1. Nicholas Rutty
Gilbert, AZ
nicholasrutty@gmail.com - 4806921517
Authorized to work in the US for any employer
WORK EXPERIENCE
Leading Hand Chef
Royal Navy, British Navy - Portsmouth - October 1999 to June 2015
Highly experienced self motivated ex Royal Navy Leading Chef. Selected for promotion, adaptable and
resourceful to working in a challenging environment. Good leadership and communication skills and clear
thinking in pressurized situations.
My job description can be split into two. Firstly my role as a sailor in the military
Working on a military ship you are expected to not only do your day job but also be competent in various roles
which are required due to the small amount of personnel. These include
.Fire prevention and fire fighting trained, a lot of emphasis is placed in this particular field, due to the severity
a fire could cause to a ship when at sea. Training includes 5 day fire fighting course once every 4 years and
on going extensive fire fighting training on board ship
.First aider on board, trained to level 2
.Ships response force (SPF) this is an armed unit capable of being activated at short notice to protect the
ship from security breaches and terrorist threats, trained in small arms drills and procedures, instruction on the
CASCO 21 Baton with safety procedures and rules of engagement, also 5.56mm rifle trained
.Cleansing station team, a vital role where the ship could come under chemical or biological attack, as part of
the team my job is to cleanse all personnel exposed to any chemicals they have come into contact with on the
outside of the ship before entering the inside of ship
And secondly my day to day job as a leading chef
.The ordering, receiving and checking of stores
.Organization of store rooms, fridges, freezers. Stock check and stock rotation
.Creating weekly menus
.Coordinating and ensuing food safety protocols are followed by staff
.Planning and liaising for the organization of dinner and lunch parties for high profile guests
.Catering for minorities, also dietary requirements such as vegetarians and persons requiring alternative
catering due to allergies

2. .Working to a $4 budget per person per day
.Three meals are prepared to the highest standard three times daily
.Ordering of daily stores ensures correct rations are available for all personnel
.Managing the catering account
.Head chef / Team leader in busy ships kitchen
.Cooking for between 40 people on small ships to over 900 on larger carrier ships
.Responsible for the maintaining of all food safety aspects and recordings of all food temperatures are adhered
to on daily basis
.The managing of all daily and weekly cleaning schedules
Other than the training and experience gained above I also have the following qualifications
.Professional Cookery Apprenticeship
.Hospitality Service Apprenticeship
.Basic Food Hygiene
.Food Safety In Catering
.Health and Safety
.Military Security Trained
.Equality and Diversity Trained
.Sea Safety Survival Trained
EDUCATION
Higher National Diploma in Business Marketing
Southampton Institute, United Kingdom - Southampton, MA
1995 to 1998
MILITARY SERVICE
Service Country: United Kingdom
Branch: Logistics
Rank: Leading Hand
October 1999 to June 2015