Mike Stoves
Raleigh,NC
Summary
Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. High-performing, with solid background in culinary arts. Skilled in creating innovative cuisine, while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Overview
2025
2025
years of professional experience
Work History
Task Force Executive Chef
United Hospitality/Transformation Hospitality
- ALL POSITIONS STARTING WITH HOTEL DROVER UNTIL CURRENT
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Chef/Consultant
The Viv Hotel
09.2024 - 11.2024
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
Banquet Chef
Turtle Bay Resort
06.2024 - 08.2024
- Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
- Increased overall productivity by implementing new technologies and software systems for improved communication and organization within the kitchen.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Collaborated with event planners to customize menu offerings based on client preferences and dietary restrictions.
Executive Chef/Consultant
Marriott Downtown Syracuse
04.2024 - 05.2024
- Excellent communication skills, both verbal and written.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Worked flexible hours across night, weekend, and holiday shifts.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Resolved problems, improved operations and provided exceptional service.
- Managed time efficiently in order to complete all tasks within deadlines.
Executive Chef/Consultant
PGA National Resort
12.2023 - 03.2024
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
Executive Chef/Consultant
Hilton Hotel
08.2023 - 11.2023
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
Executive Chef/Consultant
Hilton Hotel
07.2023 - 08.2023
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
Chef De Cuisine
Sanderling Resort
06.2023 - 07.2023
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Chef De Cuisine
Harpeth Hotel
05.2023 - 06.2023
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Specialty Chef/Consultant
Ritz Carlton
01.2023 - 05.2023
- Developed close relationships with suppliers to source best ingredients.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
Banquet Chef
Hotel Drover
09.2022 - 01.2023
- Practiced safe work habits to avoid possible injury to self or other employees.
- Assisted in the recruitment process of new staff members, selecting candidates who shared similar values of professionalism and dedication to culinary excellence.
- Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
Executive Chef
Hotel Drover
05.2022 - 01.2023
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Modified recipes to accommodate dietary restrictions and allergies.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
Chef De Cuisine
Hotel Drover
07.2022 - 09.2022
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
Executive Chef/Partner
Seasons 52 (Darden Restaurants)
09.2019 - 04.2022
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Managed budgeting and financial reporting for the restaurant, ensuring profitability while maintaining high-quality standards.
- Placed orders to restock items before supplies ran out.
Executive Chef
Capriccio
09.2016 - 08.2019
- Oversaw business operations, inventory control, and customer service for restaurant.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
Executive Chef
Warwick Country Club
03.2014 - 09.2016
- Oversaw business operations, inventory control, and customer service for restaurant.
- Monitored food production to verify quality and consistency.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented successful cross-marketing strategies such as food and wine pairings.
Sous Chef/Banquet Chef
Iron Works Tavern
09.2011 - 03.2014
- Evaluated food products to verify freshness and quality.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Implemented food cost and waste reduction initiatives to save money.
Education
No Degree - Culinary Arts
Johnson & Wales University
High School Diploma -
Warwick Veterans Memorial High School
05.2003
Skills
- Menu Item Pricing
- Operational Oversight
- Process Improvements
- Garnishing and Plating
- Recipe Development
- Food Handlers Card
- Organizational Skills
- Attention to Detail
- Vendor Relations
- Staffing
- Fine-dining expertise
- Inventory Control
- Food and Beverage Service
- Time management abilities
- Recipes and menu planning
- Food pairing
- BOH Operations
- Menu Planning
- Menu development
- Food inventories
- Staff Training
- Kitchen Management
- Forecasting and planning
- Cooking Technique Demonstrations
- Task Prioritization
- Restaurant Operations
Timeline
Executive Chef/Consultant
The Viv Hotel
09.2024 - 11.2024
Banquet Chef
Turtle Bay Resort
06.2024 - 08.2024
Executive Chef/Consultant
Marriott Downtown Syracuse
04.2024 - 05.2024
Executive Chef/Consultant
PGA National Resort
12.2023 - 03.2024
Executive Chef/Consultant
Hilton Hotel
08.2023 - 11.2023
Executive Chef/Consultant
Hilton Hotel
07.2023 - 08.2023
Chef De Cuisine
Sanderling Resort
06.2023 - 07.2023
Chef De Cuisine
Harpeth Hotel
05.2023 - 06.2023
Specialty Chef/Consultant
Ritz Carlton
01.2023 - 05.2023
Banquet Chef
Hotel Drover
09.2022 - 01.2023
Chef De Cuisine
Hotel Drover
07.2022 - 09.2022
Executive Chef
Hotel Drover
05.2022 - 01.2023
Executive Chef/Partner
Seasons 52 (Darden Restaurants)
09.2019 - 04.2022
Executive Chef
Capriccio
09.2016 - 08.2019
Executive Chef
Warwick Country Club
03.2014 - 09.2016
Sous Chef/Banquet Chef
Iron Works Tavern
09.2011 - 03.2014
High School Diploma -
Warwick Veterans Memorial High School
Task Force Executive Chef
United Hospitality/Transformation Hospitality
No Degree - Culinary Arts
Johnson & Wales University
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