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yyyyyy x. yyyyyy                                                    0000 xxxxxx xxxx , xxxx , xxxxx 00000



results-driven individual eager to contribute broad scope of experience in sales management, marketing, advertising, promotion, customer service and analytical skill sets in a challenging food sales assignment.

career profile

ø  over 27 years of successful experience in executive chef, sous chef, instruction and restaurant operations.

ø  extensive marketing, business development and food sales background.

ø  proven manager, coordinator, team leader and business developer.

ø  drive achievement of ambitious revenue objectives in highly-competitive markets.

ø  establish and facilitate high-dollar client relationships.

ø  skilled in kitchen management, inventory, catering and menu development.

ø  record of progression to assignments of increasing responsibility.

ø  consistently meet and exceed challenging business development objectives.

ø  proven accomplishments in building market share and recognition.

ø  well-organized multi-tasker with strong detail orientation.

professional experience

osprey seafood, san francisco, ca                                                                                           2006 - present

marketing director

       fill orders, pick up fish shipments at pier and airport, answer phones and troubleshoot problems.

       perform sales calls on new and existing accounts and distribute product and price lists.

       manage quality, quantity and pricing issues.


wolfgang puck catering, san francisco, ca                                                                                    2005 - 2006

sous chef


vistar/roma food service, sacramento, ca                                                                           2003- 2004 / 2005



neiman ranch, oakland, ca                                                                                                                      2005



italco food products, denver, co                                                                                                   2001 - 2003



mangia mangia, denver, co                                                                                                            2000 - 2001

executive chef


california culinary academy, san francisco, ca

classical french cooking & culinary arts, 1981



other experience

prior to 2000, was employed by larkspur restaurant and market as sous chef; lodge at vail-cucina rustica as sous chef; dagget s restaurant as sous chef; new england culinary institute as chief instructor; topnotch resort & spa as executive chef; eldorado hotel-old house restaurant as executive chef; santacafe as executive chef; postrio as executive chef; drager s market as delicatessen consultant; british banker s club as executive chef; skywood restaurant as executive chef.


yyyyyy x. yyyyyy                                                    0000 xxxxxx xxxx , xxxx , xxxxx 00000




cover letter text






hiring agent name


company name


city, state   zip code


dear                   :


i am currently seeking a challenging career opportunity in a food sales capacity and am submitting my resume for your review.  although i currently reside in california, i will be relocating shortly to denver, co, area.  in advance, i thank you for your time and consideration.


as demonstrated in the accompanying resume, my professional qualifications include over 27 years of executive and sous chef, staff supervision, catering, sales and business development experience.  to complement this background, i possess demonstrated expertise in inventory management as well as analytical and problem-solving capabilities.  as an employee, you will find me to be an enthusiastic and disciplined team player, committed to supporting you in achieving your objectives through superior performance. 


i am confident that i could be a valuable asset to your firm, and look forward to interviewing with you in the near future to further discuss my areas of experience and expertise that would be a contribution to your organization.









yyyyyy x. yyyyyy







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