Michelle Angrimson
Toms River,NJ
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
9
9
years of professional experience
1
1
Certification
Work History
Assistant General Manager
Gregory's Seafood Market & Restaurant
03.2023 - Current
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Resolved problems promptly to elevate customer approval.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Enforced quality assurance protocols to deliver ideal customer experiences.
Relief Chef Manager
Brock & Company, Inc.
08.2022 - 02.2023
- Traveled to various corporate buildings and educational institutions to fill in for the manager or chef when they needed time off.
- Utilized culinary techniques to create visually appealing dishes.
- Monitored food production to verify quality and consistency.
- Set up and broke down kitchen for service.
- Coordinated with team members to prepare orders on time.
- Pitched in to work line during busy periods or in place of sick employees.
Owner/ Executive Chef
In Your Kitchen NJ
01.2015 - 09.2022
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for business .
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Interacted with guests to obtain feedback on product quality and service levels.
- Received 2019 award for Best Caterer-Bayville,NJ
Executive Chef
Toms River Elks
01.2019 - 04.2021
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Interacted with guests to obtain feedback on product quality and service levels.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Chef De Partie
Captain's Inn Restaurant & Tiki Bar
09.2016 - 08.2019
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Utilized culinary techniques to create visually appealing dishes.
Education
No Degree - Accounting And Business Management
Rutgers, The State University of New Jersey
New Brunswick, NJTransferred - Accounting And Business Management
Middlesex County College
Edison, NJSkills
- Business Operations Knowledge
- Food Preparation and Safety
- Creative Thinking
- Problem and Complaint Resolution
- Attention to Detail
- Catering and Events
- Kitchen Equipment Operation
- Vendor Relations
- Coaching and Mentoring
- Budgeting, Cost Control and Inventory Management
Accomplishments
- Awarded Best Caterer-Bayville in 2019
Affiliations
Member of the Benevolent and Protective Order of Elks, Lodge #1875 ( 7 years)
Certification
- Certified Food Protection Manager, ServSafe - exp. July 19, 2024
Timeline
Assistant General Manager
Gregory's Seafood Market & Restaurant
03.2023 - Current
Relief Chef Manager
Brock & Company, Inc.
08.2022 - 02.2023
Executive Chef
Toms River Elks
01.2019 - 04.2021
Chef De Partie
Captain's Inn Restaurant & Tiki Bar
09.2016 - 08.2019
Owner/ Executive Chef
In Your Kitchen NJ
01.2015 - 09.2022
No Degree - Accounting And Business Management
Rutgers, The State University of New Jersey
Transferred - Accounting And Business Management
Middlesex County College
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