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CV International chef / cook looking for offshore / rig work, Deckhand

International chef / cook looking for offshore / rig work, Deckhand

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CV/Resume ID no.: 89619

Location (Residence): Auckland, New Zealand
Citizenship: New Zealand
  Native: English New Zealand
  Other: Spanish El Salvador
Education & Experience: Work Authorization & Relocation:
  Vocational in Cooking

Years of Experience: 16 years
Authorized to work in:
   Australia, New Zealand
Present Location:
   New Zealand, Auckland
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Experienced 25 years
Marine (Ship) Crew Basic 9 years
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I wish to submit my application for a seagoing position as Cook.
When I was 19 years old I applied for and was accepted into the Royal New Zealand Navy as a cook. I enjoyed basic training a lot; the camaraderie, the discipline and the exercise were all highlights as well as the sea time! I left to pursue my career. I do think that I have learned so much and seen so much more than I ever could have in the Navy but I am at a point in my life now that I feel I would love to return to the sea. I see that as my calling and it is what I would love to do for the rest of my working life and beyond.
I have just completed my first voyage on an ocean-going tug for a month and am back and looking to get on to the Australian coast.
I have completed my STCW95 course so I am ready to go ASAP. I believe I can bring invaluable experience, a true passion for the sea and an ability to mingle and get on with all different nationalities, cultures and religions. You will not be disappointed.

2. Work Experience - CV/Resume Part 2 [Mandatory]

Cook / Deckhand – 1/2009-
PB Sea-Tow

Commissioning newly purchased 38m tugboat for journey from Singapore to Shanghai to pick up 2 barges for tow to Sydney. Duties include cooking, cleaning, watchkeeping and general deck work.

Head Chef – 12/2006 –10/2008
Imperial Restaurant & Bar – www.imperialbar.co.nz
Viaduct Harbour
Auckland, New Zealand

Leading this seasonally busy gastro-bar kitchen. In charge of costing, ordering, menu creation & design, staff (H.R.), daily cost/sales analysis, introducing and maintaining HACCP system, rosters and all day-to-day running of the kitchen. Finalists in Monteith’s Beer and Wild Food Challenge 2007.

Executive Chef – 07/2004 – 10/2006
The Horse and Trap Tavern & - www.horseandtrap.co.nz
The Drake
Auckland, New Zealand

Overseeing two gastro-pubs and hands on at the Horse and Trap. Menu creation & design for both venues, rosters, H.R., stocktaking, budgets, costing, maintenance, etc. Liaised with senior management and owner for large scale events including charity events. Winner of Monteith’s Beer and Wild Food Challenge 2005. Finalist 2006.

Executive Sous Chef – 01/2003-12/2003
Hotel Tabard Inn – www.tabardinn.com
Washington D.C., U.S.A.

Daily running of this iconic Washington D.C. boutique hotel restaurant. Implementing and creation of daily changing dinner menu, helping Junior Sous Chef with lunch and brunch menu creation, stocktaking, rosters, some H.R., stock control (ordering), menu design.

Corporate Sous Chef – 01/2002-06/2002
Trufffles – The Catering Company - www.trufflescatering.com
Baltimore, MD, U.S.A.

Executive Chef – 10/2001-01/2002
Festive Affairs Catering
Elkridge, MD, U.S.A
Senior Chef de Partie - saucier – 06/2001-10/2001
Vong - www.jean-georges.com
London, U.K.

Contract Chef – 06/2000-12/2000
Chefs on the Run
Sydney, Australia

Contract Chef – Sydney Olympics – 09/2000-11/2000
Sydney Convention and Exhibition Centre
Sydney, Australia

Sous Chef – 04/1999-06/1999
Bully Hayes Café & Bar
Akaroa, New Zealand

Head Chef – 01/1998 – 04/1999
Zarbo Café and Delicatessan
Auckland, New Zealand

Chef de Partie - 11/1996-01/1998
Lone Star Cafe
Queenstown, New Zealand

Able Cook – 05/1995-11/1996
Royal New Zealand Navy

3. Education & Training - CV/Resume Part 3 [Mandatory]

STCW95 Basic Training 12/12/2008
Personal Survival Techniques
Fire Prevention & Fire Fighting
Personal Safety & Social Responsibility
Comprehensive First Aid
Member of the Maritime Union of New Zealand. Card number: 4855

London City & Guilds 706/1 – 1996
Cooking for the Catering Industry
Practical: Pass
Theory: Credit

Safe Food Handling Theory and Practice 2008
NZQA Unit Standard 167
ServSafe Food Protection Manager Certificate No.2980865 - 2002

Otago Polytechnic, New Zealand 1994
Food Handling Level 1 - Producing Safe Food
Food Handling Level 2 - Preventing Food Contamination

New Zealand Qualifications Authority 1994
75/1 – General Catering

Red Cross Comprehensive First Aid 07/12/2008
Order of St. John – Emergency First Aid 1994
New Zealand School Certificate – 5 subjects 1991

4. Computer Skills - CV/Resume Part 4 [Mandatory]
Skilled in Microsoft word, Excel. Highly skilled Mac user. Skilled in various recipe software.
5. Other Skills - CV/Resume Part 5 [Optional]
Food & Beverage Cost Control Seminar 2008

Monteith’s Wild Food Challenge 2005
Best Beer and Food Match Winner
Best Spirit of the Challenge Winner
Best Service Finalist
Overall Auckland Regional Winner
Monteith’s Wild Food Challenge 2006, 2007 - Finalist

Consistently “A” Grade Health Inspections

New Zealand Outward Bound Standard Course - 1993

Spirit of New Zealand Voyage - 1991
6. Additional Information - CV/Resume Part 6 [Optional]
Keen to break into the Offshore Industry as a chef and work my way up to chief cook/steward.


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International chef / cook looking for offshore / rig work, Deckhand
CV/Resume ID no.: 89619

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