Floyde Patterson

Results-oriented Offshore Cook with over 12 years of experience in high-volume maritime and offshore environments. Fully credentialed (TWIC, HUET, SafeGulf) and expert in managing full-cycle galley operations for crews of 60+ personnel. Proven track record of maintaining a 100% zero-incident safety record and maximizing inventory efficiency in high-pressure, remote environments.

Offshore Cook - Trinity Catering - New Orleans, LA

(2018-04)

• Galley Management: Direct and manage full-cycle galley operations for crews of 60+ personnel on a consistent 14-day rotation.
• Safety Leadership: Maintain a zero-incident safety record regarding food-borne illnesses and kitchen workplace injuries, ensuring 100% compliance with USCG and BSEE health and safety regulations.
• Inventory Control: Achieved near-zero food waste through strategic inventory procurement, precise portioning, and creative menu engineering.
• Nutritional Planning: Develop and execute balanced, high-energy menus tailored to offshore workers' dietary needs and preferences, including specialized accommodations for allergies.
• Sanitation: Oversee rigorous kitchen cleanliness and equipment maintenance schedules to prevent breakdowns and ensure food safety.

Utility Hand - Premier Catering - Gray, LA

(2014-10 - 2018-04)

• Supported lead cooks in high-volume meal preparation while maintaining a clean and organized galley.
• Managed stock rotation and dry/cold storage organization to prevent spoilage.
• Adhered strictly to SafeGulf and ISN safety protocols during all offshore operations.

High School Diploma - Bequia Community High School