Michael Lanier
The Creag at Mclemore Resort
Chattanooga,Tennessee
16
years of professional experience
Professional culinary specialist with proven track record in high-pressure kitchen environments. Adept at team collaboration and flexible with changing needs, ensuring smooth and efficient operations. Possesses strong skills in menu planning, food preparation, and quality control. Known for achieving high standards and delivering results that exceed expectations.
Work History
Sous Chef
2 Years 6 Months- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Trained new chefs in techniques, safety protocols, and kitchen procedures.
- Managed inventory and ordering processes to maintain optimal stock levels.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
Kitchen Manager
1 Year 6 Months- Oversaw daily kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory levels, optimizing supply chain processes and minimizing waste.
- Trained and mentored kitchen staff, fostering a culture of collaboration and continuous improvement.
- Developed and implemented new menu items, enhancing customer satisfaction through innovative culinary offerings.
- Analyzed kitchen performance data, identifying areas for process enhancements and cost reductions.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Line Cook
2 Years- Monitored food inventory levels, reducing waste through effective stock management practices.
- Assisted in training new line cooks on kitchen procedures and safety protocols.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Lead Line Cook
5 Years 6 Months- Trained new hires to perform up to company standards, while maintaining a healthy and accountable work environment
- Created and implemented staff health and safety standards procedures, achieving a score of 94% from the Board of Health.
- Successfully redesigned existing inventory system, ordering and food storage practices, resulting in a 6% decrease in food waste and higher net profits.
- Managed inventory control, optimizing stock levels and minimizing food costs.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
Shift Leader/Cook
1 Year 4 Months- Helped to establish and maintain customer base of a small startup business, through quality work and customer service
- Trained new hires to perform to standard, and maintain disciplined work ethics
- When faced with problems, worked with other management to find solutions
- Helped to design an inventory system from scratch to achieve food cost goals and an orderly inventory storage
Inventory Management
2 Years 9 Months- Conducted regular audits of inventory levels, identifying areas for improvement and cost reduction.
- Maintained sufficient inventory levels to meet customer demands at all times.
- Analyzed inventory data to identify and address stock discrepancies.
- Participated in regular cycle counts to confirm accuracy of inventory records.
- Labeled, organized and located inventory items in staging areas or on shelves according to quantity, size, or type of material.
Stocker/Cashier
4 Months- Interacted with customers daily and kept focus on maintaining quality customer service
- Organized and maintained stock levels to ensure product availability and optimize sales.
- Led efforts in backroom organization, streamlining workflows for increased operational efficiency.
- Unloaded, sorted and stocked merchandise according to store layout and product placement.
Education
No Degree - Business Administration And Management
High School Diploma
Skills
Experienced with maintenance of inventory
Menu development
Cost control
Ordering and requisitions
Vendor relationship management
Order delivery practices
Recipes and menu planning
Ingredient knowledge
Kitchen organization
Customer service
Sales planning
Timeline
Sous Chef
The Creag at Mclemore Resort
02.2024 - CurrentRead More
Kitchen Manager
Hair of The Dog
08.2022 - 02.2024Read More
Line Cook
Public House
08.2020 - 08.2022Read More
Lead Line Cook
Terminal Brewhouse
02.2015 - 08.2020Read More
Shift Leader/Cook
Pigeon Mountain Grill
10.2013 - 02.2015Read More
Inventory Management
Walmart
01.2011 - 10.2013Read More
Stocker/Cashier
Shop-Rite
09.2010 - 01.2011Read More
Dalton State College
No Degree from Business Administration And Management
Read More
Lafayette High School
High School Diploma
Read More