Summary
Overview
Work History
Education
Skills
Timeline
Additional Qualifications
Generic

Michael Meserve

Freedom

Summary

Experienced culinary professional with over 35 years in food service operations seeking the position of Kitchen Assistant at Ossipee Concerned Citizens. Bringing extensive expertise in food preparation, kitchen supervision, safety protocols, and team leadership to support high-quality food service operations.

Overview

39
39
years of professional experience

Work History

Cook Supervisor

Federal Bureau of Prisons
01.2002 - 01.2023
  • Supervised and coordinated daily activities of kitchen staff engaged in food preparation and cooking to ensure timely and efficient meal service
  • Planned, organized, and oversaw the preparation of nutritious meals in accordance with dietary guidelines and security procedures
  • Monitored food inventory levels, ordered supplies, and ensured proper storage to minimize waste and control costs
  • Enforced strict sanitation and safety standards in compliance with federal regulations and facility policies
  • Provided training and guidance to kitchen staff on food preparation techniques, safety procedures, and security measures
  • Maintained detailed documentation of food production, safety inspections, and personnel activities
  • Assisted in menu planning to accommodate dietary needs and preferences of inmates and staff
  • Promoted a team-oriented environment, fostering cooperation and high standards of performance among staff

Assistant Chef (Sous Chef)

Salutations Custom Catering
01.1984 - 01.1995
  • Supported culinary team in preparing, cooking, and garnishing dishes for catering events including weddings, corporate functions, and special celebrations
  • Assisted with menu planning and customization to meet client specifications and dietary requirements
  • Oversaw food preparation during events, ensuring presentation standards and timely service
  • Maintained cleanliness, organization, and sanitation of kitchen and staging areas in compliance with safety regulations
  • Managed inventory, assisted with ordering supplies, and minimized food waste
  • Trained and supervised junior kitchen staff and event cooks as needed
  • Collaborated with event coordinators and clients to ensure seamless execution of catering services
  • Supported setup and breakdown of catering stations and buffet displays

Cook I

University of New Hampshire
01.1985 - 01.1987
  • Assisted in preparing and cooking a variety of food items in accordance with recipes and standardized procedures
  • Followed safety and sanitation guidelines to maintain a clean and safe food service environment
  • Portioned and served food items accurately and efficiently, ensuring proper presentation and quality control
  • Operated kitchen equipment such as ovens, stoves, mixers, and refrigeration units safely and effectively
  • Assisted with inventory control, including receiving, storing, and rotating food supplies to minimize waste
  • Supported setup and breakdown of food service stations, buffets, and catering events as needed
  • Maintained cleanliness of work areas, utensils, and equipment in compliance with health regulations

Assistant Chef (Sous Chef)

Nippo Lake Golf Club (Barrington NH) and Cochecho Country Club (Dover NH)
01.1984 - 01.1985
  • Supported Executive Chef in managing kitchen staff and coordinating daily food preparation activities
  • Prepared and cooked menu items according to established recipes and quality standards
  • Supervised kitchen operations during shifts, ensuring efficiency and adherence to safety and sanitation guidelines
  • Assisted in menu planning, ingredient sourcing, and inventory management to optimize food quality and minimize waste
  • Trained and mentored junior kitchen staff, fostering a collaborative and professional team environment
  • Monitored food safety practices, including proper storage, handling, and sanitation procedures
  • Supported special events and banquet preparations, ensuring timely and quality service

Education

High School Diploma -

Spaulding High School
Rochester, NH
06-1984

Skills

  • Kitchen Operations Management - Extensive experience supervising kitchen staff and coordinating food preparation
  • Food Safety & Sanitation - Expert knowledge of health regulations and safety protocols
  • Inventory Management - Proven ability to control costs and minimize waste
  • Staff Training & Leadership - Strong background in mentoring and developing kitchen personnel
  • Menu Planning - Experience in developing menus to meet diverse dietary requirements
  • Quality Control - Commitment to maintaining high standards of food preparation and presentation
  • Equipment Operation - Proficient with commercial kitchen equipment and safety procedures
  • Team Collaboration - Skilled in fostering cooperative work environments

Timeline

Cook Supervisor

Federal Bureau of Prisons
01.2002 - 01.2023

Cook I

University of New Hampshire
01.1985 - 01.1987

Assistant Chef (Sous Chef)

Salutations Custom Catering
01.1984 - 01.1995

Assistant Chef (Sous Chef)

Nippo Lake Golf Club (Barrington NH) and Cochecho Country Club (Dover NH)
01.1984 - 01.1985

High School Diploma -

Spaulding High School

Additional Qualifications

  • 35+ years of progressive experience in food service operations
  • Proven track record of maintaining safety and sanitation standards in high-volume environments
  • Strong organizational and documentation skills
  • Ability to work efficiently under pressure and meet tight deadlines
  • Experience with diverse dining operations from fine dining to institutional food service
  • Commitment to continuous improvement and professional development

Similar Profiles

CREATE PROFILE