Michael Monroe
San Diego
Summary
Versatile and dynamic, with a proven track record at JC Resorts Rancho Bernardo Inn, I excel in kitchen leadership and client relationship building. Demonstrated ability to adapt and innovate, leading to increased guest satisfaction and repeat clientele. Skilled in food safety and grilling techniques, I consistently exceed expectations in fast-paced culinary environments.
Culinary professional known for high standards and exceptional results in kitchen. Extensive experience in preparing and presenting diverse dishes. Strong focus on team collaboration and flexibility, ensuring consistent quality and innovation in every meal.
Diligent [Cook 1] with proven track record in high-volume kitchen environments. Demonstrated expertise in preparing diverse culinary dishes and maintaining kitchen efficiency. Displayed proficiency in teamwork and adaptability to changing menus and customer preferences.
Professional culinary expert with strong track record in preparing high-quality dishes and maintaining kitchen efficiency. Known for exceptional collaboration within team environments and adaptability to changing needs. Possesses key skills in food preparation, safety, and sanitation, along with keen sense of taste and presentation. Reliable and results-driven, consistently delivering outstanding culinary experiences.
Experienced with various cooking techniques and kitchen operations. Utilizes culinary skills to create flavorful and visually appealing dishes. Knowledge of food safety practices and efficient kitchen workflows.
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized, and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Cook 1
JC Resorts Rancho Bernardo Inn
03.2023 - Current
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Monitored food quality and presentation to maintain high standards.
- Prepared and served various food items in fast-paced [Type] environment.
- Managed opening and closing shift kitchen tasks.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
Fishing Guide & Private Chef
Alaska Shore & River Fishing
01.2021 - 01.2023
- Adapted guiding style to suit varying client abilities, resulting in enjoyable experiences regardless of skill level or prior knowledge.
- Educated clients on local fish species, habitats, and techniques for successful catches, leading to an enriching experience.
- Increased repeat clientele by maintaining strong relationships and ensuring memorable guided fishing trips.
- Promoted sustainable fishing practices by educating clients on catch-and-release methods and proper fish handling techniques.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Developed innovative recipes and cooking techniques to continually exceed client expectations.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
Sous Chef
Lava Lava Beach Club
01.2018 - 01.2020
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Lead Line Cook
A-Bays Island Grill
01.2016 - 01.2018
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Followed company recipes and production standards to satisfy customers.
- Operated grills, fryers and ovens to cook food items.
- Cleaned and sanitized work areas, utensils and equipment.
- Received and stored food supplies, raw materials and other ingredients.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Trained and assisted new kitchen staff members.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
Grill Cook
Ruth Chris Steakhouse
12.2010 - 01.2016
- Managed grill station during busy periods, effectively handling multiple orders simultaneously while maintaining quality standards.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Cleaned and maintained kitchen equipment regularly.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Regularly cleaned and maintained grilling equipment to ensure peak performance at all times.
- Adhered to strict food safety guidelines to prevent cross-contamination and ensure a safe dining experience for guests.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Efficiently managed time by prioritizing tasks according to importance and urgency.
Education
High School Diploma -
Kealakehe High School
Kailua-Kona, HI06-2007
Skills
- Customer service
- Wildlife awareness
- Allergy awareness
- Kitchen leadership
- Quick-learning
- Food safety knowledge
- Client relationship building
- Safety management
- Grilling techniques
- Willing to learn
- Cleaning and organization
- Team management
- Food assembly
- Adaptable
- Food handling
Accomplishments
Reached Forbes 4 stars
Certification
- ServSafe Food Handler's Certification
Timeline
Cook 1
JC Resorts Rancho Bernardo Inn
03.2023 - Current
Fishing Guide & Private Chef
Alaska Shore & River Fishing
01.2021 - 01.2023
Sous Chef
Lava Lava Beach Club
01.2018 - 01.2020
Lead Line Cook
A-Bays Island Grill
01.2016 - 01.2018
Grill Cook
Ruth Chris Steakhouse
12.2010 - 01.2016
- ServSafe Food Handler's Certification
High School Diploma -
Kealakehe High School
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