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Summary of Career
13 years kitchen experience in many Food Service establishments; i.e. fine dining, family restaurants and taverns.
6 years of post-secondary education; I majored in microbiology and foodchemistry. University of WI 1982-85, University of MN 1990-93
Work Experience
November 1998 - present Gianni Fragali Italia Cucina
10 South 5th St., Minneapolis
Nick Bongiovonne, Executive Chef
I was hired to work as a sous chef at the opening of a dinner theater/Italian restaurant. I developed with 2 other chefs the plate presentations and recipe specifications for the menu.
July 1998 � October 1998 Bar Abilene
1300 Lagoon Ave., Minneapolis
Mark Haugen, Executive Chef
I was hired to work on a team opening at a southwestern restaurant and bar. I worked as line cook and was trained in all stations in the kitchen.
June 1997 � April 1998 Sidney�s Restaurant
2100 Hennepin Ave., Minneapolis
Brad Metcalf, Kitchen Manager
I worked all stations in the kitchen at this upscale �pizza and pasta� caf�. Eventually I worked in a position where I prepared items from scratch for service on the line.
Job references and salary requirements: a more detailed work history and reference list is available upon request. Salary will be determined during job interview .
Detailed job history
November 1998 - present Sous Chef
Gianna Fragali Italia Cucina 612/ 332-0910
Nick Bongiovanni , Executive Chef
July 1998 - October 1998 Lead Line Cook
Bar Abilene
1300 Lagoon Ave. Minneapolis MN
612/ 825-2525
Mark Haugen, Executive chef
February 1998 - June 1998 Bicycle Mechanic
Now Bikes and Fitness
5948 Pleasant Ave. S.,
Minneapolis MNBob Samada, Vice President
June 1997 - April 1998 Line Cook
Sidney�s Restaurant
2200 Hennepin Ave. S.
Minneapolis MN
612/ 870-7000
Brad Metcalf, Kitchen Manager
March 1996 - April 1997 Line Cook
The Loon Caf�
500 1st Ave. N. Minneapolis MN
612/ 332 - 8342
Jeff Johnson, Executive Chef
November 1996 - April 1997 Line Cook
Pickled Parrot
26 N 5th St. Minneapolis MN
612/ 332 - 0673
Steve Meyer, Executive Chef
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Cover letter
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My culinary career is extensive, I learned to bake in my mother�s kitchen at 12 years of age. I learned my professional skills through a self-styled apprenticeship, combining consultation with culinary professionals and my own research . I have worked in 3 bakeries; cooked French cuisine, worked at Italian and southwestern styled restaurants. I have studied flavor chemistry and food science in a laboratory setting. I have opened 3 kitchens; from the menu writing to the preparation of specific items on available equipment. I consider myself a journeyman Chef with potential to lead by example and an asset to any food-service establishment
I am relocating to Chicago in March of 1999, I would like to investigate the possibility of working at your establishment. I have 13 years experience as a chef and wish to apply for a job.
My current job is as a sous chef at an Italian dinner theater in downtown Minneapolis Minnesota. I am part of a team that wrote the recipes and designed the specifications for a full menu. I am familiar with many regional Italian dishes as well as French and Southwestern cuisine. I have maintained inventory , tracked food costs and designed budgets. I have written job descriptions as well as trained employees in correct sanitation and cooking techniques. I have experience in baking, butchering, sauces, soups and all aspects of line cooking.
I would like to hear from you as soon as possible concerning employment. Thank you for your consideration , I will remain in contact.
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