Dear Restaurateur:

Are you in the market to add a young, experienced, self motivated, very created Executive Chef, Kitchen Manager or Sous-Chef to your staff? With over 22 years of Culinary experience and a very strong back ground in menu planning, portion control, food cost, labor cost, food and beverage inventory, profitability, bilingual (Eng-Span) and a very good supervision to your staff and your facility.

Business Results:

• Increasing production by 30% through analyzing kitchen staff
• Decrease food cost from 40% to 30% (decreased 10%)
• Implemented quality sanitation standards by 85%
• Increase yearly sales by 25% to 30%
• Reduction of spoilage up to 75%

These are just a few of the key results I have achieved on behalf of my employers throughout my career in the restaurant business. Additional achievements are detailed in the enclosed resumé. If my qualifications interest you, I would appreciate the opportunity to meet with you to further explore my capabilities in the restaurant business. I can be reached at the above numbers listed on the very top of this letter during any day or evening of the week.

Thank you in advance for your consideration and I look forward to hearing from you shortly.

QUALIFICATIONS AND SKILLS:

• Over twenty two years in Culinary experience with increasing responsibility
• Ability to manage any kitchen for optimum efficiency and profitability
• Knowledge of diversified cooking including: French, Continental, Cajun, Mexican, and Italian Cuisine
• Strong supervisory and interpersonal skills, able to find agreeable solutions to employee conflicts
• Work well with supervisors as well as fellow workers
• Able to function efficiently under dead line pressure
• Skilled in menu planning, ordering food, supplies, food inventory, hiring, training, supervision, and staff scheduling
• Attended several food and beverage seminars with great results for more efficiency and profitability
• Experienced with all type of kitchen equipment
• Compiling kitchen instructional recipe books, worksheets, entree presentations and sanitation standards
• Banquets, menu planning & catering techniques for more efficiency and profitability
• Word, Excel, Access, Web Page Designing, Computer Programming, Visual Basic and Network Administrator

Ordering, scheduling, inventory
Trained and supervised staff of 20 kitchen employees
Maintained kitchen sanitation and high safety standards
Monitored cost control, portion control and labor cost
Performed and analyzed menu items
Proven success in implementing productivity

5/93 - 4/94 - 21st. Century, Hamburger Henry Corp. Long Beach, CA
Kitchen Manager
In charge in operation of two kitchen stores specializing in fast food, salad bar and catering

Increased customer satisfaction by major factors
Performed and analyzed menus and salad bar entrees
Proven success in implementing productivity
Archived reduction in kitchen staff
Increased profitability
Help corporation earn the best sanitation and safety standards
Supervised a staff of 31 current kitchen employees at two stores
Successfully monitored food cost, labor cost, and portion control
Large party planning, Catering

3/87 - 5/93 - The Oyster Wharf, San Pedro, CA
Executive Chef
Worked with no supervision in facilitating over all restaurant efficiency and profitability

Significantly decreased food cost
• Created all unique menu items calculated cost and pricing
• Trained and supervised staff of 18 kitchen employees in preparation of fine dining quality food
• Compiled kitchen instructional recipe books and entree presentation
• Served as banquet and catering coordinator
• Interviewed, hired and trained personnel
• Purchased all food, wines, liquors and restaurant supplies
• Oversaw and maintained food and beverage inventory
• Maintain kitchen sanitation and high safety standards
• Monitor cost control, portion control, and labor cost
  
  

2/85 - 3/87 - Cigo’s, San Pedro, CA
Evening Head Chef
Major responsibility for elite restaurant specialized in French and Yugoslavian Cuisine

Catering and banquet service for Bay Area fund-raisers with average attendance of 500 + Guests
• Specialized in Summer festivities such as seafood feast and European food styles
• Entire kitchen responsibility for evening shift
• Cut meats, fish, poultry (portion control) and kitchen staff supervision
• Assisted Chef in coordinating preparation of special functions in banquet rooms and catering
• Broiler, sautée, baking and ordering of provisions
  
  

3/83 - 1/85 - San Pedro Fish Market and Restaurant, San Pedro, CA
Sous-Chef
High volume restaurant specialized in all kinds of seafood

Responsible for broiling, sautéing
• Cutting fresh fish, shell fish and poultry
• Assisted Chef in preparation of large party functions 300 + guests
• Shucking oysters, clams and steam all shellfish
• Created Daily Specials for every day menu
• Made soups, sauces and party trays

EDUCATION: Arts in Culinary, PC Programmer, Network Administrator, MS Office Pro, Web Designer

PERSONAL: Intelligent, self motivated, well organized, creative

INTERESTS: PC and MAC computers, reading, fishing, music

REFERENCES: Available upon request