Executive Chef Line Cook

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

Texas City

Texas *****

409-***-**** - *********@***.***

Cedric W. Geddes

Objective To obtain a job within your organization as a Sous Chef, Head Chef or Banquet Chef. I have over 24 years of experience working in various capacities as a Chef and Supervisor. I have a comprehensive knowledge of various cuisine preparations, especially in French Cuisines. I am hereby seeking an opportunity to exhibit my abilities and be an asset to your organization.

Education 1985 – 1987 Adam’s Catering, Ocho Rios, St. Ann, Jamaica W.I.

Certificate - Food and Nutrition and Food Preparations.

1979 – 1984 Oracabessa high School, St. Mary, Jamaica W.I.

Diploma - General Studies

Professional 1998 – 2022 - Shearn’s Seafood & Prime Steaks/Moody Gardens, Galveston, TX.

Experience Chef de Cuisine - Supervisor of the kitchen / Banquet

1994 – 1998 - San Luis Hotel, Galveston, TX.

Steak House Chef - Steak House Supervisor / Line Cook

1990 – 1994 - Stellar Cruise Service Miami, FL.

Chef - Head of Breakfast on the star of Texas and assist line at night.

1987 – 1990 - Le Grueman, Ocho Rios, St. Ann, Jamaica W.I.

Chef - Responsible for all food preparation, pantry, pastry and general running of the Kitchen.

References Urs Schmid

Retired Executive Chef

Shearn’s /Moody Gardens Hotel - Tel# 409-***-****

Other’s available upon request.

Contact this candidate