Michael Ewing
South Bend,IN
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 30+years background in high-end restaurant industry. Adaptable and enterprising with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
17
17
years of professional experience
Work History
Sous Chef
Four Winds Casino
South Bend , IN
2017.11 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation for average 500 people per day
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Line Cook
Elkhart General Hospital
Mishawaka , IN
2006.06 - 2017.11
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Grilled meats to customer specifications.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Handled portion control activities according to specified instructions provided by chef.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Transitioned between breakfast and lunch service.
- Prepared average of 150 orders each shift.
- Developed process that reduced waste and improved supply turnover.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Verified proper portion sizes and consistently attained high food quality standards.
- Set up work stations and prepped food for dishes to increase productivity during busy mealtimes.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Led shifts while preparing food items and executing requests based on required specifications.
- Prepared meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Oversaw inventory management and supply ordering to maintain fully stocked kitchen.
- Increased sale of heart healthy meals 50% through attractive plating and improved preparation.
- Made appropriate recommendations to address progress and negative trends.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage
Education
High School Diploma -
Penn High School
Mishawaka, IN05.1983
Skills
- Garnishing and Plating
- Order Delivery Practices
- High-Volume Environments
- High-Quality Ingredients
- Food Preparation and Safety
- Dish Preparation
- Food Spoilage Prevention
- Kitchen Preparation
- Collaborative Relationships
- Stocking and Replenishing
- Inventory Management
- Profit Target Achievement
- Chef Assistance
Timeline
Sous Chef
Four Winds Casino
2017.11 - Current
Line Cook
Elkhart General Hospital
2006.06 - 2017.11
High School Diploma -
Penn High School
Similar Profiles
Gianna StellaGianna Stella
Cocktail Server at Four Winds CasinoCocktail Server at Four Winds Casino
Kiana KrauseKiana Krause
Dealer at Four Winds CasinoDealer at Four Winds Casino
Avery MouginAvery Mougin
Banquet Server at Four Winds CasinoBanquet Server at Four Winds Casino