Summary
Overview
Work History
Education
Skills
Culinary Cultural Exchange- France (Bridge Across the Borders Program)
Certification
References
Timeline
Generic

Micah Engelman

Dunedin,FL

Summary

As a deaf individual, I am a motivated and detail-oriented culinary professional with extensive hands-on experience in fast-paced kitchen environments. Currently pursuing a Culinary Arts program at Pinellas Technical College, I am focused on enhancing both technical and creative skills. Highly skilled in visual communication, teamwork, and maintaining composure under pressure, I consistently prepare high-quality meals while adhering to food safety standards. I am committed to contributing to an organized and efficient kitchen operation.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Line Cook

Opal Sol Resort
Clearwater Beach, FL
02.2025 - Current
  • Worked in salad, pizza, sauté, desserts/pastries, and grill stations.
  • Cooked multiple orders simultaneously during busy periods.
  • Retained consistent quality and high accuracy when preparing identical dishes every day.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Performed workstation prep prior to shift start.
  • Garnished and arranged dishes into creative presentations.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Complied with safety and sanitation guidelines to maintain health and well-being of customers and other staff.

Team Member

Little Greek Fresh Grill
Tarpon Springs, FL
09.2024 - 01.2025
  • Ensuring all dishes, utensils, and kitchen equipment remain clean.
  • Sorting clean dishes in appropriate storage areas for easy, accessible use.
  • Assisting kitchen crew during busy times to enhance teamwork.
  • Managing the dish area organization and cleanliness.
  • Assisting in serving meals to customers as needed.
  • Prepping cut vegetables and fruits for peak business hours.
  • Dressing, seasoning, and garnishing appetizers and salads to prepare for food service.
  • Preparing ingredients for use in cooking, such as washing, peeling, cutting, and slicing vegetables.
  • Kept the kitchen area clean at all times during shifts.
  • Grilling and deep-frying various foods, from meats to potatoes.
  • Managing multiple tasks simultaneously, while remaining organized in a fast-paced environment.

Prep Dishwasher

Clean Juice
Saint Augustine, FL
03.2022 - 11.2022
  • Organized dishware in an orderly fashion in the storage area.
  • Scrubbed pots, pans and trays by hand or cleaned using industrial washing machine.
  • Maintained cleanliness and sanitation of dishes, utensils, and kitchen equipment.
  • Backed up kitchen team members during heavy work periods to maximize team coverage.
  • Unloaded trucks to move food and supplies from delivery vehicle to storage areas.
  • Assisted with food preparation tasks as needed.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Stocked kitchen with necessary supplies, including food items and utensils.

Education

Some College (No Degree) - Professional Culinary Arts & Hospitality

Pinellas Technical College
Clearwater, FL
08-2025

High School Diploma -

Florida School For The Deaf
Saint Augustine, FL
05-2024

Skills

  • Cleanliness standards
  • Sanitation practices
  • Foodservice
  • Knife skills
  • Cooking techniques
  • Safe food handling
  • Disciplined
  • Hard worker
  • Hospitable and friendly
  • Teamwork and cooperation
  • Multi-tasker
  • Organization and time management

Culinary Cultural Exchange- France (Bridge Across the Borders Program)

Selected to participate in an international culinary exchange through Bridge Across the Borders, where I trained for one week in a Michelin-starred restaurant, Le Margote, in Le Havre, France. Gained hands-on experience with fine dining techniques, classical French cuisine, and high level kitchen operations. Currently working toward securing an international externship to continue developing my culinary skills and global experience.

Certification

  • ServSafe Manager
  • OSHA
  • Florida Ready to Work Credential- Soft Skills

References

Tony DeVincenzo, Culinary Instructor

devincenzoa@pcsb.org 

(727) 741-1883

Felix Sestayo, Culinary Instructor

sestayof@pcsb.org

(727) 538-7167

Brendan Mica, Executive Chef at Opal Sol Resort

Brendan.mica@opalsol.com

(305) 801-7540

Timeline

Line Cook

Opal Sol Resort
02.2025 - Current

Team Member

Little Greek Fresh Grill
09.2024 - 01.2025

Prep Dishwasher

Clean Juice
03.2022 - 11.2022

Some College (No Degree) - Professional Culinary Arts & Hospitality

Pinellas Technical College

High School Diploma -

Florida School For The Deaf

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