Summary
Overview
Work History
Education
Skills
Timeline
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Mike Abram

Grand Rapids,MI

Summary

Accomplished Chef with a proven track record at Compass Group USA, enhancing dining experiences through innovative menu development and impeccable food safety standards. Skilled in culinary techniques and customer service, I've successfully trained teams, reduced waste, and crafted dishes that prioritize health and satisfaction. My approach blends creativity with efficiency, elevating kitchen operations and customer delight.

Overview

33
33
years of professional experience

Work History

Chef

Compass Group USA
10.2012 - 02.2025
  • 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 mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.

Chef

Amway Grand Plaza
11.1991 - 03.2012
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
  • Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
  • Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

Bachelor of Arts - Culinary Arts

Grand Rapids Community College
Grand Rapids, MI
01-1995

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Problem-solving
  • Attention to detail
  • Hand and power tools
  • Measuring and cutting
  • Power tools proficiency
  • Woodworking techniques
  • Multitasking and organization

Timeline

Chef

Compass Group USA
10.2012 - 02.2025

Chef

Amway Grand Plaza
11.1991 - 03.2012

Bachelor of Arts - Culinary Arts

Grand Rapids Community College

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Mike Abram