Michael Bean
Summary
Focused Sales Consultant providing exciting product demonstrations and convincing leads to purchase. Detailed and quick-paced and true team player. Pursuing new sales-driven role where hard work and dedication will be highly valued.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
N.C State University Club
05.2017 - 08.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized member satisfaction by preparing meals according to member requests.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Implemented food cost and waste reduction initiatives to save money.
Chef De Partie
Copper Turret
08.2012 - 05.2017
- Modernized work processes to reduce guest wait times and boost daily output.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Complied with portion and serving sizes as per restaurant standards.
Chef De Partie
Cascade Bar & Grill
04.2009 - 01.2012
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Monitored food and labor costs to verify budget targets were met.
Education
Associate of Arts - Restaurant Management
Morrisville State College
Morrisville, NY05.2012
High School Diploma -
Union Springs High School
Union Springs, NY06.2010
Skills
- Hospitality Service Expertise
- Hiring, Training and Development
- Staff Performance Assessments
- Staff Supervision and Coordination
- Budgeting and Cost Control
- Food Preparation and Safety
- Order Delivery Practice
- Inventory Control
- Quality Assurance and Control
- Safe Work Practices
- Food Stock and Supply Management
- Entrepreneurial Leadership
- Verify Food Quality
Certification
- CPR Training - 2020
- American Culinary Federation - 2016-2023
- ServSafe Certification - 2010
- Child Abuse and Harassment Prevention - 2015
Timeline
Executive Sous Chef
N.C State University Club
05.2017 - 08.2023
Chef De Partie
Copper Turret
08.2012 - 05.2017
Chef De Partie
Cascade Bar & Grill
04.2009 - 01.2012
Associate of Arts - Restaurant Management
Morrisville State College
High School Diploma -
Union Springs High School
Similar Profiles
Lindsay P. BassLindsay P. Bass
Criminal Justice Training Specialist at N.C. State Bureau of InvestigationCriminal Justice Training Specialist at N.C. State Bureau of Investigation
KAZZMEN TAYLORKAZZMEN TAYLOR
Deputy Clerk of the Court at STATE OF N.C./JUDICIAL BRANCHDeputy Clerk of the Court at STATE OF N.C./JUDICIAL BRANCH
Lillian O'DowdLillian O'Dowd
Wellness Service Leader at University Club of Michigan State UniversityWellness Service Leader at University Club of Michigan State University
Paul HaneishiPaul Haneishi
Sous Chef / Executive Sous Chef at Speciatly Restaurants CorporationSous Chef / Executive Sous Chef at Speciatly Restaurants Corporation
BENJAMIN GRUENWALDBENJAMIN GRUENWALD
Sous Chef/Executive Sous Chef at Martells, and Millenium CateringSous Chef/Executive Sous Chef at Martells, and Millenium Catering