Anthony DePalma

Experience

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  Napolitano's Bakery

  Jan 1969 - Jan 1972

  Baker
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  US Navy

  Jan 1972 - Jan 1977

  Ships Cook & Baker
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  Offshore Food Services

  Jan 1977 - Jan 1978

  Cook & Baker
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  Global Marine

  Jan 1978 - Jan 1985

  Chief Steward & Executive Chef (Steward-Cook)
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  Big Star Supermarkets

  Jan 1985 - Jan 1990

  Bakery Manager
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  Seessels Bakery Plant

  Jan 1990 - Jan 1997

  Group Leader & Production Supervisor
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  Publix Super Markets

  Jan 1992 - Jan 1994

  Bakery Manager & Baker
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  Puratos Corporation Midwest

  Jan 1998 - Jan 2001

  Bakery Technician
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  GlobalSantaFe Drilling Company

  Jan 2001 - Jan 2006

  Executive Chef & Chief Steward (Cook-Steward)
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  US Army Corps of Engineers

  Jan 2006 - Jan 2008

  • Dredge MacFarland 7404-08

    Jan 2007 - Jan 2008

  • Dredge Wheeler 7404-05 06-07

    Jan 2006 - Jan 2007

  • Cook/Baker

    Jan 2006 - Jan 2006
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  US Army Corps of Engineers

  Apr 2008 - Mar 2014

  • Providing leadership, teaching, mentoring, and coaching, as well as directed the Mess Attendantwho were assigned to assist in preparing vegetables and salads, serving food, cleaning, andmaintaining sanitary equipment along with their work areas.• Performed a full range of cooking duties including preparing then cooking a variety of food in amanner which assured the retention of taste qualities and nutritive content, while working from amenu and determining quantities, cooking methods, and timing requirements.• Cut then prepared poultry, fish, chops, steaks, and roasts, as well as cleaned, peeled, cut, andsliced fruits and vegetables, cooking all types of vegetables using a variety of methods.• Roasted, broiled, baked, fried, and boiled meats, fish, and poultry, while also making soups,stews, gravies, and sauces.• Baked breads, cakes, and pastries as required, as well as planned menus and assisted in theinventory of stores.• Officially resigned and accepted retirement in March of 2014 with 13 years' service, military timeincluded, though the previous season had started when at home, so took up a position at UAF onthe science ship Sikuliaq. Show less

  • Cook & Baker - 7404-08

    May 2011 - Mar 2014

  • Chief Steward - 7404-WS-06 (Supervisory)

    Apr 2008 - Apr 2011
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  University of Alaska Fairbanks

  Dec 2013 - May 2016

  Chief Steward & Plank Owner

  • Accepted the assignment for a ship traveling worldwide doing science work for NSF when theship was under construction in the shipyard and helped bring the ship to sea the first time.• Ran the department, holding direct charge of the overall Mess through a hands-on Chef position,including planning quantity and types of meals, beverages, and snacks for the vessel, as well asbuilt menus to meet the special diets of the Scientists.• Budgeted the meals to meet the nutritional and economic goals of a vessel that had a total crew of46, while also purchasing, supervising, assisting, and directing the loading/unloading of allsupplies, equipment, and provisions into storage areas located on various levels of the vessel.• Supervised the Stewards Department and directed the activities of the 2 Assistant Cooks and the2 galley helpers who were used for meal preparation as well as for the cleaning of crew quartersalong with other common areas of the vessel.• Kept records and accounts, while maintaining an inventory control system and maintaining costcontrol records, coordinating the annual galley inspections and assisting in responding to theresults.• Oversaw the cleanliness of the galley and maintained a clean working environment, as well asoversaw the housekeeping duties such as cleaning and stocking bathrooms and other commonareas on the vessel. Show less

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  Self Employment

  Feb 2014 - now

  UberXL Driver & Lyft

  • Working on days off from the UAF research ship, safely navigating and transporting customersto and from their desired destinations, while accomplishing over more than 200 successful tripsin the span of just 3 months.• Creating Excel spreadsheet and maintaining files to track mileage, maintenance, andmiscellaneous expenses.• Demonstrating the ability to deal peacefully with unforeseen circumstances or delays and useadvanced driving techniques to better improve time management and safety. Show less

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  Hot Breads Indian Restaurant & Bakery

  Jul 2016 - Jul 2018

  Bakery Chef

  • Managed the entire wholesale scratch bread production for the wholesale operation, whilechecking the production schedule to determine variety and quantity of goods to bake and settingthe schedule around Chef's USA demos.• Followed or improved existing recipes as well as designed new recipes, and tested ingredientsand finished goods to ensure that each item met food safety and quality controls.• Measured, weighed, prepared, and combined ingredients, using mixers, blenders, heat sources,and other equipment to make baked goods such as cookies, bread, and cakes.• Kneaded, rolled, cut, and prepared dough, and spread or sprinkled toppings on loaves orspecialties and placed dough in the oven, using the peel, a long-handled paddle, while alsocovering filling with top crust.• Monitored items during baking as well as oven temperatures, speed settings, mixing machines,and other baking equipment, adjusting drafts or thermostatic controls to regulate oventemperatures.• Decorated as needed then packaged the finished products, operating slicing, cutting, andwrapping equipment, while also greeting wholesale clients, answering questions, makingrecommendations, accepting orders and payments, and providing exceptional customer service.• Cleaned and restocked workstations, equipment, utensils, and tools, ensuring that all equipmentwas sanitized and prepared for the next shift, as well as that all food surfaces met all health/safetystandards.• Ordered and received supplies and materials, keeping records relating to deliveries, inventory,and production levels, while also coordinating deliveries, ensuring orders were fulfilledaccurately and on time.• Encouraged mutual trust, respect, and cooperation amongst team members, serving as a rolemodel and motivating bakers to work more efficiently, as well as taught bread baking to staff andensured compliance with food hygiene, applicable laws, regulations, standards, etc. Show less

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  Chefs USA

  Oct 2017 - now

  Culinary Demonstrator Food & Wine

  • Preparing and demonstrating food and non-food vendor products during wine and culinarydemonstrations, sampling various wines as well as baking items and preparing gourmet dishesfor samples.• Interacting with customers and store management in a friendly, enthusiastic, and outgoingmanner, while assessing the needs of the customer to best recommend products.• Generating brand awareness and positive product impressions to increase sales, while providingexcellent customer services. Show less