Michael J. Squyres
Austin,TX
Summary
I'm a passionate and detail-oriented Michelin-trained Chef. I'm well-versed in creating menus and maintaining smooth and timely kitchen operations. I am committed to delivering first-rate dining experiences, leading with seasonally inspired menus and thoughtful elements of service. I also have an informed understanding of beverage and dish pairing. Highly motivated, driven and hard-working, I am seeking opportunities to challenge my skills and apply my passion for cooking and hospitality.
Overview
6
6
years of professional experience
Work History
Excitive Chef
Tomalo Grill
Austin, TX
08.2024 - Current
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Exercised portion control for items served, eliminating waste.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Trained kitchen workers on culinary techniques.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Chef
Bufalina
Austin, TX
12.2022 - 12.2023
- Plate food according to restaurant artistic guidelines to promote attractive presentation.
- Work directly with the Executive Chef to research and develop new menu items.
- Instruct cooks and other workers in preparation, cooking, garnishing and presentation of food.
- Monitor quality, presentation and quantities of plated food across line.
- Train kitchen workers on culinary techniques.
- Supervise specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Chef De Partie & Captain
Emmer & Rye
Austin, TX
08.2020 - 03.2022
- Prepped foods for dishes, including roasted, sautéed, fried and baked items.
- Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
- Managed food usage with proper stock rotation to prevent spoilage.
- Guided guests through an experience while maintaining a high level of service.
Chef De Partie
Coi (Two Michelin Stars)
San Francisco, CA
08.2019 - 08.2021
- Maintained consistent quality and high accuracy when preparing dishes.
- Created diverse cuisines for full restaurant, special event and tasting menus.
- Modified standard recipes to account for ingredient issues or customer requests.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Chef De Partie
Barley Swine
Austin, TX
11.2018 - 04.2019
- Improved line cooking ability.
- Improved performance of team members resulting in high-quality meals produced daily.
- Liaised closely with kitchen and front-of-house personnel.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
Skills
- Organized
- Integrous
- Adaptable
- Calm under pressure
- Flexible
- Resilient
- Strong work ethic
- Creative
- Focused
- Meticulous
- Eager to learn
- Professional
References
- Andrew Miller, Chef de Cuisine, Coi (323) 459-5375
- Nick Hymel, Sous Chef, Barley Swine (985) 413-1290
- Gianpaolo Fiorino, Sous Chef, Hestia (440) 668-1501
- Ben Smith, Diroctor of Urbanspace Hospitality (530) 628-2034
Timeline
Excitive Chef
Tomalo Grill
08.2024 - Current
Chef
Bufalina
12.2022 - 12.2023
Chef De Partie & Captain
Emmer & Rye
08.2020 - 03.2022
Chef De Partie
Coi (Two Michelin Stars)
08.2019 - 08.2021
Chef De Partie
Barley Swine
11.2018 - 04.2019
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