Ronald Boyce
Marshall
Summary
Accomplished chef with a proven track record in culinary creativity, team management, and menu development. Known for crafting seasonal menus that enhance guest experiences while maintaining high standards of food quality.
Overview
20
20
years of professional experience
Work History
Chef
Diamond Mariner
Lafayette
11.2001 - 07.2009
- Prepared diverse dishes using fresh, local ingredients for daily service.
- Developed seasonal menus reflecting current culinary trends and guest preferences.
- Managed kitchen staff, ensuring efficient workflow and high food quality standards.
Chef
Cardional Mariner
Alvin
03.2000 - 07.2008
- Prepared diverse dishes using fresh, local ingredients for daily service.
- Developed seasonal menus reflecting current culinary trends and guest preferences.
- Managed kitchen staff, ensuring efficient workflow and high food quality standards.
chef
Merchant Mariner
Corpus Christi
02.1989 - 03.2000
- Prepared diverse dishes with fresh ingredients aboard merchant vessels.
- Managed inventory and conducted quality checks on food supplies regularly.
- Collaborated with crew to ensure timely meal service throughout voyages.
- Maintained daily cleanliness and organization of kitchen workspace.
Education
Master of Arts -
San Jose State University
San Jose, California, CA06-1987
Skills
- Menu planning
- Food safety
- Kitchen management
- Culinary techniques
- Inventory control
- Cost control
Timeline
Chef
Diamond Mariner
11.2001 - 07.2009
Chef
Cardional Mariner
03.2000 - 07.2008
chef
Merchant Mariner
02.1989 - 03.2000
Master of Arts -
San Jose State University