Chef
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To Whom It May Concern: I am seeking to express my talents and passion for food in a position which will be mutually beneficial. I am interested in providing my culinary talents and recipes to an establishment for an electric dining experience. I enjoy feedback from guests on the food, their interests in cuisine, and making their dining experience pleasurable. My strengths include teaching cooking fundamentals,and providing leadership. I believe that when a chef shares ideas with his team, the chef and the team do their best work and gain job satisfaction and a feeling of accomplishment. I have successful experience in menu development in all cuisines , supervising, team building and motivation, cost control, and purchasing. I am interested in continuing to advance my knowledge at all levels between departments. I am a graduate of the Culinary Institute of America with over fifteen years of experience, I have a culinary portfolio showing some of my work from 1996 to the present time, which includes food, menus, ice sculptures, and food costing. I look forward to your response and scheduling an interview. Personally I am a new father of two boys and married to my lovely wife Michelle and have a very stable life although willing to work hard and be devoted to any task. Sincerely, Jeffrey M. De Lawder 267-312-0111 OBJECTIVE To obtain a Chef position which utilizes my current skills and enhances my professional development. EDUCATION Culinary Institute of America Hyde Park, NY Degree: Associates Degree in Culinary Arts 1994 EXPERIENCE Old York Country Club September 2007-Present Chesterfield, NJ Title: Executive Chef Privately owned Country Club * Responsible for scheduling 2 Sous Chefs, 5 cooks, 3 stewards. * Responsible for ordering, inventory, and menus( a la carte and Banquet packages). * Oversee and actively involved in 2 separate buildings that produce food for Banquets, a la Carte, Locker room, and Pool Snack Bar.
* Revitalized the cuisine to maximize member satisfaction and revenue * Member of the ACF. Jeffrey Miller Catering April 2006 - September 2007 Lansdowne,PA Title: Chef D' Cuisine * Responsible for production of up to 1500 people during peak seasons. * Being an innovative leader who gains respect by leading by example. * Culinary coaches non-experienced individuals to work productively. * Has lowered food cost by using and producing food wisely in a cost effective manner. * Consults on a regular basis with Jeffrey Miller to expand the production square footage to increase labor efficiency and keeping their cuisine ahead of the trends. * Created countless new recipes for sales department. * Received many compliments on how my team and I have had the most successful cuisine in The Jeffrey Miller Catering 15 year history. * Developed multiple employee handbooks and Chef d' Partie handbooks. * Run high end off premise catering functions. The Coral Reef Bistro formally The Red Hen Cafe March 2005 - December 2005 Medford Lakes, NJ Title: Executive Chef * Responsibilities included being a head chef and consultant. * Open 7 days lunch dinner and brunch * Completely reconfigured kitchen layout to reach optimal efficiency in a confined space. * Developed seafood-fusion cuisine from an eastern European menu. * Trained and coached an inexperienced staff to achieve an exemplary dining experience. * Developed a working inventory and a detailed cost analysis. * Mentored inexperienced ownership in restaurant procedures and operations. The Racquet Club of Philadelphia November 2002 - March 2005 Philadelphia, PA Title: Sous Chef * The planning and execution of an A la Carte menu, Banquet function. * Initiated sanitation overhaul program. * Personalizes menu items to accommodate members' requests and expectations. * Tag-teams with the executive chef in ordering, food costing, scheduling, supervising and employee reviews. Ashbourne Country Club April 2002 - November 2002
Cheltenham, PA Title: Executive Chef * Planned and executed A la Carte and Banquet menus for golf outings, weddings, bar mitzvahs, and member functions. * Responsibilities include, but are not limited to ordering; food, cleaning supplies, restaurant equipment, and paper goods. * Effected an average food cost of 27% which was budgeted for 29% * Retained an average labor cost at 22% which met budget. * Responsible for employee reviews, interviewing potential employees, and termination of employment. * Responsible for complete club inventory to accurately calculate food cost. * Supervised a team of 1 sous chef, 5 cooks, and 4 stewards. * Achieved food revenue of 500,000 during my employment in this position Ashbourne Country Club February 2000 - April 2002 Cheltenham, PA Title: Sous Chef * Supervised staff and worked A la Carte and banquet functions. * Planned, prepped costed, and executed a variety of International Cuisine. * Assisted executive chef in his duties, which advanced my knowledge of the industry. * Devised daily a la carte and banquet prep sheets. Remi's Cafe March 1996 - November 1999 Haddonfield, NJ Title: Sous Chef * Supervised staff and took part in daily food operations. * Increased food sales by improving food quality and creativity in new menu items. * Maintained a sanitary kitchen. The Marker at The Adams Mark Hotel October 1994 - March 1996 Philadelphia, PA Title: Line Cook Hyatt Regency November 1993 - March 1994 Hilton Head, SC Title: Roundsman - Externship / Culinary Institute of America Bay Street Seafood September 1992 - February 1993 Philadelphia, PA Title: Broil Cook
REFERENCES References will be furnished upon request, along with letters of recommendation, certificates awarded, and achievements 4815 Neshaminy Blvd. Bensalem, Pa 19020 Home: 267-568-2311 Mobile: 267-312-0111 [1][email protected] ______________________________________________________________________ References 1. mailto:[email protected]
* Revitalized the cuisine to maximize member satisfaction and revenue * Member of the ACF. Jeffrey Miller Catering April 2006 - September 2007 Lansdowne,PA Title: Chef D' Cuisine * Responsible for production of up to 1500 people during peak seasons. * Being an innovative leader who gains respect by leading by example. * Culinary coaches non-experienced individuals to work productively. * Has lowered food cost by using and producing food wisely in a cost effective manner. * Consults on a regular basis with Jeffrey Miller to expand the production square footage to increase labor efficiency and keeping their cuisine ahead of the trends. * Created countless new recipes for sales department. * Received many compliments on how my team and I have had the most successful cuisine in The Jeffrey Miller Catering 15 year history. * Developed multiple employee handbooks and Chef d' Partie handbooks. * Run high end off premise catering functions. The Coral Reef Bistro formally The Red Hen Cafe March 2005 - December 2005 Medford Lakes, NJ Title: Executive Chef * Responsibilities included being a head chef and consultant. * Open 7 days lunch dinner and brunch * Completely reconfigured kitchen layout to reach optimal efficiency in a confined space. * Developed seafood-fusion cuisine from an eastern European menu. * Trained and coached an inexperienced staff to achieve an exemplary dining experience. * Developed a working inventory and a detailed cost analysis. * Mentored inexperienced ownership in restaurant procedures and operations. The Racquet Club of Philadelphia November 2002 - March 2005 Philadelphia, PA Title: Sous Chef * The planning and execution of an A la Carte menu, Banquet function. * Initiated sanitation overhaul program. * Personalizes menu items to accommodate members' requests and expectations. * Tag-teams with the executive chef in ordering, food costing, scheduling, supervising and employee reviews. Ashbourne Country Club April 2002 - November 2002
Cheltenham, PA Title: Executive Chef * Planned and executed A la Carte and Banquet menus for golf outings, weddings, bar mitzvahs, and member functions. * Responsibilities include, but are not limited to ordering; food, cleaning supplies, restaurant equipment, and paper goods. * Effected an average food cost of 27% which was budgeted for 29% * Retained an average labor cost at 22% which met budget. * Responsible for employee reviews, interviewing potential employees, and termination of employment. * Responsible for complete club inventory to accurately calculate food cost. * Supervised a team of 1 sous chef, 5 cooks, and 4 stewards. * Achieved food revenue of 500,000 during my employment in this position Ashbourne Country Club February 2000 - April 2002 Cheltenham, PA Title: Sous Chef * Supervised staff and worked A la Carte and banquet functions. * Planned, prepped costed, and executed a variety of International Cuisine. * Assisted executive chef in his duties, which advanced my knowledge of the industry. * Devised daily a la carte and banquet prep sheets. Remi's Cafe March 1996 - November 1999 Haddonfield, NJ Title: Sous Chef * Supervised staff and took part in daily food operations. * Increased food sales by improving food quality and creativity in new menu items. * Maintained a sanitary kitchen. The Marker at The Adams Mark Hotel October 1994 - March 1996 Philadelphia, PA Title: Line Cook Hyatt Regency November 1993 - March 1994 Hilton Head, SC Title: Roundsman - Externship / Culinary Institute of America Bay Street Seafood September 1992 - February 1993 Philadelphia, PA Title: Broil Cook
REFERENCES References will be furnished upon request, along with letters of recommendation, certificates awarded, and achievements 4815 Neshaminy Blvd. Bensalem, Pa 19020 Home: 267-568-2311 Mobile: 267-312-0111 [1][email protected] ______________________________________________________________________ References 1. mailto:[email protected]
