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Culinary diversity affords employers unique spectrum of talent...!!!
Challenge and opportunity to advance! I expect to be placed in a managerial/supervisory position and am very good at leading by example, truly a hands on person and a team player. I hope to use my creative talents. I thrive in diversity and adversity and that is why I seek international and remote openings. Again, I must emphasize that I really want to continue with the type of schedule I am on now and that is one of working 7 days a week for extended periods and then having an extensive paid vacation, this mandate is not common to onshore jobs but is common in offshore and international assignments.
Chef or Head Cook
About Me
Industry: |
Travel, Hospitality & Restaurant |
|---|---|
Occupation: |
Chef or Head Cook |
Highlights: |
I won two bronze medals in an American Culinary Federation food display competition. I completed the original two year ACF apprenticeship program. I have done a tremendous amount of volunteer work through various local chefs associations. |
Ideal Companies: |
Offshore industry...international opportunities desired. I prefer offshore/maritime because of the unique schedule...working every day for 1, 2, 3, or 4 months and then having a month or two off with pay. |
Education level: |
Bachelor |
Will Relocate: |
Yes |
Location: |
Casselberry, FL |
Work Experiences
6/2008 - Present
(private)Manager
- Chief Steward
1/2004 - 6/2008
Norwegian Cruise Lines
Manager
- Executive Sous Chef, Provision Master, (and more).
/1998 - /2004
Hilton Hotel
Manager
/1989 - /1998
Legend Sports
Manager
/1987 - /1989
Sportservice Corporation
Manager
/1985 - /1987
Entertainment Services
Manager
/1982 - /1985
William R. Tracey & Associates/Hotels
Manager
Education
2006
Bachelor Degree
Gordon University
- Business Administration
1972
High School/GED Degree
Red River High School
- General Studies
