Michele Poltorack
Bradenton,Florida
Summary
Mature, reliable and professional individual looking for a permanent position in the culinary field where my knowledge can utilize existing experience as well as continue to grow and acquire new skills. Hardworking and enthusiastic line cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Flexible Cook willing to work weekends, holidays and evenings. Comfortable working in fast-paced environments in team setting. Background in maintaining kitchen sanitation, preparing basic components of dishes and working within team of cooks. Hardworking and enthusiastic line cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success.
Overview
14
14
years of professional experience
Work History
Line Cook
Discovery Villages At Sarasota Bay
03.2023 - Current
- 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.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- 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.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Increased kitchen productivity by keeping tools organized for easy access when needed.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Ensured smooth kitchen operations during special events or private parties by collaborating with front-of-house staff and adjusting to specific client requests.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Strengthened team communication through active listening and constructive feedback during shift meetings or one-on-one sessions.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Addressed customer feedback professionally, implementing improvements where necessary to enhance the overall dining experience.
- Implemented effective waste reduction strategies, minimizing food costs and supporting sustainable practices.
- Produced adequate amounts of mise en place to make meal preparation easier.
- Participated in creating daily specials that showcased creativity while utilizing available inventory effectively.
- Contributed to menu planning and development, incorporating seasonal ingredients for optimal freshness and taste.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Sous Chef
Tuxedo Park Country Club
08.2020 - 11.2022
- Create menus, including daily / weekly specials
- Operate line
- Supervise and instruct others on running their lines
- Prep, expedite and prepare staff meals
- Clean and organize
- Receive orders and put away
- Review inventory and order supplies.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- 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.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Developed strong relationships with local vendors, securing fresh ingredients at competitive prices while supporting community businesses.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- 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.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Monitored food production to verify quality and consistency.
Garde Chef/ Line Cook
Restaurant 1915 and Blue Roof Tapas Bar
08.2019 - 08.2020
- Set up station keep proper back up stocks
- Prepare staff meals
- Clean and organize, maintain safety and proper sanitation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
Head Cook/ Front of House Manger
Wings and Things
01.2019 - 06.2019
- All kitchen positions including prep, cook and dishwasher
- Server / waitress
- Clean and organize establishment.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Developed new menu items for increased customer satisfaction and repeat business.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Established strong vendor relationships resulting in reliable deliveries of top-quality ingredients at competitive prices.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
- Evaluated food products to verify freshness and quality.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Developed close relationships with suppliers to source best ingredients.
Lead Line Cook
Oceans Bar and Restaurant
07.2018 - 10.2018
- Prep cook and line cook
- Clean and organize kitchen.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared ingredients ahead of time to promote efficiency in dish garnishing.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Cultivated a positive working atmosphere among kitchen staff, fostering camaraderie and a strong sense of teamwork.
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Grilled meats and seafood to customer specifications.
Kitchen Crew
McDonald’s
08.2016 - 03.2018
- Prepare fried and grilled items
- Work on the assemble line
- Prep Backups
- Stock Supplies
- Clean kitchen.
- Demonstrated versatility by performing various roles within the kitchen crew as needed, fostering adaptability and flexibility among team members.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Maintained a high level of personal hygiene, contributing to the cleanliness of the kitchen environment.
- Ensured consistent food quality through strict adherence to recipes and presentation guidelines.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Assisted in training new staff members on kitchen procedures, contributing to a more cohesive team dynamic.
- Fostered a positive working environment by maintaining open communication channels and effectively resolving conflicts among team members.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace, streamlining food preparation processes.
- Upheld stringent sanitation practices according to health department regulations, minimizing risks associated with foodborne illnesses or contamination incidents.
- Reduced food waste by implementing proper storage techniques and timely usage of ingredients.
- Increased customer satisfaction levels through attention to detail in preparing visually appealing dishes that met dietary restrictions or preferences.
- Expedited orders during peak hours, effectively reducing wait times for customers and increasing table turnover rates.
Deli Manager
Laura Anne Farms
02.2013 - 01.2016
- All kitchen positions including prepping, cooking and dishwasher
- Server/ waitress
- Cleaning and organizing establishment.
- Managed supply chain functions for deli supplies, ingredients and merchandise.
- Maintained an organized workspace, facilitating efficient workflow and reduced preparation time.
- Reduced food waste by closely monitoring product freshness and implementing proper rotation practices.
- Trained, supervised and evaluated deli staff to align compliance with health and safety regulations.
- Addressed customer concerns promptly and professionally, resolving issues to their satisfaction.
- Trained new team members on deli procedures, ensuring consistency in product quality and service levels.
- Ensured a safe work environment by enforcing strict adherence to health and safety regulations.
- Worked closely with other department managers to improve cross-functional collaboration within the store.
- Increased deli sales by implementing innovative merchandising and promotional strategies.
- Observed quality assurance standards to optimize freshness of deli products.
- Enhanced customer satisfaction by maintaining high-quality standards for deli products and services.
- Controlled inventory costs by carefully managing portion control and reducing waste.
- Created enticing deli displays that showcased featured products and attracted customers to the department.
- Set schedules for staff by planning and designating shifts and hours.
- Set schedules for staff by planning and designating shifts and hours.
- Set schedules for 3 staff by planning and designating shifts and hours.
Deli Clerk
Country Store
07.2012 - 05.2013
- Assisted in customer service
- Cleaned and organized eating, service, and kitchen areas
- Communicate with others in a positive manner
- Prepare daily food items, such as cutting meat for sandwiches, and serving salads, soups, or coffee using proper safety precautions and sanitary measures
- Followed serve safe guidelines.
- Greeted customers at counter to fulfill requests and answer questions.
- Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
- Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
- Responded to telephone inquiries regarding available products and services and helped customers make appropriate choices.
- Provided an enjoyable shopping experience for customers by engaging in friendly conversations while efficiently preparing their orders.
- Developed strong rapport with customers by offering personalized service, answering questions, and making recommendations based on preferences.
- Assisted in training new employees on proper deli procedures, ensuring consistent quality across the team.
- Contributed to positive team dynamics through effective communication skills and a collaborative problem-solving approach.
- Increased customer satisfaction by providing exceptional service and maintaining a clean, organized deli counter.
- Took special orders for event catering and party trays, assisting customers by recommending additional items, condiments, and garnishes.
- Enhanced product presentation by arranging visually appealing displays and regularly rotating items to ensure freshness.
- Made food according to standard recipes with requested changes for customer satisfaction.
- Built trust with customers through meticulous attention to detail in fulfilling special orders and dietary restrictions.
- Ensured optimal product quality with regular temperature checks on refrigeration units and promptly reporting any issues.
Kiosk Manager
Deutscher Wurst Platz
02.2010 - 12.2010
- Managed ordering, receiving and stocking
- Completed bills of sale
- Provided assistance to customers
- Prepared and served food daily.
- Recognized for surpassing sales quota by 100%.
- Stayed on track to exceed 100% growth by skillfully managing personnel, inventory, and marketing resources.
Garde Manger/ Prep Cook
Black Forest Mills
01.2010 - 04.2010
- Prepared appetizers, salads and desserts
- Prepare food for the line
- Made sure all kitchen utensils were properly cleaned prior to use.
- Enhanced plate presentation by employing creative garnishing techniques and attractive food arrangements.
- Ensured optimal freshness of ingredients through proper storage and rotation procedures, maintaining the highest quality standards.
- Collaborated with culinary team to create seasonal menus, showcasing fresh produce and innovative flavor combinations.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Mastered various knife skills for precise cuts and meticulous attention to detail in all aspects of Garde Manger tasks.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Developed customized catering menus for special events, accommodating dietary restrictions and client preferences while showcasing culinary creativity.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Incorporated seasonal ingredients into daily specials, offering unique dishes that highlighted the freshest flavors available.
- Managed inventory levels effectively by tracking usage patterns and placing accurate orders with suppliers on a weekly basis.
- Assumed responsibility for creating visually appealing hors d''oeuvres displays during banquets or private events, enhancing overall event presentation.
- Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
- Consistently maintained appropriate par levels of prepared items to guarantee availability during service hours without overproducing excess inventory.
- Improved customer satisfaction ratings by promptly addressing concerns or special requests related to the Garde Manger station offerings.
- Elevated dining experience through thoughtful ingredient selection that showcased premium products while balancing cost considerations.
- Worked closely with the executive chef to develop new menu items that aligned with current culinary trends and guest preferences.
- Participated in weekly team meetings, providing input on menu development and suggesting process improvements for more efficient operations.
- Exhibited versatility by stepping into other kitchen roles as needed, demonstrating adaptability and a strong work ethic.
- Successfully maintained consistent quality across all Garde Manger dishes, ensuring adherence to established recipes and preparation techniques.
- Monitored quality of raw and cooked food products to uphold health code standards.
- Evaluated food products to verify freshness and quality.
- Determined food organization and presentation, establishing decorative food displays and directing staff in proper orientation.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
Education
Bachelor of Science - Education
St. Thomas Aquinas College
Sparkill, NY05.2004
Skills
- Organization
- Multi-task Management
- Customer Relations
- Cleanliness
- Attention to Detail
- Cooking and Preparation of food
- Time Management
- Highly motivated
- Cleaning and organization
- Professional Attitude
- Customer Service
References
REFERENCES AVAILABLE UPON REQUEST
Timeline
Line Cook
Discovery Villages At Sarasota Bay
03.2023 - Current
Sous Chef
Tuxedo Park Country Club
08.2020 - 11.2022
Garde Chef/ Line Cook
Restaurant 1915 and Blue Roof Tapas Bar
08.2019 - 08.2020
Head Cook/ Front of House Manger
Wings and Things
01.2019 - 06.2019
Lead Line Cook
Oceans Bar and Restaurant
07.2018 - 10.2018
Kitchen Crew
McDonald’s
08.2016 - 03.2018
Deli Manager
Laura Anne Farms
02.2013 - 01.2016
Deli Clerk
Country Store
07.2012 - 05.2013
Kiosk Manager
Deutscher Wurst Platz
02.2010 - 12.2010
Garde Manger/ Prep Cook
Black Forest Mills
01.2010 - 04.2010
Bachelor of Science - Education
St. Thomas Aquinas College
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