Michael Virto
Revere,MA
Summary
Experienced and dedicated line cook with 15 years of expertise in high-volume kitchens, specializing in upscale dining and steakhouses. Adept at preparing high-quality dishes while maintaining a fast-paced workflow and impeccable food safety standards. Committed to fostering teamwork, embracing creativity, and delivering consistently memorable dining experiences.
Overview
11
11
years of professional experience
Work History
Line Cook
Del Frisco's
03.2019 - 11.2024
- Prepared a variety of steakhouse dishes with precision and attention to detail, ensuring consistency in presentation and flavor
- Managed inventory and ensured proper storage of high-value ingredients, reducing waste by 15%
- Trained junior cooks on food preparation techniques and kitchen safety protocols
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
Lead Line Cook
Ocean Prime
06.2016 - 02.2019
- Supervised a team of line cooks to ensure timely and accurate preparation of orders in a high-end dining setting
- Specialized in seafood and grilled items, consistently receiving positive feedback from patrons
- Assisted in menu planning, contributing innovative dishes that boosted customer satisfaction by 20%
- Monitored kitchen operations to comply with health and safety regulations
Line Cook
Strega Prime
09.2013 - 05.2016
- Worked in a fast-paced kitchen, focusing on appetizers, entrées, and desserts in an upscale environment
- Assisted in prepping and plating dishes during peak service hours
- Maintained cleanliness and organization of the workstation and kitchen equipment
- Developed expertise in French and Italian cuisine under the mentorship of executive chefs
Education
Associate of Applied Science - Le Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts
Boston, MA12-2012
Skills
- Grilling, Sautéing, and Broiling
- Proficient in Spanish, Portuguese, and Italian
- Inventory management and food cost control
- Food safety
- Attention to detail
- Sanitation standards and organization
- Time management
- Menu development
- Highly motivated
- Team collaboration
- Working under pressure In high-volume settings
Timeline
Line Cook
Del Frisco's
03.2019 - 11.2024
Lead Line Cook
Ocean Prime
06.2016 - 02.2019
Line Cook
Strega Prime
09.2013 - 05.2016
Associate of Applied Science - Le Cordon Bleu Culinary Arts
Le Cordon Bleu College of Culinary Arts
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