Summary
Overview
Work History
Education
Skills
Timeline
Generic
Michael Carlson

Michael Carlson

Princeton

Summary

Dynamic personal chef with a strong background in catering at Carlos T Spuds, specializing in customized menus and dietary accommodations. Proven expertise in meal preparation and client relationship building, consistently delivering exceptional culinary experiences. Recognized for creativity and attention to detail, enhancing client satisfaction through innovative, health-conscious dishes.

Overview

30
30
years of professional experience

Work History

Personal Chef

Self Employed Services
01.2024 - 07.2025
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Designed and prepared all menu items for private home/office setting.
  • Received consistently positive feedback from clients for exceptional taste and presentation of prepared meals.
  • Demonstrated flexibility in accommodating last-minute changes to menus or guest numbers while still delivering high-quality results.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Sourced healthy cooking techniques to capture flavor and nutrients of food with fresh ingredients.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
  • Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
  • Showcased culinary expertise by preparing a wide range of international cuisines, adapting recipes based on client preferences.
  • Prepared meals using braising, roasting, frying and sautéing techniques.
  • Offered cooking classes for individuals or small groups as an additional service to enhance clients'' personal culinary skills.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Modified recipes to suit preferences and dietary restrictions of household.

Caterer

Carlos T Spuds
05.2013 - 06.2025
  • Provided friendly, courteous service to create memorable moments for guests.
  • Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
  • Delivered outstanding customer service throughout the entire event planning process, resulting in repeat business from satisfied clients.
  • Replenished banquet stations and verified food temperatures and cleanliness of service areas.
  • Streamlined event preparation process for increased efficiency, ensuring timely delivery of high-quality catering services.
  • Set up and disassembled food service stations, equipment and furniture per contract specifications.
  • Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
  • Collaborated with clients to plan event venues, menus and budgets.
  • Researched menu options for customers with food allergies or special dietary preferences to accommodate varied dietary needs.
  • Sourced food ingredients from local markets and food suppliers to acquire items needed for food preparation.
  • Developed customized menu options for clients, accommodating dietary restrictions and preferences.
  • Conducted post-event evaluations with clients, gathering feedback to inform continuous improvement.
  • Optimized delivery routes and schedules, ensuring timely setup and food freshness.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.

Kitchen Staff Member

Sonic
04.2003 - 06.2003
  • Maintained a clean and organized workspace, adhering to strict hygiene standards for optimal food safety.
  • Maintained clean, trash-free workspaces to maximize productivity and safety.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Contributed to positive workplace culture through strong teamwork, open communication, and a commitment to excellence.
  • Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
  • Increased overall kitchen productivity by assisting in multiple stations as needed during busy shifts.
  • Made food according to standard recipes with requested changes for customer satisfaction.
  • Sanitized dining ware and kitchen equipment according to health code standards.
  • Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
  • Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Learned other teammates' work tasks to train as backup.
  • Trained new hires on kitchen procedures, equipment usage, and safety protocols, fostering a supportive learning environment.
  • Transported food items from storage areas to kitchen for prepping.
  • Unloaded food deliveries and stored items in proper locations for easy access.
  • Operated kitchen equipment in accordance with manufacturer instructions.
  • Cleaned and maintained work areas, equipment and utensils.
  • Maintained composure and work quality while under stress.
  • Trained new staff on food preparation and safety procedures.
  • Pushed, pulled and transported large loads and objects.

Food Prep

Ann's Place
06.1996 - 08.1996
  • Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
  • Participated in continuous learning opportunities to stay current on industry trends and enhance professional skill set as a Food Prep Cook.
  • Increased team efficiency by assisting with basic food prep tasks during slow periods or high demand times.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Demonstrated versatility in performing various kitchen roles, from food prep to dishwashing, as needed during high-demand periods.
  • Provided support in basic food prep tasks such as washing produce or peeling vegetables when needed.
  • Supported kitchen staff with various tasks, such as food prep, dishwashing, and restocking supplies, ensuring smooth daily operations.
  • Wiped counters and sanitized equipment to maintain clean food prep and dining areas.
  • Contributed to team effort, assisting with food prep tasks during off-peak hours to support kitchen staff.
  • Improved kitchen efficiency by streamlining food prep processes and minimizing waste.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Reduced food waste by properly storing prepped items and rotating stock according to freshness.
  • Followed sanitation and food handling guidelines while assisting with daily meal preparation.
  • Delivered consistently exceptional culinary experiences by focusing on quality control in every aspect of food preparation and presentation.
  • Supported special events such as fundraisers or celebrations by coordinating food preparations within the pantry department efficiently.

Dishwasher

Ann's Place
06.1995 - 08.1995
  • Kept kitchen areas neat and clean by removing trash and organizing supplies.
  • Followed supervisor instructions to complete tasks on time.
  • Kept work area clean, dry, and free of debris to prevent incidents and accidents.
  • Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
  • Completed extra cleaning work on garbage cans, racks, dry storage areas, and other fixtures to keep kitchen spotless.
  • Completed additional cleaning tasks within the kitchen area, contributing to an overall sanitary work environment.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
  • Cleared, washed and stacked all plates, dining utensils, and trays quickly and without breaking.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Enhanced kitchen efficiency by maintaining a clean and organized workspace for fellow staff members.
  • Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Utilized effective time management skills to balance dishwashing duties with any additional cleaning or food preparation tasks assigned.
  • Maintained a safe working environment by properly using and storing cleaning chemicals according to safety guidelines.
  • Minimized cross-contamination risks by following proper procedures for washing cutting boards, knives, and other essential tools.
  • Assisted in food storage organization, labeling and dating food items for easy retrieval and rotation.
  • Reinforced health codes compliance, regularly cleaning and sanitizing dishwasher area and sinks.

Education

Digital Cinematography

Full Sail University
Winter Park, FL
06.2018

Skills

  • Kitchen organization
  • Client relationship building
  • Knife skills
  • Cooking techniques
  • Meal preparation
  • Sanitation practices
  • Food presentation
  • Kitchen management
  • Vegetarian cooking
  • Grilling techniques
  • Kitchen preparation
  • Different culinary techniques
  • Ingredient sourcing
  • Recipe development
  • Allergy awareness
  • Special events
  • Menu planning
  • Special diets
  • Vegan cooking
  • Special diet accommodation
  • International cuisine
  • Food photography
  • Local ingredient sourcing
  • Gluten-free cooking
  • Customized meal plans
  • Food allergy awareness
  • Customized menus
  • Diabetic menus
  • Kitchen garden maintenance
  • Strong work ethic
  • Attention to detail
  • Team leadership
  • Creative thinking
  • Verbal and written communication
  • Safe food handling
  • Catering and events
  • Sanitation standards
  • Coaching and mentoring
  • Kitchen equipment operation and maintenance
  • Sanitation guidelines
  • Problem and complaint resolution
  • Recipe creation

Timeline

Personal Chef

Self Employed Services
01.2024 - 07.2025

Caterer

Carlos T Spuds
05.2013 - 06.2025

Kitchen Staff Member

Sonic
04.2003 - 06.2003

Food Prep

Ann's Place
06.1996 - 08.1996

Dishwasher

Ann's Place
06.1995 - 08.1995

Digital Cinematography

Full Sail University

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Michael Carlson