A N T O I N E S E A L S
Columbus, GA 31907
Enthusiastic, talented, and detailed oriented Navy culinary veteran professional with over 20 years of thorough knowledge and understanding of food handling and safety regulation. Positive and reliable team player dedicated to productivity, efficiency, and the main ingredient with a proven blazing background that works well under pressure. Looking to bring comprehensive knowledge, skills, and compassion of seasoning, cooking, & preparation to a bar and grill or restaurant. SKILLS
US Navy Medal for Outstanding
Kitchen management Menu planning
Cost control Create recipes
Estimate food needs Cook consistent dishes
Chef Supervisor, Columbus State University, Feb 2019 - May 2021, Columbus, GA Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation.
Organized team activities in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration. Kept kitchen clean and organized with easy-to-access ingredients. Lead Cook Supervisor, Auburn University, Jan 2018 - Dec 2018, Auburn, AL Operated kitchen within planned financial budget and paid close attention to inventory control and labor costs.
Implemented physical inventory, monitored usage of food and non-food supplies, and managed procurement of food, supplies, and equipment. Mandated labeling and on-time use of all foods designated for serving to customers. Lead Cook, Department of Juvenile Justice, Aug 2016 - Dec 2017, Columbus, GA Implemented regular cleaning and maintenance schedule for kitchen and storage areas. Monitored inventory and placed timely orders for fruits, vegetables, meats, and other products to meet meal requirements.
Met food quality standards consistently and served dishes with correct proportions and presentations.
Cook, Challenge Military Base Program for Teens, Jul 2014 - Jul 2016, Eagle Lake, TX AS
Cooked food products following established instructions for the preparation of particular meal.
Verified that prepared food met requirements for quality and quantity. Trained in grilling, frying, sauteing, baking, and other cooking techniques to effectively prepare any dish.
Culinary Specialist, US NAVY, Aug 1990 - Dec 2010, Norfolk, VA Operated large-volume cooking equipment such as grills, deep-fat fryers, and griddles to prepare food for large groups.
Maintained sanitary, tidy work stations by thoroughly cleaning tables, kitchen equipment, and shelves.
Demonstrated correct cooking techniques to staff to keep all team members operating as a solid unit.
Associate of Arts, Culinary
Art Institute of Houston - Houston, TX
Graduated with honors.