Michael Kniazian
Summary
Results-focused 11 years’ experience in restaurant kitchens. Well-developed strengths in team leadership, problem-solving, and communication. Demonstrated success building high-performance teams. Proficient highly effective at operating in fast-paced, demanding environments. Adaptable professional able to handle any challenge. Skilled motivated ready to deliver quality and consistency to discerning customers.
Overview
10
10
years of professional experience
Work History
Line Cook
Cleo Hollywood
Los Angeles, CA
09.2013 - 11.2019
- Enforced appropriate work-flow and quality controls for food quality and temperature. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
- Displayed a positive and friendly attitude towards customers and fellow team members.
Sous Chef
Inko Nito
Los Angeles, California
01.2018 - 02.2019
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labor.
- Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
- Built strong vendor relationships to bring in top ingredients for optimal prices.
- Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
- Trained numerous kitchen personnel from ground up to take on challenging stations such as Salads, Grill, Sauté , and how to work with your protein and ingredients.
Sous Chef
The Venue
Los Angeles, CA
01.2016 - 11.2017
- Displayed a positive and friendly attitude towards customers and fellow team members.
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
- Ensured quality, presentation and proper quantities of plated food from line activities.
- Supervised the preparation of specialty items and customer requests to verify accuracy in production.
- Experimented new dish creations by incorporating customer recommendations and feedback.
tasted and smelled all prepared dishes, and observed color, texture and garnishes.
junior Sous Chef
The Roof on Wilshire
Los Angeles, CA
01.2016 - 09.2016
- Maximized customer satisfaction and team performance through a command-based structure and absolute control over staff actions.
- Performed as head chef as needed to maintain team productivity and restaurant quality.
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
- Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Set up and performed initial prep work for food items such as soups, sauces and salads.
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
Line Cook
The Abbey
West Hollywood, CA
02.2012 - 08.2013
- Provided nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
- Prepared for each shift by placing a clean cutting board and utensil bath at workstation.
- Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.
- Displayed a positive and friendly attitude towards customers and fellow team members.
Prep Cook
1739 Public House
Los Angeles, CA
02.2010 - 08.2011
- Made all meals in accordance with company standards and requirements.
- Maintained a clean and orderly appearance throughout the kitchen.
- Systematically tasted and smelled all prepared dishes, and observed color, texture and garnishes.
- Followed proper food handling methods and maintained correct temperature of all food products.
- Established and maintained open, collaborative relationships with the kitchen team.
Education
Culinary Arts Diploma - Culinary Arts
Glendale Community College
GED - undefined
John Marshall High School
Skills
- Food and beverage pairing
- Food preparation techniques
- Inventory control
- Banquets and catering
- ServSafe certified
- Focused and disciplined
- High volume production capability
- Organizational ability
- Team building
- Strong team member
- Employee training
- Portion and cost control
Timeline
Sous Chef
Inko Nito
01.2018 - 02.2019
Sous Chef
The Venue
01.2016 - 11.2017
junior Sous Chef
The Roof on Wilshire
01.2016 - 09.2016
Line Cook
Cleo Hollywood
09.2013 - 11.2019
Line Cook
The Abbey
02.2012 - 08.2013
Prep Cook
1739 Public House
02.2010 - 08.2011
Culinary Arts Diploma - Culinary Arts
Glendale Community College
GED - undefined
John Marshall High School
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