Michael Jackson
Summary
High-performing Chef offering 35 years of restaurant experience. Excellent communication, leadership and problem-solving skills. As a seasoned professional and a team player, I am seeking a position within an organization to utilize my skills, education, and experience within the company's mission and goals desired.
Overview
40
40
years of professional experience
Work History
Chef Manager
Jackson's Five Star Catering
05.1984 - Current
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Pitched in to work line during busy periods or in place of sick employees.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Chef Manager
Compass Group USA, Chartwells Higher Education Sector
01.2011 - Current
- Monitor and supervise the activities of chefs, cooks, and other personnel involved in preparing and cooking
- Responsible for organizing and conducting meetings with the culinary team on a weekly and monthly basis
- Monitor team performance, quality of the product and service as well as production flow
- Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes
- Develop menu selections for special parties and banquet themes in accordance with client budgetary guides and expectations
- Ensure compliance with safety, health, sanitation and alcohol awareness standards
- Interview, train, supervise, counsel, schedule and evaluate the overall performance of staff.
Executive Chef Manager
Lessing's Food Service
09.2022 - 01.2024
- Created and oversaw menu & recipe development.
- Developed & implemented food cost and inventory system.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Stayed up to date on industry trends and new recipes and techniques.
Sous Chef
Aramark Corporation
01.1992 - 01.2007
- Provide professional services for catering to private parties and functions
- Oversee catering staff daily to ensure quality services to clients and diners
- Implement new catering concepts to upper management for menu changes and/or additions
- Ensure efficient and flawless operations including simultaneous oversight of different diverse functions and receptions
- Assisted in transforming operations to increase profit margins.
Dietary Manager
Signature Senior Living
02.2022 - Current
- Monitored production to check safety, standardized production and appropriate portioning.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Visited with residents to inquire about satisfaction, quality, and personal preferences.
- Purchased food supplies for department according to budget limitations.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Supervised and trained workers in proper food storage and preparation of meats following the Hebrew dietary laws and customs.
- Examined incoming purchases to ensure slaughtering and selection of meat cuts have been performed according to kosher standards.
Education
Wayne State University
01.1985
Skills
- Comprehensive knowledge of all the aspects of culinary arts
- Possess advanced cooking skills and techniques
- Familiar with safety and sanitation guidelines and procedures
- Passion for food with good physical stamina
- Collaboration and Teamwork
- Skilled in handling multiple tasks and work efficiently under pressure
- Recipe Development
Timeline
Executive Chef Manager
Lessing's Food Service
09.2022 - 01.2024
Dietary Manager
Signature Senior Living
02.2022 - Current
Chef Manager
Compass Group USA, Chartwells Higher Education Sector
01.2011 - Current
Sous Chef
Aramark Corporation
01.1992 - 01.2007
Chef Manager
Jackson's Five Star Catering
05.1984 - Current
Wayne State University