Summary
Overview
Work History
Skills
Affiliations
References
Timeline
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Michael Lakavitch

Asbury Park,New Jersey

Summary

Motivated chef dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Talented at creating exciting and innovative menus based on in-season ingredients.

Overview

8
8
years of professional experience

Work History

Sous Chef

The Black Swan
Asbury Park, NJ
08.2021 - Current
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Enforced portion control guidelines to minimize costs associated with overproduction.
  • Supervised food preparation staff to deliver high-quality results.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Trained kitchen workers on culinary techniques.
  • Assisted in menu development and recipe testing.

Sous Chef

Asbury Ocean Club Hotel
Asbury Park, NJ
07.2018 - 08.2021
  • Led the kitchen team in executing high-quality dishes and maintaining consistency.
  • Collaborated with executive chef on menu development and seasonal specials.
  • Implemented cost-effective measures while upholding the standard of excellence.
  • Trained and supervised kitchen staff, ensuring a positive and efficient work environment.
  • Full control over dessert menu beginning in 2020
  • Creative use of ingredients and ideas
  • Cleaned and sanitized kitchen equipment, utensils and work stations.

Line Cook

Pascal and Sabine
Asbury Park, NJ
09.2016 - 12.2018
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Performed workstation prep prior to shift start.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Focus mainly focused on cold station and desserts

Line Cook

The Bonney Read
Asbury Park, NJ
12.2015 - 12.2018
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Performed workstation prep prior to shift start.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Ensured that all dishes were prepared according to recipe specifications.

Line Cook

Triumph Brewery
Red Bank, NJ
01.2018 - 06.2018
  • Executed various cooking techniques and contributed to a diverse menu.
  • Maintained a clean and organized workspace to ensure efficient operations.

Line Cook

Cardinal Bistro
Ventnor City, NJ
09.2016 - 12.2016
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Performed workstation prep prior to shift start.
  • Communicated effectively with other staff members regarding orders and menu changes.
  • Ensured that all dishes were prepared according to recipe specifications.
  • Focus mainly focused on cold station and desserts

Skills

  • Culinary Creativity
  • Menu Development
  • Team Leadership
  • Kitchen Management
  • Food Safety and Hygiene
  • Inventory Management
  • Vendor Relations
  • Adaptability
  • Garnishing and Plating
  • Time Management
  • Fish butchery (intermediate)
  • Supervising Food Prep

Affiliations

  • I also have a passion for mixology and spirits and spend some of my off time experimenting and testing flavors in that field as well

References

Chef Ryan Cook, Black Swan, 732-567-5205

Chef Michael Dunston, Salt Hotels, 732-569-2172

Timeline

Sous Chef

The Black Swan
08.2021 - Current

Sous Chef

Asbury Ocean Club Hotel
07.2018 - 08.2021

Line Cook

Triumph Brewery
01.2018 - 06.2018

Line Cook

Pascal and Sabine
09.2016 - 12.2018

Line Cook

Cardinal Bistro
09.2016 - 12.2016

Line Cook

The Bonney Read
12.2015 - 12.2018

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Michael Lakavitch