Michael Petrillo
West Orange
Summary
As an accomplished Sous Chef with over 35 years of experience in upscale, high-volume kitchens, I have dedicated my career to culinary excellence, team leadership, and operational efficiency. I specialize in building and mentoring strong kitchen teams, streamlining back-of-house operations. Banquet professional with robust background in culinary arts, specializing in large-scale event preparation and execution. Renowned for meticulous attention to detail and collaborative spirit, driving successful team outcomes and exceeding client expectations. Adaptable and reliable, consistently meeting dynamic event demands with culinary creativity and precision.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Banquet Chef
HGC Shackamaxon Country Club
07.2023 - Current
- Executed menus for banquets, ensuring a seamless dining experience for guests.
- Oversaw kitchen operations during banquets, coordinating timing of courses to ensure timely service.
- Managed culinary operations for over 100+ high-end weddings and corporate events annually, serving up to 300+ guests.
- Managed banquet operations and led a team of 7+ cooks.
Sous Chef
Forest Hill Field Club
02.2015 - 04.2020
- Reduced monthly food waste by 20% through rigorous inventory control. managed inventory
- Collaborated with the Executive Chef to create a new seasonal menu, increasing dinner revenue by 10%.
- Managed à la carte operations and led a team of 7+ cooks, resulting in a 15% increase in efficiency.
- Trained new line cooks in proper cooking techniques.
- Supervised kitchen staff to ensure efficient food preparation and presentation.
Junior Sous Chef
High-Lawn Pavilion
05.2011 - 06.2014
- Managed daily kitchen operations and led a team of 5+ cooks, ensuring consistent, high-quality dining experiences.
- Reduced food wastage by 15% with strict inventory monitoring.
- Collaborated with the front-of-house team to streamline service during peak dining hours, improving workflow efficiency.
- Trained and mentored new culinary staff on station prep, safety procedures, and plating techniques.
Education
High School Diploma -
Belleville High School
Belleville, NJ06.1989
Skills
- Sanitation procedures
- Food presentation
- Kitchen management
- Quality control
- Staff training
- Recipe creation
- Menu development
Certification
Serve Safe Manager
Timeline
Banquet Chef
HGC Shackamaxon Country Club
07.2023 - Current
Sous Chef
Forest Hill Field Club
02.2015 - 04.2020
Junior Sous Chef
High-Lawn Pavilion
05.2011 - 06.2014
High School Diploma -
Belleville High School