Customer Service Entry Level

ANTHONY DEPALMA

Linkedin.com/in/Anthonydepalma** • 2837 Pine Meadow Dr., Marietta, GA 30066 • 678-***-**** • ****.*******@*****.*** Professional Summary

Seasoned Chef, Cook, Bakery Consultant, Skilled Baker & Chief Steward on Vessels with over 49 years of experience in good science knowledge of ingredient functionality and interpreting instructions well, in a variety of industries. Cooked for 200 people, led 15-18 staff members on ships, as well as managed staff of 75 in bakery production. Extensive experience in mixing, dough knowledge, and formulation including changes of recipes. Continually exceeds expectations by creating valuable partnerships and works well with people at all levels of the organization, including stakeholders, customers, team members, and vendors. Currently possess a valid US Coast Guard entry level FH, Oiler, OS Merchant Mariners, Expires 01/22/22. VSPSD, BST, TWIC current, Expires 11/01/22 Skills

• Leading Others in Technical Functions

• Teaching & Supervising Staff

• Maintaining Good Work Practices

• Cooking & Baking Technical Abilities

• Understanding Recipes & Measurements

• Top Notch Bench & Ovens Skills

• Knowledge of Hand-Craft Baking Techniques

• Precise & Organized Approach

• Developing Process Improvements

• Determining Quantity & Production Schedule

• Avoiding Wastages & Production Delays

• Inspecting Freshness & Quality of Products

• Operating & Maintaining Equipment

• Knowledge Galley & Bakery Tools

• Using Slicers, Balers, Mixers & Steam Kettles

• Strong Dexterity Skills & Safety Minded

• Organized & Motivated with a Can-Do Spirit

• Excellent Verbal & Written Communication

Work History

Chef's USA, 10/2017 to Current

Culinary Demonstrator Food & Wine – Lawrenceville, GA Hours Worked Per Week: 18 to 21 Hours

• Preparing and demonstrating food and non-food vendor products during wine and culinary demonstrations, sampling various wines as well as baking items and preparing gourmet dishes for samples.

• Interacting with customers and store management in a friendly, enthusiastic, and outgoing manner, while assessing the needs of the customer to best recommend products.

• Generating brand awareness and positive product impressions to increase sales, while providing excellent customer services.

Bakery Chef, 07/2016 to 07/2018

Hot Breads Indian Restaurant & Bakery

Hours Worked Per Week: 18 to 22 Hours

• Managed the entire wholesale scratch bread production for the wholesale operation, while checking the production schedule to determine variety and quantity of goods to bake and setting the schedule around Chef's USA demos.

• Followed or improved existing recipes as well as designed new recipes, and tested ingredients and finished goods to ensure that each item met food safety and quality controls.

• Measured, weighed, prepared, and combined ingredients, using mixers, blenders, heat sources, and other equipment to make baked goods such as cookies, bread, and cakes.

• Kneaded, rolled, cut, and prepared dough, and spread or sprinkled toppings on loaves or specialties and placed dough in the oven, using the peel, a long-handled paddle, while also covering filling with top crust.

• Monitored items during baking as well as oven temperatures, speed settings, mixing machines, and other baking equipment, adjusting drafts or thermostatic controls to regulate oven temperatures.

• Decorated as needed then packaged the finished products, operating slicing, cutting, and wrapping equipment, while also greeting wholesale clients, answering questions, making recommendations, accepting orders and payments, and providing exceptional customer service.

• Cleaned and restocked workstations, equipment, utensils, and tools, ensuring that all equipment was sanitized and prepared for the next shift, as well as that all food surfaces met all health/safety standards.

• Ordered and received supplies and materials, keeping records relating to deliveries, inventory, and production levels, while also coordinating deliveries, ensuring orders were fulfilled accurately and on time.

• Encouraged mutual trust, respect, and cooperation amongst team members, serving as a role model and motivating bakers to work more efficiently, as well as taught bread baking to staff and ensured compliance with food hygiene, applicable laws, regulations, standards, etc. Self-Employment, 03/2014 to Current

UberXL Driver & Lyft – Atlanta Metro Area, GA

Hours Worked Per Week: 50

• Working on days off from the UAF research ship, safely navigating and transporting customers to and from their desired destinations, while accomplishing over more than 200 successful trips in the span of just 3 months.

• Creating Excel spreadsheet and maintaining files to track mileage, maintenance, and miscellaneous expenses.

• Demonstrating the ability to deal peacefully with unforeseen circumstances or delays and use advanced driving techniques to better improve time management and safety. Chief Steward & Plank Owner, 12/2013 to 05/2016

Research Vessel Sikuliaq, University Of Alaska Fairbanks Hours Worked Per Week: 84 Hours, 70 days on, 45 off

• Accepted the assignment for a ship traveling worldwide doing science work for NSF when the ship was under construction in the shipyard and helped bring the ship to sea the first time.

• Ran the department, holding direct charge of the overall Mess through a hands-on Chef position, including planning quantity and types of meals, beverages, and snacks for the vessel, as well as built menus to meet the special diets of the Scientists.

• Budgeted the meals to meet the nutritional and economic goals of a vessel that had a total crew of 46, while also purchasing, supervising, assisting, and directing the loading/unloading of all supplies, equipment, and provisions into storage areas located on various levels of the vessel.

• Supervised the Stewards Department and directed the activities of the 2 Assistant Cooks and the 2 galley helpers who were used for meal preparation as well as for the cleaning of crew quarters along with other common areas of the vessel.

• Kept records and accounts, while maintaining an inventory control system and maintaining cost control records, coordinating the annual galley inspections and assisting in responding to the results.

• Oversaw the cleanliness of the galley and maintained a clean working environment, as well as oversaw the housekeeping duties such as cleaning and stocking bathrooms and other common areas on the vessel.

Cook & Baker - 7404-08, 05/2011 to 03/2014

US Army Corp Of Engineers – Memphis District, TN

Hours Worked Per Week – 84 Hours, 14 On, 7 Off

• Providing leadership, teaching, mentoring, and coaching, as well as directed the Mess Attendant who were assigned to assist in preparing vegetables and salads, serving food, cleaning, and maintaining sanitary equipment along with their work areas.

• Performed a full range of cooking duties including preparing then cooking a variety of food in a manner which assured the retention of taste qualities and nutritive content, while working from a menu and determining quantities, cooking methods, and timing requirements.

• Cut then prepared poultry, fish, chops, steaks, and roasts, as well as cleaned, peeled, cut, and sliced fruits and vegetables, cooking all types of vegetables using a variety of methods.

• Roasted, broiled, baked, fried, and boiled meats, fish, and poultry, while also making soups, stews, gravies, and sauces.

• Baked breads, cakes, and pastries as required, as well as planned menus and assisted in the inventory of stores.

• Officially resigned and accepted retirement in March of 2014 with 13 years' service, military time included, though the previous season had started when at home, so took up a position at UAF on the science ship Sikuliaq.

Chief Steward - 7404-WS-06 (Supervisory), 04/2008 to 04/2011 US Army Corp Of Engineers – Memphis District, TN

Hours Worked Per Week – 40 Hours in the Off-Season, 100 Hours in Season (Over 40 Hours is OT)

• Worked both during the off-season and on trips during the season, with the Spring season being March 15th through April 30th and the Summer season being August 15th through October 15th.

• Managed trips that carried Presidential Appointees who were overseeing the Mississippi River, as well as hired contract chefs for the trips to provide a fine dining experience and fed 150 people per trip.

Previous Work History

Dredge MacFarland 7404-08 – US Army Corp of Engineers, Philadelphia District – 2007 to 2008 Dredge Wheeler 740*-**-**-** – US Army Corp of Engineers, New Orleans District – 2006 to 2007 Cook/Baker - Contract labor - Army Corp of Engineers, Dredge Hurley Memphis District - 2006 Executive Chef & Chief Steward (Cook-Steward) - GlobalSantaFe Drilling Company – 2001 to 2006 Bakery Technician - Puratos Corporation Midwest – 1998 to 2001 Group Leader & Production Supervisor - Seessels Bakery Plant – 1990 to 1992 & 1994 to 1997 Bakery Manager & Baker - Publix Supermarkets – 1992 to 1994 Bakery Manager - Big Star Supermarkets – 1985 to 1990 Chief Steward & Executive Chef (Steward-Cook) - Global Marine– 1978 to 1985 Cook & Baker – Offshore Food Services – 1977 to 1978 Ships Cook & Baker – United States Navy – 1972 to 1977 Baker - Napolitano's Bakery – 1969 to 1972

Education

Culinary Institute of America, Hyde Park, NY – 2006 Course work in Artisan Bread Baking

Culinary Institute of America, Hyde Park, NY – 2005 Course work in Napa Valley and Asian and Mediterranean Cultures Serve Safe Manager Certified

American Institute of Baking, Manhattan, KS - Sep 1997 to Dec 1997 Attended AIB's bakery science and technology 16-week resident course as a self-sponsored student. Graduated with an A- average

AIB correspondence course completed

Dekalb College, Dunwoody, GA

1 Year of Studies

United States Navy Commissary “A”, and “C” Schools Finished in top of both classes

Neptune Senior HS, Neptune NJ - Graduated

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