Lackey (Cover Letter) 2016
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William F. Lackey has over 20 years of experience in the culinary arts and restaurant industries. He began his career in the Navy before taking dishwashing and line cooking jobs and working his way up to positions like Night Chef and Sous Chef. He has expertise in techniques like preparing stocks, sauces, steaks and fish. Lackey enjoys the creativity of cooking and performing well under pressure. He is looking to share his culinary knowledge and skills.
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查询留服认证是国内鉴别留学生海外学历的唯一途径但认证只是个体行为不是所有留学生都操作所以没有办理认证的留学生的学历在国内也是查询不到的他们也仅仅只有一张文凭。所以这时候我们提供的和学校颁发的一模一样的毕业证成绩单就有了使用价值。娃拒绝父亲送说往车上一躺就等着下车决无丢失的道理有手机在身联系也方便再说他都岁了还有大半车的小伙伴相伴他不怕在父亲千叮咛万嘱咐中山娃依依不舍地爬上车朝窗外不住地挥手别了父亲别了父亲的城别了我的暑假生活我的城市生活望着窗外挥舞的大手还有那张微驼的背一向坚强的山娃禁不住泪如雨下当我坐下来想写这封信时“感恩两字在我脑海中回旋很幸运我有这样的机会能将埋在心底深深的感激之情得以表达从婴儿的“哇哇坠地到哺育听
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- 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