This document provides a summary of Raymond Everidge's culinary qualifications and experience. He holds a Master's degree in Business Administration and a Bachelor's degree in Culinary Management. His experience includes working as a Chef Instructor, Kitchen Supervisor, Line Cook, and Culinary Specialist in the United States Navy where he planned and oversaw the preparation of over 100,000 meals. He has multiple culinary certifications and achieved numerous accomplishments while serving in the Navy and at various culinary roles after his military service.

1. RAYMOND EVERIDGE
3248 Rosegate Court, Virginia Beach, VA 23452 (757) 284-8899 raymond_everidge@yahoo.com
CULINARY TRAINING & CERTIFICATIONS
Masters Degree - Business Administration - Stratford University, VA Beach, VA Dec. 2015
Bachelor of Science Degree – Culinary Management - The Art Institute of Virginia Beach Mar. 2014
 ServSafe Certification (Dec. 2011)  Certified Culinarian – ACF (Sept. 2015)
United States Navy
 Galley Watch Captain Adv. Training  Sanitation Instructor Qualification
 Food Safety Manager (Supervisor Course)  Work Center Supervisor Leadership Course
 Nutrition Course  Food Safety and Food Service Sanitation
 Adv. Culinary Techniques/Mgt. Specialist  Prime Vendor Course
Navy Personnel Qualifications
 Work Center Supervisor  Vegetable Cook  Garde Manger
 Breakfast Cook  Steward  Subsistence Custodian
 Supply Program Admin.  Dept. Supervisor  Divisional Safety Officer
 Quality Assurance
ACADEMIC CULINARY SPECIAL EVENT ACHIEVEMENTS
 Budgeted the planning, menu planning, theme creation, décor, menu costing, food pricing,
ticket pricing, profit from $400 budget (included cost of food/decorations) (300+ people)
CULINARY TEACHING EXPERIENCE
Chef Instructor - Armed Forces Services Corp (Naval Station Norfolk Base Galley) Apr. to Dec. 2015
 Provided competency-based education which aligns with the CSS model of curricula and
supported CSS style of system delivery, strong technical skills in classical and contemporary
cuisine, and promoted positive and interactive learning environment with academic lectures
and hands-on learning to culinary students. Related to students and faculty in a team-oriented
setting, promoting culinary activities and events.
 Prepared and presented lectures and developed course outlines and curriculum, evaluated student
progress and facilitated student achievement, and prepared additional study materials for learners.
 Provided ongoing support, guidance, and advice to learners, participated in curriculum and
program reviews, and liaised with relevant industry sectors.
 Evaluated and graded, maintained and supervised classroom/kitchen, administering written and
practical tests, and creating a positive learning environment.
CULINARY MANAGEMENT EXPERIENCE
Kitchen Supervisor - Whiskey Kitchen, Virginia Beach, VA Apr. 2014 to present
 Implement total control on quality along with consistency of every eatable item served,
develop and adapt work, schedule as per prevailing work pressure and occupancy, involved
in ordering and receiving all ingredients required in kitchen
 Implement departmental line-ups regularly as routine, control, maintain and manage kitchen
inventory and food supplies, ensure all ingredients for preparing food are in right supply on
time, and support and facilitate control on food cost
 Convey clearly any maintenance of kitchen equipment’s and other security problems, prepare
on time & tasty three meals everyday having items from approved menu, utilize service of direct
preparation or supervision of some other cook helpers as required
 Develop and maintain professional relations with vendors, gather data, compile, review/submit
essential reports, inspect and ensure best functioning of all kitchen equipment is as per given
manufacturer’s instructions, supervise other cooks and helpers directly including to schedule and
ensure adequate coverage of cooks for meal preparation, and develop and supervise preparation
of specialized menus for customer events

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RAYMOND EVERIDGE
CULINARY EXPERIENCE
Line Cook - Aramark (Old Dominion University), Norfolk, VA Aug. 2012 to Apr. 2014
 Set up and stocked stations with all necessary supplies, prepared food for service
(e.g. chopping vegetables, butchering meat, preparing sauces), and cooked menu items
in cooperation with the rest of the kitchen staff
 Answered, reported and followed Executive and Sous Chef’s instructions, cleaned stations
and took care of leftover food, stocked inventory appropriately, ensure food came out
simultaneously (high quality & timely fashion), complied with all nutrition and sanitation
regulations and safety standards, and maintained a positive and professional approach with
co-workers and customers
MILITARY CULINARY EXPERIENCE
United States Navy 1998 to 2011
Culinary Specialist 1st Class (E-6)
Bulk Storeroom Custodian (Jack of the Dust)
 Compiled and maintained all supporting food service records, ordered, tracked and
issued hundreds of thousands of dollars’ worth of provisions in three storerooms,
coordinated all subsistence requirements, receipts, stowage and breakouts, achieved
inventory validity rate in excess of 98.9%, handled the receipt, issue, storage, and
inventory validity for over 850 line items of food service supply totaling over
$12.5 million annually, and supervised two personnel and hundreds of temporarily
assigned assistants handling working party details for the in-processing of thousands
of pallets of foodstuffs and supplies
 Directly responsible for the Supply Division achieving and sustaining a 100% inventory
validity rate during several supply management inspection cycles, and served as Primary
Pier Quality Assurance Inspector for deliveries, ensuring sound accountability and quality
of food items and the safe operation of cranes
Galley Supervisor - Food Service Operation
 Planned, oversaw and ensured the quality of the preparation and service of 900 meals
daily for 285 crewman onboard a Navy Destroyer, trained, scheduled, motivated,
supervised and evaluated 18 Food Service Personnel, ensured effective preparation and
delivery of 1200+ quality, nutritiousmeals daily and cleanliness & sanitation of all related
spaces, supervised 20 military and civilian contract Food Services personnel, essential to
the base receiving near perfect scores in meal quality, customer service, and sanitation
that were key in JEB Little Creek Galley being awarded the Captain Edward F. Ney
Memorial Award for Food Service Excellence, and subsequently achieved “Five Star”
accreditation for Food Service Excellence
 Served as one-on-one mentor to four junior personnel, employed as a Line Cook and
rapidly promoted to supervisory roles, noted by superior evaluators for implementing
streamlined food preparation and serving techniques, directly accountable for all food
items prepared for crew with strict adherence to recipe conversions and portion control,
provided training and leadership for 8 food service personnel (served over 100,000 meals
during tenure), initially assigned as Wardroom Supervisor, responsible for the preparation,
presentation and service of all Wardroom hospitality services (hotel and food service)