Summary
Overview
Work History
Education
Skills
Timeline
Generic

Michael Wheeler

Scottsdale,AZ

Summary

Talented, hardworking Line Cook with excellent experience in fine dining, fast-paced, scratch kitchens. Eager to grow and further my career in a recognized organization with the opportunity to elevate my culinary and management skills. I am exceptional in learning new menus and always willing to help wherever needed. I bring fierce dedication, work ethic, dependability, multitasking skills and more all with a smile.

Overview

3
3
years of professional experience

Work History

Line Cook

Fat Ox
08.2023 - Current
  • Line cook in fine dining, high volume scratch kitchen
  • Learned all stations quickly starting at Pantry and promoted to the Fish Station responsible for cooking all fish and final plating
  • Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Mastered various cooking techniques

Line Cook

Rusconi’s American Kitchen
01.2022 - 08.2023
  • Line cook in high end from scratch kitchen
  • Hired during culinary school for pantry, quickly promoted to Sauté, Grill, then Line Cook and currently acting as assistant to the Sous Chef
  • Responsible for making sauces, fabricating proteins, and prep for entire menu
  • Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team
  • Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
  • Assisted in developing new menu items to reflect restaurant's style and standards.
  • Routinely left in charge of the kitchen, close and lock-up the restaurant after closing all stations out
  • Had the unique opportunity to consult on menu items and ideas and made an original dessert that was featured on the Mother’s Day 2022 Brunch Menu.

Charcuterie & Fry Stations

Culinary Dropout
09.2021 - 01.2022
  • Started on the Charcuterie Station and quickly moved to Fry
  • Learned how to follow strict corporate recipes, policies, and procedures for prep & clean, plating, walk-in food rotation, and more.

Education

CABRM Diploma - Culinary Arts & Restaurant Management

Arizona Culinary Institute
Scottsdale, AZ
01.2023

Arizona Safe Food Handling Certificate
09.2021

Skills

  • Head Chef Collaboration
  • Line Management
  • Leader of kitchen
  • Inventory Management
  • Exceptional cutting skills
  • Superb plating & design
  • Fabricate proteins
  • Food Storage Procedures
  • Reliable and Trustworthy
  • Strong work ethic
  • Great with stocks & sauces
  • Always willing to learn
  • Food Safety

Timeline

Line Cook

Fat Ox
08.2023 - Current

Line Cook

Rusconi’s American Kitchen
01.2022 - 08.2023

Charcuterie & Fry Stations

Culinary Dropout
09.2021 - 01.2022

CABRM Diploma - Culinary Arts & Restaurant Management

Arizona Culinary Institute

Arizona Safe Food Handling Certificate

Similar Profiles

CREATE PROFILE
Michael Wheeler