STEVE T. BASTO

• Company Overview: M/V Gorgoypikoos, M/V Pelagiani, M/V Aghia Skepi
• In charge in food preparation and service of food to the ship’s crew
• Accounting of all provision and cabin stores
• Handle ships provision and cabin stores inventories
• Responsible for the proper condition and quality of the following while these are stored on ships locker, store and reefer;

Various cabin item (bed sheet, towel, cutlery's, hygiene items, galley items and cooking utensils.)

Food provision (fresh, frozen and dry items)

• Conduct requisition for food provision and cabin store in order to cover ships necessities as required and as order
• During stores, provision and cabin item delivery I am responsible to insure the proper quality of supplied quantities
• Responsible for the distributing of monthly cabin supplies of crew such as soap, detergent and cleaners and carried out bed sheet replacing
• Maintaining the cleanliness and tidy condition of galley, store area and reefer, Including Officers cabin, spare cabin, public toilets, gymnasium, dining rooms, ships offices, galley

• Company Overview: M/V Gorgoypikoos, M/V Odigitria
• Assisting the cook as required with the preparation and serving food
• General cleanliness of the accommodation alleyways and galley
• General cleanliness of the public rooms and officers cabin
• Assisting with the general storing of the vessel
• Any other duties assign by the cook

• Company Overview: Al Shaya Group of Co. Bahrain
• Should be able to work well under pressure, manage multiple task simultaneously and work flexible hours
• Receive deliveries, check all product for quality and specs
• Work on chef prep list, prioritize needs
• Manage prep/production, maintain specs, quality and consistency
• Complete thorough line check
• Prepares items according to the measurement and instruction in the Recipe Book
• Ensuring compliance with health, safety, and hygiene standards
• Supervising or training other chef or cook
• Communicating clearly, calmly and quickly
• Understanding how to operate kitchen equipments

• Company Overview: Jasmis Corporation Bahrain
• Responsible for developing and implementing training programs to ensure that restaurant operations run smoothly
• Training new hires, educating new employees on hands-on tasks, restaurant food quality and safety
• Improving performance, analyzing employee training needs and improving performance
• Ensuring efficient operation
• Following company policies
• Being flexible to work days, nights, weekends and holidays

• Company Overview: International Trading Franchises LLC Dubai, UAE
• Helping to prepare high quality meals for customers from the menu
• Working within a small team within a fast-paced and pressured environment
• Assisting with the preparation of food ensuring they match menu specifications and meet the quality standard and presentation
• Training new hires/employee
• Improving performance
• Ensuring efficient operations
• Following company policies
• Being a team player and flexible

• Company Overview: Kuwaiti Food Company Americana Dubai, UAE
• Set up and stocking stations with all necessary supplies
• Prepare food for service (Chopping vegetables, butchering meat, or preparing sauces)
• Cook and prepare menu items, following recipes and plating guidelines to insure consistency.
• Ensuring food is safe to eat, checking ingredients and food for freshness, storing food properly and following hygiene and safety standard.
• Keeping the kitchen clean and sanitized
• Knowledgeable the right temp. to cook different dishes and temperature of walk in freezer and chillers.
• Separate equipments for raw and cook food to prevent contaminations.

• Company Overview: Pacific Utama Pte Ltd Suntec Singapore
• Cleaning all dishes, work stations, cooking equipment, and food storage areas in accordance with food safety regulations
• Washing, chopping, shredding, and grating ingredients for subsequent use by the chef
• Sweeping, mopping and sanitizing floors, as required
• Assisting with the unloading of deliveries
• Following food safety procedure to prevent cross-contamination and food borne illnesses
• Food handling and plating