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CV Chief Steward / Chief Cook over 28 of years of cooking ethnic foods

 
Chief Steward / Chief Cook over 28 of years of cooking ethnic foods

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CV/Resume ID no.: 91775

Location (Residence): DETROIT, United States
Citizenship: United States
 
Languages:
  Native: English United States
  Other: None
 
Education & Experience: Work Authorization & Relocation:
Education:
  High School in General Studies

Years of Experience: 24 years
Authorized to work in:
   United States
Present Location:
   United States, Detroit, Michigan
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Marine (Ship) Crew Expert 34 years
Other Hospitality Expert 34 years
Other Catering Expert 34 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To obtain a long-term position as a Chief Steward/Chief Cook where my culinary experience, training, knowledge and excellent work habits will be a valuable asset to your company’s long term goals. Over 28 of years of cooking ethnic foods. Competent communication and training skills, menu planning and instituting food costs control measures.

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

Private Catering Service
Chief Cook
Detroit, Michigan

Current Employment
Chief Cook, July, 2008 to March,2009, Private Catering Services, Detroit, Michigan
Sea Work History
2nd. Cook, November, 2008 to July, 2008, Snopac Sea Food Processing Ship, Seattle, Wash.
1st. Cook, February, 1987 to April, 1989, Delta Queen Steamboat Company, New Orleans.
Chief Cook, May, 1989, to June, 1981, US Surveillance Ship, US Mobility Command, North Atlantic.
1st. Cook, August, 1991 to March 1992, American. Hawaii Cruise Line, Hawaii.
Land Work History
Cook Supervisor, January, 2004 to March 2006, Harllequin Cafe Restaurant, Detroit, Michigan.
Private Suites Cook, July, 2003 to December 2004, Detroit Lions Ford Field Suites, Detroit, Michigan.
Line Cook, February, 2001, to February, 2002, Albams Restaurant, Detroit, Michigan.
Line Cook, March, 2000 to May, 2001, Townsend Hotel( 5 Star), Birmingham, Michigan.
Semi Chef, June, 1998 to September, 1999, Marriot Hotel( 3 Star), Detroit, Michigan
Sous Chef, October, 1996 to October, 1997, Mardi Gras Cafe Restaurant, Southfield, Michigan.
Line Cook Supervisor, November, 1995 to October, 1996, Stouffer’s Concourse Hotel, Atlanta, Ga.
Line Cook , October, 1992 to February, 1995, Radisson Conference Hotel( 4 Star), Augusta, Ga.


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

1988 New Orleans Regional Culinary Technical School (1 year Diploma)
1988 Piney Point, Graduate of Cook Baker Course


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Some Computer skills
5. Other Skills - CV/Resume Part 5 [Optional]
Expert in catering large events
Baking special pastry items
6. Additional Information - CV/Resume Part 6 [Optional]
**Marine Documents**
MMD (Expires 3/18/2013)
TWIC(Expires 3/18/2013)
Passport(Expires 7/28/2018)
40 Hour STCW Basic Safety Training Certificate(STAR Center Certificate)


 

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Chief Steward / Chief Cook over 28 of years of cooking ethnic foods
CV/Resume ID no.: 91775

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