Summary
Overview
Work History
Education
Skills
Military Achievements
Timeline
Generic

Glenn V Varias

Waianae,HI

Summary

Motivated Retired United States Navy offering 20 years of experience as Culinary Specialist with success in preparing food for around 400 military personnel and civilians. Seeking a challenging opportunity where I will be able to utilize my culinary and strong organizational skills. Self Motivated and able to work both independently and as collaborative team member. Talented in variety of cooking as well as proper kitchen safety and sanitation practices. Accomplished in performing accurate food delivery inspections and inventory management. Driven to provide dining personnel with enjoyable food to boost morale.

Overview

2025
2025
years of professional experience

Work History

Line Cook

Times Supermarket
09.2023 - Current
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
  • Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Boosted employee morale through positive attitude, willingness to assist others when needed.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Monitored food quality and presentation to maintain high standards.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Grilled meats and seafood to customer specifications.

Business Owner/Operator

Villa Luis Resort And Venue
03.2016 - Current
  • Put together realistic budgets based upon costs and fees for effectively operating business.
  • Served as primary point-of-contact with suppliers and contractors to achieve inventory expectations.
  • Monitored staff performance, providing final-say assessment over all inquiries.
  • Oversaw end-to-end business processes to maintain proficiency and profitability.
  • Maintained up-to-date administrative records to monitor operational conditions.
  • Maintained updated knowledge of regulatory changes to adjust business operations accordingly.
  • Used print strategies such as newspaper ads, business catalogs and marketing brochures to bring in and capture new customer business.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Hired and trained both permanent and temporary staff members.
  • Designed catering packages to increase sales and customer experience.
  • Kept all building areas and equipment functional and well-organized to promote business performance.

Cook 1

Blackstone Consulting Inc
10.2021 - 08.2023
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Managed time effectively to ensure timely meal preparation, even during peak hours.

Culinary Specialist

United States Navy, USS Halsey
2013 - 2015
  • Leading Petty Office (LPO)
  • Maintained energy and enthusiasm in fast-paced environment.
  • Managed and Trained 30 personnel (CS and FSA)
  • Managed Ward Room Operations
  • Store Room Keeper
  • Records Keeper
  • Received and processed stock into inventory management system.
  • Monitored inventory to ensure stock levels and databases were updated.
  • Inspected deliveries for accuracy and safety.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.

Culinary Specialist

United States Navy,
2010 - 2013
  • Personal Cook and Assistant of the five star Admiral
  • Ordered and received products and supplies to stock kitchen areas.
  • Inspected kitchen equipment and appliances to verify the proper working order.
  • Planned lunch, dinner, and bar menus, as well as special menus for in-house special events.
  • Kept detailed track of household and maintenance inventory.
  • Managed families rest house

Culinary Specialist

United States Navy, Silver Bistro Galley
2007 - 2010
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Prepared and served food to approximately 300 military personnel and civilians.
  • Oversaw grill, stove and oven and cleaned all equipment after every shift.
  • Inspected deliveries for accuracy and safety.
  • Verified compliance in preparation of menu items and customer special requests.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Supervised 2 cook and watch and civilian kitchen staff at all levels to prepare each for demanding roles.
  • Supervised Chain of Commands
  • Plan and prepared for NEY Inspections

Culinary Specialist

United States Navy, USS Russel
2003 - 2007
  • Watch Captain
  • Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
  • Prepared and served food to approximately 400 military personnel on daily basis.
  • Inspected deliveries for accuracy and safety.
  • Oversaw grill, stove, and oven and cleaned all equipment after every shift.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Supervised 2 Cook and Watch and Food Service Attendants

Culinary Specialist

United States Navy, Rome Galley Pearl Harbor
2000 - 2003
    • Watch Captain
    • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
    • Evaluated inventory levels on timely basis and placed orders to restock items before supplies ran out.
    • Supervised and enhanced work of 2 foodservice attendants and civilians personnel producing more than 300 plates per day.
    • Prepares full, tasting, and special events menus to meet all establishment needs and maintain strong customer levels.
    • Planned and directed high-volume food preparation in a fast-paced environment.
    • Planned and Prepares for NEY Inspections

Culinary Specialist

United States Navy, Guam Naval Hospital
1995 - 2000
  • Watch Captain
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for diabetic patients.
  • Evaluated inventory levels on basis and placed orders to restock items before supplies ran out.
  • Maintained well-organized putting in place to keep work efficient and consistent.
  • Disciplined and dedicated to meeting high-quality standards.
  • Cleaned, sanitized, and maintained food storage, preparation, and serving areas

Education

United States Navy

High School Diploma -

Colton High School
Colton, CA
1995

Skills

  • Food Preparation
  • Recordkeeping
  • Inventory Monitoring
  • Food Safety
  • Serving Food
  • Dining Facility Management
  • Delivery Inspections
  • Estimating and ordering inventory
  • Recipes and menu planning
  • Performance assessments
  • Food inventories
  • Sanitation guidelines
  • Clerical
  • Cash Handling
  • Training expertise
  • Maintaining equipment
  • Responsible
  • Hard Worker
  • Organization and Time management
  • Computer skills
  • Multitasking abilities
  • Team management

Military Achievements

Navy/Marine Corps Commendation Medal; Joint Service Achievement Medal; Navy/ Marine Corps Achievement Medal (3); Meritorious Unit Commendation; Navy "E" Ribbon; Good Conduct Medal (6); National Defense Service Medal (2); Humanitarian Service Medal (3); Navy/Marine Corps Overseas Service Ribbon.

Timeline

Line Cook

Times Supermarket
09.2023 - Current

Cook 1

Blackstone Consulting Inc
10.2021 - 08.2023

Business Owner/Operator

Villa Luis Resort And Venue
03.2016 - Current

Culinary Specialist

United States Navy, USS Halsey
2013 - 2015

Culinary Specialist

United States Navy,
2010 - 2013

Culinary Specialist

United States Navy, Silver Bistro Galley
2007 - 2010

Culinary Specialist

United States Navy, USS Russel
2003 - 2007

Culinary Specialist

United States Navy, Rome Galley Pearl Harbor
2000 - 2003

Culinary Specialist

United States Navy, Guam Naval Hospital
1995 - 2000

United States Navy

High School Diploma -

Colton High School

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Glenn V Varias