Michael Dufresne
New Berlin,NY
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Mediterranean cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Overview
10
10
years of professional experience
Work History
Procurement Director
Brooks' Bottling CO.
03.2022 - Current
- Cultivated strong relationships with vendors to maintain and improve levels of customer service.
- Analyzed market and delivery systems to assess present and future materials availability.
- Identified opportunities for process improvement through data analysis, resulting in increased operational efficiency within the procurement department.
- Evaluated supplier quotes based on purchasing procedures and competitiveness in quality, price and delivery.
- Led contract negotiation efforts for major suppliers, ensuring favorable terms that supported business requirements while mitigating risk exposure.
- Devised and implemented strategies to optimize purchasing processes and reduce costs.
- Optimized inventory levels by analyzing demand patterns, reducing stockouts, and minimizing carrying costs.
- Created purchasing policies and procedures that complied with company standards and regulatory requirements.
- Enhanced supplier relationships through regular communication, collaboration, and mutual goal-setting for long-term partnerships.
- Managed supply chain process, from order placement to delivery, to facilitate on-time and accurate fulfillment.
Executive Chef Manager
Morrison Food Group
04.2018 - 03.2022
- Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
- Responsible for food cost control, menu planning, purchasing, and ensuring food quality guidelines are followed
- Hiring, Training, and Supervising production personnel, with full adherence to safety guidelines and quality assurance standards
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maintaining stock levels, orders, and shipments of food, paper, and chemical supplies
- Managing cost controls and control expenditures for the account
- Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for guests year round.
- Coordinated with catering staff to deliver food services for special events and functions.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Worked collaboratively with other departments within the organization, such as marketing and sales teams, to maximize overall business performance.
School Food Service Manager
DCMO BOCES
06.2015 - 04.2018
- Administration of multiple school meal sites in accordance to local, state, and federal policies
- Oversee procurement and financial administration for the programs
- Menu planning, recipe development, and nutritional education
- Streamlined catering services for special events, liaising with School District to ensure their needs were met efficiently and successfully executing functions from start to finish.
- Supervision of site employees
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
Chef
Hotel Palomar/Urbana
08.2014 - 06.2015
- Responsible for ensuring that food specification and labor objectives met all goals by Executive Chef as well as customer requirements
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Utilized culinary techniques to create visually appealing dishes.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Education
Bachelor of Science - Aquatics And Fisheries Science
SUNY ESF
Syracuse, NY05.2013
Skills
- Leadership skills, focusing on team management and interpersonal relationships
- Purchasing and Procurement, logistics coordination and vendor relations
- Financial Management, budgeting and inventory control
- Communication, ability to directly engage with others in a personal and professional manner
- Problem Solving, identifying ways to maximize profitability of goods and/or services
- Critical Thinking, maximizing decision making by being detail oriented
Timeline
Procurement Director
Brooks' Bottling CO.
03.2022 - Current
Executive Chef Manager
Morrison Food Group
04.2018 - 03.2022
School Food Service Manager
DCMO BOCES
06.2015 - 04.2018
Chef
Hotel Palomar/Urbana
08.2014 - 06.2015
Bachelor of Science - Aquatics And Fisheries Science
SUNY ESF
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