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Objective


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, will enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will allow me to best utilize my skills.


Experience


2006 -2008 Cruise West Seattle, WAPastry Chef/Baker

·Solely responsible for daily production of all pastries, breads and dessert items on menu also including the production of all items on weekly dessert buffets.

·Preparation of specialty dessert items needed for dietary and medical restrictions as well as special occasion cakes and dessert request.

·Responsible for interaction and demonstration events with guest.

·Responsible for running my own station with out supervision maintaining all safety procedures and sanitation guidelines. Providing all product usage and ordering documentation to Executive Chef and training of other staff.

Chef De Partie

·Responsible for daily production of menu items through different outlet stations such as hotline areas fry, sauté, soups, sauces and garde manger with plate up of meals.

·Responsible for organization and cleanliness of stations as well as assigned areas of the galley. Adhering to all proper handling and storage of weekly food deliveries.

2005 – 2006 Norwegian Cruise line America Honolulu,HI

Lead Cook

·Served in multiple culinary roles, floating between stations while ultimately being responsible for all food items being prepared for large passenger vessels.

·Managed all other level of cooks in assigned area to ensure the highest culinary quality in accordance with NCL America standards and regulations

·Ensuring that all work areas are in accordance with USPH and HACCP guidelines.Maintaining production sheet and daily ordering.

·Responsible for set up, break down and coordinating replenishment for buffet.

·Monitoring of hours and breaks to keep labor cost down and training of new staff.

2004 – 200 Food Team Staffing

San Diego,CA

Cook

·Responsible for varied culinary positions on an on call temporary basis. Duties, which initialed prep and production of station by assignment utilizing line cook skills.

2004 – 2004 Walt Disney Beach and Yacht Club Resort Orlando, FL

Cook II

·Served as a cook in a high volume quick service restaurant responsible for all day-to-day food prep and service of menu items by ticket order.

·Maintained all sanitation guidelines and ordering of daily usage of supplies needed.

·Interaction with guest and the insuring of guest satisfaction and needs met at all times. Holding the up most of highest standards in accordance with Walt Disney World s policies of guest satisfaction.

2003-2004 Cooking and Hospitality Career Services Chicago, IL

Assistant Cook

·Callahan Catering – Responsible for mass production for catered events utilizing knife skills and preparation of hot and cold menu items.

·Wolfgang Puck Catering – Performed various culinary roles based on assignment entailing grilling, sautéing, frying prep work and timed plate presentation.

·Saussy – Assisted Executive Chef in preparing and set up of Benefit Banquet Dinner


Education


2004 Le Cordon Bleu Cooking and Hospitality Institute Chicago, IL

·Associates of applied science in Culinary Arts


Certification


2005 Harry Lunenburg School of Seamanship Piney Point, MA

·Certified in STCW training (documents holding)

·Basic Fire Prevention and Fire Fighting Course

·Basic Safety – Personal Safety & Social Responsibility Course

·Basic Safety – Personal Survival Techniques Course

·Crowd Management Course

·Elementary First Aide Course

·Proficiency in Survival Craft/Personal Survival Techniques

·Training for Sanitation and Public Health

·Current U.S. Merchant Mariners Document with life boat endorsement


Skils


Dear Hiring Manager,

I was pleased to hear of the position you have available at this time. To say the least I am very interested and quiet eager to discuss with you my many qualifications and accomplishments, which have highlighted my culinary career thus far. I hold extensive knowledge and experience in Culinary and Baking techniques, while maintaining a positive self-image an attitude that would be beneficial to your company. I’m receptive to new and challenging ideas an posses the desire and motivation to continually seek and share in opportunities for growth and development for not only myself but others as well.



My strong initiative and exceptional organizational skills, combined with my ability to work well under pressure, will enable me to make a substantial contribution to your company. I believe that a challenging environment such as yours will provide an excellent opportunity for me to best utilize my skills.



Enclosed is my resume for review I welcome the opportunity to discuss with you personally how my skills and strengths can best benefit your company.



Thank you again for your time



Sincerely,

Sunshine Brown


 

MENIFEE, CA,
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