Dynamic, resourceful and skilled Executive Head Chef with 9 years of success in fine dining, casual dining and catering in the offshore oil and gas industry. Experienced Baker with expertise in baking on a large scale and managing work loads using modern bakery equipment. Looking for a challenging role in culinary management.
Successfully managed a kitchen staff of 40+ employees during high volume dinner services for more than 500 diners each night.
Checked, tasted and smelled prepared dishes.
Trained in various kitchen duties to understand the basic operations.
Assisted in Special event planning and catering services.
Fill-in Chef for food preparation activities during staff rotation.
Assisted Head Chef with preparing and planning meals.
Baking Assistant Certificate
Coursework in Pastry Arts
Classes in Restaurant and Facility Operations
Courses in: Food Preparation and Kitchen Management
Basic Vocational Certificate: Prep Cook
Basic Vocational Certificate: Pastry Arts
Water Survival Course
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