Fine Dining M A
Resume:
William N. Alford Jr.
Maurepas, LA. 70449
Cell # 225-***-****
Email: *******.******@*****.***
Dear HR / Recruiter,
I’m a highly qualified professional chef that has worked in the culinary field for over twenty years. Working in fine dining to catering events where I had to prepare dishes that were desirable. I’m seeking employment in the role of Chef where I can apply my culinary education and skills in a professional environment.
In the maritime industry, I’ve worked on cruse vessel, line haul vessel, and cooked shoreside working in the training department where I trained vessel cooks. I’ve been featured by Ingram Barge Line as a chef and was on a billboard add in the Baton Rouge area.
During my time in the maritime industry, I oversaw creating and implementing daily menus, ordering supplies, and maintaining provisions to ensure the best in food quality and prep, as well as maintaining an exemplary clean kitchen and controlling food cost on a fixed budget.
I look forward to having the opportunity to interview with you in the future. I’ve enclosed my resume for your review. Thank you for your time and consideration.
Sincerely,
William N. Alford Jr.
William N. Alford Jr.
21199 Waterfront East Drive
Maurepas, LA. 70449
Cell # 225-***-****
Email *******.******@*****.***
Objective:
I’m seeking a cook’s position with an opportunity for advancement in my career and apply my culinary education and skill set in a professional environment.
Education:
June 04 – April 05 Graduated Culinary Institute of New Orleans
Trained in knife skills, basic cooking, and food science. Received food sanitation certificate and a 195-hour externship program. I worked in the Chef Table, a fine dining restaurant, where I received hands-on experience working in the following areas of Pantry, Pastry, Sous, and Executive Chef.
May 01 Graduated De La Salle High School
Received Principal Award
Work Experience:
November 23 – Present Walk-On’s Sports Bistreaux
Line Chef: Overseas food preparations along all aspects of the line. Ensures timely delivery of food. Assist in opening and closing duties of the restaurant.
June 23 – Oct 23 Sno’s Steak and Seafood
Sous Chef: Oversaw all cooking stations personal and backfilled any open positions. Developed menu items daily and took daily inventory of food to replace and developed inventory control measures.
August 14 – May 21 Ingram Barge
Cook: Plan and prepare three meals a day for up to 12 teammates. Manage inventory on a set budget. Clean and sanitize food preparation area and maintain galley. Trained employees for vessel cooking operations.
August 13 – August 14 Fleming’s Prime Steakhouse
Cook: I worked all stations in the kitchen. Maintaining clean and proper work are. Organized budget, cost analyst determination, and reviewed kitchen orders.
June 04 – August 13 American Electric Power River Operations
Cook: Plan and prepare three meals a day for up to 12 teammates. Manage inventory on a set budget. Clean and sanitize food preparation area and maintain galley. Trained employees for vessel cooking operations.
April 05 – August 05 Gordon Biersch Brewery
Line Cook: I prepared and cook food for plating.
August 05 – January 06 Norwegian Cruise Line of America
Cook: I was on the Norwegian Cruise Line Ship M/S Pride of Aloha in Hawaii. I worked in a grilling station on deck preparing small food plates for the shipboard passengers.
Certificates:
National Restaurant Association Food Protection Manager of Serve Safe Certificate
Louisiana Responsible Vendor Server Permit
NCLA’s Project America Program for Public Health, Safety, and Security Awareness
Seafarers International Union-Crowd Management, First Aid, I.S.P.S. Training, Personal Safety and Social Responsibilities, Fire Fighting and Prevention
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