I hope this message finds you well. My name is Carlo Apolloni, and I am currently a student at Quinnipiac University. I am reaching out to express my interest in a kitchen position or a weekend manager role within your esteemed establishment.
With a solid background as both a chef and a manager, I possess the skills and experience necessary to contribute effectively to your team. I am dedicated to maintaining high standards of quality and service and am confident that my expertise would make a significant positive impact at your establishment.
I would be grateful for the opportunity to discuss how I can be an asset to your organization. Thank you for considering my application. I look forward to the possibility of contributing to your team.
OBJECTIVE:
To obtain a challenging and rewarding position in the restaurant industry as a contributing member of an organization. The ideal position would offer opportunities for advancement, professional challenges, and creative expression.
SUMMARY OF QUALIFICATION
Self-motivated and results-oriented professional with over 20 years of experience as a Chef leading food and beverage operations. A dependable, thorough, and well-organized leader focused on working effectively with attention to key priorities based on business needs. Recognized as a visionary and creative thinker adept at meeting and exceeding goals, controlling expenses, and improving key metrics through effective leadership and management expertise. Effective in developing working relationships with key kitchen personnel, And Extensive background in Italian and French cuisine
EDUCATION
SCUOLA ALBERGHIERA AURELIO SAFFI VIA ANDREA DEL SARTO,Florence, ITALY Graduated
BACHELOR’S IN ACCOUNTING AND FINANCE
2019 – present – F AND B DIRECTOR AT JHOUSE HOTEL GREENWICH C.T show contact info
Provided hands-on expertise in areas that included menu planning, cost control and analysis, Staffing, budgeting, and marketing. Supervised an Entire Restaurant staff of 70, with annual revenues of $ 18.5 M
2018 - 11/19 – EXECUTIVE CHEF – WATER’S EDGE RESORT AND HOTEL –WESTBROOK C.T show contact info
The only preferred hotel and historic hotel in Connecticut. Managed a 20-million-dollar Food and Beverage operation, staff of 80, and 3 full-service restaurants, including Banquet facilities
01/07 - 11/18 - CORPORATE EXECUTIVE CHEF - SALUTE RESTAURANT, And Burton & Doyle Steak House. NYC
Three-star fine dining restaurant with eclectic Italian cuisine, full banquet facilities, And Entire Restaurants staff of 50. Kept restaurant food costs at 25.5% versus an industry standard of 32-34%, and owner's goal of 30% Maintained whole staff labor costs at 22% versus an industry standard of 30%, with annual revenues of $20.5M
10/0-5 - 12/06 - CORPORATE EXECUTIVE CHEF - TUSCAN OVEN RESTAURANT, CT – show contact info
Managed the daily operations of restaurants and banquet facilities with a staff of 70. Trained new hires and retrained existing staff on food presentation techniques. Kept restaurant food costs at 25.5% versus the industry standard of 32-34%, and owner's goal of 30%. Maintained whole staff labor costs at 22% versus an industry standard of 30%, with annual revenues of $6.5M
11/02 - 10/05 – EXECUTIVE CHEF - OSTERIA DEL CIRCO, NYC – show contact info
Provided hands-on expertise in areas that included menu planning, cost control and analysis, Staffing, budgeting, and marketing. Supervised an Entire Restaurant staff of 25, with annual revenues of $ 10M
9/1998 - 11/02 – SOUS CHEF – LE CIRQUE AT BELLAGIO, Las Vegas N.V
Assist the Executive Chef with the preparation of all foods, ordering, and organization
01/93 - 97 Four Season Hotel & Resort - New York, NY
Working as a headline cook, I oversaw the daily dinner service and a staff of 8 coworkers, and worked on the sauté station.