Barry Clark
Paia,HI
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
19
19
years of professional experience
3
3
Certification
Work History
Catering Chef
808 Fusion Cuisine LLC
Paia , HI
2010.03 - Current
Created catering menu
- Cooked for small to large groups of people and managing various types of food for events.
- Created menu based upon client specifications, event type, dietary needs, and budget.
- Ordered food items and supplies needed to fulfill catering jobs.^
- Trained and managed kitchen personnel and supervised related culinary activity.
Relief Chef
Cruise West
Seattle , WA
2008.03 - 2010.07
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored food production to verify quality and consistency.
Sauier/Sous Chef
Norwegian Cruise Lines
Honolulu , HI
01.2005 - 03.2008
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Proved successful working within tight deadlines and a fast-paced environment.
Education
Associate of Arts - Culinary Arts
Baltimore International Culinary Arts Institute
Baltimore, MD01.1991
Restaurant Operations, Front And Back-of House
Apprenticeship Program Under Chef, Albert Williams
Peppermill Restaurant Bethesda, Maryland01.1983
Skills
- Food Preparation
- Client Collaboration
- Safe Food Handling
- Knowledge of Cuisines
- Kitchen Organization
Certification
- Certificate of Completion-Certified Food Manager-Certificate #L2SC-3-038608
- Certificate of Completion-Basic Food Handler's Course (Alaska)
- Certificate of Completion-Basic Food Handler's Course (Louisiana)
- Certificate of Completion-American Red Cross: Adult and Pediatric First Aid/CPR/AED- Certificate # 01F2N34
- Certificate of Completion-Global Training & Environmental IADC Rig Pass w/ swing rope transfer (Safe Gulf) (time to renew)
- Certificate of Achievement-Basic Safety-Fire Prevention and Fire Fighting Course-Piney Point Maryland
- Certificate of Completion-4 Week Training Program at Piney Point Maryland-customer service, team building. Stress management, professional training in galley dept
- Certificate of Completion- Learn2Serve Food Safety Management Principles
- Certificate of Completion- Learn2Serve Food Allergy Training course
Timeline
Catering Chef
808 Fusion Cuisine LLC
2010.03 - Current
Relief Chef
Cruise West
2008.03 - 2010.07
Sauier/Sous Chef
Norwegian Cruise Lines
01.2005 - 03.2008
- Certificate of Completion-Basic Food Handler's Course (Alaska)
- Certificate of Completion-Basic Food Handler's Course (Louisiana)
- Certificate of Completion-Adult/Child/Infant CPR
- Certificate of Completion-Global Training & Environmental IADC Rig Pass w/ swing rope transfer (Safe Gulf)
- Certificate of Achievement-Basic Safety-Fire Prevention and Fire Fighting Course-Piney Point Maryland
- Certificate of Completion-4 Week Training Program at Piney Point Maryland-customer service, team building. Stress management, professional training in galley dept
- Certified Food Manager Certification-Efood Handlers
Associate of Arts - Culinary Arts
Baltimore International Culinary Arts Institute
Restaurant Operations, Front And Back-of House
Apprenticeship Program Under Chef, Albert Williams
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