Experience

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  Jumbo food inc.

  Nov 1996 - Jan 1998

  Cabin steward
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  Montenegro shipping lines lnc.

  May 1997 - Mar 1998

  C/cook
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  Philippine hammonia ship agency, inc.

  Feb 2001 - Jun 2007

  Duties:Knowledge in time management in order to conserve energy for the whole duty in particular day; Knowledgeable to determine the difference between amateur and professional, professionals are people take everything just for business and always attentive to carry multi-tasking and other task. Responsible to any variety of jobs in the ship's galley (kitchen), from loading food into storage areas, cooking, serving, cleaning up plates or trays and utensils, keeping galley equipment clean and working, etc.; Can be assigned to the officer messroom or saloon mess. Duties there are to maintain the saloon and to serve meals. Responsible to serves the Captain, Chief Mate, Second Mate, Third Mate, Chief Engineer, First Engineer, Second Engineer, Third Engineer, Junior Engineer, Deck or Engine Cadets, if any, Ship's Clerk, Radio Operators, Armed Guard Officer, and Chief Steward. The number of officers varies according to different types of vessels; Responsible for personal cleanliness/tidiness such as has a healthy body, short fingernails, clean hands, and neat clothing. Things to Remember:A man carrying hot food must always be given the right of way. "One hand for the ship and one for yourself" should not be forgotten when carrying food through passageways because a sudden lurch of the ship may result in serious injury as well as loss of food.Avoid loitering in the galley. Cooks and bakers are usually busy and therefore inclined to be temperamental. Refrain from unnecessary conversation. Whistling and loud talking are not permitted on a ship.When serving in officer mess, the messman must, in addition to the common courtesies, treat officers with all the respect due their rank. The maintenance of discipline by the messman will aid him immeasurably when he advances to a position in which he will have to give orders. It is then that he will realize and appreciate the value of discipline and the inefficiency that results from the lack of it. Show less

  • MessMan (Vessel Name: MAERSK VARNA)

    Oct 2006 - Jun 2007

  • Messman

    Feb 2001 - Jun 2007

  • MessMan (Vessel Name: TATIANA SCHULTE)

    Oct 2005 - Jun 2006

  • MessMan @ EWL SURINAME, M/V CMA CGM SEURAT & M/V “MERKUR LAKE”

    Feb 2001 - May 2005
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  Self-employed

  Jul 2007 - now

  Baker

  Baker-BrowniesBrownies are cake-like bar cookies, usually made with chocolate and garnished with nuts. The first baking lesson that I learned when I was in High School is how to make brownies, during our Home Economics class. At that time we don't have an oven at home, so I could not practice how to make it, so I just kept the recipe for a long time. Over the years I have made a lot of brownies and made some adjustment to the original recipe, I baked brownies for supply for school canteens, families, for birthday parties, Christmas and other special occasions.Duties:Checks production schedule to determine variety and quantity of goods to bake; ‘Performs many of the following tasks: Buying and preparing ingredients, Measuring portions, Packaging baked products, Stocking and preserving products and Using baking equipment.Other skills: Adaptability and efficiency, Baking, cooking and measuring, Being creative and artistic, Being physically resilient, Being sociable and honest, Handling stress and disappointments, Ordering and stocking supplies, Organization and patience, Reading and understanding written instructions, Teamwork and safety, Using machines and equipment. Show less

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  Self employed

  Jul 2007 - now

  Cook

  Personal Chef (Home Service for Parties & Special Occasions):(Due to my Interest in cooking I decided to leave my career for a while as Seafarer to focus and to develop my food cooking habits to provide quality services with my clients.)Duties:Should ideally be aware of any celebratory events that are impending and create special menus for the same and coordinate the food for the occasion in conference with the rest of the staff; Hygiene is an important factor in cooking and it is the chef's responsibility to ensure that the food is not only tasty but also hygienic; As a chef for the household, you will be expected to be aware of the meal timings and you will need to ensure that all the meals be served on time; Responsible of ensuring that the kitchen is always stocked and all the groceries are purchased on time; Expected to understand the tastes of every member of the household and prepare food in accordance to their likes and dislikes; Should be aware of medical conditions, intolerance, and allergies to avoid any cause for concern due to dietary intake. Personal chefs that work in home residents are involved in purchasing and inventory, ensure proper storage of needed ingredients are made, determine nutritional values of food items for those with special dietary requirements. Maintain the cleanliness of the workstation.by washing dishes and cleaning the kitchen. Show less