Michael Wegrzyn

• Developed innovative i shoulvmenu offerings to enhance cusd drive repeat business.
• Led kitchen team in executing high-quality dishes, ensuring adherence to culinary standards and presentation.
• Oversaw inventory management, optimizing stock levels to reduce waste and improve cost efficiency.
• Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen environment.
• Developed innovative menu offerings to enhance customer satisfaction and drive repeat business.
• tassisted in building and install equipmet

• worked expo line foe dinner service
• built a working butcher roon, with rails for whole animals
• fabricated whole hogs, lamb, chicken and steer quarters
• Wrote several HACCP plans tp ferment my own Salumi
• was in butchers guils 2013 to 14
• buiilt a fermententing chamber
• made all brats, andoullie, mortadella ect
• attended Butchers Guild Covention and worked with Darrio Dhaccini
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• because of COVID, i was laid off forr a month then sent to the actuall brewerey factory
• ran depalatizer and de palatizer
• ran vpax station
• ran bottle station
• competed and won several pastry compatitions.
• i can dfirve a fofklift
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• worked the line as needed
• Tought new cooks
• Worked as expo most nights
• did alll ordering and inventorry
• fermeted 1000# of cyanne peppers for house hot sauce

managed a brgade of up tp 15

• cooks

• Turnkey ,operation, al to order all new equipment like 2 Rational ovens, tilt skillets, ect.
• Trained up to 12 culinary students from the local La Cordon Bleu
• re designed kitchen layout for maximum productivaty
• wrote menu with Exec Chef
• Tarained all cooks and preps
• worked several off site functions
• made my own sausage

• Supervised kitchen operations, ensuring quality and consistency in food preparation and presentation.
• Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
• Developed seasonal menus, incorporating local ingredients to enhance flavor profiles and customer satisfaction.
• Implemented food safety protocols, maintaining high standards of sanitation and hygiene throughout the kitchen.
• i also helped build the kitchen
• worked under a chef that worked at Alenia
• learned about sous and many other molecular cuisine

• Collaborated with front-of-house staff to optimize service flow and improve guest experiences.
• Implemented cost control measures, maintaining budget compliance while preserving quality standards.
• Fostered a positive team environment, encouraging collaboration and continuous improvement among staff.
• Evaluated kitchen processes regularly, identifying areas for enhancement to streamline operations.
• helped rewrite munug techniques
• redesigned kitchen and asian cooking
• hired new prep staff
• trained new sous chhef

• Developed and executed innovative seasonal menus to enhance customer satisfaction.
• Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
• Trained new team members on culinary techniques and kitchen procedures for seamless integration.
• Managed inventory levels, reducing waste through effective resource allocation practices.