Michael Hines
Staten Island,NY
Summary
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state and local food sanitation and safety standards.
Overview
21
21
years of professional experience
Work History
Executive Chef
Compass Group USA-Montclair State University
Montclair, NJ
07.2023 - Current
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Implemented and maintained excellent service to achieve guest satisfaction.
Executive Sous Chef
Compass Group USA-Seton Hall University
South Orange, NJ
07.2021 - 07.2023
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Created cost-effective menus that increased customer satisfaction and profitability.
Chef Manager/Catering Chef
Compass Group Dalton School
NY
08.2015 - 06.2020
Sous Chef
Gap Inc. Corporate Kitchen
NY
05.2013 - 07.2015
Sous Chef
St Peters Medical Center
New Brunswick, NJ
03.2011 - 04.2013
Lead Cook
Bayonne Medical Center
07.2010 - 01.2011
Lead Cook
Emigrant Bank-Sea Level Café
NY
12.2002 - 06.2010
Education
Culinary Degree -
01.2002
High School Diploma -
Skills
- Successful Catering Experience
- Kitchen Supervision
- Budget Cost
- Sautee and Grill Stations
- Schedule Creating
- Managing Cost Reports
- Safety/Sanitation/HACCP
- Staff Development Training
- Specialty Dishes (Knowledge of Religious Dietary Needs)
- Therapeutic Dishes (Knowledge of special Dietary needs)
- Knowledge of Gluten Free Needs
Certifications Awards
- Serv Safe Alcohol and Food certification
- Food network Healthcare competition Nov 2011 3rd place
- Corporate Dining Experience
- Menu Preparation
- Carving Station
- Managing Front/Back of House
- Customer Service/Guest relations
- Food/Beverage/Bar Inventory
- NJ Society For Healthcare, Balls with Attitude meatball competition May 2012 2nd place
Area Of Expertise
- Successful Catering Experience
- Kitchen Supervision
- Budget Cost
- Sautee and Grill Stations
- Schedule Creating
- Managing Cost Reports
- Safety/Sanitation/HACCP
- Staff Development Training
- Specialty Dishes (Knowledge of Religious Dietary Needs)
- Therapeutic Dishes (Knowledge of special Dietary needs)
- Knowledge of Gluten Free Needs
Personal Information
Title: Professional Chef
Timeline
Executive Chef
Compass Group USA-Montclair State University
07.2023 - Current
Executive Sous Chef
Compass Group USA-Seton Hall University
07.2021 - 07.2023
Chef Manager/Catering Chef
Compass Group Dalton School
08.2015 - 06.2020
Sous Chef
Gap Inc. Corporate Kitchen
05.2013 - 07.2015
Sous Chef
St Peters Medical Center
03.2011 - 04.2013
Lead Cook
Bayonne Medical Center
07.2010 - 01.2011
Lead Cook
Emigrant Bank-Sea Level Café
12.2002 - 06.2010