Executive Service
Resume:
[pic]
MICHAEL P. CHIARAVALLE
Hasbrouck Heights, NJ 07604
*********@*******.***
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
*********@*******.***
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
*********@*******.***
*** *** 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