Michael Luck
Nashville,TN
Summary
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.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef
CRAVE LLC
05.2023 - Current
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Demonstrated expert knowledge of store layouts, enabling efficient navigation and product retrieval.
Sous Chef
JW Marriott Nashville
08.2022 - 10.2023
- Assisted overseeing multiple departments including three meal period hotel restaurant, Cumberland Bar, In-Room Dining, Executive Lounge and a Seasonal Cabana Club.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
Junior Sous Chef
Riverside Hotel
08.2016 - 06.2021
- Prepped daily menu items to quickly deliver upon request.
- Oversaw cleanliness of each station in kitchen.
- Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef De Partie
Bourbon Steak Nashville
07.2021 - 08.2022
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
Junior Chef De Partie
Fontainebleau Miami
10.2013 - 07.2016
- Enhanced kitchen efficiency by streamlining food preparation processes and maintaining a clean work environment.
- Upheld standards of excellence in presentation and taste by carefully following established recipes.
- Supported team members during high volume periods, consistently maintaining focus under pressure.
- Optimized ingredient usage by creatively repurposing leftovers into new menu items, reducing food waste costs.
Education
Certificate Of Technical Studies - Culinary Arts
Sheridan Technical College
Hollywood, FL08.2013
Associate Of Science - Culinary Arts
Broward College
Fort Lauderdale, FL07.2013
Skills
- Team Leadership
- Inventory Management
- Kitchen Organization
- Mentoring and Coaching
- Catering background
Certification
Manager Safe Staff - Renewed in February 2021
Timeline
Sous Chef
CRAVE LLC
05.2023 - Current
Sous Chef
JW Marriott Nashville
08.2022 - 10.2023
Chef De Partie
Bourbon Steak Nashville
07.2021 - 08.2022
Junior Sous Chef
Riverside Hotel
08.2016 - 06.2021
Junior Chef De Partie
Fontainebleau Miami
10.2013 - 07.2016
Certificate Of Technical Studies - Culinary Arts
Sheridan Technical College
Associate Of Science - Culinary Arts
Broward College
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