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.
Private Catering Service
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.
1988 New Orleans Regional Culinary Technical School (1 year Diploma)
1988 Piney Point, Graduate of Cook Baker Course
MMD (Expires 3/18/2013)
40 Hour STCW Basic Safety Training Certificate(STAR Center Certificate)
Expert in catering large events
Baking special pastry items
Some Computer skills
Over 28 of years of cooking ethnic foods. Competent communication and training skills, menu planning and instituting food costs control measures.