Summary
Overview
Work History
Education
Skills
Timeline
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Pamela Onishi

Saint George,UT

Summary

As Matre'd I was responsible for Captains table and guest as well as dining crew staff. The training

included, NW Maritime Academy on lifeboats, and survival techniques on the sea. North Bend Washington, fire Academy training. Medical training on CPR and defibrillation. Trained for orderly evacuation of the ship with assigned post to command.

Overview

18
18
years of professional experience

Work History

Matre' D Cruise Ship

American Queen Cruiseliner
05.2004 - 03.2005
  • Served as leader of FOH team by assigning duties, work stations and responsibilities.
  • Trained, coached and evaluated subordinates to raise performance to company standard.
  • Greeted guests, escorted to dining tables and provided menu and information about restaurant to encourage seamless flow of service.
  • Created environment for guests to stimulate senses through personal services and amenities and followed up throughout meal to reinforce positive experience.
  • Supported servers, food runners, and bussers with keeping dining area ready for every guest.
  • Accommodated special seating requests for guests to enhance satisfaction.
  • Assigned patrons to tables suitable for needs and restaurant section rotation.
  • Cultivated positive guest relations by managing information and orchestrating speedy seating.
  • Developed and maintained up-to-date knowledge of menu items and daily specials to accurately respond to customer queries.
  • Motivated staff to perform at peak efficiency and quality.
  • Managed staff schedules and maintained adequate coverage for all shifts.

IT Intern

Synergy
01.1997 - 03.2001
  • Delivered assistance and support for team-based IT projects.
  • Supported IT department in handling technology rollout and maintenance.
  • Collaborated to assist support protocol development and offered consultation based on cross-functional knowledge.
  • Resolved Internet and wireless and wired network access problems.
  • Helped department set up equipment for meetings, events and operations.
  • Worked with high-performing teams in Agile environment.
  • Worked with vendors to resolve problems with services, equipment, or inventory.
  • Tested integrated software and tools for data processing systems.
  • Provided basic end-user troubleshooting and desktop support.
  • Trained and supported end-users with software, hardware, and network standards and use processes.

Executive Sous Chef

Monarch Hotel
08.1991 - 02.1997
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Line Cook

Salty.s On The Columbia
09.1987 - 08.1991
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Checked food temperature regularly to verify proper cooking and safety.
  • Grilled meats and seafood to customer specifications.
  • Produced adequate amounts of mise en place to make meal preparation easier.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.

Education

Culinary Arts Degree - Culinary Arts

Western Culinary School
Portland
08.1987

Skills

  • PPE Compliance
  • First Aid/CPR
  • Excellent Communication
  • Self-Motivated
  • Critical Thinking

Timeline

Matre' D Cruise Ship

American Queen Cruiseliner
05.2004 - 03.2005

IT Intern

Synergy
01.1997 - 03.2001

Executive Sous Chef

Monarch Hotel
08.1991 - 02.1997

Line Cook

Salty.s On The Columbia
09.1987 - 08.1991

Culinary Arts Degree - Culinary Arts

Western Culinary School

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Pamela Onishi