Summary
Overview
Work History
Education
Skills
Timeline
Generic

Michael Keller

Atlanta,GA

Summary

Seasoned culinary executive with a proven track record at Presentation LLC, adept in small business development and leading high-end events. Expert in menu design and food presentation, I elevate dining experiences through innovative culinary creations and effective team coaching. My leadership ensures excellence in hospitality and food safety, consistently exceeding client expectations.

Overview

22
22
years of professional experience

Work History

Executive/Owner

Presentation LLC
Stamford , CT
04.2016 - Current
  • Controlled labor costs through effective use of staff scheduling techniques.
  • Founded and managed a catering LLC, securing customer bookings and overseeing staff operations.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Established a culture of safety in the kitchen by enforcing strict safety protocols.
  • Worked closely with purchasing manager to control food costs while maintaining product quality standards.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Performed daily checks of refrigeration units as well as other necessary equipment used during service.
  • Resolved any customer complaints regarding catering services quickly and professionally.
  • Monitored quality of food products before serving to guests.
  • Communicated effectively with other staff members regarding any changes in menu items or specials offered throughout the day.

Banquet Chef Executive

Cater You LLC
Columbia, SC
03.2012 - 10.2015
  • Supervised banquet staff and managed catering operations, ensuring high standards of food sanitation.
  • Monitored inventory levels of all ingredients and supplies needed for banquet services.
  • Performed necessary corrective actions if any issues arose during the course of a banquet service.
  • Adhered strictly to health codes when preparing or serving meals at banquets.
  • Managed time efficiently between multiple tasks while meeting deadlines in a fast-paced environment.
  • Provided direction and guidance to cooks, dishwashers, servers and other personnel involved in banquet service activities.
  • Created new recipes to meet customer requests while adhering to health regulations.
  • Assisted in menu planning by recommending creative ideas that would appeal to various tastes.
  • Ensured quality control standards were met with regards to taste, appearance and temperature of dishes served at banquets.
  • Developed menus for high-end banquets, catering events and private parties.
  • Assisted with setting up buffets or plated dinners according to established guidelines.

Pastry Chef /Line Cook

Gino Grand Ball room
The Bronx, NY
05.2008 - 02.2011
  • Developed unique recipes for pastries and desserts, using seasonal ingredients.
  • Prepared doughs, fillings and icings according to recipes.
  • Designed innovative desserts and crafted sauces, ensuring visually appealing and delicious plated presentations.
  • Managed inventory control for salad and baking stations.
  • Monitored refrigerator temperatures and ensured proper labeling of stored items.
  • Decorated cakes with intricate designs and patterns.
  • Monitored food quality and safety standards in the kitchen.
  • Assisted in menu planning for all pastry items.
  • Inspected all bakery products and removed any found to possess defects.
  • Plated salads to order and maintained the salad station.
  • Created daily specials by utilizing leftovers, effectively minimizing waste.

Corporate Chef

Troy Associates
New York, NY
12.2002 - 11.2007
  • Substituted for chefs during their absences to ensure seamless service for corporate clients.
  • Prepared items for various stations and maintained line cook position for front-of-house.
  • Crafted daily specials and prepared menu items to order, ensuring high-quality culinary experiences.
  • Ensured compliance with Board of Health guidelines to maintain safe food handling practices.
  • Prepared and cooked diverse food items for various cooking stations, ensuring high-quality dishes from multiple cuisines.
  • Collaborated with team members to ensure efficient station maintenance.

Education

Food Safety

Department of Health
New York, NY
11-2007

GED -

Department of Education
New York, NY
07-1983

Culinary Arts/Pastry Arts

The Art Insitute
New York, NY

Skills

  • Small business development
  • Menu design
  • Weddings background
  • Set up procedures
  • Food safety
  • High-end event experience
  • Food presentation
  • Delivering food
  • Event setup and breakdown
  • Flexible schedule
  • Cooking
  • Hospitality and accommodation
  • Order taking
  • Catering consultation
  • Menu development
  • Catering management
  • Lead prospecting
  • Marketing
  • Coaching and mentoring

Timeline

Executive/Owner

Presentation LLC
04.2016 - Current

Banquet Chef Executive

Cater You LLC
03.2012 - 10.2015

Pastry Chef /Line Cook

Gino Grand Ball room
05.2008 - 02.2011

Corporate Chef

Troy Associates
12.2002 - 11.2007

Food Safety

Department of Health

GED -

Department of Education

Culinary Arts/Pastry Arts

The Art Insitute

Similar Profiles

CREATE PROFILE
Michael Keller