MICHAEL MILLER
Gig Harbor,WA
Summary
Chef with extensive experience in culinary arts and kitchen management. Proven track record in innovative recipe development and maintaining high-quality standards. Demonstrated ability in multitasking, inventory management, and ensuring exceptional dining experiences. Committed to enhancing customer satisfaction through culinary excellence and efficient kitchen operations.
Overview
14
14
years of professional experience
1
1
Certification
Work History
CHEF
FIELD TO FIRE (SELF-EMPLOYEED)
Tacoma, Washington
01.2024 - Current
- Crafted seasonal menus featuring locally sourced ingredients for diverse clientele.
- Collaborated with local farmers to secure fresh produce and unique ingredients.
- Developed recipes emphasizing regional flavors and culinary traditions.
- Coordinated catering services for events, ensuring prompt delivery and setup.
- Maintained clean work environment by adhering to sanitation policies and procedures.
- Monitored current culinary trends alongside health and safety regulations.
- Generated creative ideas for special events involving food preparation and presentation.
- Established and managed relationships with local vendors for quality, cost-effective ingredients.
CHEF
FIELD TO FIRE
St Louis, Missouri
01.2018 - Current
- Crafted seasonal menus using locally sourced ingredients for diverse clientele.
- Managed food preparation and presentation to ensure high quality and freshness.
- Collaborated with local farmers to obtain fresh produce and unique ingredients.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
CHEF
KITCHEN KULTURE
St Louis, Missouri
03.2015 - 01.2018
- Collaborated with local farmers to obtain fresh produce and unique ingredients.
- Trained kitchen staff on food safety standards and preparation techniques.
- Developed recipes that highlight regional flavors and culinary traditions.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
EXECUTIVE CHEF
DRESSELS PUBLIC HOUSE
St Louis, Missouri
03.2011 - 03.2015
- Prepared workstations with ingredients and tools to increase efficiency.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Checked quality of food products to meet high standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Managed food inventory and sourced local ingredients for quality dishes.
- Trained new chefs on techniques and restaurant procedures for consistency.
Education
Some College (No Degree) - Business Administration and Management
MEREMAC COMMUNITY COLLEGE
St Louis, MOSkills
- Menu development and recipe creation
- Ingredient sourcing and vendor relations
- Catering management and staff training
- Time management and food preparation techniques
- Kitchen operations management
- Fine-dining expertise
- Multitasking and organization
- Ingredient sourcing
Languages
Spanish
Limited
Affiliations
I ENJOY SPENDING MY FREE TIME OUTDOORS FISHING AND FORAGED FOR WILD EDIBLES
Certification
- WASHINGTON FOOD HANDLERS CARD
- SERV SAFE CERTIFIED
Websites
Timeline
CHEF
FIELD TO FIRE (SELF-EMPLOYEED)
01.2024 - Current
CHEF
FIELD TO FIRE
01.2018 - Current
CHEF
KITCHEN KULTURE
03.2015 - 01.2018
EXECUTIVE CHEF
DRESSELS PUBLIC HOUSE
03.2011 - 03.2015
Some College (No Degree) - Business Administration and Management
MEREMAC COMMUNITY COLLEGE
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