Floyd A. Saley

Career Progression

Summary of Qualifications

Graduate of Livonia Franklin High School commercial foods program.

Graduate of Schoolcraft College Culinary Arts Program top 5% of class Certificate of Culinary Proficiency. Culinary Internship at Lancers Club Dallas, TX

Upon graduation from culinary school was reffered to and worked with now Master Chef Daniel Hugelier a USA culinary olympic gold medalist and second Master Chef in Michigan

Followed natural progression holding and excelling in every position in restaurants, hotels, resorts, clubs and banquet operations.

Involved in key positions and responsible for the opening of no less than eight culinary operations. Most recent the Hallandale Beach Club in Hallandale Beach Florida.

With a background in fine dining I have also created menus for operations from smaller bistros to large resort facilities.

Skilled and proficient in preparation and training of many various food items including appetizers, soups, sauces, wild game and anything from chicken to foie gras to breads to desserts.

Considered by my peers to be a well rounded Chef.

Fiscally responsible with controlling inventories, ordering, limiting waste, menu costing. Acheiving these things by consistantly developing items that met budgeted food costs.

Peer and Employee Recognition and Beliefs

Voted employee of the year at Renaissance Club Detroit, MI

Participated in Chef's Auction for March of Dimes

Culinary team leader for winter Special Olympics at Grand Traverse Resort Acme, MI

I believe in honesty and integrity.

Building people up, not tearing them down. No one is bigger than the team.

Communication is the key to a successful business.

Caring and passionate guidence.

i do not tolerate lying or deceit