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Objective


I am looking for a job as a cook in offshore sector. Good knowledge of different cousins around the world. The last ship I worked on, we had 60 persons and I was in charge of the whole galley operation as a ch. cook, serving crew members from England, Norway, USA, Canada, Croatia, Asia, Australia etc. It was drill ship involved in oil&gas exploration worldwide.

BOSIET OPITO , USA Visa B1/OCS holder.


Experience


November/2012-January/2014 Chief cook drill ship “Fugro Explore”

Responsibilities:

- Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread, and desserts

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

- Control all galley and accommodation staff responsibilities.

August/2012-November/2012 Chief Cook m/v” SIEM CARRIER” offshore vessel

Responsibilities:

Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread, and desserts

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

- Control all galley and accommodation staff responsibilities.

August/2011-May/2012 Chief Cook seismic researcher “BOS ANGLER”

Responsibilities:

- Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread, and desserts

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

January/2011-August/2011 Head Cook ‘StarPitzza’ restaurant

Responsibilities:

- Responsible for preparing and seasoning a variety of meats, vegetables, soups and other food items in accordance with prescribed recipes in order to provide exemplary service in the kitchen, ensuring that all customer requirements are met. Receive food ingredients and supplies from main kitchen and pantry as required for daily operations. Review production schedule to determine food requirements, including variety and quantity of food for preparation and assemble supplies and equipment needed for daily cooking activities.

- Training cooks



June/2010 – October/2010 Cook ‘M/V Geco Emerald’ Seismic Research Vessel.

Responsibilities:

- Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread, and desserts

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

- Support & Report to Catering Team Officer.

February/2008 - March/2010.AB/Cook.Tugbout’Multratug7’Multraship

Responsibilities:

- Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread,

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

- Support in vessel’s operation(connection/disconnection)



March/2004 - November/2007. 2nd Cook, ‘M/V Falcon Explorer’ Petroleum Exploration Vessel.

Responsibilities:

- Preparing menus, main courses, salads, sauces and desserts,

- Garnishing all dishes, baking bread,

- Ordering provisions, daily stock control.

- Ensuring Health & Hygiene standards are maintained.

- Support & Report to Chief Cook.



March/2002 - February/2004 Chef's Helper, ‘Carinthia’ Private Yacht.

Responsibilities:

- Setting up tables, plates and glasses for parties, cooking and serving at two locations, prepping roast, sauce, meats, fish and vegetables, and baking desserts.

- Special skills gained: Gourmet cooking, healthy and nutritional cooking, cooking basic and convenience foods, baking with and without mixes, preparing soups, sauces and stocks, meat cutting, and butchery.

- Helped develop menus, maintain food inventory.

- Daily stock control, supervise junior cooks, perform galley tours,

- Manage receptions / social events,

- Support Sous & Head Chef.



August/1999 - February/2002 Executive Cook, ‘Friends’ Restaurant.

Responsibilities:

- Prepare all restaurant menu items: sandwiches, wraps, salads, pasta, pizza, etc.

- Responsible for inventory and order control.

- Create, plan and cook all daily specials.

- Train and manage cafe and kitchen staff.

- Created a custom designed menu for private clients and for special occasions and implemented a catering system.



August/1994 - July/1999 Ship’s Cook, ‘Karelia’ Cruise Liner.

Responsibilities:

- Preparing main courses, salads, garnish breakfast dishes,

- Clean galley, support other cooks,

- Report to Head Chef.



March/1993 - August/1994 Cook, ‘Buffalo’ Pub & ‘Gentleman’ Restaurant.

Responsibilities:

- Preparing menus, hot & cold selection, main course,

- Garnish dishes, ensure standard of final product,

- Daily stock control, ordering provisions with Head Cook,

- Support Head Cook & Management.



November 1991- March 1993 Finishing education cooking college Grand Diploma

Principle studies included: Baking, Cheeses, Confectionery Show Pieces, World Cuisine, Culinary Skill Development, Food Preparation, Garden-manger, Meal Planning, Meat Cutting, Patisserie, Saucier, Soup, Stock, and Sauce Production, and Wines and Spirits.



May/1989 - November/1991 Asst. Prep Cook , Coastguard Russian Navy.

Responsibilities:

Was responsible for slicing, grinding and cooking meats and vegetables using a full range of cooking methods . Tested foods being cooked for quality . Carved and displayed meats, vegetables, fruits and salads. Prepared food products for head cook's production . Detected and ensured disposition of spoiled or unattractive food , defective supplies/equipment, and unusual conditions.



June 1988- May 1989 Education cooking college


Education


1991 - 1993 Odessa Public Cooking College - Ukraine.



1989 - 1991 USSR Navy Coastguard - Ukraine.



1988 - 1989 Odessa Public Cooking College - Ukraine.



1978 - 1988 Odessa High School 49 - Ukraine.


Certification


2010 Ukrainian Maritime Organization -STCW 95 certificate



2006 Ukrainian Maritime Organization - Ship’s Cook Certificate.

2000 Servicing & Catering Management Course Certificate.

1993 Ukrainian National Diploma - Technic Technologist (Cooking & Service).

1992 Certificate of Competence - Category 5 (Chief Cook).

1992 Certificate of Competence - Category 3 (Waiter).


Skils


Baking, Cheeses, Confectionery Show Pieces, World Cuisine, Culinary Skill Development, Food Preparation, Meal Planning, Meat Cutting, Saucier, Soup, Stock, and Sauce Production, and Wines and Spirits.


 


BOSIET OPITO , USA Visa B1/OCS holder.

linkedin profile is here http://ua.linkedin.com/pub/leo-rybalchenko/2a/133/6/

Odessa, Odessa,
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