Kelly BLIZZARD

• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Created daily and weekly specials to keep the bistro exciting with current culinary trends
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with staff members to create meals for large banquets.
• Assisted with menu development and planning.
• Menu Development and Recipe Creation

• Menu Planning and Costing.
• Creating daily and weekly specials to keep the bistro exciting with current culinary trends.
• Created recipes and prepared advanced dishes.
• Daily HAACP walk throughs of the kitchen to ensure proper food safety and storage.
• Weekly Stocktake/Inventory of all product in the building.
• Pitching in at other Redcape venues as needed.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
• Collaborated with staff members to create meals for large banquets.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Created daily and weekly specials to keep the bistro exciting with current culinary trends
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with staff members to create meals for large banquets.
• Assisted with menu development and planning.

• Mine site In Northern Canada with a head count of approx 500 guests daily eating breakfast, Crib, supper and around 20 culinary staff on site per day.
• Hired on and a First cook and was immediately given Chef position and acted in place of Exec Chef for 4 months in between hires.
• Tasting every recipe being prepared by first cooks, bakers, 2nd cooks, and general helpers.
• Twice Daily HAACP walkthro Ensuring Fifo procedure is being followed.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Prepared Daily recipe cards for all departments.
• Supervision of seasonal menu creation.
• Adhering to tight weekly budgets.
• Daily walk throughs of cafeteria area to ensure quality, stock levels, overall appeal of the food being presented.
• Unloading of trucks (around 13 pallets per order) in minus 40 degree weather.
• Leading daily tool box meetings with all staff discussing things such as, menu, safety practices, safety theme of the week, injury's at other sites and how to prevent them and overall staff satisfaction with the site.
• Creating menu, providing cost, and presentation for white glove corporate catering events.

REFERENCE

Kerry Anderson Operations Manager ESS Compass Canada kerry.anderson@compass-canada.com

Contract Chief cook/2nd cook/steward on board multiple vessels offshore.

Chief cook Duties included:

• Scheduled and received food and beverage deliveries, adhering to food cost and budget. Orders could be made to hold ship over for up to a month at sea.
• Weekly menu planning for breakfast, lunch, dinner, desserts, snacks and night meals.
• Creating interesting and flavourful dishes to keep crew happy and ready to work.
• Daily HAACP walkthroughs of Galleys/Kitchens
• Ensuring FIFO procedures are being followed
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Developed recipes, portion specifications, and standard preparation procedures for all dishes.
• Evaluated food products to verify freshness and quality. Especially in Foreign waters.
• Implemented food cost and waste reduction initiatives to save money, and assist waste storage on board vessel
• Weekly Stocktake/inventory of all product on board ship.
• Finding suppliers of food in remote areas.
• Holding daily toolbox talk meetings with staff about menu, safety, weather,and upcoming port calls
• Supervision of 2nd Cooks, kitchen assistants and sometimes but not always the house keeping department.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labelling, and surface cleaning.

2nd Cook Duties

• Daily baking of breads, pastries, cookies, cakes, salads, and soups.
• Supervision of Kitchen assistants/galley stewards.
• Preparation of night meals. Usually a mirror of lunch that day but not always.
• Placed orders to restock items to Chief cook or Chief Steward.
• Designating kitchen assistants to deep clean or help with food production.

Galley Steward

• Daily Food prep designated by ranking chefs
• Daily cleaning inside kitchen

Vessels Worked on

-Ramform Titan: Chief Cook (PGS)

-Ramform Atlas: 2nd cook (PGS)

-Amazon Conquerer: Galley Steward (Schlumberger)

ALL EXACT DATES/PROOF FOR SHIPS AND MULITPLE TRIPS IN ATTACHED FILE

Reference please contact Reliance Offshore/JH Mathers Human resources

Contract Chief Cook, 2nd Cook, Galley Steward work across multiple vessels.

Please see Chief cook, 2nd cook, Galley Steward duties and roles under Reliance Offshore as most are the same across companies and ships.

Mv Beachway: Chief Cook(Boskalis)

Mv Shoreway: Chief Cook(Boskalis)

Mv Bluefort Floatel: First Cook(same duties and roles as Chief Cook on this vessel). (Bridgefort)

Atlantic Heron: Chief Cook (Atlantic Towing)

MV Rock Piper: 2nd cook (Boskalis)

Atlantic Paul A Sacuta: 2nd cook (Atlantic Towing)

Sir Isaac Newton: Galley Steward ( Jaan De NuuL)

FOR ALL DATES AND PROOF OF TRIPS AND MULTIPLE TRIPS PLEASE SEE FILE ATTACHED

For reference please contact ORSI Human Resources St. Johns Newfoundland Canada

• Same Duties as 2nd cook listed previously.
• Full time job until being laid off due to covid-19 pandemic and vessels lack of work.

FOR DATES AND PROOF OF TRIP PLEASE SEE ATTACHED FILE

REFERNCE please contact human resources Maersk Supply Service St. Johns Newfoundland Canada

Full time Chief Cook work across multiple vessels.

Please see Chief cook duties and roles under Reliance Offshore as most are the same across companies and ships.

The Heather Knutsen: Chief Cook

MV Umiak 1: Chief cook and 2nd cook

Skandi Chieftan: Chief Cook

FOR DATES AND PROOF OF MULTIPLE TRIPS PLEASE SEE ATTACHED FILES

REFERENCE Please contact Human resources at Canship Ugland St. Johns Newfoundland Canada

Worked Here On and Off for several years often as something to do in between contracts offshore.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared and cooked meals according to recipes and customer specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Grilled meats and seafood to customer specifications.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Monitored food quality and presentation to maintain high standards.
• Mastery of all positions. Mostly worked Pass, Grill, or Expediter on service side.

Reference Jocelyn Bedford Kitchen Manager

or Joey Bedford General Manager

0011-1-709-726-8524

Began as a Line cook and worked my way up to Supervisor, assistant kitchen manager and than kitchen manager.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Oversaw food preparation and monitored safety protocols.
• Managed staff schedules and maintained adequate coverage for all shifts.

This was my apprenticeship 28 days as a cooking cadet on board The Caper Roger.

• Worked under guidance of experienced professionals to learn trade best practices and techniques.
• Filled in as 2nd cook due to staffing issues with the company/vessel and already had adequate experience for culinary
• Learned wide range of simple and complex techniques from on-the-job training.
• Prepared worksite by setting up required tools and supplies.
• Developed keen eye for detail and commitment to producing quality craftsmanship.

Various jobs done for only a couple months at a time for fun and learning in between contracts offshore or during school.

-The St. Johns Fish Exchange: Line cook 2015

Fine dining restaurant specializing in seafood.

-The Club Gastro Pub: line cook 2014

Up-scale pub style restaurant specializing in meat.

-Hitchen The Kitchen: chef 2016

Me and another chef designing our own menu daily on a food truck. Serving creative type dishes on street corners or at festivals. Food truck was owned by a fine dining restaurant Blue on Water.

-St. Johns Convention Center: banquet chef 2021

A very Large venue with multiple kitchens doing food for events of 100-5000 people

-Extreme Catering: Sous Chef

Food truck Catering for a Disney movie film set 2020

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Prepared and cooked meals according to recipes and customer specifications.
• Plated and presented all dishes to match established restaurant standards.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Checked food temperature regularly to verify proper cooking and safety.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Grilled meats and seafood to customer specifications.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Monitored food quality and presentation to maintain high standards.
• Mastery of all positions. Mostly worked Grill