Michelle Richards
Newark,NJ
Summary
My twenty years of experience in the culinary field demonstrates both the breadth and depth of my skills and abilities. I have succeeded in food service environments as diverse as a leading Cancer hospital, an investment bank, and an inpatient rehabilitation facility. As a Sous Chef & kitchen supervisor, I have been able to successfully lead teams of up to 60 kitchen staff members, effectively overseeing client service in demanding and fast-paced environments while maintaining the highest standards of quality and safety. I have carved out niches for myself in specialized diet and ethnic cuisine preparation by adapting my existing skillset and developing the additional skills and methodologies necessary to meet specific institutional needs and serve distinct client populations. In roles ranging from team member to team leader and supervisor, I have been a critical presence, highly regarded for my efficiency, interpersonal communication, quality assessment, and time and personnel management.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
Memorial Sloan-Kettering Cancer Center - Food & Nutrition
New York, NY
06.2018 - 04.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
Cook/Roundsman
Memorial Sloan Kettering Cancer Center
New York, NY
02.2012 - 06.2018
- Lead team of 4-6 kitchen staff members in the execution of food orders according to patients’ dietary needs in a timely fashion, which includes food preparation and acting as patient liaison to the Office of the Dietician in order to provide food order and special request assistance to patients
- Act as patient service representative in the cafeteria in order to ensure patient satisfaction and address immediate patient dietary needs
- Serve as key assistant to the catering chef for special event catering including banquets, small parties & executive events.
Kitchen Supervisor
DuFour Pastry Kitchens
03.2011 - 01.2012
- Supervised kitchen assistants and pot washers and liaised with the production manager and sales department in order to devise weekly purchasing strategy and weekly schedule
- Prepared filings for production of weekly orders, produced weekly inventory, and assisted research and development chef by devising innovative ideas for adapting existing recipes and creating new ones.
Weekend Cook/Supervisor
Whitsons Culinary Group (BASICS)
12.2010 - 12.2011
- Prepared 2-3 meals for 160 special needs facility residents daily
- Supervised residents both on the serving line and within the kitchen
- Assisted the Chef with special occasion catering for the facility and its residents.
First Cook
Restaurant Associates (Morgan Stanley)
01.2008 - 02.2009
- Prepared food for 200-500 corporate employees daily
- Assisted the catering chef with special occasion catering, including menu planning, food preparation, set-up, and serving line and buffet supervision, for company events such as dinner parties, barbecues, & holiday events
- Shared responsibility for weekly ordering, receiving, and food storage planning.
First Cook/Evening Kitchen Supervisor
Aramark (Long Island University)
09.2004 - 05.2008
- Supervised and led a team of 9 people, delegating responsibilities, and overseeing the successful completion of tasks
- Planned menus and prepared meals for 400–600 members of the University community daily
- On a weekly basis, I catered private events and parties; Catered University commencement festivities, which entailed food service to upwards of 2000 individuals.
Intern
Culinart (Brooklyn Museum)
06.2005 - 09.2005
- Prepared meals for 250-300 staff members and museum visitors daily
- Regularly worked several food stations including the grill, sandwich, deli, and hot foods stations
- Assisted manager with inventory, accounting, scheduling, and cashiering
- Served as a caterer for luncheons, bunches, banquets, special presentations, where we catered for anywhere from 40-100 people.
Volunteer
St. Gabriel’s Church
06.2003 - 09.2004
- Helped to plan and manage the daily activities of 10 – 12 senior citizens, 5 days per week
- Assisted with the management of daily meal service including lunchtime meal preparation and service
- Assisted with meal planning, and special event planning.
Education
A.O.S, Culinary Management -
Art Institute of New York
New York, NY01.2005
Skills
- Kitchen supervision and team leadership
- Time management; Personnel management; Kitchen organization
- Batch cooking; Special diets food preparation; Ethnic cuisine preparation
- Recipe development; Special events catering
- Customer service; Interpersonal communication
- Front-of-the-house operations; Accounting, inventory, scheduling, payroll, purchasing
Accomplishments
ServSafe Manager Certification 2019
Certification
- Food Handling Certification, New York City Department of Health & Mental Hygiene
- First Aid & CPR Certified, American Red Cross (Month, Year)
- ServSafe, XXXX (December 2016)
Timeline
Executive Sous Chef
Memorial Sloan-Kettering Cancer Center - Food & Nutrition
06.2018 - 04.2024
Cook/Roundsman
Memorial Sloan Kettering Cancer Center
02.2012 - 06.2018
Kitchen Supervisor
DuFour Pastry Kitchens
03.2011 - 01.2012
Weekend Cook/Supervisor
Whitsons Culinary Group (BASICS)
12.2010 - 12.2011
First Cook
Restaurant Associates (Morgan Stanley)
01.2008 - 02.2009
Intern
Culinart (Brooklyn Museum)
06.2005 - 09.2005
First Cook/Evening Kitchen Supervisor
Aramark (Long Island University)
09.2004 - 05.2008
Volunteer
St. Gabriel’s Church
06.2003 - 09.2004
A.O.S, Culinary Management -
Art Institute of New York