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.
Oneonta, NY
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
Oneonta, NY
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