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Hello, My Name Is Michael Key , I will be relocating to the Delray Beach area in January, and I have interest in your company. Thank you for your time and look forward to hearing from you in the future. Yours Sincerely Michael Key
Michael A. Key 1248 La Polma Street Memphis T.N 38114 202-470-8129 [email protected] Education: Eastern High School Washington D.C. Baltimore International Culinary School Baltimore M.D. European Educational Centre Republic of Ireland Work Experience: Artistic Innovation Catering Co-Owner/ Executive Chef Washington D.C. July 99-Present Full service catering company specializing in wedding, business functions, parti es and ice carvings. Capital Grille Steakhouse/ Bugaboo Steakhouse Executive Chef Washington D.C. Boston, Massachusetts January 96-May 99 Fine dinning steakhouse specializing in dry age beef on premises. Menu consisted steaks, seafood and pasta dishes. Responsible for all operation of kitchen and P.L statement consisting of food co st, labor cost, R&M cost and kitchen supplies. Walt Disney World Sous Chef Orlando, Fl September 91- December 95 Magic Kingdom: Tony Towne Square Full service Italian Restaurant served breakfast, lunch and dinner. A high volum e location. Epcot Centre: Worked in world showcase: Italy, France, and Norway. High volume locations. United States Air Force June 81- June 91 Food Service Specialist Worked in mess hall, cooked for all enlisted personal living in quarters. Breakf
ast, lunch, dinner and midnight chow.
Michael A. Key 1248 La Polma Street Memphis T.N 38114 202-470-8129 [email protected] Education: Eastern High School Washington D.C. Baltimore International Culinary School Baltimore M.D. European Educational Centre Republic of Ireland Work Experience: Artistic Innovation Catering Co-Owner/ Executive Chef Washington D.C. July 99-Present Full service catering company specializing in wedding, business functions, parti es and ice carvings. Capital Grille Steakhouse/ Bugaboo Steakhouse Executive Chef Washington D.C. Boston, Massachusetts January 96-May 99 Fine dinning steakhouse specializing in dry age beef on premises. Menu consisted steaks, seafood and pasta dishes. Responsible for all operation of kitchen and P.L statement consisting of food co st, labor cost, R&M cost and kitchen supplies. Walt Disney World Sous Chef Orlando, Fl September 91- December 95 Magic Kingdom: Tony Towne Square Full service Italian Restaurant served breakfast, lunch and dinner. A high volum e location. Epcot Centre: Worked in world showcase: Italy, France, and Norway. High volume locations. United States Air Force June 81- June 91 Food Service Specialist Worked in mess hall, cooked for all enlisted personal living in quarters. Breakf
ast, lunch, dinner and midnight chow.
