Resumes

CHEF DE PARTIE/PASTRY/BAKER

My goal is to obtain a position in a professional atmosphere that will present me with new and challenging ideas and concepts. My strong initiative and exceptional organizational skills, combined with my ability to work well under pressure,…

Culinary Cook/Baker

A position with an opportunity for advancement using my considerable experience and skills in culinary and customer service. Prepare, season, and cook food according to instructions and direction of the Executive Chef. Each are separated by type of work performed…

Cheft, Baker, Assistant Chef

To use my culinary skills in a professional environment as an Executive or Assistant Chef. Chef with 30 years of experience making delicious and healthy dishes in a variety of different environments. Creative, organized and quality driven with…

Executive Chef Manager

Seeking Job Offshore as a Camp boss or atleast Day cook with the experience of large or small quanities. Keeping the orangization in place along with the policy of HACCP,sanitation,safety,service to all customers to the up most. Train in basic first aid…

Chief Steward

Find a rewarding job aboard a large vessel with a good rotation. 1/09 - 8/10: Fugro McClelland Marine Geosciences Houston, Tx. 25-35 Crew / 24hours / 45 days endurance. Responsible for all provisioning in U.S. and internationally with an average expenditure of $40,000.00 per month.

catering

My academic performance and extra curricular activities trail behind me as a mark made. Maldives. International Flight Kitchen, New Delhi. JULY 2006 to DEC 2007: Demi Chef de Partie – Trainee. International Flight Kitchen, New Delhi. Kodaikanal, Tamilnadu. III. Chennai, Tamil Nadu.

demi chef de partie butcher

Galleyhand

Career Objective:Passionate about Baking. Almost ten years’ work experience at Norwegian Cruise Line. Strong team player seeking a challenging position as a Galleyhand in a reputable organization. Ability to persevere through challenges and…

Demi Chef De Partie

Objective I would like to join in Catering division of ships,my educational background consists of an Hons.in Hositality management from Thames Valley university,London Experience WOrked as Kitchen Management Trainee with Sodexho Alliance Delhi worked with Holiday INN Birmingham for one year

Pastry Chef

My name is Miriah. I went to Le Cordon Bleu for Baking & Pastry. I finished in 2011. I have worked for Kroger, and now I work for a bakery in Carytown as the assistant Pastry Chef/manager.I also have great experience with computers & customer service.

Professional Maritime Chef

To attain a Chef's position aboard a large vessel that will allow me travel and prefereably a rotation schedule. 2/08–Present:Bridgeton Real Fund LLP Vero Beach, Fla. Managing a Restaurant and Storage facility in Vero Beach and Sebastian Respectively. 9/07 – 2/08:OceanGrill Vero Beach, Fla.

waitress/barista/pastry chef

Assistant Baker

To enhance my skills and develop my own personal knowledge and to be the best in terms of skills and profesionalism for the future related field. Feb. 2008 – June 2009 Asst. Oct. 2005 – Nov. 2007 Asst. Nov. May 2003 – Oct. 2003 Galley Utility LydiaMar Shipping co.…

Executive Chef

Unique blend of creative flair and passion for food, strong business sense and engaging interpersonal skills. Strong record of streamlining operations and improving service while preserving the highest levels of quality. Natural ability to create enthusiastic…

Chief Steward/Chief Cook

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. 2nd. Cook, November, 2008 to July, 2008, Snopac Sea Food Processing Ship, Seattle, Wash. 1st.

Chef, Sous Chef

To obtain a position that will challenge the skills that I have acquired over the years in Culinary Arts and allow me to demonstrate excellent customer service and leadership skills while contributing to the business’ overall success. Bourbon Street Café – Abbeville, Louisiana.

Offshore Cook

After 20+ years in the Foodservice Industry, I am now pursuing an Offshore Culinary career. I realize with no offshore experience I will have to take an entry level position; my goal is Steward/Camp Boss. Accomplished professional bringing many…

Sous Chef

To strive to fulfill the objectives and cater to the specific needs of the organization by offering the highest level of quality service, integrity and professional work ethics. o Retired from Carnival Cruise Lines as Jr. Sous Chef. o Worked for Cidade de Goa, Vaingunim Beach Goa, as a Commie 1.

Camp Boss/Chef Manager/Catering Officer

I have very strong experience in Offshore industry as Chef Manager/Camp Boss. All offshore docs ,certs,American visas,Medical certs,food handler are valid.

OS Cook

I have a deep respect for the hard working people of the Maritime field. It is my desire to provide them with delicious food to fuel their hard work. I have recently volunteered to cook on an ocean going fishing vessle. I thoroughly enjoyed the experience.