Michael Longo
New York,NY
Summary
Detail-oriented Chef de Partie with a proven track record in high-pressure kitchen environments, including Michelin-rated and fine dining establishments, actively pursuing a Sous Chef position. Expertise in team collaboration and adaptability to changing needs ensures smooth and efficient operations. Strong skills in seasonal menu planning, food preparation, and quality control contribute to consistently high standards. Recognized for delivering exceptional results that exceed expectations and fostering an environment of culinary excellence.
Overview
5
5
years of professional experience
1
1
Certification
Work History
Chef De Partie
Jean-Georges
04.2023 - Current
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
Chef De Partie
Nougatine
09.2023 - 01.2025
- Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
- Maintained well-organized mise en place to keep work consistent.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
Chef
Meraki Taverna
11.2020 - 06.2022
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Chef/Aramark Scholar
Vita Nova Restaurant at the University of Delaware
09.2021 - 06.2022
- Perform in paid TA role under Chef Instructors
- Participate in creation of daily lunch buffet menu
- Lead daily kitchen prep
- Assist in managing saute line during nightly dinner service
- Oversee daily cleaning and upkeep procedures in kitchen
Education
Culinary Arts
Culinary Institute of America
Hyde Park, NYBachelor of Science - Hospitality Business Management
University of Delaware
Newark, DE01-2022
Skills
- Coordinating food preparation
- Food safety compliance
- Efficient kitchen organization
- Food allergen knowledge
- Team development
- Seasonal menu planning
- Proficient in plating and presentation
- Inventory management
Certification
- Certification in Hotel Industry Analytics (CHIA) – 2021 March
- ServSafe Manager’s Certificate – 2022 Oct
Timeline
Chef De Partie
Nougatine
09.2023 - 01.2025
Chef De Partie
Jean-Georges
04.2023 - Current
Chef/Aramark Scholar
Vita Nova Restaurant at the University of Delaware
09.2021 - 06.2022
Chef
Meraki Taverna
11.2020 - 06.2022
Bachelor of Science - Hospitality Business Management
University of Delaware
Culinary Arts
Culinary Institute of America