MICHAEL ESTUPINAN
South Lake Tahoe,CA
Summary
Highly motivated chef that likes to use creativity and learn new techniques on how to be more productive while keeping it tasty and presentable. I decided to get as much education as possible from my G.I. Bill and acquired a Baking and Pastry, and an Art of Cooking certificates from The Art Institute of California San Diego which gave me an incredible opportunity to meet colleagues that eventually hired me to become their executive chef and excelled my career.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Sous Chef
Stanford Sierra Camp
04.2022 - Current
- Provide hot and excellent food, breakfast, lunch and dinner always keeping up with the logistics
- Assist the Executive Chef, Executive Sous Chef and keeping a professional environment
- Maintain a respectable joyful environment while managing the kitchen and tasks at hand
- Maintain an organized kitchen, and make sure all possible tasks are completed
Kitchen Manager/ Sous Chef
Tamarack Lodge Vail Resort
South Lake Tahoe, CA
01.2020 - 12.2021
- Company Overview: Heavenly Vail Ski Resort
- Provide hot and excellent food
- Lead cook for summer weddings
- Maintain a clean lodge
- Stock and inventory as needed, monthly inventory of all food and cleaning products, maintain a clean kitchen and move at a rapid pace
- Create schedule for all kitchen staff
- Chef Peter Brinckerhoff
Executive Chef
Aniak River Lodge
Aniak, AK
06.2017 - 09.2019
- Company Overview: A remote Fly Fishing Lodge in the Alaskan tundra 2 hr flight from Anchorage
- Provide hot and excellent food, breakfast, lunch, and dinner
- Maintain a clean lodge including sleeping quarters for guests
- Order all food and supplies needed for the operation and schedule transportation for the supplies
- Sam Sudore
Education
BAKING AND PASTRY DIPLOMA - Baking
THE ART INSTITUTE
SAN DIEGO, CA03.2018
THE ART OF COOKING DIPLOMA - Chef School
THE ART INSTITUTE
SAN DIEGO, CA06.2016
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Allergen awareness
- Safety management
- Supervising food prep
- Mentoring and coaching
- Menu development
- Staff training
- Employee scheduling
- Portion control
- Kitchen management
- Ordering and requisitions
- Order delivery practices
- Recipes and menu planning
Certification
ServSafe management certification
Languages
Spanish
Native or Bilingual
Timeline
Sous Chef
Stanford Sierra Camp
04.2022 - Current
Kitchen Manager/ Sous Chef
Tamarack Lodge Vail Resort
01.2020 - 12.2021
Executive Chef
Aniak River Lodge
06.2017 - 09.2019
BAKING AND PASTRY DIPLOMA - Baking
THE ART INSTITUTE
THE ART OF COOKING DIPLOMA - Chef School
THE ART INSTITUTE