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QUALIFIED
DECKHAND

& Crew Cook

Merchant Navy & Yachting.
Deck & Galley • STCW Safety • Cross-Channel Exp. , I bring a Chef's rigor and a technician's ingenuity to the team's service.

WORK PROPOSAL SAVE VCARD RESUME

TARGETS: IFREMER • ORANGE MARINE • DELIVERY

Vincent Ponge, Qualified Deckhand and Crew Cook - Professional Photo

DOCUMENTS & VISAS

File verified on 29/12/2024 • SYSTEM COMPLIANT

LINKEDIN PROFILE

MARITIME IDENTITY

Seaman ID 20XX XXXX
Admin Status VALID
Passport FRANCE
EXP 2033

OPERATIONAL STATUS

Ready to embark
Availability T+0
Mobility WORLDWIDE

DECK QUALIFICATIONS

LYCÉE MARITIME FRANÇOISE ARTHAUD (SAINT-MALO)

2024
CERTIFIED VALID
QUALIFIED DECKHAND CERTIFICATE

Full STCW training: Maneuvering, Security, Survival, Firefighting.

TARGET AMBITION MASTER 200

FITNESS & SAFETY ALL VALID

MEDICAL I Seafarers
Expires VALID 2027
NAVIGATION APTITUDE Watchkeeping fit
Expires VALID 2027
STCW BST Basic Safety Training
Expires VALID 2029
STCW PSA Security Awareness
Expires VALID 2029

SHIP'S LOG

Navigation Timeline & Experience

2026

FOUNDER & DEVELOPER

Bixent & Co

Created the micro-enterprise Bixent & Co. Designed and developed bixent-digital.fr (web agency) and bixent-marin.fr (maritime portfolio). Modern stack: Astro, React, Tailwind CSS, Vercel. Full autonomy across the entire chain: design, development, deployment, SEO.

Entrepreneurship Web Development Astro React Autonomy
2025

CREW & PASSENGER COOK

Brittany Ferries

5 months of Ouistreham–Portsmouth rotations on the Guillaume de Normandie (LNG). 7 days on / 7 days off rhythm. Versatility across all stations from breakfast to hot/cold prep. Final week validated in crew kitchen. Active participation in safety drills (Abandon, Fire) and Deck skills improvement (maneuvering).

Cross-Channel Ship Safety Strict HACCP Resilience LNG Crew Kitchen
2024

DECKHAND (TRAINING)

Lycée Maritime Saint-Malo

Intensive training in deck techniques. Seamanship (knots, splicing), maneuvering (heaving line, mooring), maintenance (painting, chipping), and advanced firefighting.

Seamanship Maneuvering Safety Training
2011 — 2024

HEAD CHEF & COOK

Culinary Career

Over 10 years of cooking experience, from a Parisian palace to event catering in Australia. Full kitchen management, menu creation, local sourcing, high volume. An expertise that translates directly into crew cooking competency.

2024
Guinguette de Tocane (Dordogne) — Head Chef — 2 consecutive seasons. Seasonal menu, events, customer loyalty. Venue expanding in 2025.
2023
Hostellerie du Passeur, Les Eyzies — Cold Station Chef — 4* hotel, 45-80 covers/day. 100% homemade.
2022
Chez Mr Maurice, St-Claude — Head Chef — Summer menu, market sourcing 2x/week, 60 covers/service. Fresh-cut beef-dripping fries.
2018
Mamo's Café, Montriond — Cook — Savoyard specialties, Portes du Soleil ski area.
2016
Maison St Geours — Assistant Manager — Fine grocery, smoked salmon, Iberian ham. Trained in ham cutting at Basque Culinary Center (San Sebastián).
2015
Moore & Moore Café, Fremantle (Australia) — Cook — WHV. Event catering: weddings, concerts, gallery openings.
2011
Novotel Paris Les Halles — Internship — Kitchen (catering, banquets, seminars) and multilingual reception.
Head Chef HACCP High Volume Local Sourcing Versatility International
2019 — 2021

DIGITAL MANAGER & GRAPHIC DESIGNER

Digital Career

Experience in digital project management, website creation, UX design and digital printing. Transferable skills useful on board: IT autonomy, problem-solving, document management.

2021
Pano-Plaisir — Printer-Designer-Installer — Created and opened the franchise. Layouts, printing, covering, signage installation.
2021
Vérifincendie, Plaisir — Digital Manager — UX redesign, article database, CSS, Microsoft 365 deployment.
2019
Vérifincendie, Plaisir — Digital Strategy Manager — Created e-commerce website (Oxatis CMS), SEO, analytics, product pages.
Web UX Design SEO Printing Project Management
2012 — 2020

INSTITUTIONAL CATERING & CARE

Eurest, Papillons Blancs

Experience in very high-volume institutional catering (1,600-1,800 covers/day) and medico-social care. Early responsibility-taking, team management, logistical rigor. Skills directly applicable to crew life.

2020
Papillons Blancs de l'Essonne — Care Assistant — Residential home, daily support for 6 residents. Treatments, hygiene, outings.
2014
Eurest, La Grande Arche (Ministry of Environment) — Apprenticeship — 1,600-1,700 covers/day. Replaced departed manager at week 5. Planning, orders, stock, month-end.
2012
Eurest, Tour Séquoia (SFR) — Internship — 1,700-1,800 covers. Production, cash registers, stock, point of sale management.
Institutional Catering High Volume Responsibility Social Care Team Management
2015 — 2017

INTERNATIONAL TRAVELLER & WORKER

Australia & South America

Two major international experiences that build adaptability, resourcefulness and English fluency. Proven ability to thrive in unknown, multicultural environments — essential qualities at sea.

2017
Bolivia, Chile, Argentina — 4-month road trip — Patagonia, Easter Island. Total autonomy.
2015
WHV Australia (1 year) — Farm work, removals, car wash, cooking in Fremantle. Full English immersion.
WHV Australia South America Professional English Adaptability Multicultural

LIFE LOG

Adventures & Life Experiences

2010-2026

Rugby League

15 years playing

2010

La Rochelle → Hendaye

Cycling trip

2011

Tour du Mont-Blanc

Alpine trek

2012

Way of St. James

Pilgrimage

2013

Paris → Moscow → Tokyo

Trans-Siberian

2015

WHV Australia

1 year immersion

2017

South America

Bolivia, Chile, Argentina, Easter Island

2026

Web & Digital Creation

Digital entrepreneurship

STATUS

Operational
Availability IMMEDIATE
Mobility INTER

Crew Assets

Deck/Cook Versatility
Non-Smoker
Licenses A & B (Vehicled)

BOARDING PROPOSAL

Secure form via Resend.

or direct contact

vince@bixent-digital.fr