Summary
Overview
Work History
Education
Skills
Timeline
Generic

Michael Fernandez

Seattle,WA

Summary

Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

23
23
years of professional experience

Work History

Kitchen Manager

ALACART LLC
06.2022 - 05.2023
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices

Kitchen Manager

Skillet Counter
10.2021 - 05.2022
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Checked and tested foods to verify quality and temperature.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Purchased food and cultivated strong vendor relationships.
  • Maximized quality assurance by completing frequent line checks.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • HIT MARKS MONTHLY FOR 24%FOOD COST AND 24.5% LABOR COSTS
  • DURING BUSY $7,000 IN BUSINESS KEPT THE AVERAGE TICKET TIME TO UNDER 6 MINUTES

Line Cook

SKILLET COUNTER
09.2018 - 03.2021
  • 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.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Grilled meats and seafood 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.
  • Set up work stations and prepped veg and meats for dishes to increase productivity during busy mealtimes.
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Personal Chef

Self-employed
10.2007 - 01.2010
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Generated invoice to request payment for services provided in client home or specifically requested location.
  • Maintained food inventories to support efficient cost management.
  • Designed and prepared all menu items for private home/office setting.
  • Recorded favorite meals of clients and worked continuously on new recipes.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Cooked meals in timely fashion and served at residences or delivered to requested locations.
  • Prepared meals using braising, roasting, frying and sautéing techniques.
  • Developed recipes to offer meal options for variety of tastes and special diets for pro athlete's
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • CLIENT LIST: AHMAD RASHAAD,SAMUEL L JACKSON, RAY RICE, EVAN LONGORIA, CJ MYLES, LADARIUS WEBB, AND MORE


Sous Chef

FINCH TAVERN
01.2004 - 09.2007
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • 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.
  • Collaborated with staff members to create meals for large banquets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • 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 scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Reduced food costs 24.5% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Introduced new market items and spearheaded production of highly popular Saturday lunch.
  • Implemented successful cross-marketing strategies such as food and wine pairings.

Lead Line Cook

Armonk Country Kitchen
01.2000 - 11.2003
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Developed process that reduced waste and improved supply turnover.
  • Grilled meats and seafood to customer specifications.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • 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.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Transitioned between breakfast and lunch service.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared average of 200 orders each shift.
  • Prepared food items such as meats, poultry, and fish for frying purposes
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing
  • Collaborated with servers to collect information about specific customer desires and dietary needs
  • 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
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores
  • Grilled meats and seafood to customer specifications
  • Unloaded food supplies from distributor trucks to efficiently organize inventory
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols
  • Handled portion control activities according to specified instructions provided by chef
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation
  • 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
  • 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
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Prepared and cooked full course meals based on restaurant recipes and specifications
  • Checked food temperature regularly to verify proper cooking and safety
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions
  • Plated and presented all dishes to match established restaurant standards
  • Produced adequate amounts of mise en place to make meal preparation easier

Education

GED -

John Jay High School
Katonah, NY
06.1996

No Degree - Culinary Arts

French Culinary Institute
New York, NY
08.

No Degree - Culinary Arts

French Culinary Institute
New York, NY
08.2012

Skills

  • Cook Foods
  • Kitchen Equipment Operation
  • Meal Monitoring
  • Food Plating and Presentation
  • Health Code Compliance
  • Room Preparation
  • Supervising Residents
  • Order Accuracy
  • Team Leadership
  • Vendor Relationship Management
  • Developing Special Dishes and Recipes
  • Inventory Control
  • High-Volume Dining
  • Sanitation
  • Performance Improvement
  • Delegating Assignments and Tasks
  • Employee Performance Evaluations
  • Food Item Purchasing
  • Purchasing Strategies
  • Catering Services
  • Schedule Crew Members
  • Employee Scheduling
  • Maintain Food Safety
  • Cost Control
  • Policy and Procedure Enforcement
  • Supply Ordering and Management
  • Waste Reduction
  • Productivity Improvements
  • Control Inventory Costs
  • Budget Management
  • Staff Management
  • Portion and Cost Control
  • Inventory Coordination
  • First Aid Knowledge
  • Portioning Understanding
  • Order Delivery Practices
  • Kitchen Scheduling
  • Portion Standards
  • Attention to Detail
  • Shift Scheduling
  • Anticipating Problems
  • Servsafe Certification
  • Verbal and Written Communication
  • Menu Pricing and Writing
  • Recruitment and Hiring
  • Station Preparation
  • Food Preparation Management
  • Staff Training
  • Training
  • Multitasking and Organization
  • Serve Customers
  • Labor and Overhead Cost Estimation
  • Cost Estimation
  • Expediting Orders
  • Managing Deliveries
  • Cleaning and Sanitation
  • Workflow Optimization
  • Safe Food Handling
  • Portion Sizes
  • New Employee Recruitment
  • Food Preparation and Safety
  • Customer Service
  • Recipes and menu planning
  • High-volume dining
  • First aid knowledge
  • Budgeting
  • Verbal and written communication
  • Order delivery practices
  • Marketing and sales
  • Order accuracy
  • Scheduling
  • Food plating and presentation
  • Performance improvement
  • Operations management
  • Menu development
  • Strategic planning
  • Safe food handling
  • Recruitment
  • Workflow planning
  • Cost controls
  • Food preparation and safety
  • Kitchen equipment operation and maintenance
  • Kitchen staff coordination
  • Motivational style

Timeline

Kitchen Manager

ALACART LLC
06.2022 - 05.2023

Kitchen Manager

Skillet Counter
10.2021 - 05.2022

Line Cook

SKILLET COUNTER
09.2018 - 03.2021

Personal Chef

Self-employed
10.2007 - 01.2010

Sous Chef

FINCH TAVERN
01.2004 - 09.2007

Lead Line Cook

Armonk Country Kitchen
01.2000 - 11.2003

GED -

John Jay High School

No Degree - Culinary Arts

French Culinary Institute

No Degree - Culinary Arts

French Culinary Institute

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Michael Fernandez