MICHAEL ACHILLE
Sarasota,FL
Summary
Highly motivated and enthusiastic Executive Chef with experience in leading and managing culinary operations, exemplify leadership qualities backend by consistently high reviews. Cuisine specialties include Italian, French, and continental cuisine. Possess a high degree of passion who is results orientated, and versatile. Proud of maximizing kitchen productivity and staff performance while promoting a culture that embodies warmth and inclusivity
Overview
32
32
years of professional experience
1
1
Certification
Work History
Executive Chef
Bar and Board Bistro
Newport, RI
10.2022 - Current
- Took over kitchen as executive chef in October 2022, changed menu, improved food cost from 44% to 35%, when g.m. was let go in March was given the position as g.m. As well
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Chef du Cuisine
Madison Beach Club
Madison, CT
06.2013 - 10.2022
- Hands on chef working on several different concepts inside the club, ala carte, formal dinner parties, catering, cook outs, weddings, Menu planning, food cost
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Maintained well-organized mise en place to keep work consistent.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Executive Chef
La Roue Elayne
Weston, CT
06.2012 - 06.2013
- Supervised 5 cooks/chefs and back house operations
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Executive Chef/Owner
Pizzamia
Old Saybrook, CT
01.2008 - 01.2009
- Designed, outfitted, and created the menu and concept for a 50-seat Italian restaurant
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
Executive Chef
Pazzo
Westbrook, CT
01.2005 - 01.2007
- Supervised 3 cooks/chefs and back house operations
- Created menu and complementary wine list, including reserve wines
Executive Chef
Gabrielle's
Centerbrook, CT
01.2003 - 01.2005
- Designed and outfitted new kitchen
- Created menu for restaurant and on and off premise catering
- Managed back house operations including food cost
Executive Chef
Anne's Bistro
Old Lyme, CT
01.2001 - 01.2003
- Developed menu for conversion to a family style Italian Restaurant
- Oversee three line cooks and managed back house operations
Chef De Cusine
Café Allegre
Madison, CT
01.1998 - 01.2000
- Responsible for ordering all food and related items
- Prepped and cooked seafood and pasta stations for dinner menu
Chef/Owner
Campagna
Madison, CT
01.1994 - 01.1997
- Developed menu for conversion to a family style Italian Restaurant
- Oversee three line cooks and managed back house operations
Education
Bachelor's degree - Culinary Arts Program
Rhode Island School of Design
Skills
- Food Preparation
- Leadership
- Menu Planning
- Banquet Experience
- Kitchen Management
- Food Safety
- Catering
- Profit & loss
- Cost control
Certification
Food Handler Certification
Additional Information
Awarded Best New Restaurant (Middlesex) by Connecticut Magazine (2003, Gabrielle's), Awarded four stars by Hartford Courant (1995, Campagna), Original Sous-Chef for Max on Main in Hartford, Sous-Chef at Restaurant Du Village for original owners
Personal Information
Title: EXECUTIVE CHEF
Timeline
Executive Chef
Bar and Board Bistro
10.2022 - Current
Chef du Cuisine
Madison Beach Club
06.2013 - 10.2022
Executive Chef
La Roue Elayne
06.2012 - 06.2013
Executive Chef/Owner
Pizzamia
01.2008 - 01.2009
Executive Chef
Pazzo
01.2005 - 01.2007
Executive Chef
Gabrielle's
01.2003 - 01.2005
Executive Chef
Anne's Bistro
01.2001 - 01.2003
Chef De Cusine
Café Allegre
01.1998 - 01.2000
Chef/Owner
Campagna
01.1994 - 01.1997
Bachelor's degree - Culinary Arts Program
Rhode Island School of Design