Michael Wendt
New Rochelle,NY
Summary
Seasoned Executive Chef with background in diverse culinary styles and management of kitchen operations. Proven expertise in menu development, cost control, and high-quality food preparation. Known for leadership skills, creativity, and commitment to providing exceptional guest experiences. Made significant impact by improving efficiency and streamlining processes in previous roles.
Overview
14
14
years of professional experience
Work History
Executive Chef
Club Car Grille
Irvington, NY
03.2024 - Current
- Trained and supervised line cooks to develop new skills and improve team performance.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Controlled labor costs through effective use of staff scheduling techniques.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Tracked sales figures for each dish served in order to identify popular items.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
Executive Chef
X20 Xaviars on the Hudson
Yonkers, NY
10.2021 - 03.2024
- Monitored kitchen operations, including meal preparation times, portion sizes, temperature control points, recipe adherence, plate presentation, and garnishing techniques.
- Directed the preparation of meals for special events, including banquets and catering services.
- Coordinated catering services for special events such as weddings or corporate functions.
- Maintained budget by monitoring inventory and purchases to reduce spending.
- Created innovative ideas for new dishes while keeping costs within budget parameters.
- Established standard operating procedures for kitchen employees to follow during peak hours.
- Organized the inventory and purchase of food, equipment, and supplies to meet daily operational needs.
- Achieved cost-savings by developing functional solutions to problems.
Executive Chef
Deborah Miller Catering & Events
New York, NY
01.2016 - 05.2020
- Developed menus for special events and occasions, incorporating seasonal ingredients.
- Ordered necessary supplies from vendors to ensure availability of needed items for upcoming events.
- Supervised and trained a team of sous chefs, cooks, dishwashers, and other kitchen personnel.
- Estimated food requirements for each event based on number of guests expected.
- Collaborated with event planners to develop custom menus according to budget constraints.
- Negotiated contracts with suppliers to secure competitive prices for ingredients.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Sous Chef
The Writing Room
New York, NY
07.2014 - 12.2015
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Improved performance of team members resulting in high-quality meals produced daily.
- Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Sous Chef
The Standard Hotel
New York, NY
07.2013 - 07.2014
- Received the 2014 'Manager of the Quarter' Award.
- Oversaw all kitchen operations, including purchasing, receiving, inventory control, food preparation, and recipe creation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Assisted with interviewing, hiring and training kitchen personnel.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Chef De Partie
Thomas Keller Restaurant Group, Bouchon Bistro
Beverly Hills, CA
11.2010 - 02.2013
- Received the '2012 Core Value' Award.
- Managed all aspects of purchasing, vendor relations, food preparation, menu development, and butchery of meat and fish as needed.
- Created new menu items on a daily basis, including specials, and changes to the existing menu.
- Assisted with the training of new employees in proper techniques for food preparation, presentation, sanitation, safety procedures.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Education
Associate of Arts - Culinary
Le Cordon Bleu
Pasadena, CA06-2006
High School Diploma -
Carson City High School
Carson City, NV06-1998
Skills
- Menu development
- Food safety
- Inventory management
- Cost control
- Recipe development
- Catering coordination
- Coaching and mentoring
- Recruitment and onboarding
- Problem solving
- Decision-making
- Vendor relationship management
- Performance improvement
Affiliations
- Surfing
- Fishing
- Hiking
- Disc golf
- Candle making
Accomplishments
- 2012 Core Value Award - Thomas Keller Restaurant Group
- 2014 Manager of the Quarter Award - The Standard Hotel
Timeline
Executive Chef
Club Car Grille
03.2024 - Current
Executive Chef
X20 Xaviars on the Hudson
10.2021 - 03.2024
Executive Chef
Deborah Miller Catering & Events
01.2016 - 05.2020
Sous Chef
The Writing Room
07.2014 - 12.2015
Sous Chef
The Standard Hotel
07.2013 - 07.2014
Chef De Partie
Thomas Keller Restaurant Group, Bouchon Bistro
11.2010 - 02.2013
Associate of Arts - Culinary
Le Cordon Bleu
High School Diploma -
Carson City High School
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