Capabilities - Unlimited !

1. William F. Lackey
Hello,
My career in the culinary arts Industry began after serving “Honorably” in the United States Navy
(1980-1982). While in the service, I scored very high in mechanical aptitude. My jobs were
mechanical & electrical repair. (BOILER TECHNICIAN) Since then I have acquired a great deal of
talent in the culinary arts, & restaurant & hotel industry. Which is fast paced, and attention to
detail orientated. I accepted a utility / dishwashing position at Elias brothers "Big Boy". (3 months
dishing), and then line cooking, prep, after 1.5 years there. “Boston Sea Party” a formal seafood
restaurant affiliated with multi-foods, Food Company, employed me. It was my first formal
opportunity to work under an actual "Chef ". Then my interest peaked in the Culinary Arts. After a
year and a half, they closed that location. (Warren, Mich.) And then I found the Sterling Inn, where
I met, “Ramon Hollingsworth” (my culinary mentor),Throughout my seven continuous years with”
Ray " I've advanced my culinary knowledge and have moved on to different positions since.
However, have I been invited back twice full-time, (Since “1989”) to fill Breakfast & Banquet shifts.
In addition, occasionally I still keep in contact with “Chef RAY” (810-543-1125) I enjoy sharing the
culinary knowledge that I have acquired. I Have over “Twenty +”, years in restaurant experience.
High volume, high-end, detailed, plate presentation, gourmet dishes. I enjoy doing banquets as
well. I have through knowledge in: Cutting steaks, Fillets, Fish, Stocks & Soups, and Sauces. I
have done Family dining, to four stars fine dining. I know the (5) Mother sauces, Zip sauce, Demi-
Glaze, Reductions, and so on. From Bouillabaisse, to Osso Bucco, Misen'place to Mirepoix! I Love
being able to be “Creative”, many occupations do not afford you that sort of flexibility. I am level
headed, with high morale, and good references, Good sense of humor yet focused, efficient, and
self motivated. I encourage a day of hard work, in fun environment. I maintain a high morale, am
supportive of all that are willing, and show an Interest in learning culinary arts. I am told that I
perform "Better under pressure" that is when I really react. There is no better feeling than getting
"Slammed" and it goes effortlessly and painless. I have worked my way up through the kitchen,
starting with a dishwashing position in eighties. I have advanced my knowledge, talent, skills, and
abilities, so well that my position advanced twice. The 1st was from Night line-cook, then “Night
Chef", in charge of all Personnel, Ala'Carte, Expo, Banquets, and Parties, & Dinners. Then to Sous
Chef Responsible for coordinating all previously mentioned, as well as preparation of food,
ensuring counts given for any and all banquets / parties match precisely. As well as preparing all
soups and sauces for daily our requirements & usage.
Thank you for your time, and consideration! Sincerely,
William F. Lackey Cell (313} 623-6071 or {248} 559-8120