Excel
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
2014.09 - 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
2013.08 - 2014.09
- 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
2013.02 - 2013.08
- 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
2005.07 - 2023.08
- 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
2005.03 - 2005.06
- 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
1990.11 - 2005.02
- 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
2019.04 - 2019.07
GCSEs - Biology, History, Computer Studies, Business studies, Maths, English, English literature
1988.09 - 1990.05
NVQ Level 3 - Food Hygiene awareness
2023.03 - 2023.03
NVQ Level 3 - NVQ Level 3 Hospitality and catering
1999.10 - 2000.09
City & Guilds 706/1/2 Ships Cooks Certificate - Catering & Hospitality
1998.05 - 1998.09
Skills
Planning and Coordination
First Aid/CPR
Organization and Time Management
Self-Motivated
Teamwork and Collaboration
Excellent Communication
Active Listening
Flexible and Adaptable
Affiliations
- Conservative Club
- A member of the Rail, Maritime and Transport Union
Software
Word
Powerpoint
Timeline
Highfield College - NVQ Level 3, Food Hygiene awareness
2023.03 - 2023.03
Gloucestershire College - Excel Level 2, computer software
2019.04 - 2019.07
Storekeeper/Supervisor - Stena line
2014.09 - Current
Head Chef - Farstad Shipping (Re-named Solstad)
2013.08 - 2014.09
Head Chef - Gulfmark Offshore
2013.02 - 2013.08
2nd Chef/Baker - British Antarctic Survey
2005.07 - 2023.08
Chef - Norfolk Line
2005.03 - 2005.06
South Shields Maritime College - NVQ Level 3, NVQ Level 3 Hospitality and catering
1999.10 - 2000.09
South Shields Maritime College - City & Guilds 706/1/2 Ships Cooks Certificate, Catering & Hospitality
1998.05 - 1998.09
Leading Hand (Chef) - Royal Fleet Auxiliary
1990.11 - 2005.02
Harwich Hall Lane - GCSEs, Biology, History, Computer Studies, Business studies, Maths, English, English literature
1988.09 - 1990.05