Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Michael Roach

Brooklyn

Summary

Accomplished passionate Sous Chef with a proven track record at Buttermilk Channel, adept in menu planning and development across diverse cuisines including American and French Caribbean. Excelled in leading teams to high-revenue achievements and recognized for exceptional food safety practices. Showcases strong communication skills and a creative approach to culinary excellence, contributing significantly to kitchen efficiency and product quality.

Overview

13
13
years of professional experience
1
1
Certification

Work History

Line Cook

Inday
09.2022 - 03.2023
  • Prepared multiple Indian Cuisine orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.

Sous Chef

Buttermilk Channel
01.2015 - 06.2022

Managed a team of 6-10 kitchen staff to produce high quality seasonal dishes focused on American Cuisine in a 65 seat restaurant.


Presided over food preparation tasks during high-volume brunch, lunch, and dinner service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.


Instructed kitchen staff to perform various preparation tasks under pressure. Communicated staff of daily specials.


Coordinated with Head Chef to oversee kitchen operations, ordering of food, and inspection of deliveries.


Brunch Chef: in charge of of inventory, station pars, and food prep. Trained new brunch cooks. Personal record of $10,000 revenue during a Sunday Brunch Service.


Acted as head chef when required to maintain continuity of service and quality. Assisted Foreign Clients in sister restaurant in Japan.


Contributed to achieving the restaurants goals in cost, sanitation, and waste.

Sous Chef

Kaz An Nou
01.2010 - 12.2014

Coordinated with Head Chef/Owner in menu creation, meal preparation, and kitchen management in a 25 seat French Caribbean Bistro exceeding 100 covers on various nights.


Prepared daily dinner service in a scratch kitchen.


Managed daily inventory of misc an place.


Trained kitchen staff to cook meals to desired high quality standards.


Featured article in "The New Yorker", August 2, 2010.


Participated in the US Open.




Education

Bachelor of Arts - Communications

Western Connecticut State University
Danbury, CT

Skills

Expertise in a variety of Cuisines: American, French, Italian, Indian, Caribbean, and Vegetarian/ Vegan

Menu Planning and Development

Food Safety and Sanitation (NYC Food Handler Certification)

Inventory, Ordering, and Cost Control

Kitchen Equipment Maintenance

Strong attention to detail and creativity

Excellent Communication (Moderate Speaker in Spanish) and Time Management

Certification

  • Certified , NYC Food Handler

Timeline

Line Cook

Inday
09.2022 - 03.2023

Sous Chef

Buttermilk Channel
01.2015 - 06.2022

Sous Chef

Kaz An Nou
01.2010 - 12.2014

Bachelor of Arts - Communications

Western Connecticut State University
Michael Roach