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Any Position : Crew Available > Crew Available on All Vessels
Four year trade qualified chef with a positve team oriented outlook Monday, 30 October 2006






Daniel Driol
dandriol[<@>]yahoo.com
(954)-562-2410

Profile: Four year Trade qualified chef with a positive team oriented outlook
Nationality: Canadian
Date of Birth: 03/03/76
STCW-95: April 2005

Objective: To secure a head chef position aboard a professional positive boat that would enable me to further my career within the yachting industry

Relevant work history:
Nov 2005 ? July 2006 M/Y Finish Line 123? Palmer Johnson Private/Charter
My main responsibilities were to provide a varied range of fine cuisine to the owner and his guests for periods of up to two weeks with little down time between trips. Traveling between the Bahamas and the US enabled me to acquire an understanding of the limitations related to working within the islands while catering to a varied range of requests and dietary requirements. Whilst employed I was afforded the opportunity to gather further experience by traveling as a guest chef to two of the owners privately owned restaurants ?Luma, One Midtown Kitchen? where the cuisine ranged from fine dinning to eclectic themed evenings. I was also comfortable to handle lines, stand in as a secondary watch keeper and generally help within other departments where needed.
*Please refer to Temporary Employment as I was also contracted to work aboard M/Y Finish Line on two previous occasions which lead to me acquiring a full time position.

Temporary Employment
Oct 2006 ? Oct 2006 M/Y Boadecia 236? Delta Sous Chef
Main responsibilities were to aid Head chef in all aspects of guest food preparation. This allowed me to gain an understanding of the internal workings and expectations of a larger vessel operating in guest mode.

July 2005 ? Nov 2005 M/Y Finish Line 123? Palmer Johnson
I was responsible for provisioning and providing the owner and his guests a varied range of formal dinning as well as cocktail parties ranging up to fifty people with short notice.
I also outfitted the galley to bring it up to charter standard. Prior to this I was able to acquire my current STCW 95.

April 2005 - June 2005 M/Y Silver Moon 112? Westport
Secured a position where the vessel was chartering through the Caribbean, initiating in St Thomas and encompassing St Marten, St Barts, Virgin Gourde, Bitter End Yacht Club. From there the Yacht traveled up the East coast starting from Miami and onward to New Port, Martha?s Vineyard, and Nantucket with guests on for all passages.


Restaurant Related Work History
Sept 2000- Mar 2005 ?The Metropolitan Hotel?, Canada
Initiated and completed my formal trade qualifications.
April 2000 ? Aug 2000 Kempinski Yacht Club and Resort, Germany
Dec 1998 ? April 2000 ?Restaurant Au Premier?, Switzerland
This eighteen month contract included working on every station within the two restaurants.
June 1997 ? Nov 1998 ?The Pines Restaurant?, Canada
With a personal referral I was offered a position at ?Restaurant Au Premier? Switzerland


References:
Captain Billy Lockhart M/Y Finish Line (386) 295 2010 blockhart[<@>]nascar.com
Executive Chef Ray Henry: Metropolitan Hotel, 1-604-687-1818 rhenry[<@>]metropolitan.com
Chef de cuisine, Damon Campbell: Diva [<@>] the Metropolitan Hotel 1-604-687-1212

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Location (displayed): Fort Lauderdale
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