Michael Rotkiewicz
North Syracuse,New York
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
33
33
years of professional experience
Work History
Head Chef
The Hive
East Syracuse, NY
04.2023 - 12.2024
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
- Managed start up process of new restaurant including equipment setup and stocking procedures. And created menu that incorporated existing businesses image.
First Shift Supervisor
Lakeside Baking Company
Syracuse, NY
04.2022 - 04.2023
- Monitored production activities to ensure that goods are produced efficiently, on time, and met quality standards.
- Coordinated with other departments to ensure smooth flow of work in the facility.
- Troubleshot equipment problems to repair or report diagnostics.
- Maintained accurate records of all materials used in production processes.
- Assigned tasks to employees and monitored productivity, performance and task completion.
- Set up and adjusted machines and equipment to produce pre-determined results.
- Performed minor equipment repairs to keep jobs on task and notified maintenance department of major machinery failures.
Sous Chef / Pastry Chef
Onondaga Golf and Country Club
Syracuse, New York
04.1998 - 01.2020
- Scratch baked breads, cookies, and pastries daily
- Prep line and assist with banquets
- Oversaw purchasing, receiving, and rotation of product
- Personalized creations for holidays, weddings, graduations, and events
- Allergy friendly creations based on customer needs, including gluten-, dairy-, and egg-free variations of classic recipes
- Mentored and trained kitchen staff at all levels to prepare for banquets and service.
Lead Baker
Andre's Swiss Pastry Shoppe
Houston, Texas
02.1996 - 02.1998
- Scratch baked European style breads and pastries
- Responsible for production of all lament doughs and baked items.
Lead Baker / P.M. Pastry chef
The Windor Court Hotel
New Orleans, Louisiana
01.1994 - 01.1996
- European breads, rolls, lament doughs, and pastries daily
- Pastries for afternoon tea
- Chocolate work and plated desserts.
Sous Chef
Tavern on the Park
New Orleans, Louisiana
09.1993 - 08.1994
- Daily special according to freshest seafood and produce available.
Banquet cook
The Ritz Carlton
Boston, Massachusetts
01.1992 - 01.1993
Education
Associate of Arts - Culinary -
New England Culinary Institute
01.1992
Skills
- Efficient time management
- Strong work ethic
- Consistency
- Problem solving
- Communication
- Leader/Mentor
- Special custom orders
- Wedding cakes
- Ice carvings
Personal Information
Rock climbing, woodworking,chainsaw carving, outdoors enthusiast, adventure seeker, and awesome father to my 12 yr old daughter.
Timeline
Head Chef
The Hive
04.2023 - 12.2024
First Shift Supervisor
Lakeside Baking Company
04.2022 - 04.2023
Sous Chef / Pastry Chef
Onondaga Golf and Country Club
04.1998 - 01.2020
Lead Baker
Andre's Swiss Pastry Shoppe
02.1996 - 02.1998
Lead Baker / P.M. Pastry chef
The Windor Court Hotel
01.1994 - 01.1996
Sous Chef
Tavern on the Park
09.1993 - 08.1994
Banquet cook
The Ritz Carlton
01.1992 - 01.1993
Associate of Arts - Culinary -
New England Culinary Institute
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