Michael Lee
Atlanta,GA
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
7
7
years of professional experience
Work History
Executive Chef
HOBNOB Neighborhood Tavern
Vining, GA
03.2024 - Current
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
Executive Sous Chef
Copeland's of New Orleans - Atlanta
Atlanta, GA
02.2022 - 03.2024
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Trained new employees in food safety and sanitation regulations.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
- Ensured compliance with local health department regulations by performing routine inspections.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
Executive Chef
Punchbowl
Chicago, IL
06.2017 - 01.2022
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Controlled labor costs through effective use of staff scheduling techniques.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Chicago I
Chicago, ILSkills
- Staff Scheduling
- Ingredients Selection
- Banquets and catering
- Kitchen Staff Management
- Food Stock and Supply Management
- Food and beverage pairing
Timeline
Executive Chef
HOBNOB Neighborhood Tavern
03.2024 - Current
Executive Sous Chef
Copeland's of New Orleans - Atlanta
02.2022 - 03.2024
Executive Chef
Punchbowl
06.2017 - 01.2022
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Chicago I
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