Michael Hill

• Prepared grilled menu items to order while by maintaining consistent doneness and presentation standards.
• Monitored grill temperatures and cooking times to ensure food quality and safety compliance.
• Prepped ingredients, portioned proteins, and organized station for efficient service flow.
• Followed sanitation procedures to keep grill surfaces, tools, and work areas clean.
• Coordinated with kitchen staff to prioritize tickets and support timely order completion.
• Restocked station supplies and ingredients to prevent service delays during peak periods.
• Inspected food items for freshness and proper handling before cooking and plating.
• Cleaned and maintained grill equipment to support safe, reliable daily operations.
• We were a training store and I trained chefs from all over the world

• Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Cleaned and maintained kitchen equipment regularly.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
• Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
• Private Chef for the Waltons

• Prepared fry station, following food safety, sanitation, and temperature control procedures.
• Operated fryers and timers to cook menu items to consistent quality and doneness.
• Monitored oil levels, cleanliness, and equipment condition to support safe kitchen operations.
• Coordinated with line staff to maintain order accuracy and timely ticket flow.
• Plated fried items according to portioning standards and presentation guidelines.
• Restocked station supplies, ensuring readiness during peak service periods.
• Followed recipes and cooking instructions to maintain consistent taste and texture.
• Assisted with closing duties, including cleaning fryers, filters, and surrounding work areas.
• I helped build and open the store. I helped train an entire staff from the ground up

• Prepared fresh vegetables, proteins, and sauces for Mediterranean menu items following prep lists.
• Followed food safety and sanitation standards while handling knives, equipment, and ingredients.
• Maintained organized prep stations to support efficient kitchen workflow during service.
• Portioning ingredients accurately to ensure consistent recipe execution and product quality.
• Restocked cold and dry storage areas with labeled, rotated ingredients.
• Assisted line cooks by completing daily prep tasks and responding to rush periods.

• Prepared sauté station with fresh ingredients, pans, and cookware before each service period.
• Executed sauté and grill orders according to recipe specifications and ticket timing.
• Monitored food temperatures, doneness, and presentation for consistent plate quality.
• Maintained clean, organized workstation throughout service to support efficient kitchen flow.
• Coordinated with line cooks and expeditors to prioritize orders during peak dining periods.
• Rotated stock and labeled ingredients to support freshness and reduce waste.

Managed broad range of responsibilities across multiple priorities, supporting daily execution needs.