Michael Pinto
Summerville,SC
Summary
Experienced Head Chef with a strong background in staff supervision, inventory control, menu planning, and food safety compliance. Skilled in leading busy kitchen operations, managing orders, and maintaining quality and consistency. Any and all tasks needed to operate a well run restaurant.
Overview
1
1
Certification
9
9
years of professional experience
Work History
Head Chef
Low Country Public House
Summerville, South Carolina
03.2023 - 04.2026
- - Monitored plating methods to support attractive, appetizing dish presentation.
- - Trained kitchen staff on plating standards, prep routines, and food safety practices.
- Supervise kitchen staff, ensuring efficient workflow and high standards of performance.
- - Assisted in kitchen operations and streamlined daily service flow at Low Country Public House.
- - Monitored inventory levels and ordered ingredients promptly to minimize waste.
- Prepared recipes and tasted dishes to protect quality and consistency.
- Communicated with front-of-house staff on orders, timing, and special requests.
- Managed various responsibilities to maintain seamless restaurant operations.
Lead Cook
Coosaw Creek County Club
North Charleston, South Carolina
01.2020 - 01.2023
- Prepared entrees, sides, and specials for country club menus, enhancing guest dining experiences.
- Executed daily menu preparations, delivering high-quality dishes and maintaining presentation standards.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Assisted in organizing and preparing catered events, contributing to overall client satisfaction.
- Monitored kitchen equipment and workspace cleanliness to ensure efficient operations.
Lead Line Cook
Sanddollar Restaurant
Stinson Beach, California
01.2017 - 01.2021
- Managed food inventory and control, ensuring proper receiving and storage of delivered items for optimal freshness.
- Organized grill station to ensure timely preparation of meals during peak hours, sauté, and fry stations before service.
- Prepared seafood entrées following Sanddollar Restaurant kitchen standards and ticket timing.
- Communicated with servers and kitchen staff during busy dinner service.
- Maintained fully stocked stations to support uninterrupted kitchen operations.
- Arranged and presented dishes on plates to maintain visual appeal and consistency. with consistent portioning and presentation.
Education
High School Diploma -
Petaluma High
Petaluma, CA06-2009
Some College (No Degree) - Video Game Design
DeVry University
CaliforniaSkills
- Food safety compliance
- Menu planning
- Food costing
- Inventory control
- Kitchen scheduling
- Staff supervision
- Order management
- Time management
Certification
- Food handler safety certificate
Custom Section
- References upon request
Timeline
Head Chef
Low Country Public House
03.2023 - 04.2026
Lead Cook
Coosaw Creek County Club
01.2020 - 01.2023
Lead Line Cook
Sanddollar Restaurant
01.2017 - 01.2021
High School Diploma -
Petaluma High
Some College (No Degree) - Video Game Design
DeVry University