Summary
Overview
Work History
Education
Skills
Affiliations
Software
Timeline

Jamie Lee

Summary

I am a seasoned Storekeeper who has adapted quickly and effectively to company strategies in my current employment. I have been given the opportunity on many occasions to fulfill higher positions within Stenaline such as OSSM and A/OSSM and feel comfortable in these roles. Outside of seafaring I have represented a lot of well known companies in Catering & Hospitality such as Mclaren, O2 and Sky. The wealth of experience I have gained by employment of such companies has placed me in a good position to offer scope and innovations to the exciting vision which Stenaline aspires to. I have a clear communication with my peers and am always willing to promote and educate ambitious colleagues in my role. I have a clear understanding of budgets and menu planning and have a good awareness of my environment, both front and back of house. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

33
33
years of professional experience
2
2
Languages

Work History

Storekeeper/Supervisor

Stena line
Harwich, ESS
09.2014 - Current
  • Stocked storerooms and adjusted minimum and maximum par levels in automated inventory system.
  • Documented shipping and receiving records to confirm receipt of orders.
  • Communicated with vendors to discuss order discrepancies, and returned damaged merchandise or incorrect orders.
  • Trained, coached and scheduled employees to improve store upkeep and operations.
  • Used SAILS software to check and count all product inventories.
  • Monitored merchandise on shelves and in storage using inventory control system.
  • Used SAILS software to prepare purchase requisitions for replacement of stock.
  • Ordered goods from various vendors to maintain store merchandise levels.
  • Be part of a team with regards to the ships safety management plan

Head Chef

Farstad Shipping (Re-named Solstad)
Aberdeen, ABE
08.2013 - 09.2014
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Have an awareness of dietary requirements and allergies.

Head Chef

Gulfmark Offshore
Aberdeen, ABE
02.2013 - 08.2013
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

2nd Chef/Baker

British Antarctic Survey
Cambridge, CAM
07.2005 - 08.2023
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Be part of a team in line with ships safety management system.


Chef

Norfolk Line
Dover, KEN
03.2005 - 06.2005
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Cooked memorable dishes that brought new customers into establishment.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Assisted with menu development and planning.
  • Disciplined and dedicated to meeting high-quality standards.

Leading Hand (Chef)

Royal Fleet Auxiliary
Portsmouth, HAM
11.1990 - 02.2005
  • Work to assist Head Chef/Ships cook in the production of menus and execution of dishes on a daily basis.
  • Have an awareness of dietary requirement and allergens.
  • Be prepared to adapt to a different environment in a fast period, i.e., wartime scenario.
  • Be responsible for assistant chefs and catering juniors in their progression and training.
  • Work with chandlers and suppliers on a global scale.
  • Be part of a team with regards to the ships safety management plan.
  • Have a good understanding of the ships accounting software. (Oasis/Navystar)

Education

Excel Level 2 - computer software

Gloucestershire College, Gloucester, GLS
04.2019 - 2019.07

GCSEs - Biology, History, Computer Studies, Business studies, Maths, English, English literature

Harwich Hall Lane, Harwich, ESS
09.1988 - 1990.05

NVQ Level 3 - Food Hygiene awareness

Highfield College, Harwich, ESS
03.2023 - 2023.03

NVQ Level 3 - NVQ Level 3 Hospitality and catering

South Shields Maritime College, South Shields, STY
10.1999 - 2000.09

City & Guilds 706/1/2 Ships Cooks Certificate - Catering & Hospitality

South Shields Maritime College, South Shields, STY
05.1998 - 1998.09

Skills

Planning and Coordination

undefined

Affiliations

  • Conservative Club
  • A member of the Rail, Maritime and Transport Union

Software

Excel

Word

Powerpoint

Timeline

Highfield College - NVQ Level 3, Food Hygiene awareness
03.2023 - 2023.03
Gloucestershire College - Excel Level 2, computer software
04.2019 - 2019.07
Storekeeper/Supervisor - Stena line
09.2014 - Current
Head Chef - Farstad Shipping (Re-named Solstad)
08.2013 - 09.2014
Head Chef - Gulfmark Offshore
02.2013 - 08.2013
2nd Chef/Baker - British Antarctic Survey
07.2005 - 08.2023
Chef - Norfolk Line
03.2005 - 06.2005
South Shields Maritime College - NVQ Level 3, NVQ Level 3 Hospitality and catering
10.1999 - 2000.09
South Shields Maritime College - City & Guilds 706/1/2 Ships Cooks Certificate, Catering & Hospitality
05.1998 - 1998.09
Leading Hand (Chef) - Royal Fleet Auxiliary
11.1990 - 02.2005
Harwich Hall Lane - GCSEs, Biology, History, Computer Studies, Business studies, Maths, English, English literature
09.1988 - 1990.05

Similar Profiles

CREATE PROFILE
Jamie Lee