Mark G. Email and Phone Number

*Chief Cook, preparing meals & baked goods for vessel crew and shore-side staff.*Galley management with a 24/7 crew, Proper planning, preparation, and cooking & baking for all meals for 15-50 crew mates.*Inspected freezer and refrigerator daily to check and maintain proper temperatures.*Create menu planning, ordering, and purchasing food and drink items to provide 3+ meals per day for the crew while ensuring the highest standard of quality & any additional personal dietitian requests.*Maintaining Galley, Suits & cabin rooms sanitation daily for all mates.

Works under limited supervision, oversees food and pastry production for all food outlets and functions. Develops menus, purchase's food based on specifications and recipes, while maintaining the highest food quality.*Preparing meals for 50-75 crew mates on a 24/7 rotation and completing prep support as needed for staff, Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen/galley areas at all times.*Safeguards food preparation by implementing knowledge about safety, sanitation and accident prevention principals.*Prepares meals from scratch being authentic, and popular recipes by requests.*Performs miscellaneous job-related duties as assigned, by the Owner or Captin.

Reason for Employment change: Ship sank with a full crew onboard & I was not comfortable returning due to lack of safty impliments. *Responsible for the preparation of meals & baked goods for a rotating crew of 75-100, and the safe, efficient and economical organization of the galley. Maintained a consistant ordering rotation for supplies within budget, ensuring that sufficient food is onboard for the intended voyage with allowance for delays.*Withheld proper hygiene practices in the preparation and during the serves of food is imperative along with maintaining and cleanliness of the galley, storeroom, refrigerators/freezers and mess room to a high standard.*Self-starter, analytical and problem solving capabilities, demonstrated effectiveness in working with charterers, safety leadership and employee/team development.*Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation,ensuring proper food temperatures when cooking and proper storage afterward, keeping the workstation and kitchen equipment clean, organized and sanitized.

*Opened & set up New Multi-Use Event Center kitchen in conjunction with creating 3 banquet rooms,1 lounge, 7 different consession stands, 20+suites areas. *Achieved revenue and profit goals by developing and implementing strategies to increase revenue and control costs in all outlets, while overseeing all Food and Beverage Operations.*Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.*Manages staff & schedules, sets objectives & trainnings and conducts employee evaluations.*Deliver exceptional customer service and execution of all banquets, meetings, group functions held on the property.