Michel Amara
Chef
Richmond
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
29
29
years of professional experience
Work History
Chef/ Manager
Florida Grill Restaurant
02.2020 - 08.2024
- Established positive relationships with local suppliers to secure fresh produce and support the community economy.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
Chef
Premeire Club Catering
01.1996 - 01.2020
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Utilized proper cleaning techniques to sanitize counters and utensils used in the preparation of raw meat, poultry, fish, and eggs.
- Monitored line processes to maintain quality, quantity, and presentation consistency.
- Instituted a mentorship program for junior chefs, providing guidance and support to nurture their professional development.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
Education
Vocational Certification -
Culinary Institute
05.2001 -
High School Diploma -
Alexander Muss High School
05.2001 -
Skills
Food Safety Regulations
Kitchen Management
Food Safety
Food presentation
Nutritional knowledge
Team Management
Cleaning and sanitation
Menu development
Culinary expertise
Recipe creation
Menu Planning
Timeline
Chef/ Manager
Florida Grill Restaurant
02.2020 - 08.2024
Vocational Certification -
Culinary Institute
05.2001 -
High School Diploma -
Alexander Muss High School
05.2001 -
Chef
Premeire Club Catering
01.1996 - 01.2020
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