Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Michael Holloway

Cottonwood,AZ

Summary

A high-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

Overview

26
26
years of professional experience
1
1
Certification

Work History

Sous Chef

Wicked Brewery
03.2022 - 06.2023
  • I started working at Wicked when I first moved out here to the Phoenix area
  • It's owned by a couple of friends of mine and they asked me to work with them and help put the kitchen together
  • I helped design some of the menu and helped with getting the kitchen up and running
  • My main role is working on the line, helping them with food cost and creating menu items
  • I left Wicked in June of 2023 for a Sous Chef position in Sedona AZ

Kitchen Manager

Bar Louie
05.2015 - 02.2022
  • I started with the company 7 years ago as a line cook
  • After 3 months of being with the company I was promoted to NSO trainer or New Store openings
  • I opened 5 stores across the U.S
  • Putting kitchens together and training new cooks
  • After a year and a half I was promoted to Kitchen Manger of Bar Louie
  • Downey
  • The number 3 store in the whole company
  • I have experience managing a very high volume store
  • My duties include building a strong team and positive work environment
  • Food orders
  • Sysco, Ed don and Sunrise produce
  • Scheduling, PNL's and inventory
  • Also managing the FOH at times
  • Floor charts, server and bartender check outs
  • Counting bar drawers and safe audits.

Line Cook/manager

The Antlers Grill
04.2013 - 03.2015
  • I first started off as part time
  • I only worked Sunday brunch because I was working full time at the Royal
  • Oak
  • Once The Royal Oak closed I started working full time
  • I started off as the head grill cook but soon worked my way up to manager
  • I would work both Saute and grill but mainly the grill station
  • My line duties included prep for my station, setting up and closing the line
  • My managing duties included quality control, voids, making sure other employees where keeping up on there cleaning, server reports and locking the restaurant up at the end of the night.

Line Cook

The Royal Oak
08.2010 - 01.2014
  • I worked both grill and Saute
  • Mainly Saute
  • My duties included prep for my station and running and closing the line.

Kitchen Manager/line Cook

Hilton Garden Inn
12.2009 - 07.2010
  • I started at the Hilton before it opened
  • I helped put the Kitchen together and put together the menu
  • After we opened I ran the line during dinner service and worked with the food and beverage manager with the ordering.

Line Cook/prep Cook

Belissimo's French Bistro
09.2005 - 11.2009
  • I started off working the salad and dessert station
  • Then I moved my way up to the Saute station
  • My duties included prepping for my station setting up my station and closing the line at the end of the night.

Line Cook

Bobby Baja's
02.2007 - 01.2009
  • I worked at Bobby Baja's as a second job
  • My duties included prepping out my station and running the line
  • I worked both grill and Saute
  • I was offered the chef position but I declined because the pay wasn't right
  • During my prepping hours I would not only prep out for the restaurant but also for catering parties
  • We would cater parties up to 400 people
  • One catering party that I worked was on site
  • I was in charge of the pasta station
  • We cooked off 200lbs of pasta for 8,600 people
  • It was a fun experience.

Line Cook/prep Cook

The Ravens Nest
05.2004 - 08.2005
  • I worked the Saute station
  • My duties included prepping for my station, setting up my station and cleaning the line at the end of the night.

Line Cook/prep Cook/sous Chef

Casa Coyotes
01.1997 - 04.2004
  • I started as just a line cook but worked my way up to sous chef
  • My duties included prep before the dinner started, setting up the line, working the Saute line or sometimes the grill station, food and portion control.

Education

High School Diploma -

Rim of the World High School
1998

Skills

  • Special Requests
  • Servsafe Certified
  • Disciplinary Action
  • Verify Food Quality
  • Kitchen Management
  • Menu Planning
  • Corrective Actions
  • Brand Loyalty
  • Staff Supervision and Coordination
  • Staff Training
  • Food Spoilage Prevention
  • Hiring, Training and Development
  • Motivational Team Management

Certification

Kitchen Management Experience (5 years) Cooking (10+ years) Culinary Experience (10+ years) Food Preparation (10+ years) Kitchen Management Experience (5 years) Labor Cost Analysis (5 years) Restaurant Management (10+ years) Microsoft Office (5 years) Aloha POS (5 years) Banquet Experience (10+ years) Profit & Loss (10+ years) Food Safety (10+ years) POS (5 years) Supervising Experience (10+ years) Retail Sales Food Production (10+ years) Inventory Control (10+ years) Restaurant experience (10+ years) Catering, ServSafe Present Food Handler Certification

Additional Information

  • Willing to relocate: Anywhere Willing to relocate: Anywhere

Timeline

Sous Chef

Wicked Brewery
03.2022 - 06.2023

Kitchen Manager

Bar Louie
05.2015 - 02.2022

Line Cook/manager

The Antlers Grill
04.2013 - 03.2015

Line Cook

The Royal Oak
08.2010 - 01.2014

Kitchen Manager/line Cook

Hilton Garden Inn
12.2009 - 07.2010

Line Cook

Bobby Baja's
02.2007 - 01.2009

Line Cook/prep Cook

Belissimo's French Bistro
09.2005 - 11.2009

Line Cook/prep Cook

The Ravens Nest
05.2004 - 08.2005

Line Cook/prep Cook/sous Chef

Casa Coyotes
01.1997 - 04.2004

High School Diploma -

Rim of the World High School

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Michael Holloway