Stephen White Jr
Madbury
Summary
To provide quality and dependable culinary service. I have been a freelance chef since 2005, and have years of experience in restaurants.. Yacht Charter Services, started in 2007. I am available for any short or long term employment.
Overview
22
22
years of professional experience
Work History
Chef
- Experience in the food service operations
- Restaurant trained chef, also attended Atlantic Culinary Cordon Blue-Provisioning, excellent knife skills, sanitation, creativity and supervision
- I work well with others
- Comfortable working in close quarters, served two years in the United
- States Navy on board a ship
- Major focus is on food quality, presentation, safety, and maintaining food cost and a safe and comfortable work environment for me and crew.
Chef
M/Y Trilogy 90' Choey Lee
- Charter Yacht Cruising New England, Outfitted Galley
- Work with the budgets set by the Captain and maintaining food quality.
Breakfast and lunch restaurant
11.2008 - 09.2017
- Opened a Breakfast and lunch restaurant on Mt
- Desert Island, Southwest Harbor, Maine
- Sold after 9 years Ready to do something different.
Steward
M/Y Cherish 110' Broward
05.2008 - 07.2008
- Six week cruise with owners and guest
- Cruised Turks and Caicos, the Exumas and then back to Ft
- Lauderdale
- Provisioning for 6 weeks, maintaining food quality and variety.
Free Lance and private chef work
Mt. Desert Island, Maine area
01.2005 - 01.2008
- Types of food- Tai food, French, Italian, Brazilian, Mexican and special Diets.
Executive Chef
Deacon Seat
01.2000 - 01.2005
- Breakfast, Lunch and Dinner Restaurant specializing in Southwestern, Mexican, and New England seafood.
Executive Chefs
Surry Inn
01.1998 - 01.2000
- Menu planning, provisioning, opening prep, dinner service and responsible for cooking Up to 50 evening meals for guest.
- Entrees from Mexican, Italian, Brazilian, also responsible for all deserts and breakfast.
Sous Chefs
Bar Harbor Inn
01.1997 - 01.1998
- Prepared Evening guest meals up to 500 with a crew of 6 and function meals
- Entrees were all New England fare.
Sous Chef
Mt. Washington Hotel
01.1996 - 01.1997
- Responsible for provisioning, maintaining food cost and labor cost
- Prepared and served 400 Lunch meals with a crew of 5
- Work with Main Dining room on Weddings averaging 4 a week.
Education
High School Diploma -
University of New Hampshire, Saint. Thomas Aquinas High School, Dover, N.H.03820
New HampshireAtlantic Culinary - Cordon Bleu Program
Dover, NHSkills
- Excellent knife skills
- Sanitation
- Creativity
- Supervision
References
- Michael Roden, Captain, M/Y Cherish
- Russ McPherson, Owner, M/Y Trilogy, 1-781-982-0002 ex 201
Timeline
Breakfast and lunch restaurant
11.2008 - 09.2017
Steward
M/Y Cherish 110' Broward
05.2008 - 07.2008
Free Lance and private chef work
Mt. Desert Island, Maine area
01.2005 - 01.2008
Executive Chef
Deacon Seat
01.2000 - 01.2005
Executive Chefs
Surry Inn
01.1998 - 01.2000
Sous Chefs
Bar Harbor Inn
01.1997 - 01.1998
Sous Chef
Mt. Washington Hotel
01.1996 - 01.1997
Chef
Chef
M/Y Trilogy 90' Choey Lee
High School Diploma -
University of New Hampshire, Saint. Thomas Aquinas High School, Dover, N.H.03820
Atlantic Culinary - Cordon Bleu Program
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