Michael McLean
Stone Mountain,GA
Summary
Expert Chef de Cuisine with exceptional skills in managing staff, ordering and controlling inventory, scheduling and menu development. Excellent knowledge of cooking equipment and techniques. Consistently maintains food and labor costs under allowed budget. Great communication, leadership and problem solving skills.
Overview
7
7
years of professional experience
Work History
Chef De Cuisine
Il Giallo
11.2020 - 06.2023
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Cooked memorable dishes that brought new customers into establishment.
- Menu development and planning.
- Food cost held 3-4% under objective
- Oversaw every aspect of the BOH operations
- Scheduled and supervised all kitchen employees such as dishwashers.
Sous Chef
Sterling Spoon Culinary Management
06.2019 - 10.2020
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Assisted with menu development and planning.
Sous Chef
5 Church
11.2018 - 03.2019
- Monitored food production to verify quality and consistency.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
- Ran lead for large BEOs (120ppl on average)
- Created weekly specials
- Got labor down 4% below objective
Head Chef
Universal Joint
06.2016 - 11.2018
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Raised weekly sales by 30% before moving on
- Kept food cost 4% under objective
- Oversaw menu changes
- Monitored food production to verify quality and consistency.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Education
Associate of Science - Culinary Arts
Le Cordon Blue College of Culinary Arts
Tucker, GA07.2007
Skills
- Menu Planning
- Purchasing
- Employee Training and Development
- Cost Control and Budgeting
- Menu Development
- Banquets and Catering
- Culinary Expertise
- Plating and Presentation
- Food Safety Regulations
Timeline
Chef De Cuisine
Il Giallo
11.2020 - 06.2023
Sous Chef
Sterling Spoon Culinary Management
06.2019 - 10.2020
Sous Chef
5 Church
11.2018 - 03.2019
Head Chef
Universal Joint
06.2016 - 11.2018
Associate of Science - Culinary Arts
Le Cordon Blue College of Culinary Arts
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