Executive Years Experience

Location:

Salary:

65000 and up.

Posted:

January 10, 2013

Scott A. Beale

January 9, 2013

Re: Executive Chef

To whom it may concern:

I am a culinary innovator/executive chef with over 20 years experience in the restaurant and food

industry. I have owned my own catering company and have created events from 10 to 500. I believe my

diverse expertise in both menu development and kitchen innovation coupled with realistic hands-on

implementation would enable me to execute any position in a highly successful manner. I have co-

developed a multitude of culinary strategies for large chains, franchises, intuitions, restaurants and many

others both on an executive level and an owner level. I understand branding, aligning, consumer relations

and progressive food trends which allow me to incorporate the most innovative menu concepts to help

align strategic creativity with realistic market conditions. What makes me different is my ability to

develop strategies from a creative hands on executive chef level - to understanding the revenue driven

operational bottom line level of an owner. I take pride in inspiring the food dishes to match to venue and

culture of the entity at hand. This ability coupled with my product development and implementation skills

is full circle on the entire collaborative effort to innovate the culinary idea from concept to consumer

bottom line.

My success in the past has stemmed from my strong commitment, passion and sense of professionalism. I

maintain high ethical and work standards for myself and have excellent rapport with customers, vendors

and employees.

Item of note: I am currently located in New York, but am looking to relocate to Florida. I am very

familiar with the area as most of my family lives there.

Sincerely,

Scott A. Beale