Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Michelle Estigoy

Carmel-by-the-Sea,CA

Summary

Dynamic Executive Chef with a proven track record at Cultura Comida Y Bebida, excelling in menu development and kitchen management. Skilled in training and developing staff while ensuring high food quality and safety standards. Expertise in inventory management and purchasing, fostering strong supplier relationships to enhance ingredient sourcing.

Overview

15
15
years of professional experience

Work History

Executive Chef

Cultura Comida Y Bebida
08.2016 - Current
  • Developed kitchen staff through training.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.

Executive Sous Chef

Sierra Mar at Post Ranch Inn
10.2013 - 05.2016
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Participated in food tastings and taste tests.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Prep Cook

La Bicyclette
10.2011 - 09.2013
  • Trained and assisted new kitchen staff members.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.

Steward

Casanova
06.2010 - 09.2013
  • Performed housekeeping duties such as dusting, mopping, vacuuming, and sanitizing countertops.
  • Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
  • Maintained swift pace of work to meet business demands for cleaning and supplies storage.
  • Assisted in food preparation by blending soups and washing and peeling vegetables.
  • Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
  • Documented kitchen inventory by reviewing stock and counting items.
  • Helped team meet expected demands by restocking work areas throughout restaurant such as server stations, salad bars, and supply cupboards.
  • Stepped into additional roles during busy times to boost coverage of important stations.
  • Boosted team efficiency by keeping kitchen areas organized, clean, and properly sanitized.
  • Washed equipment, surfaces, refrigerators, and other areas and applied sanitizing chemicals.
  • Disinfected counters and wiped down food prep surfaces to prevent illness and cross-contamination from raw meats.
  • Assisted with kitchen prep work to help operations run smoothly and meet customer needs.

Education

Culinary Arts

Institute of Technology
Clovis, CA
10-2010

Skills

  • Recipes, menu planning, food plating and presentation
  • Banquets and catering on a small scale
  • Kitchen management
  • Hiring, training, and development
  • Recipe development
  • Delegating work
  • Purchasing
  • Allergy awareness
  • Inventory management
  • Staff management
  • Restaurant operations
  • Staff scheduling

Languages

Spanish
Professional Working

Timeline

Executive Chef

Cultura Comida Y Bebida
08.2016 - Current

Executive Sous Chef

Sierra Mar at Post Ranch Inn
10.2013 - 05.2016

Prep Cook

La Bicyclette
10.2011 - 09.2013

Steward

Casanova
06.2010 - 09.2013

Culinary Arts

Institute of Technology

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