BANQUET CHEF Professional Summary To may concern: Please accept letter application position executive chef. I ambitious well rounded chef able lead front setting, following delivering highest culinary standards. I possess passion excellence, always strive hard im- prove standards guest satisfaction. My goal executive chef provide club members experience exceeds expectations. I believe accomplished using highest quality food product keeping within food budget assembling best possible culinary brigade meet members needs. I standardize recipes maintain consistency always demonstrate ex- pected dish concerning portion size, proper cooking techniques, presentation. My management style fair, firm, friendly high expectations, also I consider self proactive running kitchen. I delegate people according strengths, rotate seasonally different stations help professional development increas- ing flexibility kitchen staff. I train wait staff menu letting sample menu items, listen feed back. I flexible special dietary requests members. I glad make adjustments health conscious members, specific dietary needs. I visible members dinning room I able receive feed back menu. Over years I pleasure working best chefs country enabled board knowledge different types cuisines keeping trends. Skills Work History Banquet Chef Sep 2016 Current Company Name City State The Country Club Mirasol three-time member prestigious group Platinum Clubs Ameri- ca, certified Audubon Cooperative Sanctuary, recognized Distinguished Emerald Club club industry publication The BoardRoom Magazine. My responsibilities banquets, member functions, theme events also working chef creating new exiting menus keep membership excited club events. I supervise team 12 produces half food beverage revenue 6 million. Executive Sous Chef Aug 2014 Sep 2016 Company Name City State The Club recognized "Platinum Club" one top 10 private club communities United. States. The club 1300 members three restaurants banquet facility. Food beverage sales. 5 million year. I contribute executive chef maintaining Clubs platinum level status. Candle Light Inn: Catonsville Maryland. Owner, Executive Chef General Manager Jan 1996 Jan 2013 Company Name Candle Light Inn 200 seat white table cloth restaurant features modern traditional cuisine a. staff 50 employees · Coordinate planning, budgeting, purchasing food operations within restaurant. Instruct cooks workers preparation, cooking, garnishing, presentation food. Analyze recipes assign prices menu items, based food, labor, overhead costs. Recruit hire staff including line chefs, kitchen staff, servers, hostesses, managers. Sous Chef Jan 1990 Jan 1996 Company Name Oversaw staff 100 kitchen personnel maintained 5 star menu dishes service Plan, direct, supervise food preparation cooking activities multiple kitchens large hotel. Instruct cooks workers preparation, cooking, garnishing, presentation food. Over years I pleasure working best chefs America, played significant role development chef. My mentors include Peter Timmins CMC, Hartmunt Handke CMC, John Johnstone, CMC, Lawrence McFadden CMC, Keith Coughenour CEC, Alex Darvish, CEC Richard Rosendale, CMC. Personal Information A meeting excellent opportunity us detailed candid discussion benefits I bring Country Club. Look forward hearing near future discuss I become integral part team. Warm regards Marco Lombardini Education Servsafe certified 1990 Baltimore Culinary College City State Graduated honors restaurant hotel management The Greenbrier Apprenticeship Program: White Sulphur Springs, West Virginia Graduated gold medal cold food display silver medal hot food competition ACF Executive Certified Chef 2012 Sous Vide workshop 2014 teacher Richard Rosendale C.M.C Certified Master Chef prep class 2014 teacher Richard Rosendale C.M.C 2016 Skills ACF, budgeting, C, ca, cooking, features, personnel, Platinum, publication, purchasing, Safety, sales, servers, supervisory, teacher Additional Information A meeting excellent opportunity us detailed candid discussion benefits I bring Country Club. Look forward hearing near future discuss I become integral part team. Warm regards Marco Lombardini