Location (Residence): la poblana, United States Citizenship:United States
English United States Other:
French Standard, Spanish Traditional Sort
Education & Experience:
Work Authorization & Relocation:
Vocational in Culinary arts Years of Experience:
Authorized to work in: United States, Australia Present Location: united states, austin Relocation: Anywhere (International)
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
June 19, 2008
To The Director of Human Resources:
I am interested in joining your organization as a team leader, I have been working in the culinary industry for over ten years. I have had enormous training and culinary experience in the field of the culinary arts. I am currently working as the Executive Chef for Majestic America Line on board the vessel The Empress of the North. As I am also classically trained in the French technique of the culinary arts from the Le Cordon Bleu in Paris, France. I also posses the ability to conversationally speak in both French and Spanish.
As a team leader with your organization, I would bring focus, creativity, foresight, and quality to your team. I work extremely well with others, and I believe that I would be a key asset to your team.
I do thank you for all of you consideration. I look forward to speaking with you. As it would be greatly appreciated if you would be able to telephone or e-mail me at your earliest convenience.
2. Work Experience - CV/Resume Part 2 [Mandatory]
As a chef in the hospitality industry I have acquired an in depth knowledge of food cost, direct operating expense, direct labor, purchasing, scheduling, payroll, creating and implementing menus. I have also acquired and in depth knowledge of food safety and sanitation.
Executive Chef, Majestic America Cruise Line Currently Employed
M/V Empress of the North
2537 North Hayden Island Drive Portland, Oregon 97217
I am currently the Executive Chef on the vessel the Empress of the North, with 240 passengers and 86 crew. I currently oversee all food and beverage operations on board the vessel. This includes scheduling, CDC Compliance, cost control, payroll, purchasing and receiving.
Chef, Four Seasons Hotels and Resorts Sydney, Australia 2004-2007
199 George Street NSW 2000
I have had the opportunity to be apart of three different properties for the company including the Four Seasons resort Lana'i at Manele Bay, the Four Seasons Lodge at Koele and the Four Seasons Sydney, Australia.
3. Education & Training - CV/Resume Part 3 [Mandatory]
Le Cordon Bleu L'art Culinaire Paris, France Culinary arts and Connaissance du Vin
University of New Mexico Albuquerque, New Mexico Philosophy
4. Computer Skills - CV/Resume Part 4 [Mandatory]
I am well versed in several computer programs, including Microsoft word, Excel, Timesaver, and Scala.
5. Other Skills - CV/Resume Part 5 [Optional]
I am serve safe certified, first aid and CPR certified, United States Coast Guard crowd management certified, U.S.C.G. crisis management certified, and I hold a U.S.C.G. Merchant Mariners Document.
6. Additional Information - CV/Resume Part 6 [Optional]
I am fluent in Spanish and conversationally fluent in French