Summary
Overview
Work History
Education
Skills
Timeline
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MIchael Shields

MIchael Shields

Harland,WI

Summary

I am a hardworking, loyal employee hoping to become a valued team member. My background is primarily in hospitality, culinary specifically but my experience is much broader than that. In my time working in restaurants, I have learned team management, critical problem solving, adaptability, and logistics.

I believe that it is owed to clients and employers alike to never accept that a problem cannot be solved. When faced with issues, I will seek out any solution possible to maintain the reputation of myself, the team, and the company to no compromise.

Overview

13
13
years of professional experience

Work History

Banquet Chef/Banquet Manager

Coohill's
10.2018 - 01.2023
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Utilized culinary techniques to create visually appealing dishes.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Implemented food cost and waste reduction initiatives to save money.

Line Cook

The Kitchen
07.2017 - 09.2018
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.

Line Cook/Executive Chef

Ward's House Of Prime
11.2009 - 06.2017
  • Opened the restaurant as dishwasher and eventually became Executive Chef of second location.
  • Plated and presented all dishes to match established restaurant standards.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Grilled meats and seafood to customer specifications.
  • Placed food trays over food warmers for immediate service or stored in refrigerated storage cabinets.
  • Developed strategies to enhance catering and retail food service revenue and productivity goals.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Cross-trained existing employees to maximize team agility and performance.

Education

High School Diploma -

Arrowhead High School
Hartland, WI
2008

Skills

  • Menu Planning
  • Procedure Preparation
  • Company Quality Standards
  • Supply Ordering
  • Production Preparation
  • Complex Problem-Solving
  • Vendor Sourcing
  • Inventory Supervision
  • Order Control
  • Cleaning and Sanitation
  • Hiring, Training and Development
  • Equipment Inspection and Maintenance

Timeline

Banquet Chef/Banquet Manager

Coohill's
10.2018 - 01.2023

Line Cook

The Kitchen
07.2017 - 09.2018

Line Cook/Executive Chef

Ward's House Of Prime
11.2009 - 06.2017

High School Diploma -

Arrowhead High School

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MIchael Shields