Offshore Cook Resume

When writing a Offshore Cook Resume remember to include your relevant work history and skills according to the job you are applying for. Whether you're seeking an entry-level position or have been in your career for a few years, exposing your relevant achievements in your resume can allow you to stand out and get that job interview.

This resume example is a great representation of what a hiring manager is looking for in a Offshore Cook Resume. Feel free to use this example for reference as you create your own resume or use this easy resume builder that will guide you through every step of your building your resume in just a few minutes.

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Here is the Offshore Cook Resume example:

Earnest Perry

1590 Summit Park Avenue

Birmingham, MI 48011

(555)-555-5555

[email]

Job Objective Seeking a challenging position as an Offshore Cook where my skills and knowledge will add value to organization.

Highlights of Qualifications:

Highly experienced in providing food preparation and catering services to passengers and crew of vessel
Profound knowledge ofingredient preparation, cooking methods and various galley work
Outstanding knowledge of workplace safety and customer service practices
Familiarity with company regulations related to personal hygiene
Ability to work with kitchen staff in a collaborative and productive manner
Ability to prepare and provide high quality tasty food items

Professional Experience:

Offshore Cook

Thomas Marine Associates, Birmingham, MI

August 2012 – Present

Responsibilities:

Developed and provided menu consisting of healthy and balanced food.
Prepared and served all menu-based items safely and efficiently.
Cooked and served appropriate quantities of food itemsbased on menu and number of people present.
Ordered and stocked all food materials and related supplies and maintained their stock levels.
Adhered to health and hygiene standards and maintained cleanliness of work area.
Detected and reported malfunctioning equipments to the chief steward.

Offshore Cook

Paul May and Associates, Birmingham, MI

May 2009 – July 2012

Responsibilities:

Planned and developed menu based on food season and local food availability.
Prepared and utilized various food ingredients and raw materials in appropriate quantities.
Prepared, cooked and served different types of meals in a timely manner.
Ordered, procured and documented inventory supplies and controlled their stock levels.
Stored and maintained all condiments and beverages, in a safe and proper manner.
Cleaned and organized galley area and mess hall and maintained hygienicenvironment.

Education

Bachelor’s Degree in Food and Beverage Management

Covenant College, Lookout Mountain, GA