Michael Shenoster
Norristown,PA
Overview
19
19
years of professional experience
1
1
Certification
Work History
Head Grill Cook
Brock And Company
08.2023 - 11.2023
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Cleaned and maintained kitchen equipment regularly.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Stored and handled goods correctly to maintain freshness and condition.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Established and maintained productive staff relationships for positive working environments.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
Back of House Manager
Chic-Fil-A
03.2020 - 07.2023
- Followed operational procedures and enforced product standards, quality and consistency.
- Packed and unpacked shipments, reporting discrepancies and keeping precise log of receipts.
- Organized stockroom for quick and safety-centered workflow and prepared for company inspections.
- Accepted merchandise and entered appropriate coding into company tracking system.
- Supported smooth front end activities through steady product flow and accurate pricing.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
Sauté Chef
Urban Air Trampoline And Adventure Park
04.2019 - 08.2020
- Followed instructions to cook menu items in cooperation with kitchen staff.
- Chopped vegetables, butchered meat and made sauces to prepare food for service.
- Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
- Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
- Complied with nutrition and sanitation regulations and safety standards by taking proper precautions to deliver high-quality food timely and simultaneously.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
Lead Kitchen Supervisor
Facenda Whitaker Lanes
03.2019 - 06.2020
- Monitored food preparation, production, and plating for quality control.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Chef Manager
Kieths Red Snapper Jamaican Restaurant
01.2012 - 06.2018
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
Prepared Foods Team Leader
Whole Food Market
07.2004 - 02.2011
- Maintained high level of efficiency in fast-paced work environment.
- Greeted customers with friendly demeanor to enhance positive guest experience.
- Prepared food items by following recipes and product directions.
- Offered product samples to customers, generating additional sales through taste-testing.
- Checked refrigerated and frozen cases and replenished low stock every day.
- Arranged supplies and equipment between storage and work areas.
- Completed all hot and cold food assignments to meet deadlines for meal preparation.
- Prepared menu orders for customers, ensuring quality and visual presentation.
Education
Culinary Arts - Culinary Arts
Orleans Technical Institute
Philadelphia, PA06.1994
Food Service - Institutional Food Service
Randolph Skill Center
Philadelphia, PA01.1993
High School Diploma -
West Philadelphia High School
Philadelphia, PA01.1991
Skills
- Allergen Awareness
- Kitchen Management
- Food Cost Management
- Food Presentation
- Conflict Resolution
- Recipe Execution
- Menu Development
- Cooking Techniques
- Staff Training
Certification
- [Area of certification], [Company Name] - [Timeframe]
- Certified [Job Title], [Company Name] - [Timeframe]
Timeline
Head Grill Cook
Brock And Company
08.2023 - 11.2023
Back of House Manager
Chic-Fil-A
03.2020 - 07.2023
Sauté Chef
Urban Air Trampoline And Adventure Park
04.2019 - 08.2020
Lead Kitchen Supervisor
Facenda Whitaker Lanes
03.2019 - 06.2020
Chef Manager
Kieths Red Snapper Jamaican Restaurant
01.2012 - 06.2018
Prepared Foods Team Leader
Whole Food Market
07.2004 - 02.2011
Culinary Arts - Culinary Arts
Orleans Technical Institute
Food Service - Institutional Food Service
Randolph Skill Center
High School Diploma -
West Philadelphia High School
- [Area of certification], [Company Name] - [Timeframe]
- Certified [Job Title], [Company Name] - [Timeframe]
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