COVER LETTER FOR:

Seeking an Operational Management as Director of Food Service – Restaurant Manager -Chef

My reputation has been built on , Planning – Implementation – Training

I have designed, supervised, coordinated and participated in all levels of production & service activities of cooks and other kitchen and dinning room personnel in small – medium – large accounts I have been recognized as; technical expert, in good service , also as teacher and trainer for other chefs and cooks within many of my accounts
Achievements I have designed, supervised, coordinated and participated in all levels of production & service activities of cooks and other kitchen and dinning room personnel in small – medium – large accounts I have been recognized as; technical expert, in good service , also as teacher and trainer for other chefs and cooks within many of my accounts I have selected and developed recipes and other items for clients. I have developed menus, Overseen / Purchases food, Established production levels and inventory controls. Interviewed and hires other chefs & culinary staff as well as other service employees Managed/controlled food cost issues Offer solutions and training to other chefs outside my accounts. I can cook any selected items Typically I have other chefs and cooks reporting to me
Associations President – Maumee Valley Culinary Association Certified Executive Chef – American Culinary Federations (ACF) Member – Club Managers Association Member – Les De Escoffier Society
Michael W. Solt
michaelsolt@msn.com
Largo Fl 33771

This example was posted: 12/20/2009 11:26:33 PM EST


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