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| Chef Manager MV Geco Topaz Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico |
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CV/Resume ID no.:
88543
Last Updated:
Tuesday, February 10, 2009 |
Location (Residence): Imus cavite city, Philippines
Citizenship: Philippines
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Languages:
Native:
English Philippines
Other:
English |
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| Education & Experience: |
Work Authorization & Relocation: |
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Education:
Vocational in Culinary Arts
Years of Experience:
15 years
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Authorized to work in:
United States
Present Location:
Philippines, Cavite City
Relocation:
Anywhere (International) |
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| Expertise |
| Category |
Subcategory |
Ability |
Experience |
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Marine (Ship) |
Crew |
Experienced
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19 years |
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Other |
Catering |
Experienced
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19 years |
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| CV/Resume Details |
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| 1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory] |
Dear Sir/Madam,
Good day,
Thanks for taking time. I would like to apply for the position of Head chef.
I am considering an experienced Head Chef that can handle any workload in high volume food service facility, can perform all functions in various food service venues and galleys throughout the Area. In-charged of a brigade of One Hundred Twenty Chefs many of whom from the Philippines, Jamaica, Portugal, India, Indonesia and Europeans nationality.
With a steady knowledge in preparing food items consistently of high culinary standards regarding taste, quality and attractive presentations. Has the ability to work positively and cooperatively in a diverse team environment to meet overall established timeframes for the entire food service operation.
Can manage the financial aspects of the assigned food operation, including the successful identification of expense reduction through cost control. Analyzed operational problems such as over production, wastages, theft, and establish controls.
I would appreciate being kept informed of any developments.
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| 2. Work Experience - CV/Resume Part 2 [Mandatory] |
EMPLOYMENT HISTORY (From present work backward)
June 10, 2008 to Oct. 14, 2008 - Chef Manager MV Geco Topaz Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico ( New Orleans LA U.S.A)
December 11, 2007 to March 26, 2008 - Chef Manager MV Western Regent Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico ( New Orleans LA U.S.A)
July 04, 2007 to October 17, 2007 - Chef Manager MV Western Regent Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico ( New Orleans LA U.S.A)
February 18, 2007 to June 01, 2007– Chef Manager MV Western Regent Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico ( New Orleans LA U.S.A)
September 26, 2006 to January 16, 2007 – Chef Manager MV Western Regent Offshore- Survey/Rig Vessel, 60 Crew, Gulf of Mexico ( New Orleans LA U.S.A)
October 31, 2003 to October 29, 2005 - Souschef, Royal Caribbean International, Luxury lines MS Serenade of the Seas, 3600 passenger, 800 Crew, Vancouver, Canada to Alaska. 9mos
June 9, 2004 to December 8, 2004 – Executive Chef (Overall In charge) VSHIPS, MV Explorer, 800 Passengers, 100 crew, Cruising World wide for six months. 6mos
August 21, 2002 to June 10, 2003 - Executive Souschef, P&O Cruises, MS Pacific Sky, 1500 Passengers, 300 Crew, South Pacific & Sydney, Australia.10mos
November 07, 2001 to May 5, 2002 - Executive Chef, Fred Olsen Cruise Lines, MV Black watch, 1200 Passengers, 250 Crew, Europe, England.6mos
April 9, 2001 to September 26, 2001 - Executive Chef, Fred Olsen Cruise Lines, MV Black watch, 1200 Passengers, 250 Crew, Europe, England.6mos
February 25, 1996 to December 10, 2000 – Souschef /Executive Chef /Executive Souschef, P&O Cruises, MV Fair Princess and MV Fair star, 800 Passengers, 100 Crew, South Pacific & Sydney, Australia.4yrs
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| 3. Education & Training - CV/Resume Part 3 [Mandatory] |
Education:
* August 07 to August 19, 2006 - ISCAHM International School for Culinary Arts and Hotel Management (Culinary Arts Training)
* April 28, 2008 - ISCAHM International School for Culinary Arts and Hotel Management (Bread Baking program)
* April 30, 2008 - ISCAHM International School for Culinary Arts and Hotel Management (Pastry Arts program)
* 1979- 1981 (Tertiary) Philippines Colleges of Criminology (Questioned Documents Signature Verifier)
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| 4. Computer Skills - CV/Resume Part 4 [Mandatory] |
Basic Computer knowledge, Microsoft Word, Excel & Powerpoint.
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| 5. Other Skills - CV/Resume Part 5 [Optional] |
* Principles of Cooking Methods & Techniques, Recipes and its structure and its used, Stocks & Sauces, Pasta, Soup & Rice, Food Presentation & Garnish.
* Recipes from International Cuisines – Chinese, Mexican, Japanese, Italian, and European Classics dishes including foreign terms used.
*Specialty Dishes: Mexican, Indian, Greek, Vietnamese & Thai, and Mediterranean Cooking.
* Hygiene & Sanitation. HACCP (USPH) Procedures
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| 6. Additional Information - CV/Resume Part 6 [Optional] |
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