H.Michael Horner
Summary
Detail-oriented culinary professional with experience in fast-paced kitchen environments. Skilled in inventory management, menu creation and food preparation. Highly organized and detail-oriented with excellent problem-solving and communication skills.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Chef Assistant
DaPaolo Restaurant Group
09.2018 - 07.2021
- Prepared while in the centralized kitchen, a variety of pasta items in large batches for 15 restaurants/bistros
- Assisted restaurant chefs with planning and implementation for optimal ingredient utilization and minimized food waste.
- recipes and instructions to achieve quality and presentation standards.
- Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
- Ensured and maintained a clean and organized workspace, adhering to strict sanitation guidelines for a safe kitchen environment
- Worked closely with front-of-house staff to address customer feedback or concerns promptly, fostering strong cross-functional teamwork within the restaurant setting.
- Monitored inventory levels and communicated supply needs to management, reducing instances of stock shortages during service hours.
Food Team Assistant /Trainer Assessor
MasterChef Singapore
01.2015 - 04.2015
- Trained non-professional contestants in basic culinary skills which includes food safety handling, various cooking methods, sanitation, and fundamental butchery
- Suggested plate design and color scheme concepts
- Assisted with construction and design of food styling flow for vegetable, protein dry-goods displays(market style) for television readiness
- Assisted with the Mise en place to create a variety of unusual, indoor and outdoor environments that would provide for a challenging event for the contestants.
Chef De Partie-Saucier Main Kitchen
New York City Times Square Marriott Marquis
03.1999 - 08.2011
- Led a team of 4 banquet cooks in the daily production of all soups and sauces for all banquet activity, 2000+employee cafeteria, 8 restaurants of various menus and caliber. Flagship hotel for the northeastern part of United States
- Created a guideline for processing of existing inventory and purchasing of production items to minimize food cost
- Streamlined workflow for team by standardizing recipe cards and enforcing safe work environment
- Participated on the Peer Review Board for 8 years that determined the validity of decisions made for the actions of Associates
- Acted as a liaison to Senior Management and Associates for settlement of disputes, scheduling, and various queries of seniority
- Championed open communications through weekly huddle with Food and Beverage and Culinary Director
- Implemented a monthly meeting with HR representatives to discuss topics and issues in an open forum
- Identified by the Master Chef as a role model to colleagues 'good team player, motivated, and leads by example.'
Lead Cook
Obadiah Seafood Restaurant
11.1996 - 12.1998
- Expedited food orders for high volume seafood restaurant at the New Jersey Shore
- Assisted in food preparation, nightly menu design for American Bistro winter season.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Seasonal Cook/Junior Sous Chef
Taj Mahal Hotel & Casino
01.1992 - 08.1996
- Led a crew of 15 team members for a very high volume 24 hour, 350 seat restaurant in one of Atlantic City's first themed casino and hotel
- Ensured and maintained exceptional quality and food choices for 40+ item buffet
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- 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.
Startup Partner/Executive Sous Chef
Ivy Restaurant
05.1990 - 12.1991
- Partnered on the opening of a new 60 seat restaurant at the Jersey Shore
- Awarded Best new restaurant "@ the shore"
- Involved in all aspects of decision making for grand opening and weekly menu selection, food ordering/preparation, employee staffing (seasonal & permanent), and procurement of products
- Assisted in creating restaurant policies and standards, waste control, and labour saving procedures
- Developed vision and business strategies for short term and long term goals together with the owners to promote growth and profitability.
Grill Cook /Banquets- Culinary Arts Interneship
Stone Harbor Golf & Country Club
04.1989 - 03.1990
- Summer internship for culinary school
- Exclusive Golf club at Jersey shore
- Developed, budgeted, and implemented kitchen designs menu choices for outside grill area.
- Played as much golf as humanly possible...
Education
Associate of Arts - Culinary Arts
Atlantic Cape Culinary Academy New Jersey
Mays Landing, NJ03.1989
Not Just A Job An Adventure
United States Navy
Domestic And International Waters03.1985
Skills
- Food Preparation
- Cooking techniques
- Kitchen Safety
- Menu Design
- Sanitation HACCP Certified
Accomplishments
- Documented and resolved line cook issues which led to a more organized and optimized guest satisfaction.
Certification
- HACCP Training - Certified 1989
Languages
Spanish
Limited Working
American sign
Limited Working
Family time, Fishing & Golf
Family time is primal. The others when we can.
Timeline
Chef Assistant
DaPaolo Restaurant Group
09.2018 - 07.2021
Food Team Assistant /Trainer Assessor
MasterChef Singapore
01.2015 - 04.2015
Chef De Partie-Saucier Main Kitchen
New York City Times Square Marriott Marquis
03.1999 - 08.2011
Lead Cook
Obadiah Seafood Restaurant
11.1996 - 12.1998
Seasonal Cook/Junior Sous Chef
Taj Mahal Hotel & Casino
01.1992 - 08.1996
Startup Partner/Executive Sous Chef
Ivy Restaurant
05.1990 - 12.1991
Grill Cook /Banquets- Culinary Arts Interneship
Stone Harbor Golf & Country Club
04.1989 - 03.1990
Associate of Arts - Culinary Arts
Atlantic Cape Culinary Academy New Jersey
Not Just A Job An Adventure
United States Navy
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