting samples, performing field tests and examinations; developed reports and submitted written reports as well as oral reports on the findings relative to the properties and characteristics of regulated food commodities and substances.

The Kitchen. Englewood, NJ; 07/2013 – 11/2015

Chef de Partie

Supervised the production of all cold food items; served over 100 customers nightly. Butchered and portioned poultry, beef, lamb, pork, fish and crustaceans according to specifications; created successful dinner services, all while examining the food property and characteristics to determine fitness for consumption. Trained staff on proper sanitation of all kitchen equipment, especially ovens and counters. Supervised all produce and meat items; Stored, labeled, dated and wrapped food products per food safe handling procedures.

United States Navy. Washington DC; 05/1999 - 09/2012 Aviation Maintenance Administration

Served as Aircrew/Aircraft Personnel Administrator; managed the tracking, cataloguing, and development personnel military service records for 200+ aircrew; maintained and documented 800+ individual records for survival gear and items stowed on the aircraft; Performed 40+ daily inspections and documented results in the Naval Aviation Logistics Command Office Maintenance Information System (NALCOMIS), the database of record. Using continuous process improvement techniques, identified out of working order life vests and streamlined the inspection process thus saving lives, time and money. Performed personnel account management duties providing access request to review records and tracking personnel flight gear from cradle to grave; served as system administrator for flight crews assuring access to maintenance reports to ensure safety in flights. Cross- referenced NALCOMIS database for 100% accountability ensuring valid scheduled maintenance of all life limited aircraft components. Developed and coordinated procedures with the Maintenance Control Department to support the success of daily flight schedules; Conducted briefings and performed live demonstrations of NALCOMIS database to General Officers and Leadership.

United States Navy. Washington DC; 09/2007 – 09/2010

Supervisory Control Clerk

Supervised and trained personnel on quality control, surveillance and inspections of flight equipment; conducted 1,000+ inspections and 400 hours of Aircraft Discrepancy Binder and Aircraft Log Book; verifying maintenance, pilot and aircraft flight hours; thereby documenting performance management for the aircraft and flight crew; successfully completed 7-month deployment in the Mediterranean and Middle East region performing Anti-Pirate operations and confiscation of illegal drugs off the Northeast coast of Africa; Served as Lead Administrator for the Detachment 7 air wing aboard the USS Anzio; generating over 1500 successful aircraft inspections as well as overseeing the exchange and removing of 20 aircraft engine changes at sea; documented 25,000 flight hours at sea in the assistance of terrorism in the Persian Gulf; drafted and conducted daily Aircraft Mission Operations briefing to DOD. Congress and Naval Leadership. Provided clear and concise Aircraft Discrepancy Books for aircrew and maintenance personnel review ensuring the documentation and visibility of all aircraft maintenance discrepancies; Ensuring all maintenance conducted on aircraft was accurately documented on the NALCOMIS database allowing the Maintenance Control Department to function at a seamless and mishap free level.

United States Navy. Washington DC; 09/2004 – 09/2007

U.S. Navy Recruiter

Served as Recruiter in Charge (RINC) of Yonkers, NY large recruiting station; successfully supervised 5 recruiters in mentoring, building relationships with local high schools, colleges, trade schools and business owners to remove the stigma and stereotypes of military service; developed marketing strategy and conducted grassroot effort to penetrate area of interest to recruit constituents in the Navy; Met Navy recruiting goals 100% of the time; Supervised the recruitment of 300 qualified applicants that entered military service; met personal recruitment goals of transitioning 75 civilians a successful Navy career while keeping constant contact throughout their training and careers; Received Top Dog Award for most recruits 5 times; maintained an 80% conversion rate for recruits in the advanced technology fields such as nuclear engineering; documented physical fitness and institution of learning visits while building rapport with officials and students; Supervised recruits’ processing for the Military Entrance Processing Station (MEPS) which consists of 60 individual forms for mental and physical documentation. Properly annotated each delayed entry persons training and weekly visitation to the Recruiting Station.

United States Navy. Washington DC; 05/1999 – 09/2004

Central Technical Publication Librarian

Ensured library of technical and maintenance publications were current given these publications were crucial in mission success for aircraft scheduled and unscheduled maintenance; revised and updated all manuals in accordance with Naval Aviation Maintenance regulatory guidance; Identified as a high performer and received Navy accelerated advancement promotions. Received zero discrepancies in annual audits; received 10 letters of commendations throughout the course of five years for command contributions and volunteer work. Performed daily updates to the Central Publication index listing for over 500+ manuals to ensure proper data input and proper storage of all publications while tracking missing and destroyed manuals.

EDUCATION

Bergen Community College. Paramus, NJ

Certification: Hospitality Management and Culinary Arts

Food Protection Certification

Naval Basic Training. Great Lakes, Ill

AZ “A” School. Meridian, MS

Recruiter in Charge (RINC) Naval Recruiting District New York

Naval Recruiting Leadership Academy. Pensacola, FL

Base Security Force Training. Okinawa, Japan

Naval Non-Commissioned Officer Supervisor School. NS Pearl Harbor, Hawaii

NALCOMIS System Administrator School. NS Mayport, FL

REFERENCES

Alastair Walton, Australian Consul General 832-***-**** ad0w6y@r.postjobfree.com

Owen Sailsman, U.S. Navy 917-***-**** ad0w6y@r.postjobfree.com

Jose Michel, U.S. Navy 407-***-**** ad0w6y@r.postjobfree.com

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