Michael Zidek
North Ridgeville,OH
Summary
Enthusiastic Sous Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Bistro 83
2020.01 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Planned and executed wine tasting events
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Kitchen Manager
Bistro 83
2018.06 - 2020.01
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Line Cook
Bistro 83
2016.04 - 2018.06
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
Dishwasher
Bistro 83
2015.02 - 2016.04
- Kept kitchen areas neat and clean by removing trash and organizing supplies.
- Followed supervisor instructions to complete tasks on time.
- Kept work area clean, dry, and free of debris to prevent incidents and accidents.
- Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.
- Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Mentoring and Coaching
- Menu development
- Supervising Food Prep
- Safety Management
- Kitchen Organization
- Staff Training
- Detail Oriented
- Employee Scheduling
- Sanitation Procedures
- Staff Motivation
- Culinary Trends
Certification
ServSafe Manager Level
Timeline
Sous Chef
Bistro 83
2020.01 - Current
Kitchen Manager
Bistro 83
2018.06 - 2020.01
Line Cook
Bistro 83
2016.04 - 2018.06
Dishwasher
Bistro 83
2015.02 - 2016.04
ServSafe Manager Level
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