Margaret Pardee
Newport,Rhode Island
Summary
My goal is to provide exceptionally high standards of service as Prep cook or Line cook. With over 20 years of hospitality and guest service experience, I have mastered the skills to perform efficiently in a busy kitchen environment.
Overview
18
18
years of professional experience
Work History
Stewardess
S/Y 'Oceana'
- Stewardess aboard 82' Oyster sloop S/Y 'Oceana' (foreign flagged vessel) requiring prior expertise with boat design and operation
- Detailed staterooms, heads and all salons for utmost comfort for owners and guests resulting in generous tips
- Assisted in all aspects of cruise operations in the US and Canadian provinces and delivered yacht offshore from the Caribbean to Rhode Island for continued charters
- Performed overnight offshore watches and maintained trip log
Stewardess, Cook and Deckhand
S/Y 'Golconda'
- Stewardess, cook and deckhand for 80-foot motor yacht 'Golconda' for owner and guests
- Prepared catered meals for up to 25 guests during one week charters
- Detailed staterooms daily for 6 guests and owner and prepared breakfast, lunch and dinner aboard for 10 summer cruises
- Maintained heads, salons, dining, deck seating for utmost comfort during cruising.
Chief Stewardess, Cook for Crew and Deckhand
M/Y 'Principia'
- Chief stewardess, cook for crew and deckhand, aboard 96-foot antique motor yacht 'Principia', a privately owned, single-screw motor vessel designed by Ted Geary in 1928
- Continuously maintained main salon, dining room, staterooms, guest cabins and heads for utmost comfort
- Delivered Principia with captain and first mate from Florida to Rhode Island and back and assisted with all cruise operations for owner, his family and chartered trips
- Performed overnight watches offshore & via the Intercoastal Waterday, ensured trip log were maintained for all shifts
Breakfast Cook
Francis Malbone House
2021.11 - 2022.06
- Developed recipes and prepared pastries, breads & muffins for for continental brealbast
- Cooked hot breakfast entrees to order for up to 40 guests
- Each day afternoon tea is served 3:00 to 6:00 p.m
- Baked sweet & savory items for daily afternoon tea
- Implemented SOP manual for food safety, kitchen operation storage and cleanliness, maintained & ordered inventory,created first in first out checklists for shifts& hired food suppliers
- Created staff inventory list and schedule for use to ensure efficient and proper guest service
- Managed front desk, answered switchboard and handled all guest questions regarding reservations and from arrival to departure
- , closed down inn nightly: processed payments on Blink, extinguished fireplaces, locked inn and property, set alarms, turned off lighting and checked/shut down kitchen
- Tracked guest occupancy, made guest dinner reservations and ensured 5 star customer service standards were maintained at all times.
Prep cook/Line cook
Bowens Wine Bar & Grill
2022.02 - 2022.05
- Established SOPs for staff to measure large quantities of vegetables and other foods for recipes at this 220-seat restaurant
- Assisted Sous Chef with daily preparation of ingredients for all menu items
- Chopped, diced and chiffoned herbs, root vegetables and lardons for base recipes
- Packed and labeled prepared foods for walk-in and maintained walk-in organization system
- Operated Hobart mixer, deli slicer and commercial convection ovens to roast foods
- Maintained 'clean as you go' and the highest standards of hygiene and food safety during methods of production.
Innkeeper
Chart House Inn
2011.09 - 2021.11
- Managed and maintained successful Bed & Breakfast in Newport, Rhode Island including annual maintenance, inspections and permits
- Initiated promotions, open houses, social media marketing and redesigned website increasing booking 35%
- Performed daily housekeeping with assistance from part-time helper and improved room decor and guest toiletries
- Upheld highest of housekeeping standards with continuous cleaning and disinfecting process to adhere to CDC guidelines
- Specialized in whole house accommodation rentals for groups of 16 guests per night
- Coordinated, budgeted, prepared and served three-course dinners for large groups at the B&B
- Serviced vendor accounts, reviewed fire safety and evacuation plan for guests' safety
- Redesigned website and updated all marketing materials after physical upgrades were completed
- Initiated new accounts with Yelp, HomeAway, VRBO and Booking.com to maximize nightly reservations
- Increased B&B rating to 9.1 rating from 8.5 through guest reviews on Booking.com
- Increased room revenue for year ending 2020 by 32%.
Owner/Operator
Yacht Crew Experience
2004.04 - 2011.08
- Owner/Operator of 'ReFresh', a yacht maintenance, provisioning and concierge services business servicing large yachts which readied vessels for summer season
- Commissioned yachts with food, supplies, guest amenities and set up crew quarters for trips (S/Y 'Palawan', S/Y 'Sea Diamond' and S/Y 'Estrella' and many other vessels)
- Catered to captains and crew of yachts expecting guests aboard, arranged provisioning, floral arrangements and transportation to/from yachts.
Education
Bachelor of Science - Business Administration And Management
Rosemont College
Bryn Mawr, PASkills
- Emergency response training
- Baggage handling
- Special Needs Support
- Food and Beverage Service
Certificationseducation
- 2022, ServSafe Food Manager/Allergen/Alcohol Certifications, The Education Exchange
- 2021, Certificate of Completion – Pediatric/Adult CPR/AED, American Red Cross
- 2017, STCW 2010 Refresher Course, NAUI Open Water Scuba Certification
- 2009, STCW 95 (Basic Sea Survival, First Aid & CPR, Basic Firefighting)
- 1999, Rosemont College, Bachelor of Science, Business Management, Rosemont, PA
Timeline
Prep cook/Line cook
Bowens Wine Bar & Grill
2022.02 - 2022.05
Breakfast Cook
Francis Malbone House
2021.11 - 2022.06
Innkeeper
Chart House Inn
2011.09 - 2021.11
Owner/Operator
Yacht Crew Experience
2004.04 - 2011.08
Stewardess
S/Y 'Oceana'
Stewardess, Cook and Deckhand
S/Y 'Golconda'
Chief Stewardess, Cook for Crew and Deckhand
M/Y 'Principia'
Bachelor of Science - Business Administration And Management
Rosemont College
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