Location (Residence): Cabot, United States Citizenship:United States
English United States Other:
Education & Experience:
Work Authorization & Relocation:
High School in General Studies Years of Experience:
Authorized to work in: United States Present Location: US, Cabot Relocation: United States, United States
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
To Whom It May Concern:
I am writing to enquire about possible employment with your organization within the catering department as a Chief Steward/Chef. With my experience in working in various roles within the cooking/catering field, I feel that I can bring a variety of skill set and knowledge to your organization.
While my career path started in the area of food preparation, I have used that work experience to advance into other areas and increase my knowledge of the business aspect of this field. I feel that my background is an asset to potential employers as it has allowed me the opportunity to work on a dynamic, multi-service vessel where I was the Chief Steward responsible for all galley operations including food preparation, inventory, ordering of supplies/food, and cleaning.
In addition, I have specialized training/certifications in CPR/First Aid, STCW Fire Fighting, Water survival and water safety, all certifications necessary when working at sea.
I am focused, well organized and eager to expand my opportunities, thus the reason for my application today.
I would welcome the opportunity to see how I can best work with your organization and I look forward to hearing from you soon to schedule an interview to further discuss employment.
2. Work Experience - CV/Resume Part 2 [Mandatory]
Chief Cook Oceaneering International Inc.
May 2007 February 2009
Responsibilities included: As Chief Cook, I was responsible for all galley operations including but not limited to food preparation for 50 100 crew members, checking inventory, ordering of supplies/food products, cleaning galley area, Managed a well organized and full-pledged kitchen and supervise and co-ordinate the activities of cooks and other staff engaged in food production;. Prepared food for daily service in Dining Halls, Snack bars and large special events; Plan menus in accordance with customer preferences, nutritional considerations and ease of preparation; Select and develop recipes based on type of food to be prepared, applying personal knowledge and experience; Requisition of food and supplies from storage areas, to meet daily requirements and determine delivery dates, thereof; Monitor incoming and outgoing supplies of food; Ensure implementation of quality and quantity standards; Observe hygiene and safety rules throughout the food preparation and storage areas; Devise safe food handling procedures to be followed at all times.
Manager Grumpys Bar & Grill
March 1997 April 2007
Responsibilities included: As Manager, I was responsible for inventory of both food and liquor; employee payroll and scheduling; daily/nightly bar and kitchen operations, quality control measures of employee and patron conduct; planning of special events/parties.
Chief Grill Cook The Faded Rose
1994 - 1997
Responsibilities included: As Chief Grill Cook, I was responsible for all food preparation/serving of variety of hot dishes from the grill; Maintain established price and portion controls; maintained oven/stove/grill and other equipment in clean sanitary conditions; assisted in taking inventory.
3. Education & Training - CV/Resume Part 3 [Mandatory]
General Studies Classes
Southern Arkansas University, 2 years completed
Magnolia High School, General Studies Diploma
4. Computer Skills - CV/Resume Part 4 [Mandatory]
5. Other Skills - CV/Resume Part 5 [Optional]
CERTIFICATIONS AND PROFESSIONAL MEMBERSHIPS
Personal Safety and Social Responsibilities Certification
Personal Survival Techniques Certification
First Aid/CPR Certification
Water Survival/Swing Rope/Personnel Trans. Basket Certification
METS Helicopter Underwater Egress Training Certification
6. Additional Information - CV/Resume Part 6 [Optional]