Michael Tygrett
Wesley Chapel,FL
Summary
A creative results-oriented Culinary Professionally dedicated to the art of food with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. I am a strong leader with a passion for sharing knowledge within the kitchen environment. Willing to accept challenges with experience in the following capacities: Asst. Sous Chef, Line Chef, Banquet Chef, Garde and Fish Monger. Motivated and industrious with sound business judgment, solid work ethic, and a strong desire to perfect my craft.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Sous Chef
Hilton-Asheville, NC
02.2023 - 02.2024
- Sous Chef leading the kitchen team ensuring the smooth running operation of 2 outlets, awarded the BEST rooftop bar 5 years running serving seasonally driven locally inspired small plate menu items
- Lead by example to deliver effective and efficient dining experiences by overseeing the back-of-house operation with a hands-on can-do attitude
- Maintain Health and Safety standards
- Established professional relationships with the team and purveyors
- Influenced process to run an effective and efficient kitchen while maintaining the highest food quality
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items
- Managed staff schedules, kitchen set up / break down, production
- Promoted teamwork and synergy between the front and back of house staff through proper communication
- Created seasonally locally inspired small plates for Daily Specials leading to increased guest return rates and positive reviews.
- Expedited, plated, and jumped on the line wherever needed
- Provided educational opportunities to teach and develop skills
- Helped manage labor cost, purchasing, vendors and quality control.
- Acted as head chef when required to maintain continuity of service and quality.
Sous Chef
The Biltmore Hotel-Asheville, NC
09.2022 - 02.2023
- As a Sous Chef, I supported the Restaurant Chef in managing the entire kitchen operations for the Bistro restaurant including daily service, holiday menus, group functions, and special events
- Responsible for assisting with managing the culinary department's day-to-day operations, upholding service standards, and helping to meet and exceed profit goals
- Responsibilities also included; ordering, receiving, and properly handling products, developing new menu ideas, meeting with clients when appropriate, training staff, and ensuring that all products represent Biltmore standards
- In this position, I also worked with culinary apprentices and interns.
Sous Chef
Four Seasons Hotel-Palo Alto, CA
02.2019 - 02.2020
- Managed the annual internship program which consisted of the training and cultivation of eight interns throughout a seasonal period (bi-annually)
- Maintained efficient and profitable operations when the Executive Staff was off duty or attending corporately sponsored management training
- Responsible for curating daily specials, holiday menus, and seasonal items
- Spear-headed all VIP banquets as well as handling any and all dietary constrictions for guests at the property.
Assistant Sous Chef
Vin 48 Gastro Pub & Wine Bar-Avon, CO
12.2017 - 12.2018
- Responsible for the procurement of all kitchen stock including exotic proteins, and seafood given the unique nature of the menu with a strong focus on organic and locally sourced produce
- Received second place at the Taste of Vail annual food competition while representing the restaurant
- Developed complex best practices in the form of a training program for all new hires
- This encompassed weekly food logs, ordering tips, and prep lists for those not familiar with environment
- While employed, became a subject matter expert in Micro-greens, training at a farm for 45 days in the Rockies.
Sous Chef
Park Hyatt Beaver Creek-Avon, CO
03.2016 - 11.2016
- Undertook the supervision of four outlets within the property that consistently maintained annual revenues of over $1MM
- Curated daily specials and seasonal menus
- Facilitated the cost control and inventory for all four outlets
- Responsible for the training and development of ten interns with ten-month rotations across three of the four outlets
- Employed as Line Cook IV prior to Sous Chef position, quickly promoted under one year with the accolade of 'Employee of the Month' before the culmination of a probationary period.
Chef De Partie
Motor Supply Company-Columbia, SC
09.2013 - 01.2014
- Maintained a twice-daily menu rotation
- Trained under James Beard winning Chef, Tim Peters
- Curated daily specials with a focus on charcuterie and in-house fermented vegetables.
Lead Saucier
Ballantyne Hotel Gallery Restaurant-Charlotte, NC
10.2011 - 11.2012
- Produced all soups, sauces, and stocks daily
- Responsible for the management of all perishables to ensure quality product for all guests.
Chef
Kevin Wojtowicz-Saint Petersburg, FL
08.2009 - 01.2011
- Worked as personal Chef to Kevin Wojtowicz, President of Wojtowicz, Nielson and Neu rotating between locations in St
- Petersburg, Florida and Asheville, North Carolina
- Managed kitchen, procured product, and curated meals for as many as eight people daily
- Responsibilities included planning and executing daily meals, parties and business events when needed, and meeting specialized dietary requirements all while maintaining a clean and organized kitchen space.
Line Chef and Garde Manger Chef
Berns Steakhouse-Tampa, FL
01.2008 - 09.2009
- Prepared daily reports on perishables to ensure proper rotation at two separate restaurant outlets
- Worked as Saute Chef, Grill Chef, and finished as Garde Manger Chef through hard work and the willingness to obtain knowledge
- Trained under Certified Master Chef Habteab Hamde.
Education
Associates in Applied Science -
Johnson & Wales University - Denver
Denver, CO01.2007
Skills
- Food Safety
- Time Management
- Banquet Experience
- Kitchen Management Experience
- Food Preparation, Plating and Presentation(10 years)
- Serve safe, TIPS (8 years)
- Procurement
- Hotel experience
- Food handling
- Menu planning
- Hospitality (10 years)
- Team management (8 years)
- Customer service
- Leadership
- Menu Planning
- Allergen awareness
- Knife Skills
- Ingredient Knowledge
- Mentoring, Coaching, and Staff Training
- Butchery skills
Certification
- ServSafe, 01/01/25, North Carolina
- TIPS, 01/01/25, North Carolina
Personal Information
Title: Sous Chef
Timeline
Sous Chef
Hilton-Asheville, NC
02.2023 - 02.2024
Sous Chef
The Biltmore Hotel-Asheville, NC
09.2022 - 02.2023
Sous Chef
Four Seasons Hotel-Palo Alto, CA
02.2019 - 02.2020
Assistant Sous Chef
Vin 48 Gastro Pub & Wine Bar-Avon, CO
12.2017 - 12.2018
Sous Chef
Park Hyatt Beaver Creek-Avon, CO
03.2016 - 11.2016
Chef De Partie
Motor Supply Company-Columbia, SC
09.2013 - 01.2014
Lead Saucier
Ballantyne Hotel Gallery Restaurant-Charlotte, NC
10.2011 - 11.2012
Chef
Kevin Wojtowicz-Saint Petersburg, FL
08.2009 - 01.2011
Line Chef and Garde Manger Chef
Berns Steakhouse-Tampa, FL
01.2008 - 09.2009
Associates in Applied Science -
Johnson & Wales University - Denver
- ServSafe, 01/01/25, North Carolina
- TIPS, 01/01/25, North Carolina
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