Michele Huyke
Kissimmee,Fl
Summary
My passion is great food and the outstanding experience that comes with "breaking bread"! I am an energetic culinary industry professional with excellent leadership and organizational skills. Focused on growing teams while dedicated to providing the highest level of service to guests. I have a disciplined approach and an open mind, looking to pay it forward and teach the next generation commitment to excellence.
Overview
30
30
years of professional experience
Work History
FOOD AND BEVERAGE SUPERVISOR
Club Wyndham
03.2021 - Current
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Created new food and beverage locations including mobile food truck from inception, concept, theme, recipes, outlined steps, developed training plans for staff,
- Calculated operating budget, set menu prices, and worked with suppliers to stock inventory.
- Worked under the direction of corporate executives, following their direction, vision, and initiatives
- Monitored expenditures and identified areas to maximize budget and minimize costs.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Restaurant Chef
Universal Studios Orlando
07.2017 - 11.2020
- Accountable for overall bottom line of valuation, costs, labor, menu development, safety and sanitation excellence, and compliance, and overall success to fine dining, fast casual, and quick service locations.
Chef
Walt Disney World
05.2016 - 06.2017
- Opening Culinary team responsible for menu development, hiring and training of new team, starting business from design concept to first year of operational success
Chef/Owner
Rimini, Vail
03.2006 - 05.2017
- Opened and successfully run 2 Italian cafes and wholesale bakery with a business partner in premier destination ski resorts
- From idea, design concept, business plan, construction liaison, kitchen planning, development, team building, costs, sales, training, creation, marketing, business building and growth, community relationships, and brand reputation, initiated and followed through on for 10+ successful years.
Festival Culinary Director
Walt Disney World
01.2000 - 01.2007
- Epcot’s International Food and Wine Festival
- Collaborating with several creative departments to establish content, menus, seminars, dining events, and educational experiences for annual 8 week event
- Sought out and invited hundreds of chefs, wineries, and sommeliers from around the world to create worlds largest culinary experience
Executive Chef
Clipper Cruise Line
01.1994 - 01.2000
- Responsible for smooth preparation and service to the company’s standard of all food items aboard ship, ensuring quality, consistency, maximum food cost efficiency
- Training of all galley crew members in operations and health and safety, promoting development and growth
- With the Food Operations Manager, produced accurate food orders based on present inventory, par levels, incoming orders, guest count, and company budgets
- Monitor quality and specification of all items loaded onto ship ensuring highest company standards
- Monitor quality and presentation of all food items, provide corrective action where necessary.
- Provide training in all United States Public Health and CDC procedures
Education
A.O.S -
Culinary Institute of America
Hyde Park, NY06.1991
Restaurant Management Degree -
Cornell School of Hotel Restaurant Management
Ithaca, NY01.1992
Skills
- Forecasting and Planning
- Certified Sommelier
- Conflict de-escalation certification
- CPR certified
- Recruitment, Onboarding, Training, Development
- BOH Operations
- Servsafe Certification
- Hospitality Service Expertise
Timeline
FOOD AND BEVERAGE SUPERVISOR
Club Wyndham
03.2021 - Current
Restaurant Chef
Universal Studios Orlando
07.2017 - 11.2020
Chef
Walt Disney World
05.2016 - 06.2017
Chef/Owner
Rimini, Vail
03.2006 - 05.2017
Festival Culinary Director
Walt Disney World
01.2000 - 01.2007
Executive Chef
Clipper Cruise Line
01.1994 - 01.2000
A.O.S -
Culinary Institute of America
Restaurant Management Degree -
Cornell School of Hotel Restaurant Management