Anthony Kawalec Jr.
Alma,MI
Summary
Results-driven Culinary Professional with extensive experience as a Sous Chef, specializing in menu development, food safety, and team training. Proven ability to optimize inventory management and reduce waste, ensuring high standards of quality and compliance. Expertise in allergen awareness and advanced culinary techniques to create exceptional dining experiences in fast-paced environments.
Overview
25
25
years of professional experience
Work History
Sous Chef
Metz Culinary
06.2022 - 11.2025
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and implemented new recipes to enhance menu offerings.
- Maintained high standards of food safety and sanitation practices.
- Collaborated with front-of-house staff to coordinate service flow.
- Streamlined inventory management processes for cost efficiency.
- Assisted in menu planning based on seasonal ingredients and trends.
- Monitored food quality and presentation to meet culinary standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
Assistant Food Service Manager
Aramark
07.2012 - 06.2022
- Supervised daily food service operations, ensuring compliance with health and safety standards.
- Coordinated staff schedules to optimize service efficiency during peak hours.
- Implemented inventory management systems to reduce waste and improve cost control.
- Trained new employees on food handling procedures and customer service excellence.
- Developed menus that aligned with dietary guidelines and customer preferences.
- Collaborated with vendors to negotiate pricing for supplies, enhancing budget adherence.
- Observed staff confirm safety and quality standards.
- Trained new hires on company policies, procedures, and best practices for exceptional service delivery.
- Practiced safe work habits and encouraged staff to do same.
- Assisted Food Service Manager with planning and preparation of breakfast, lunch and dinner for over fifteen hundred guests, daily.
Executive Chef
Chartwells Higher Education Dining
05.2021 - 05.2022
- Developed innovative menu items to enhance customer satisfaction and dining experience.
- Oversaw daily kitchen operations, ensuring adherence to food safety standards and regulations.
- Trained and mentored kitchen staff, fostering a collaborative and efficient work environment.
- Managed inventory levels, reducing waste through strategic purchasing decisions and vendor negotiations.
- Implemented cost-control measures, optimizing food preparation processes while maintaining quality standards.
- Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
- Evaluated kitchen performance metrics, identifying areas for improvement in workflow efficiency.
- Established relationships with local suppliers to source fresh ingredients and support community initiatives.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Kitchen Manager
Clifford Lake Inn
10.2000 - 06.2014
- Supervised kitchen operations to ensure high-quality food preparation and timely service.
- Developed menus in collaboration with chefs to enhance culinary offerings and customer satisfaction.
- Managed inventory control, minimizing waste through strategic purchasing and stock rotation.
- Trained and mentored kitchen staff on food safety protocols and best practices in cooking techniques.
- Streamlined workflow processes, improving efficiency in meal preparation and service delivery.
- Implemented cost-saving measures that optimized kitchen resources without compromising quality.
- Coordinated with front-of-house staff to ensure seamless communication between kitchen and dining areas.
- Maintained compliance with health regulations, conducting regular inspections to uphold cleanliness standards.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Education
No Degree - Business Administration And Management
Baker College
Owosso, MIHigh School Diploma -
Central Montcalm High School
Stanton, MI05-2003
Skills
- Team and Kitchen leadership with above average facilitating skills
- Kitchen leadership
- Food safety (ServSafe Certified)
- Food presentation
- Inventory control and management
- Menu planning - Was one of only three Managers/Chefs tasked with Menu Development and Planning at Central Michigan University
- Food preparation
- Cooking techniques
- Allergen awareness - Lead and specialized Allergen Awareness, focusing on the Top Nine Food Allergens and Dietary Restrictions for Students in need, at both Central Michigan University and Alma College
- Knife skills
- Supervising food prep
- Safety management - One of four Managers on the Food Safety Comity at Alma College
Timeline
Sous Chef
Metz Culinary
06.2022 - 11.2025
Executive Chef
Chartwells Higher Education Dining
05.2021 - 05.2022
Assistant Food Service Manager
Aramark
07.2012 - 06.2022
Kitchen Manager
Clifford Lake Inn
10.2000 - 06.2014
No Degree - Business Administration And Management
Baker College
High School Diploma -
Central Montcalm High School