MICHAEL M. DALY
Lowell,MA
Summary
Experienced Senior Product Development Manager with a proven track record in leadership across various functions. Committed to advancing the organization\'s mission through effective management of high-performance teams. Skilled in strategic planning, operational problem-solving, and talent management. With over 15 years of experience in the culinary and product development industry, excels at leveraging cutting-edge technology to streamline operations, reduce costs, and enhance productivity. Possessing deep expertise in process optimization, approaches work with enthusiasm and an unparalleled work ethic. As a strategic thinker experienced in turning low-performing organizations into top revenue producers, offers an engaging and pleasant personality with expertise in improving customer relationships. As a Functional Senior Director, drives proven results within the [Industry] sector. Effectively manages complex occupational issues while meeting business objectives and has strong operational skills and solid experience regulating policies and managing budget expenditures. By collaborating with management teams and stakeholders, upholds the company\'s vision. Dynamic Director oversees every facet of production with strong project management and decision-making skills. Brings comprehensive knowledge of [Type] production writing, planning, and technical operations. Skilled at coordinating production plans and personnel resources to complete work under tight deadlines.
Overview
16
16
years of professional experience
1
1
Certification
Work History
SENIOR DIRECTOR OF CULINARY
CAMBRIDGE STREET HOSPITALITY GROUP
01.2024 - Current
- Monitor and research food science trends, manufacturing processes, and innovations on an ongoing basis to continue to move the brand forward and to align the brand with its' mission
- Develop all menus for all restaurants within the restaurant group while maintaining labor and food cost goals
- Develop cooking techniques and recipes to complement modern techniques and raise the culinary bar of the brand
- Develop and maintain all training materials for the culinary department, maintain and run a bi-weekly summit to facilitate knowledge and cohesiveness through junior team members by creating written policies and procedures
- Coach and develop junior team members in good business and ethics practices to maintain healthy business practices
- Oversee nightly service, specials, and tasting menu at Puritan and Co
- Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
- Instituted formal operating procedures and enforced adherence to policies and regulations that impacted bottom-line.
- Drove strategic improvements to enhance operational and organizational efficiencies.
- Directed design and execution of business transformation initiatives to drive performance, profit optimization and growth opportunities.
- Led development of business operation processes and policies.
- Revamped operational plans to refocus staff and align processes with business objectives.
- Performed continuous evaluations of business facility, teams and policies to keep operations efficient and consistent.
- Planned and integrated project and program schedules.
- Met with department supervisors and provided staff support to attain organizational goals.
- Leveraged professional networks and industry knowledge to strengthen client relationships.
- Spearheaded innovative approaches to resource allocation and strategic planning.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Launched quality assurance practices for each phase of development
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
- Developed detailed plans based on broad guidance and direction.
- Defined clear targets and objectives and communicated to other team members.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
SENIOR DIRECTOR OF CULINARY LEARNING AND DEVELOPMENT
BROADWAY HOSPITALITY GROUP
05.2021 - 01.2024
- Provide technical food science expertise in assigned projects and mentor more junior team members
- Monitor and research food science trends, manufacturing processes, and innovations on an ongoing basis to continue to move the brand forward
- Develop all menus for on and off-brands for the restaurant group while maintaining a gluten-free and clean label standard throughout the group
- Develop and maintain all training materials for the culinary department, maintain and run a bi-weekly summit to facilitate knowledge through junior team members by creating written processes and procedures
- Coach and develop junior team members in good business and ethics practices to maintain healthy business practices
- Instituted formal operating procedures and enforced adherence to policies and regulations that impacted bottom-line.
- Drove strategic improvements to enhance operational and organizational efficiencies.
- Fostered work culture of collaboration and inclusion to increase morale and reduce turnover.
- Directed design and execution of business transformation initiatives to drive performance, profit optimization and growth opportunities.
- Revamped operational plans to refocus staff and align processes with business objectives.
- Led development of business operation processes and policies.
- Planned and integrated project and program schedules.
- Met with department supervisors and provided staff support to attain organizational goals.
- Performed continuous evaluations of business facility, teams and policies to keep operations efficient and consistent.
- Leveraged professional networks and industry knowledge to strengthen client relationships.
- Spearheaded innovative approaches to resource allocation and strategic planning.
- Successfully managed budgets and allocated resources to maximize productivity and profitability.
- Set aggressive targets for employees to drive company success and strengthen motivation.
- Identified and communicated customer needs to supply chain capacity and quality teams.
- Defined clear targets and objectives and communicated to other team members.
- Controlled resources and assets for department activities to comply with industry standards and government regulations.
- Planned, created, tested and deployed system life cycle methodology to produce high quality systems to meet and exceed customer expectations.
- Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement.
- Launched quality assurance practices for each phase of development
- Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
- Assisted in organizing and overseeing assignments to drive operational excellence.
- Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
- Streamlined and monitored quality programs to alleviate overdue compliance activities.
- Established team priorities, maintained schedules and monitored performance.
- Trained personnel in equipment maintenance and enforced participation in exercises focused on developing key skills.
- Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
- Evaluated employee performance and conveyed constructive feedback to improve skills.
- Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
- Established performance goals for employees and provided feedback on methods for reaching those milestones.
- Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
- Leveraged data and analytics to make informed decisions and drive business improvements.
- Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
- Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.
- Managed senior-level personnel working in marketing and sales capacities.
- Developed detailed plans based on broad guidance and direction.
- Set strategic plans and planned goals to strengthen operations and drive growth.
SENIOR PRODUCT DEVELOPMENT CHEF
CHEW INNOVATION
05.2016 - 04.2021
- Provide technical food science expertise in assigned projects and mentor more junior technical team members
- Monitor and research food science trends, manufacturing processes, and innovations on an ongoing basis to continue to bring new ideas to the team
- Create and support a culinary-driven culture of cannabis product development
- Collaborate regularly with Strategic Development, Operations, Marketing, and other cross-functional teams on R&D and NPD projects and deliverables
- Participate in all stages of product development, from ideation to manufacturing
- Ensure that all SOPs relating to food safety, good manufacturing practices, and laboratory equipment operations are followed
- Meticulously and accurately record all tests and all pertinent analytical information to create policies and procedures, and monitor that nutrition guard rails and other criteria are maintained in the development process
- Collaborate with other team members to resolve issues and deliver business objectives
- As Culinary Research and Development Manager, I use my knowledge of culinary science, laboratory practices, cannabis infusion techniques, food processing, state regulations, and the understanding of consumer sensory expectations to deliver first-in-class edibles and beverages for Chew Innovation
- Design and execute experiments to systematically characterize functional properties such as but not limited to solubility, gelation, emulsification, homogenization, rheology, etc
- Of hemp/cannabis proteins, oil, and fiber ingredients and their performance in target product applications
- Formulate and create prototypes for new or modified products including pectin-based gummies, gelatin-based gummies, chocolate bars, mints, hard sweets, fruit chews, & effervescent drink tablets
- Interact daily with Baker Perkins Servo-Form Mini Depositor & Front-End Batch Cooker, Savage Brothers Fire Mixers & S217, and Natoli Tablet Press NP-255, Lyond's Taffy Puller/Roller/Roper/Cutter, Chocovision Commercial Panner, Chocovision Reviolation Delta Chocolate Tempering Machine & Chocolate Depositor
- Obtain, record, and analyze data and interpret and translate results into solutions
- Utilize Genesis R&D software, document formulations, and generate nutrition fact panels and ingredient declarations
- Conduct product evaluation and testing, lead and facilitate product cuttings
- Assist in the coordination of in-state production line runs
- Develop gold-standard recipes that are commercially feasible
- Analyze consumer data create custom menus and offer product recommendations
- Prepare, present, and showcase menu items for the brand
- Organize, create, and conduct training with internal employees regarding the foundation of cannabis culinary technique and how it applies to the industry
- Gain alignment and participation across functional groups in R&D, Marketing, and Procurement to create proposals for new ingredient research and development projects
- Build out a new R&D Center at the Hatchery where all non-infused R&D will take place
- Distributed new product specifications to sales, QA and purchasing departments.
- Analyzed and established standards for development, shelf-life testing and qualifying ingredients.
- Created product line extensions and iterative new products in addition to brand new items.
- Considered budgetary factors along with taste, texture and visual appeal of newly created items.
- Planned, developed and formulated new products based on market trends, customer input and personal experience.
- Collaborated with operations and production teams for new product market research and product surveys.
- Assisted in setting requirements for new products such as sourcing ingredients, establishing machine specifications, and creating manufacturing processes.
- Designed and followed product testing from bench top testing to commercialization.
- Coordinated multiple simultaneous product launches.
- Developed products consistent with available manufacturing processes.
- Developed extensions and improvements to food product lines.
- Performed regular inspections of production lines to guarantee sanitary environment.
- Formulated and recorded recipes to deliver optimal flavor systems, complying with cost, product design and sensory and regulatory requirements.
- Demonstrated knowledge of industry best practices regarding labeling and packaging.
- Communicated and negotiated with ingredient suppliers and vendors to order new ingredients.
- Tested new, alternative raw materials through analysis, sourcing and trials.
- Provided guidance on improved quality control measures to increase customer satisfaction.
- Performed research on latest technologies and current markets to develop new product concepts, successfully developing over 30 new products.
- Maintained laboratory conditions by managing and transferring raw materials and flavor stocks.
- Packaged and sent numerouse product samples to clients and outside laboratories for testing and evaluation.
- Operated and maintained lab equipment to perform research work.
- Converted developed formulas into production formulas to prepare for manufacturing facilities.
- Facilitated cost reduction through product improvements.
- Planned, developed and formulated new products based on market trends, customer input and personal experience.
EXECUTIVE PASTRY CHEF
FOUR SEASONS HOTEL AND RESORTS
11.2012 - 05.2016
- Responsible for overseeing an 18-hour operational bakeshop, leading eight pastry chefs, ensuring that the restaurant's high standards and customers' requirements were fully met and/or exceeded
- Coordinated and ensured precise execution of menus and pastries for catering events of up to a thousand guests
- Devised and developed the menu for the Four Seasons in-house restaurant, with a focus on pastry production
- Accountable for placing and receiving all orders and maintaining a twenty-two percent food cost
- Created and implemented dessert recipe manuals, and led an initiative to digitize all recipes
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Compiled working specifications and food cost estimates for new products to broaden pastry offerings.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards.
- Trained and mentored team of apprentice bakers to maintain product quality and restaurant reputation.
- Operated clean pastry cooking station and complied with applicable health and safety standards.
- Prepared French, Greek and Italian pastries to meet customer order requirements.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Managed in-store, pick-up orders and catering needs.
- Mixed icing and other toppings by reading recipes, scaling, and measuring ingredients and operating mixer.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Maintained well-organized mise en place to keep work consistent.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Produced allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Monitored temperatures of ovens, proof boxes and other equipment.
- Packaged finished products for sale.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Managed display cases to verify freshness and attractiveness of products.
SOUS CHEF
L 20
06.2010 - 11.2012
- Effectively supervised all stations with ease and efficiency in a fast-paced, high-pressure environment
- Maintained 3-star MICHELIN rating
- Oversaw labor and food cost control, including monthly inventory and recipe costing for budget and forecasting
- Initiated and maintained excellent relationships with vendors, negotiating prices of both ingredients and equipment
- Responsible for all fish butchery
- Coordinated staff scheduling, training, and development of a team of upwards of 15 individuals
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
SOUS CHEF
CORTON
08.2008 - 06.2010
- Part of the opening team, interviewed, hired, on-boarded, and trained staff members
- Developed food and supply inventory supply controls, managed and maintained daily kitchen operations
- Oversaw food preparation and production, with a focus on ensuring food safety procedures were adhered to
- Maintained 2-star MICHELIN rating
- Oversaw cost control for both labor and food
- Planned and directed high-volume food preparation in fast-paced environment.
Education
Bachelor of Science - Bachelors Degree in Food Science
JOHNSON & WALES
Providence, RI06.2004
Skills
- Procedure Development and Oversight
- Process Improvement & Performance Metrics
- Cost Reduction and Containment
- Team Building & Coaching
- Innovative Change Agent
- Excellent Interpersonal and Organizational Skills
- Proficiency in all systems (Apple & MS Suite programs)
- Ability to adapt and adjust to changing priorities
- Culinary AAS/ Hospitality BBA
- 16 Yrs Culinary Experience
- 14 Yrs Food Manufacturing
- 2015 Winner of Star Chefs Rising Star Pastry Chef
- Trained & Staged with Former & Current MICHELIN Chefs
- Ability to work both independently & in a team setting
- Prospecting skills
- Administrative oversight
- Data analytics
- Reporting expertise
- Facilities management
- Sales management
- Contract and vendor management
- Cross-functional team leadership
- Verbal and written communication
- Non-profit management
- Script review and revision
- Rules and regulations
- Team collaboration
- Stakeholder engagement
- Capital spending
- Financial planning
- Government relations
- Crew collaboration
- Lighting and camera angles
- Story pitching
- Strategies and goals
- Intellectual property management
- Marketing
- Innovation management
Accomplishments
- Resolved product issues through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 15 staff members.
- Documented and resolved scale up issues which led to seamless manufacturing process.
- Collaborated with team of 15 in the development of dehydrated creamer project.
Certification
Servsafe Certification, 03/01/18
Languages
Spanish
Professional Working
Timeline
SENIOR DIRECTOR OF CULINARY
CAMBRIDGE STREET HOSPITALITY GROUP
01.2024 - Current
SENIOR DIRECTOR OF CULINARY LEARNING AND DEVELOPMENT
BROADWAY HOSPITALITY GROUP
05.2021 - 01.2024
SENIOR PRODUCT DEVELOPMENT CHEF
CHEW INNOVATION
05.2016 - 04.2021
EXECUTIVE PASTRY CHEF
FOUR SEASONS HOTEL AND RESORTS
11.2012 - 05.2016
SOUS CHEF
L 20
06.2010 - 11.2012
SOUS CHEF
CORTON
08.2008 - 06.2010
Servsafe Certification, 03/01/18
Bachelor of Science - Bachelors Degree in Food Science
JOHNSON & WALES
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