[pic]

MICHAEL P. CHIARAVALLE

*** ******* ******

Hasbrouck Heights, NJ 07604

201-***-****

acf0f7@r.postjobfree.com

September 18, 2014

Re Executive Chef

To Whom It May Concern:

I am writing to respond to your job opening for the Executive Chef

As you will note from my attached resume, I am an Executive Chef with

extensive experience, including several highly successful Hotel and

Restaurant openings, and some Country Club exposure. Throughout my career I

have been successful in menu development, and in motivating and training

staff to excel in culinary quality.

Additionally, I have extensive experience in providing both A La Carte

dining and room services, high quality banquet and buffet dining, and food

control practices that are in accordance to FDA's regulations.

Given the opportunity, I am confident that you'll find that my experience

and qualifications match your needs and requirements. I look forward to

discussing this position with you at your earliest convenience.

Thank you for your time and consideration.

Sincerely,

Michael P. Chiaravalle

[pic] MICHAEL P. CHIARAVALLE

268 Raymond Street

Hasbrouck Heights, NJ 07604

201-***-****

acf0f7@r.postjobfree.com

Executive Chef with over 30 years of broad and extensive experience in

all aspects of the food service industry. Worked in every position in

professional kitchens from Roundsman to Chef Saucier to Executive Chef

in hotels, restaurants, country clubs, corporate dining facilities and

large conference

centers. Possess extensive and varied "real world" experience and

ongoing study and research in the latest culinary trends, with the

proven skills to contribute to any food service operation.

Thoroughly familiar with all work stations in the professional kitchen.

Extensive experience in, and have been responsible for all aspects of

the following areas:

. Menu & Recipe Development & Standardization

. Plate Presentation & Menu Design

. Staff Hiring, Training & Scheduling

. Developing & Enforcing Sanitary Standards

. Designed, produced & sold prepared foods

. Equipment Selection, Procurement & Maintenance

. A La Carte, Banquet & Large-Production Catering

. Budgeting, Stewarding, & Food Cost Management

. Ethnic & International Cuisine

. Daily Theme Buffets

Employment History

July 2012 - Present Marcello's, Suffern, NY

Line Chef

November 2008 - May 2012 Segretto's, Tenafly, NJ

Line Chef

May 2008 - November 2008 Balsams Grand Resort, Dixville Notch, New Hampshire

Sous Chef -- Seasonal Employment

November 2005 - April Romeo's Cafe, Mercersburg, Pennsylvania

2008 Chef

May 2005 - October 2005 The Mercersburg Inn, Mercersburg, Pennsylvania

Executive Chef

July 2004 - March 2005 Headquarters Plaza Hotel, Morristown, New Jersey

Executive Chef

May 2003 - May 2004 The Stealth, Hackensack, New Jersey

Chef

MICHAEL P. CHIARAVALLE

Page 2

Employment History (continued)

July 2001 - February Michaels', Hasbrouck Heights, New Jersey

2003 Chef-Owner

December 1998 - July Gourmet Foods, Belleville, New Jersey

2001 Sales Executive Chef

May 1997 - May 1998 Dobbs International, Newark, New Jersey

Executive Chef

Hamilton Park Executive Conference Center, Florham Park,

New Jersey

April 1991 - February Executive Chef

1997

October 1988 - April Executive Sous Chef

1991

Sheraton Meadowlands Hotel, East Rutherford, New Jersey

June 1987 - March 1988 Sous Chef

September 1986 - June Assistant Banquet Chef

1987

Livano's Restaurant, White Plains, New York

August 1985 - July 1986 Sous Chef

May 1985 - August 1985 Chef Saucier

Pegasus Restaurant, The Meadowlands Racetrack

East Rutherford, New Jersey

April 1982 - May 1985 Chef Saucier

Additional Related Experience

Corporate Catering, 3-Star Restaurants, Gourmet Markets, Italian

Restaurants, Country Club

Education

February 1995

The Culinary Institute of America Hyde Park, NY

Continuing Education course: Nutrition

March 1982

The Culinary Institute of America Hyde Park, New York

Associate of Occupational Studies degree in Culinary Arts

April 1981 - March

1982 CIA Externship Program at Pegasus Restaurant,

The Meadowlands Racetrack, East Rutherford, New Jersey

Roundsman

[pic] MICHAEL P. CHIARAVALLE

268 Raymond Street

Hasbrouck Heights, NJ 07604

201-***-****

acf0f7@r.postjobfree.com

*** *** BIO Chef Michael Chiaravalle *** ***

Chef Michael Chiaravalle, graduate of The Culinary Institute of America,

located at Hyde Park, New York, brings over 30 years of culinary

expertise. His career has offered him a wide range of experience from the

Sheraton Corporation, Pegasus Four Star Restaurant, to Airline Catering.

As Executive Chef of Hamilton Park Conference Center, in Florham Park, he

made The Saturday Evening Italian Buffet a household name for its many

satisfied clients and their families.

Personal Bio of Chef Michael Chiaravalle

Over the years since graduating from the Culinary Institute of America

in 1982, I have been fortunate to have had broad and intensive experience

in most aspects of the food service industry. I have worked in virtually

every position in professional kitchens from Roundsman to Chef Saucier to

Executive Chef in hotels, restaurants, country clubs, corporate dining

facilities and large conference centers. Additionally, I have designed,

produced and sold prepared foods (from fancy canapes to Home Replacement

Meals) for professional kitchens through retail food outlets.

In the course of my career I have had extensive experience in all

aspects of food service. I am thoroughly familiar with all stations in the

professional kitchen. As an Executive Chef, I have had many years of

experience in the following: equipment selection, procurement and

maintenance, recipe development and standardization, plate presentation and

menu design, staff hiring, training and scheduling; and in developing and

enforcing sanitary standards. I have been responsible for all aspects of a

la Carte, banquet and large production catering operations. As the head of

Culinary Services, I am thoroughly familiar with all details of budgeting,

stewarding, and meeting appropriate food costs.

Rigorous classical education and training, along with extensive and

varied "real world" experience, combined with ongoing study and research in

the latest culinary trends has provided me with the skills and ability to

contribute to any food service operation.

Contact this candidate