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Mr. Michael L. Skalba, CEC.

27048 Lorraine Ave. Warren, Mi. 48093


Mobile # 586-484-0033
E-Mail, msd0b508@westpost.net

To: Whom it may concern.


Thank you for the opportunity to introduce myself, you may already know me.
My discovery of your opening for an Executive Chef has prompted,
More interest into your company'.
Although I am already a Freelance Executive Chef, during my job search.
I am seeking full time employment with your company.
I would like to tell you about my history and objectives. I am a native Detroite
r
with a passion for the culinary arts, the automotive scene and the great outdoo
rs.
My previous efforts in professional foodservice reflect my versatility. I've wor
ked in companies large and small and have had some great experiences, enhanced
by my ability to plan, and communicate appropriately.
As a CIA Graduate, a Certified Executive Chef, and with 25 years experience,
I desire, to employ my skills in a richly creative and busy environment.
My experiences in the culinary world, foodservice, and in life have taught me
to always strive for excellence and success. My peers and former employers will
agree, I've always done the best job I was capable of and have always exceeded t
he expectations of others and myself. I have continuously elevated my standards
and believe that I could bring a great deal of creativity and excellence
to your company.
I feel that my professionalism, leadership, talents, background, financial ski
lls,
and conscientious work ethic, will be an asset to your team.
I seek a long-term position with a strong, dynamic, and an established company,
one that I can be a proud part of. I would enjoy meeting with you,
to review my background and experience, to see where I may fit
within your company, and look forward to hearing from you.
Sincerely,
Michael L. Skalba, CEC.
Mr. Michael L. Skalba, CEC.
27048 Lorraine Ave. Warren, Mi. 48093
Mobile # 586-484-0033
E-Mail, msd0b508@westpost.net
Professional Goals
To obtain the position of Executive Chef with your company, Using m
y skills,
abilities, professional experiences, and a formal CIA education,
to be a leader in
team management, cost controls, culinary knowledge, production, supervisory,
and sanitation skills to orchestrate a first class culinary operation.
Employment History
Executive Chef, Corporate Dining Concepts Inc.
November 2002 to December 2008
Borg Warner Automotive, World Headquarters. Auburn Hills, Mi.
. Manage all back of the house operations with $1.5 million in sale
s.
. Operate daily foodservice and catering to four locations with one
kitchen.
Create, cost, purchase, train, & roll out profitable catering an
d cycle menus.
Operations Chef, Production Chef, and Lead Chef, Americrown
2002 Through 2007 Seasons
Midwest. Western, & Southern Divisions. Based in Brooklyn, Michigan
* Collaborate with management and teams of chefs, catering high en
d cuisine to
NASCAR Owners, Track Owners, Team Owners, Drivers, and CorporateCli
entele
in volumes of 20,000 to 50,000 people per event, across the USA.
Executive Chef, Aramark Foodservice Corp.
December 1996 to April 2002
Executive Dining Room, DaimlerChrysler, World Headquarters, AuburnHi
lls, Mi.
* Manage all back of the house operations.
* Supervise service and catering to an array of international clie
ntele.
* Collaborate with a staff w/ 30 managers and 150 employees, $10 m
il. sales
* Create, plan, prepare, and serve dynamic menus.
* Control food and labor costs, inventories, purchasing and receiv
ing.
* Supervised and certified food safety and sanitation management
receiving scores of100% from The Oakland County Health Department.
Executive Chef, Aramark Foodservice Corp.
September 1993 to December 1995
Masco Corporation, Taylor, Michigan
* Manage all back of the house activities For an operations with
$2 Million.
* Managed, trained, and supervised a culinary staff of 10 to 50 e
mployees.
* Served as regional Ice Sculptor for mid-west region.
* Conducted all food planning, purchasing, costing, inventories, a
nd receiving.
Supervised all corporate safety and sanitation programs.
Mr. Michael L. Skalba, CEC.
27048 Lorraine Ave. Warren, Mi. 48093
Mobile # 586-484-0033
E-Mail, msd0b508@westpost.net
Employment History (continued)
Chef De Cuisine & Sous Chef, Le Metro Bistro
Southfield, Michigan 1992 & 1993
Executive Chef, 59 Dine (Epoch Management)
Rochester, Michigan 1992
Night Chef & Sous Chef, Chez Raphael & Too Chez (Epoch Management)
Novi, Michigan 1989 Thru 1991
Sous Chef in Garde Manger Amway Grand Plaza Hotel
Grand Rapids, Michigan 1988 &1989
Education & Certifications
2006 - National Registry of Food Safety Professionals
Certified, Food Safety Manager
2005 - American Culinary Federation (C E C) Certified Executive Chef
Certified thru - 2015
2002 - Serv-Safe Certified Foodservice Management & HACCAP
1999 - American Culinary Federation (C C C) Certified Chef De Cuisine
1997 - State of Michigan & Serv-Safe Certified Foodservice Management
1994 - State of Michigan & Serv-Safe Certified Foodservice Management
1988 - Culinary Institute of America (A O S) Associates of Culinary Ar
t
Awards & Achievements
1995 - International Chefs Exchange, Aramark Foodservice Corp.
Frankfurt, Germany - Mexico City, Mexico - Philadelphia
, Pa.
1991- Grand Prize, Michigan Meal - Team Competition
Culinary Tours in Rome, Italy - Paris, France
1990 - Gold Medal, Festival of Trees - Gingerbread Competition
1987 - 2005 Numerous Ice Sculpting Competition Awards
Associations
1990to Present - American Culinary Federation, Michigan Chapter
(M C C A) Michigan Chefs De Cuisine Association
1989 to Present - National Ice Carvers Association, Active Member
1988 to Present - Culinary Institute of America, Alumni Association.
Mr. Michael L. Skalba, CEC.
27048 Lorraine Ave. Warren, Mi. 48093
Mobile # 586-484-0033
E-Mail, msd0b508@westpost.net
Tournaments & Large Events
2006-2007 North American International Auto Show
2008-2009 @ Cobo Center
- Detroit, Michigan
2005-2006 NAACP Convention
2007-2008 @ Cobo Center- Detroit, Michigan
2009
2006-2007 SAE (Society of Automotive Engineers) Convention.
2008-2009 @ Cobo Center- Detroit, Michigan
2005-2006 PGA - Bob Hope Classic Golf Tournament
@ Palm Springs, California
2003-2004 PGA - The Masters Golf Tournament
2005-2006 @ Augusta, Georgia
2003-2004 PGA - The Buick Open
2005-2006 @ Warwick Pines Country Club -Flint, Mi.
2005 NFL-Superbowl @ The Detroit Athletic Club -Detroit,Michigan
2008 PGA-Championship @ Oakland Hills C.C.-West Bloomfield,Mi.
2004 Ryder Cup @ Oakland Hills Country Club -West Bloomfield,Mi.
2003-2004 PGA - Senior Open @ TPC (Tournament Players Club)
2005-2006 Dearborn, Michigan
1996 PGA - U.S.Open@Oakland Hills Country Club-
1995-1996 Detroit Grand Prix @ Belle Island Park Detroit, M
ichigan

Mr.Michael L. Skalba, CEC.


27048 Lorraine Ave. Warren, Mi. 48093
Mobile # 586-484-0033
E-Mail, msd0b508@westpost.net
References
Americrown Service Company, Brooklyn, Mi.
Main Office (517) 592-1300

Aramark Foodservice Corp. @ DaimlerChrysler, Auburn Hills Mi.


GM Linda Oumedian (248) 576-1600
Regional Office (734) 779-1500 ext-51
4

Meisel Sysco Detroit, National Accounts Executive


Mr. Tim Churnesky (734) 397-7516

Chartwells Foodservice / Compass Group


Executive Chef, Grand Blanc School Distri
ct
Mr. Jason Puzio (810) 691-2867

Aramark Foodservice Corp. @ Cobo Center, Detroit, MI.


Executive Chef Jamie Miller
Chefs Office (313) 567-1962

Corporate Dining Concepts, 15 Metro Detroit Foodservice Accts.


Executive Chef Mr. Ron Peters (248) 31
8-7795
Owner Operator Mr. Bob Shelby (248) 852-2
060

American Polish Century Club, Sterling Heights, Mi.


Executive Chef & General Manager
Mr. Leonard Palermino (586)944-5834