Edward Lamb
Newport News,VA
Summary
Experienced Chief Steward with over 20 years in the culinary industry, seeking a leadership role. Aims to provide guidance, training, and motivation to team members for smooth day-to-day operations in a safe environment. Dedicated to delivering quality service to customers, employees, and clients.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Chief Steward
Seafarers International Union
04.2022 - Current
- Increased staff efficiency through comprehensive training programs and continuous performance evaluations.
- Mentored junior stewards through ongoing coaching sessions, fostering professional growth within the team members.
- Streamlined inventory management with regular audits, ensuring proper stock levels and reduced wastage.
- Maintained impeccable cleanliness and sanitation standards, adhering to local health regulations and guidelines.
- Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
- Managed a diverse team of stewards, promoting effective communication and teamwork among staff members.
- Developed strong relationships with suppliers for timely deliveries, negotiating favorable terms, and securing high-quality products.
Chief Cook
Seafarers International Union
07.2016 - 04.2022
- Enhanced kitchen efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
- Fostered a culture of continuous improvement within the kitchen staff by regularly soliciting feedback and implementing changes aimed at enhancing efficiency, quality, and creativity.
- Proactively addressed customer feedback to continuously refine and improve the overall dining experience.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Ensured compliance with health department regulations through diligent monitoring of kitchen sanitation practices and staff training programs.
- Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
First Cook
Norwegian Cruise Line
09.2015 - 01.2018
- Coordinated with front-of-house staff to ensure timely service for customer satisfaction.
- Implemented portion control measures to promote consistency in dish presentation.
- Prepared a variety of dishes by following recipes and adhering to safety standards.
- Mitigated risk of cross-contamination by diligently following proper sanitation practices when handling allergens or raw ingredients.
Account Service Representative II
ADT Security
06.2012 - 04.2014
- Handle customer inquiries (via inbound phone calls or correspondence) regarding a wide range of billing and billing service issues, to their ADT account
- Answer general billing related question, resolve billing issue, assist and direct customer to appropriate area within ADT if issue is not within the scope of account service
- Meet pre-determined departmental standard for productivity and quality measure
First Cook
U.S Army
10.2008 - 08.2011
- Monitor day-to-day food preparation and production
- Conducted on the job training for incoming personal in accordance with Army manuals, such as, proper food storage, knife handling skills and dining facility equipment
- Ensured leftovers and perishable items were properly covered, labeled and stored in the appropriate area
- Performed daily quality and control measure, to preserve the freshness of perishable and non-perishable food items
Food Service Specialist
U.S Army
06.2005 - 09.2008
- Prepared and served breakfast, lunch and dinner items for up to 500 hundred personal a day
- Based on menu items listed on the production schedule
- Set up serving lines, garnish food items, and applied food protection and sanitation measures in tactical and non-tactical environments
- Followed proper procedures, temperatures, and time periods are adhered to during food preparation
Education
Associate of Arts - Culinary Arts
The Art Institute of Jacksonville
Jacksonville, FL01-2015
The University of Phoenix
11.2013
Army Food Service Specialist Course
Ft. Lee, VA09.2001
Skills
- Effective Leadership
- Proficient in Task Management
- Food Safety Management
- Team Leadership
- Customized Menu Development
- Customer service
- ServSafe certification
- Food prep planning
- Kitchen operations oversight
- Menu supervision
- Forecasting and planning
- Quality assurance
- Food spoilage prevention
Certification
- Basic Safety Training Certificate - International Maritime Organization (IMO).
- ServSafe Food Handler's Certification
- First Aid Certification
- Galley Assessment Program
Timeline
Chief Steward
Seafarers International Union
04.2022 - Current
Chief Cook
Seafarers International Union
07.2016 - 04.2022
First Cook
Norwegian Cruise Line
09.2015 - 01.2018
Account Service Representative II
ADT Security
06.2012 - 04.2014
First Cook
U.S Army
10.2008 - 08.2011
Food Service Specialist
U.S Army
06.2005 - 09.2008
The University of Phoenix
Associate of Arts - Culinary Arts
The Art Institute of Jacksonville
Army Food Service Specialist Course
Similar Profiles
Walter LentWalter Lent
Chief Cook/Acting Steward at Seafarers International UnionChief Cook/Acting Steward at Seafarers International Union
Ashley HudsonAshley Hudson
Chief Cook/Ordinary Seaman at Seafarers International UnionChief Cook/Ordinary Seaman at Seafarers International Union
Taquan AndersonTaquan Anderson
Qmed at Seafarers International UnionQmed at Seafarers International Union
BOBBIE GIBBSBOBBIE GIBBS
Day Worker & Marine Electrician (QEE) at Seafarers International UnionDay Worker & Marine Electrician (QEE) at Seafarers International Union
Kaylee JacksonKaylee Jackson
Dining Room Server at Williamsburg LandingDining Room Server at Williamsburg Landing