To Whom It May Concern:

I am seeking to express my talents and passion for food in a position

which will be mutually beneficial. I am interested in providing my
culinary talents and recipes to an establishment for an electric
dining experience. I enjoy feedback from guests on the food, their
interests in cuisine, and making their dining experience pleasurable.
My strengths include teaching cooking fundamentals,and providing
leadership. I believe that when a chef shares ideas with his team, the
chef and the team do their best work and gain job satisfaction and a
feeling of accomplishment. I have successful experience in menu
development in all cuisines , supervising, team building and
motivation, cost control, and purchasing. I am interested in
continuing to advance my knowledge at all levels between departments.
I am a graduate of the Culinary Institute of America with over fifteen
years of experience, I have a culinary portfolio showing some of my
work from 1996 to the present time, which includes food, menus, ice
sculptures, and food costing. I look forward to your response and
scheduling an interview.

Personally I am a new father of two boys and married to my lovely wife

Michelle and have a very stable life although willing to work hard and
be devoted to any task.
Sincerely,
Jeffrey M. De Lawder
267-312-0111
OBJECTIVE
To obtain a Chef position which utilizes my current skills and
enhances my professional development.
EDUCATION
Culinary Institute of America Hyde Park, NY
Degree: Associates Degree in Culinary Arts 1994
EXPERIENCE

Old York Country Club

September 2007-Present
Chesterfield, NJ
Title: Executive Chef
Privately owned Country Club
* Responsible for scheduling 2 Sous Chefs, 5 cooks, 3 stewards.
* Responsible for ordering, inventory, and menus( a la carte and
Banquet packages).
* Oversee and actively involved in 2 separate buildings that produce
food for Banquets, a la Carte, Locker room, and Pool Snack Bar.
 * Revitalized the cuisine to maximize member satisfaction and
revenue
* Member of the ACF.
Jeffrey Miller Catering April 2006 - September 2007
Lansdowne,PA
Title: Chef D' Cuisine
* Responsible for production of up to 1500 people during peak
seasons.
* Being an innovative leader who gains respect by leading by
example.
* Culinary coaches non-experienced individuals to work productively.
* Has lowered food cost by using and producing food wisely in a cost
effective manner.
* Consults on a regular basis with Jeffrey Miller to expand the
production square footage to increase labor efficiency and keeping
their cuisine ahead of the trends.
* Created countless new recipes for sales department.
* Received many compliments on how my team and I have had the most
successful cuisine in The Jeffrey Miller Catering 15 year history.
* Developed multiple employee handbooks and Chef d' Partie
handbooks.
* Run high end off premise catering functions.
The Coral Reef Bistro formally The Red Hen Cafe March 2005 - December
2005
Medford Lakes, NJ
Title: Executive Chef
* Responsibilities included being a head chef and consultant.
* Open 7 days lunch dinner and brunch
* Completely reconfigured kitchen layout to reach optimal efficiency
in a confined space.
* Developed seafood-fusion cuisine from an eastern European menu.
* Trained and coached an inexperienced staff to achieve an exemplary
dining experience.
* Developed a working inventory and a detailed cost analysis.
* Mentored inexperienced ownership in restaurant procedures and
operations.

The Racquet Club of Philadelphia November 2002 - March 2005

Philadelphia, PA
Title: Sous Chef
* The planning and execution of an A la Carte menu, Banquet
function.
* Initiated sanitation overhaul program.
* Personalizes menu items to accommodate members' requests and
expectations.
* Tag-teams with the executive chef in ordering, food costing,
scheduling, supervising and employee reviews.
Ashbourne Country Club April 2002 - November 2002
Cheltenham, PA
Title: Executive Chef
* Planned and executed A la Carte and Banquet menus for golf
outings, weddings, bar mitzvahs, and member functions.
* Responsibilities include, but are not limited to ordering; food,
cleaning supplies, restaurant equipment, and paper goods.
* Effected an average food cost of 27% which was budgeted for 29%
* Retained an average labor cost at 22% which met budget.
* Responsible for employee reviews, interviewing potential
employees, and termination of employment.
* Responsible for complete club inventory to accurately calculate
food cost.
* Supervised a team of 1 sous chef, 5 cooks, and 4 stewards.
* Achieved food revenue of 500,000 during my employment in this
position
Ashbourne Country Club February 2000 - April 2002
Cheltenham, PA

Title: Sous Chef

* Supervised staff and worked A la Carte and banquet functions.
* Planned, prepped costed, and executed a variety of International
Cuisine.
* Assisted executive chef in his duties, which advanced my knowledge
of the industry.
* Devised daily a la carte and banquet prep sheets.
Remi's Cafe March 1996 - November 1999
Haddonfield, NJ
Title: Sous Chef
* Supervised staff and took part in daily food operations.
* Increased food sales by improving food quality and creativity in
new menu items.
* Maintained a sanitary kitchen.
The Marker at The Adams Mark Hotel October 1994 - March 1996

Philadelphia, PA
Title: Line Cook
Hyatt Regency November 1993 - March 1994
Hilton Head, SC
Title: Roundsman - Externship / Culinary Institute of America
Bay Street Seafood September 1992 - February 1993
Philadelphia, PA
Title: Broil Cook
 REFERENCES
References will be furnished upon request, along with letters of
recommendation, certificates awarded, and achievements
4815 Neshaminy Blvd. Bensalem, Pa 19020
Home: 267-568-2311 Mobile: 267-312-0111
[1]jd979e8a@westpost.net
______________________________________________________________________
References
1. mailto:jd979e8a@westpost.net