WESLEY ROSS

*** ******** **.

PITTSBURGH, PA. ***02

TO WHOM IT MAY CONCERN;

I AM CURRENTLY SEEKING EMPLOYMENT IN THE PITTSBURGH MARKETPLACE. I WOULD BE DELIGHTED TO WORK FOR A WELL-ESTABLISHED COMPANY SUCH AS YOURS; USING MY HIGHLY SUCCESSFUL MANAGERIAL SKILLS I HAVE DEVELOPED IN MY THIRTY PLUS YEARS OF EXPERIENCE IN THE FOOD SERVICE INDUSTRY.

I BELIEVE I HAVE THE INTERPERSONAL, ORGANIZATIONAL, AND DIRECTIONAL ABILITIES NECESSARY TO BE A DETERMINED, YET UNDERSTANDING LEADER. I HAVE OWNED AND MANAGED BUSINESSES IN THE PAST SUCH AS ELEGANT EDIBLES AND TGIF, AND THEREFORE HAVE BEEN RESPONSIBLE FOR ALL ASPECTS OF STAFFING NEEDS. ADDITIONALLY, MY NUMEROUS YEARS OF CATERING EXPERIENCE MAKES ME AN EXPERT ON EVERY DETAIL OF THE DINING EXPERIENCE FROM TABLE PLACEMENT TO THE SETTING OF THE LAST CENTERPIECE.

I AM A HIGHLY MOTIVATED INDIVIDUAL. I PRIDE MYSELF ON MY TIMELINESS AND MY ABILITY TO CUT COSTS. I AM ACCUSTOMED TO HANDLING DIFFICULT, UNEXPECTED SITUATIONS AS THEY ARISE AND AM USED TO WORKING UNDER PRESSURE, AS THIS BUSINESS REQUIRES. I AM CONFIDENT I WILL QUICKLY LEARN YOUR OPERATIONAL METHODS AND COMPUTER SET UP AND WILL LOOK FORWARD TO MEETING YOU AND YOUR STAFF.

THANK YOU FOR YOUR CONSIDERATION OF MY CANDIDACY. ENCLOSED IS MY RESUME, WHICH DETAILS MY EXPERIENCE. I HOPE THAT I CAN SOON BE USING MY MANAGERIAL SKILLS TO BE AN ASSET TO THE HOLIDAY INN CORPORATION. I WILL CALL YOU IN ABOUT A WEEK TO EXPLORE WHETHER MY BACKGROUND MIGHT FIT YOUR NEEDS OR YOU MAY CONTACT ME AT 412-***-****

SINCERELY,

WESLEY ROSS

WESLEY W. ROSS

192 SHERIDAN ST. PITTSBURGH, PA. 15202

PHONE# 412-***-****

CAREER PROFILE

EXECUTIVE CHEF, CATERING MANAGER AND CHEF INSTRUCTOR WITH THIRTY-YEARS EXPERIENCE IN THE FOOD SERVICE BUSINESS. AREAS OF EXPERTISE INCLUDE: MENU CREATION, COST CONTROL, COMMERCIAL KITCHEN LAYOUT AND DESIGN, AND EMPLOYEE MANAGEMENT. TECHNICALLY PROFICIENT IN MICROSOFT OFFICE, AND QUICKBOOKS PRO.

EDUCATION

CULINARY INSTITUTE OF AMERICA, HYDE PARK, NY

ASSOCIATE OF OCCUPATIONAL STUDIES, 1979.

AMERICAN CULINARY FEDERATION, PITTSBURGH, PA

EXECUTIVE CHEF CERTIFICATION AND CULINARY EDUCATOR, 1990.

EXPERIENCE

THE SEWICKLEY HOTEL , SEWICKLEY, PA. 15143 2009- PRESENT

WORKING CHEF

• ALL HANDS ON PRODUCTION OF FOOD ITEMS INCLUDING SAUCES, SOUPS, CENTER OF THE PLATE, APPETIZERS, ALL COLDS FOODS, AND DESSERTS.

• RE-WORKING THE LAYOUT AND INSTITUTING A STATION BY STATION AL ACCRETE SEASONAL MENU UTILIZING AMERICAN AND FRENCH CONTEMPORARY CUISINES.

• INCREASED SALES BY 30% ANNUALLY. STABILIZED ALL FIXED EXPENDITURES BY 26%.

• MANAGE ALL EMPLOYEES ON A SHIFT BY SHIFT BASIS, AS WELL AS SCHEDULING FRONT AND BACK OF THE HOUSE.

• MAINTAIN INVENTORY OF ALL FOOD AND NON FOOD STUFFS WITHIN PARAMETERS OF SET BUDGET.

PARADISIO RESTORANTE, PITTSBURGH, PA. 15212 2008- 2009

WORKING CHEF

• OVERSEE KITCHEN STAFF AND INVENTORY CONTROL FOR ALL FOOD AND NON FOOD ITEMS. FOOD COURT AT ONE OXFORD CENTRE.

• HANDS ON DAY TO DAY PRODUCTION OF ALL SOUPS, SAUCES, FEATURES, AND BUTCHERING FOR THE RESTAURANT, AND PARIDISO EXPRESS IN THE FOOD COURT.

• IMPLEMENTED PROPER HEALTH, FOOD HANDLING, AND PROFESSIONAL KITCHEN STANDARDS.

BENJAMIN’S RESTAURANT. INDIANA, PA. 157**-****-****

WORKING CHEF

• COMPLETE LAYOUT, DESIGN AND EXECUTION OF THE CONSTRUCTION OF A NEW KITCHEN, OFFICE, BAR AND STORAGE AREA.

• INCREASED SALES 25-40% ANNUALLY. REDUCED AND STABILIZED ALL FIXED EXPENDITURES BY 12%.

• IMPLEMENTED PROPER HEALTH, FOOD HANDLING, AND PROFESSIONAL KITCHEN, INCREASING STANDARDS ON FOOD QUALITY AND GUEST SATISFACTION.

• EVENTS COORDINATOR. THE BOOKING OF ALL EVENTS RANGING FROM 10-150 PERSONS.

CATERING BY MICHAEL, PITTSBURGH, PA. 2001-2005

A PRIVATELY OWNED CATERING COMPANY SERVING THE DOWNTOWN BUSINESS AREA.

WORKING CHEF

• THE CREATION AND IMPLEMENTATION OF A SUCCESSFUL UPSCALE CATERING OPERATION.

• IN CHARGE OF ALL FOOD COSTING, PURCHASING, PREPARATION, AND EXECUTION OF ALL EVENTS.

• LAYOUT AND DESIGN OF ALL MENUS AND PROPOSALS.

NOT JUST TOAST CAFÉ, ROBINSON, PA 1995-2001

AN UPSCALE FULL-SERVICE CAFÉ AND CATERING OPERATION.

PARTNER AND CHEF

• REVAMPED A MULTIPLE STORE FRONT BAKERY OPERATION INTO A FULL-SERVICE EATERY AND HIGH-END PASTRY SHOP, AND ESTABLISHED A THRIVING CATERING ESTABLISHMENT EXCEEDING 475K ANNUALLY.

• WEEKENDS WITH A TABLE HOTEL MENU.

THE PENNSYLVANIA INSTITUTE OF CULINARY ARTS, PITTSBURGH, PA 1989-1991

THE THIRD LARGEST CULINARY TRADE SCHOOL IN THE U.S.

CHEF INSTRUCTOR

• CREATION AND DEVELOPMENT OF CORE LESSON PLANS FOR A NUMBER OF COURSES SUCH AS SEAFOOD CHARCUTRIE, MEAT AND POULTRY IDENTIFICATION, AND FACILITIES PLANNING.

• INSTRUCTOR OF MEAT AND POULTRY IDENTIFICATION THROUGH PROCESSING.

• EXECUTION OF DAILY LESSON PLANS IN A KITCHEN SETTING FOR MORE THAN 250 STUDENTS ANNUALLY.

• MAJOR AREAS OF CURRICULUM INCLUDE THE FOLLOWING THE PREPARATION AND PRESENTATION OF VARIOUS MEAT, FOWL, AND GAME ENTREES, AND THEIR ACCOMPANIMENTS.

ADDITIONAL EXPERIENCE

THE BEN HOGAN OPEN AT QUICK SILVER, PA 1990

• MANAGED AND COOKED ENTIRE FOODSERVICE IN THE CLUB, FOR THE CORPORATE TENTS AND ON THE COURSE FOR MORE THAN 75,000 SPECTATORS.

BIDWELL TRAINING CENTER, PITTSBURGH, PA 1985

• DESIGNED THE LAYOUT OF AN INSTITUTIONAL FOODSERVICE TRAINING FACILITY. IN ADDITION, CREATED THE CURRICULUM, LESSON PLANS AND SUCCESSFULLY PROCURED FUNDING AT THE STATE AND FEDERAL LEVELS.

SKILLS SUMMARY

• THIRTY PLUS YEARS IN THE FOODSERVICE INDUSTRY, TWENTY OF THOSE AS A PROFESSIONAL CHEF.

• FIFTEEN YEARS AS A CERTIFIED EXECUTIVE CHEF INCLUDING FRENCH, ITALIAN, AND CONTEMPORARY AMERICAN CUISINES.

• TWENTY YEARS EXPERIENCE IN VARIOUS SUPERVISORY CAPACITIES.

• TWO YEARS OF TEACHING EXPERIENCE AS A CHEF INSTRUCTOR.

• TWENTY-FIVE YEARS IN THE CATERING BUSINESS AS AN OWNER, DIRECTOR, AND CHEF.

AWARDS

• AMERICAN CULINARY FEDERATION, CULINARY SALON, HOT FOOD COMPETITION, SILVER MEDAL, 1991.

• AMERICAN CULINARY FEDERATION, CULINARY SALON, TALLOW SCULPTURE COMPETITION, BRONZE MEDAL, 1991.

Contact this candidate