Michael Farr
Piedmont
Summary
3* Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team.
Overview
17
17
years of professional experience
Work History
Head Chef
South Gate Brewing Company
Oakhurst
06.2017 - 06.2025
- Created craft recipes and wrote seasonal menus
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Supervised kitchen staff, providing training and support for skill development.
- Ensured compliance with health and safety regulations in food handling practices.
- Collaborated with front-of-house staff to enhance the dining experience for guests.
- Cultivated a positive work environment, fostering teamwork and employee engagement.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Managed kitchen operations, ensuring high-quality food preparation and presentation.
Chef de Cuisine / Sous Chef
Five and Ten
Athens
06.2012 - 06.2017
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Supervised kitchen staff, ensuring high standards in food preparation and presentation.
- Researched new cooking methods to innovate menu offerings and improve efficiency.
- Fostered a positive work environment, promoting teamwork among kitchen personnel.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Tracked kitchen's inventory and ordered new food and supplies when needed.
- Developed strategies to increase efficiency in the kitchen.
- Determined portion sizes for all dishes served in the restaurant.
- Maintained a clean and organized kitchen environment.
Line Cook
Soby's New South Cuisine
Greenville
05.2008 - 05.2012
- Prepared diverse Southern cuisine dishes following established recipes and presentation standards.
- Collaborated with kitchen staff to ensure timely meal preparation and service.
- Maintained cleanliness and organization in food preparation areas and cooking stations.
- Operated kitchen equipment safely, including grills, fryers, and ovens.
- Cooked multiple orders simultaneously during busy periods.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Education
High School Diploma -
Steele Highschool
Amherst, OH05-2002
Skills
- menu creation
- kitchen operations management
- local ingredient sourcing
- team collaboration
- customer engagement
- problem solving
- effective communication
- time management
- creative thinking
- adaptability
- Food stock and supply management
- Verbal and written communication
- Staff training
- Plating and garnishing
- Purchasing management
- Menu pricing
- Menu planning
- Kitchen staff management
- Staffing
- Coaching and mentoring
Timeline
Head Chef
South Gate Brewing Company
06.2017 - 06.2025
Chef de Cuisine / Sous Chef
Five and Ten
06.2012 - 06.2017
Line Cook
Soby's New South Cuisine
05.2008 - 05.2012
High School Diploma -
Steele Highschool
Reference
Lindsay Hawkins - South Gate Brewery 859-232-1737
Hugh Acheson - Five&Ten 706-338-3036
Shaun Garcia - Soby's 864-517-8385