EBONEE JONES

Led the Food Service Division, overseeing all food service operations, management, sanitation, discipline, and training for up to 100 personnel.

• Assisted with meal preparation and service for crew members during voyages, ensuring timely and quality dining experiences.
• Operated cleaning equipment to consistently meet sanitation standards, contributing to overall health and safety compliance.
• Managed inventory of supplies and provisions, maintaining adequate stock levels to support seamless operations.

Supported Chief Cook in optimizing galley operations and maintaining high standards of food quality.

• Assist in the preparation and production of menu items as directed, using progressive cooking techniques, healthy heart guidelines and approved recipes and instruction.
• Coordinated food provision requests to ensure timely availability of ingredients and supplies.
• Carefully inspect all ingredients prior to use.
• Prepare ALL main course entrees

• Supervised team members during busy shifts, ensuring seamless service and operational flow.
• Trained new staff on food safety and customer service standards.
• Coordinated employee schedules to maximize staff availability during peak hours.
• Implemented procedures that streamlined kitchen workflow and enhanced service delivery.

• Led team in providing excellent customer service and product knowledge.
• Delegated daily tasks to team members to optimize group productivity.
• Collaborated with management to develop strategies for operational efficiency.
• Managed financing for merchandise, furniture, jewelry, and other consumer goods