Michelle Kear
Denver,CO
Summary
Detail-oriented seasoned professional chef passionate about culinary innovation and the R&D process to create something memorable for the end user that drives sales.
Overview
20
20
years of professional experience
1
1
Certification
Work History
R & D Chef
Nextbite
Denver, CO
04.2022 - 05.2023
- Led and managed all aspects of the R&D process including menu development, recipe creation, consumer testing, scaling proprietary ingredient production with co-manufacturers, and commercialization to pilot .
- Customized new recipes and menu items to align with partners existing operations and SKUs to drive incremental revenue through virtual restaurants for delivery only.
- Conducted research on new ingredients, culinary techniques, and food trends to inform product development using Datassential.
- Collaborated with cross-functional teams including brand, marketing, operations, and supply chain to ensure successful launch of new concepts and optimize existing ones.
- Carried out consumer sensory evaluations to make data driven decisions to guide the overall design of menu development.
- Managed multiple concepts simultaneously and their development timelines to ensure timely delivery of projects.
- Planned, organized and executed full menu tastings for corporate clients.
Test Kitchen Manager
Nextbite
Denver, CO
08.2021 - 04.2022
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of menu items.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Managed and led test kitchen team in recipe development, food preparation, and testing.
- Planned and coordinated menu tastings for internal/external stakeholders
- Collaborated with cross-functional teams, including brand, marketing, operations, and supply chain, to ensure successful product
launches. - Coordinated with food photographers/videographers to create visually appealing content.
- Ordered and oversaw test kitchen perishable and non-perishable inventory and equipment to ensure kitchen is full stocked, clean, and well-organized.
Line Cook
Uncle Ramen
Denver, CO
10.2020 - 08.2021
- Assisted with inventory management by creating daily par lists based on historical data.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Set up workstations during opening to maximize productivity while preparing bulk recipes and for efficiency during dinner service.
- Prepared and cooked menu items according to recipe and presentation standards.
- Communicated effectively with team members and kitchen leadership to ensure efficient operations.
Head Pastry Chef /Kitchen Manager
Foraged
Denver, CO
02.2020 - 09.2020
- Monitored baking ingredient stocks and replenished items to maintain sufficient quantities for pastry production.
- Maintained pastry-making equipment in good working order and replaced machinery when required to meet quality standards
- Created daily specials for the Omakase Bar (chef’s tasting), seasonal dessert menu, private event pastry selections, and celebration cakes
- Created and coordinated the catering program serving the CO Rockies visiting teams distributing over 70 hot post game
meals - Ordered all perishable and non-perishable items for BOH and FOH from Sysco and other local vendors daily.
- Developed revolving selection of bread options for dinner service; Miso Brioche Pull Apart Bread, Kimchi Focaccia, and Scallion Pancake Epi Bread.
- Responsible for the content and design of the food training and allergen guide for BOH and FOH.
- Implemented SOP for the flow of perishable goods through the kitchen to reduce spoilage and maintain high food quality.
Assistant Pastry Chef
Coohills
Denver, CO
01.2019 - 02.2020
- Prepared wide variety of pastries such as cakes, tarts, creme puffs, custards, macaroons, and meringues by following traditional methods and with modern ingredients.
- Elevated pastries with different sauces; salted caramel, ganache, pastry cream, creme anglaise, and fruit coulis.
- Planned and produced wide variety of breads on a daily basis, which included brioche loaves, sourdough boules, epi bread, baguettes, pretzel rolls, focaccia, croissants, and danishes.
- Developed and tested new seasonal menu items.
- Decorated cakes for multiple events, such as banquets and weddings.
Pastry Chef / Line Cook
LeRoux / Cho77
Denver, CO
01.2019 - 12.2019
- Prepared all garde manger ingredients with impeccable knife skills and precise french technique.
- Replenished the pastry station for plated desserts for lunch and dinner service as well as private parties.
- Baked and prepared from scratch daily; pate a choux, crumbles, crepes, ice cream, cremeux, mousseline, and pate de fruit.
- Managed the production and pars of the pastry program for both restaurants.
- Contributed new menus items such as a Kaya Pop-Tart for Cho77.
Line Cook
Linger
Denver, CO
08.2018 - 04.2019
- Worked the Dosa Station for dinner service, which was the flat-top and sauté station preparing global street food; Vietnamese Crepes, Indian Dosas, and Moroccan Bastillas.
- Set-up the station to serve between 300 covers a night in winter to over 700 in the spring thru fall.
- Prepared daily sauces, dressings, chutney, fermented Dosa and crepe batter.
- Expertly handled extensive allergy modifications because every item on the station was gluten free and dairy free except the Bastillas.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Head Pastry Chef
Bittersweet Catering
Alexandria, VA
11.2016 - 04.2018
- Led team of six to efficiently manage overall kitchen operations, with annual revenue of $7M.
- Re-developed 70% of the pastry and cake menu for Fall of 2017 to reduce waste, food cost, and labor. By cross utilizing ingredients to increase velocity and creating base bulk recipes that can be easily modified to alter flavor profiles.
- Prepared all cakes from baking, assembling, frosting, decorating, and inscription.
- Ordered daily perishable ingredients and biweekly non-perishable ingredients from vendors.
- Created tasting menus for special events and weddings and consulted with the clients to help guide their choices.
Bakery Purchaser
Whole Food Market
Alexandria, VA
04.2014 - 05.2015
- Managed between $36,000-$72,000 per week of perishable inventory for one of the Top 10 stores in the country and the number one bakery in the Mid-Atlantic Region for 2013 and 2014.
- Introduced cake truffles to the “cookie by the pound” table, which helped to minimize waste from cake scrapes while driving sales making us number one in the region for that specific item with $10,000 in sales per week.
- Consistently made fluctuating food cost goal which changed monthly based on regional expectations between 22% to 29% ensuring that everyone on the team received their monthly “gain sharing” bonus.
- Checked daily par levels of ingredients and ordered from vendors based on previous years sales, expected sales, and special orders.
Baker
Whole Food Market
Asheville, NC
09.2012 - 04.2014
- Packaged and labeled baked goods with accurate descriptions and ingredients.
- Complied with health and safety codes to protect staff and customers.
- Produced scratch made breakfast pastries before opening at 7AM.
- Pastries included fruit muffins with crumble topping, scones, biscuits, tea cakes, spelt vegan muffins, vegan cookies, and traditional cookies.
- Baked over a 1000 pies per day during the winter months.
Education
Bachelor of Science - Culinary Nutrition
Johnson & Wales University - Denver
Denver, CO05.2007
Associate of Arts - Culinary Art
Johnson & Wales University - Denver
Denver, CO05.2005
Skills
- Operational process improvement
- Strategic menu development
- Recipe customization
- Commercialization
- Product matching
- Culinary sales
- Proficient in Google Suite and Slack
- Costing for recipes, menu, and blended sales COGS
- Forecasting volume assessment
Certification
Serve Safe Certified Oct. 2020
Timeline
R & D Chef
Nextbite
04.2022 - 05.2023
Test Kitchen Manager
Nextbite
08.2021 - 04.2022
Line Cook
Uncle Ramen
10.2020 - 08.2021
Head Pastry Chef /Kitchen Manager
Foraged
02.2020 - 09.2020
Assistant Pastry Chef
Coohills
01.2019 - 02.2020
Pastry Chef / Line Cook
LeRoux / Cho77
01.2019 - 12.2019
Line Cook
Linger
08.2018 - 04.2019
Head Pastry Chef
Bittersweet Catering
11.2016 - 04.2018
Bakery Purchaser
Whole Food Market
04.2014 - 05.2015
Baker
Whole Food Market
09.2012 - 04.2014
Bachelor of Science - Culinary Nutrition
Johnson & Wales University - Denver
Associate of Arts - Culinary Art
Johnson & Wales University - Denver
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