Execituve Chef, California

To whom it may concern, My name is Glenn William Saldarini. Currently my wife, 1 ½ year old son and I live in New Jersey. We’ve made a life decision after much discussion and believe now is the time to make our move to San Diego. Planting our roots close to other family members and a climate familiar to my Uruguayan wife is a perfect fit. I am gainfully employed currently at a high volume restaurant as its Executive Chef/Manager. I’ve been in this business for twenty three years. I’ve worked hard from the young age of 15 at a private club to owning my own business later in life. All of my experiences no matter how different were approached with the same dedication, professionalism, creativity and consistency. Being an owner operator in particular I feel is a tremendous asset for any prospective employer. The success’ and difficulties were wonderful learning experiences. I’ve managed high end high volume kitchens and smaller ones too. I’ve managed to lower food and labor costs at my current restaurant. Competitive pricing with the major distributors and streamlining the work schedule to make it more efficient with less man hours. I’ve also brought inventory down roughly 25%. I found mistakes with the bookkeeper that the bookkeeper and chef prior to me overlooked due no doubt to a lack of communication and by pricing and spending wisely. I’ve cooked Asian style foods to Lebanese, absorbing every experience in cuisine I would happen to come across. I’ll work hard for your company like it was my own. Continuing to learn and hopefully to teach and mentor others. Know that I am willing to do whatever it takes to interview for this job even though I am on the east coast. We do have Skype. I look forward to hearing from you soon. Thank you, GWS

Executive Chef

Red Bank, NJ