MichaelJohn St John
Ocala,FL
Summary
Motivated professional committed to delivering exceptional kitchen service and driving business success. Orders food and ingredients consistent with nutritional considerations and within budget restrictions. Develops and maintains vendor relations with multiple suppliers.
Overview
6
6
years of professional experience
Work History
Kitchen Manager/AKM
District Bar and Kitchen
Ocala, FL
06.2022 - 08.2024
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Developed and implemented kitchen policies, procedures and quality standards.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
Sous Chef
Cantina Tequila Bar and Grill
Ocala, FL
02.2021 - 02.2022
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assisted with interviewing, hiring and training kitchen personnel.
- Monitored food products, driving quality, freshness and integrity.
- Trained kitchen workers on culinary techniques.
- Prepared workstations with ingredients and tools to increase efficiency.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Bon Appétit
San Diego, CA
06.2018 - 04.2020
- Collaborated with Executive Chef to create innovative dishes for special events.
- Complied with all health department regulations regarding proper food handling methods.
- Adjusted recipes as needed to accommodate dietary restrictions or allergies.
- Created a positive work environment by encouraging teamwork among staff members.
- Supervised cooks and other kitchen personnel during meal services.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Assisted in menu development and recipe testing.
Education
Bachelor of Arts - Culinary Management
Art Institute of San Diego, CA
San Diego, CASkills
- Food Safety
- Supply Ordering
- Staff Supervision
- Cost Control
- Menu development
- Scheduling
- Recipe creation
- Inventory Management
- Multitasking and Organization
- Vendor Relations
- ServSafe Certification
- Customer Service
Timeline
Kitchen Manager/AKM
District Bar and Kitchen
06.2022 - 08.2024
Sous Chef
Cantina Tequila Bar and Grill
02.2021 - 02.2022
Sous Chef
Bon Appétit
06.2018 - 04.2020
Bachelor of Arts - Culinary Management
Art Institute of San Diego, CA
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