Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Konrad Fryday

Lansing,Michigan

Summary

My goal has always been to make someone's day better through food. I take pride in creating dishes that bring comfort and joy, while constantly pushing myself to refine technique, learn from those around me, and grow every day. I’m committed to excellence in hospitality for every plate and every meal.

Overview

4
4
years of professional experience
1
1
Certification

Work History

Chef de Partie

Capital Prime
Lansing, Michigan
06.2024 - Current
  • Led the sauté station during dinner service, executing composed plates with consistency and precision..
  • Managed mise en place, ensuring station was fully stocked, organized, and ready for high-volume service.
  • Executed high-volume prep and service of composed dishes, including fresh pasta, seafood, and sauces.
  • Worked with fellow cooks to ensure seamless service during peak hours.
  • Trained new hires on the sauté station and continuously taught them about cooking techniques and food safety standards.
  • Maintained a clean, efficient station while upholding all health and safety standards.
  • Ensured presentation met head chef’s expectations and plating guides before each dish left the pass.

Kitchen Manager

Barrio
East Lansing, Michigan
08.2022 - 05.2024
  • Oversaw daily kitchen operations, managing service for 300+ covers on peak nights.
  • Executed scratch preparation and plating of tacos, bowls, and seasonal menu items to brand and quality standards.
  • Led and trained a team of line cooks, fostering consistency in flavor, technique, and presentation.
  • Developed and costed weekly specials, and introduced new appetizers and menu items.
  • Collaborated with FOH and BOH teams to streamline service and ticket flow during high-volume periods.
  • Ensured kitchen cleanliness and compliance with all food safety and sanitation standards.
  • Managed inventory and placed vendor orders for fresh produce, proteins, and dry goods.
  • Provided hands-on coaching in prep techniques, station management, and service efficiency.

House Chef

Phoenix House Spartan Cooperative
East Lansing, Michigan
08.2021 - 05.2023
  • Prepared various dishes for house dinners for 25 plus members of a cooperative house 1-3 times a week based on house member requests.
  • Set up initial prep work for broths, soups, stews, sauces, salads, etc for later service.
  • Modified recipes for dietary restrictions, or personal preferences for individual residents in the cooperative.
  • Directed, monitored, and taught other house cooks in proper food handling and preparation.
  • Learned, practiced and experimented with recipes ahead of time to be able to execute them efficiently and provide the best dinner experience for house members.
  • Garnished and arranged dishes in creative presentations
  • Sourced cost effective options for ingredients to fit within a budget.

Education

Bachelor of Science - Conservation Biology

Michigan State University
East Lansing, MI

High School Diploma -

Michigan Connections Academy
Lansing
06-2017

Serve Safe

National Restaurant Association
08-2023

Skills

  • Time management
  • Food preparation
  • Kitchen safety
  • Recipe modification
  • Station management
  • Inventory control
  • Customer service
  • Problem solving
  • Attention to detail

Certification

  • ServSafe Food Handler, National Restaurant Association, August 2023.

Timeline

Chef de Partie

Capital Prime
06.2024 - Current

Kitchen Manager

Barrio
08.2022 - 05.2024

House Chef

Phoenix House Spartan Cooperative
08.2021 - 05.2023

Bachelor of Science - Conservation Biology

Michigan State University

High School Diploma -

Michigan Connections Academy

Serve Safe

National Restaurant Association

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