Michael Smith
Fort Lauderdale,Florida
Summary
Self-motivated Chef/Line Cook used to working in busy kitchen. Proficient in preparing main dishes, appetizers, salads and desserts. Experienced training and supervising new employees. Experienced in the areas of catering/events with over 10 years of experience in the culinary industry.
Overview
28
28
years of professional experience
Work History
Catering Chef
Extra Catering
Charlotte, NC
03.2020 - Current
- Conceptualized menus to account for dietary restrictions and personal requests, including food allergies.
- Met face-to-face with clients of diverse backgrounds to discuss specific needs and considerations, designing unique garnishes, table settings and plate displays to suit each group's theme.
- Created catering menu based upon client specifications, event type, dietary needs and budget.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature and quantity.
- Prepared and served over 400 nutritious meals each day.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Food Service Worker
Flik Hospitality Rosarian Academy
West Palm Beach, FL
02.2020 - 03.2020
- Cooked specific quantity of food items based on projection and menu items
- Evaluated food for quality, quantity, and temperature to determine proper preparation and portioning
- Promoted customer satisfaction by preparing food according to standard recipes with modifications based on individual customer requirements
- Collaborated with Chefs to collect information about specific customer desires and dietary needs
- Handled portion control activities according to specified instructions provided by chef
- Prepared cooking supplies, ingredients and workstations when opening and closing kitchen
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
Line Cook
Friendship Trays
Charlotte, NC
04.2010 - 07.2012
- Maintained complete knowledge of restaurant menu, including daily specials
- Demonstrated genuine hospitality while greeting and establishing rapport with guests
- Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations
- Operated fryers and grills according to instructions to maintain safety and food quality
Line Cook
Pastis Bistro
Charlotte, NC
03.2001 - 03.2003
- Maintained complete knowledge of restaurant menu, including daily specials
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Received, inspected and logged all products for accuracy of shipment, temperature and quality
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products
- Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
Catering Chef
Executive Catering
Atlanta, GA
01.1998 - 01.2000
- Created a catering menu based upon client specifications, needs and budget
- Proactively prepared for large parties and reservations, anticipating planning and staffing needs
- Developed catering menus to exceed client expectations yet meet tight budgets
- Practiced various safety methods daily to avoid food spoilage and food borne illnesses
- Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues
- Tracked activities in daily logs and weekly update reports
- Established nutritious menus in line with health standards and budget guidelines
Line Cook
Pittypat's Porch
Atlanta, GA
12.1996 - 01.1998
- Developed unique events and special promotions to drive sales
- Verified all deliveries against invoices and completed shortage and overage reports
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns
Line Cook
Golf Club of Georgia
Alpharetta, GA
12.1995 - 12.1996
- Developed knowledge about products and sales items to answer shoppers' questions
- Kept facility compliant with health codes, sanitation requirements and license regulations
- Ensured that food was served to guests at the proper temperature by bringing it to the table immediately
- Addressed diner complaints with kitchen staff and served replacement menu items promptly
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
- Maintained consistent quality and high accuracy when preparing identical dishes every day
- Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products
Education
Associate of Arts - Culinary Arts
The Art Institute of Atlanta
Atlanta, GA1996
Skills
- Basic Food Prep
- Buffet Presentations
- Menu Planning
- Strong work ethic
- Catering
- Ordering and invoicing
- Committed team player
- ServSafe Certification
- Sauce preparation
- Food presentation
- Team-oriented
- Contamination control
- Safe food handling
Timeline
Catering Chef
Extra Catering
03.2020 - Current
Food Service Worker
Flik Hospitality Rosarian Academy
02.2020 - 03.2020
Line Cook
Friendship Trays
04.2010 - 07.2012
Line Cook
Pastis Bistro
03.2001 - 03.2003
Catering Chef
Executive Catering
01.1998 - 01.2000
Line Cook
Pittypat's Porch
12.1996 - 01.1998
Line Cook
Golf Club of Georgia
12.1995 - 12.1996
Associate of Arts - Culinary Arts
The Art Institute of Atlanta
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