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Mr. Michael L. Skalba is applying for an Executive Chef position. He has over 25 years of experience as an Executive Chef, Sous Chef, and Chef de Cuisine across various industries. He is looking for a full-time, long-term position where he can utilize his leadership, culinary, and management skills. He attended the Culinary Institute of America and holds several certifications.
Deskripsi Asli:
Chef, Executive Chef, Sous Chef with 25 years experience looking for a Executive position.
Mr. Michael L. Skalba is applying for an Executive Chef position. He has over 25 years of experience as an Executive Chef, Sous Chef, and Chef de Cuisine across various industries. He is looking for a full-time, long-term position where he can utilize his leadership, culinary, and management skills. He attended the Culinary Institute of America and holds several certifications.
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Mr. Michael L. Skalba is applying for an Executive Chef position. He has over 25 years of experience as an Executive Chef, Sous Chef, and Chef de Cuisine across various industries. He is looking for a full-time, long-term position where he can utilize his leadership, culinary, and management skills. He attended the Culinary Institute of America and holds several certifications.
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Mobile # 586-484-0033 E-Mail, msd0b508@westpost.net
To: Whom it may concern.
Thank you for the opportunity to introduce myself, you may already know me. My discovery of your opening for an Executive Chef has prompted, More interest into your company'. Although I am already a Freelance Executive Chef, during my job search. I am seeking full time employment with your company. I would like to tell you about my history and objectives. I am a native Detroite r with a passion for the culinary arts, the automotive scene and the great outdoo rs. My previous efforts in professional foodservice reflect my versatility. I've wor ked in companies large and small and have had some great experiences, enhanced by my ability to plan, and communicate appropriately. As a CIA Graduate, a Certified Executive Chef, and with 25 years experience, I desire, to employ my skills in a richly creative and busy environment. My experiences in the culinary world, foodservice, and in life have taught me to always strive for excellence and success. My peers and former employers will agree, I've always done the best job I was capable of and have always exceeded t he expectations of others and myself. I have continuously elevated my standards and believe that I could bring a great deal of creativity and excellence to your company. I feel that my professionalism, leadership, talents, background, financial ski lls, and conscientious work ethic, will be an asset to your team. I seek a long-term position with a strong, dynamic, and an established company, one that I can be a proud part of. I would enjoy meeting with you, to review my background and experience, to see where I may fit within your company, and look forward to hearing from you. Sincerely, Michael L. Skalba, CEC. Mr. Michael L. Skalba, CEC. 27048 Lorraine Ave. Warren, Mi. 48093 Mobile # 586-484-0033 E-Mail, msd0b508@westpost.net Professional Goals To obtain the position of Executive Chef with your company, Using m y skills, abilities, professional experiences, and a formal CIA education, to be a leader in team management, cost controls, culinary knowledge, production, supervisory, and sanitation skills to orchestrate a first class culinary operation. Employment History Executive Chef, Corporate Dining Concepts Inc. November 2002 to December 2008 Borg Warner Automotive, World Headquarters. Auburn Hills, Mi. . Manage all back of the house operations with $1.5 million in sale s. . Operate daily foodservice and catering to four locations with one kitchen. Create, cost, purchase, train, & roll out profitable catering an d cycle menus. Operations Chef, Production Chef, and Lead Chef, Americrown 2002 Through 2007 Seasons Midwest. Western, & Southern Divisions. Based in Brooklyn, Michigan * Collaborate with management and teams of chefs, catering high en d cuisine to NASCAR Owners, Track Owners, Team Owners, Drivers, and CorporateCli entele in volumes of 20,000 to 50,000 people per event, across the USA. Executive Chef, Aramark Foodservice Corp. December 1996 to April 2002 Executive Dining Room, DaimlerChrysler, World Headquarters, AuburnHi lls, Mi. * Manage all back of the house operations. * Supervise service and catering to an array of international clie ntele. * Collaborate with a staff w/ 30 managers and 150 employees, $10 m il. sales * Create, plan, prepare, and serve dynamic menus. * Control food and labor costs, inventories, purchasing and receiv ing. * Supervised and certified food safety and sanitation management receiving scores of100% from The Oakland County Health Department. Executive Chef, Aramark Foodservice Corp. September 1993 to December 1995 Masco Corporation, Taylor, Michigan * Manage all back of the house activities For an operations with $2 Million. * Managed, trained, and supervised a culinary staff of 10 to 50 e mployees. * Served as regional Ice Sculptor for mid-west region. * Conducted all food planning, purchasing, costing, inventories, a nd receiving. Supervised all corporate safety and sanitation programs. Mr. Michael L. Skalba, CEC. 27048 Lorraine Ave. Warren, Mi. 48093 Mobile # 586-484-0033 E-Mail, msd0b508@westpost.net Employment History (continued) Chef De Cuisine & Sous Chef, Le Metro Bistro Southfield, Michigan 1992 & 1993 Executive Chef, 59 Dine (Epoch Management) Rochester, Michigan 1992 Night Chef & Sous Chef, Chez Raphael & Too Chez (Epoch Management) Novi, Michigan 1989 Thru 1991 Sous Chef in Garde Manger Amway Grand Plaza Hotel Grand Rapids, Michigan 1988 &1989 Education & Certifications 2006 - National Registry of Food Safety Professionals Certified, Food Safety Manager 2005 - American Culinary Federation (C E C) Certified Executive Chef Certified thru - 2015 2002 - Serv-Safe Certified Foodservice Management & HACCAP 1999 - American Culinary Federation (C C C) Certified Chef De Cuisine 1997 - State of Michigan & Serv-Safe Certified Foodservice Management 1994 - State of Michigan & Serv-Safe Certified Foodservice Management 1988 - Culinary Institute of America (A O S) Associates of Culinary Ar t Awards & Achievements 1995 - International Chefs Exchange, Aramark Foodservice Corp. Frankfurt, Germany - Mexico City, Mexico - Philadelphia , Pa. 1991- Grand Prize, Michigan Meal - Team Competition Culinary Tours in Rome, Italy - Paris, France 1990 - Gold Medal, Festival of Trees - Gingerbread Competition 1987 - 2005 Numerous Ice Sculpting Competition Awards Associations 1990to Present - American Culinary Federation, Michigan Chapter (M C C A) Michigan Chefs De Cuisine Association 1989 to Present - National Ice Carvers Association, Active Member 1988 to Present - Culinary Institute of America, Alumni Association. Mr. Michael L. Skalba, CEC. 27048 Lorraine Ave. Warren, Mi. 48093 Mobile # 586-484-0033 E-Mail, msd0b508@westpost.net Tournaments & Large Events 2006-2007 North American International Auto Show 2008-2009 @ Cobo Center - Detroit, Michigan 2005-2006 NAACP Convention 2007-2008 @ Cobo Center- Detroit, Michigan 2009 2006-2007 SAE (Society of Automotive Engineers) Convention. 2008-2009 @ Cobo Center- Detroit, Michigan 2005-2006 PGA - Bob Hope Classic Golf Tournament @ Palm Springs, California 2003-2004 PGA - The Masters Golf Tournament 2005-2006 @ Augusta, Georgia 2003-2004 PGA - The Buick Open 2005-2006 @ Warwick Pines Country Club -Flint, Mi. 2005 NFL-Superbowl @ The Detroit Athletic Club -Detroit,Michigan 2008 PGA-Championship @ Oakland Hills C.C.-West Bloomfield,Mi. 2004 Ryder Cup @ Oakland Hills Country Club -West Bloomfield,Mi. 2003-2004 PGA - Senior Open @ TPC (Tournament Players Club) 2005-2006 Dearborn, Michigan 1996 PGA - U.S.Open@Oakland Hills Country Club- 1995-1996 Detroit Grand Prix @ Belle Island Park Detroit, M ichigan
Mr.Michael L. Skalba, CEC.
27048 Lorraine Ave. Warren, Mi. 48093 Mobile # 586-484-0033 E-Mail, msd0b508@westpost.net References Americrown Service Company, Brooklyn, Mi. Main Office (517) 592-1300