Mikel Anderson
Operations
Travelers Rest,SC
Summary
- Offer over 20 years of culinary experience in a wide range of fields from fine dining to high volume; noted for keen instincts and strategies / systems and processes to quickly effect change and improvement, ensuring the highest quality, efficiency and service to maximize revenues. An earned reputation for:
- Quality and consistency, maintaining the highest culinary and standards.
- Creativity in menus and recipes, bold flavors and the eclectic ingredients.
- Cultivating / catering to a core of regular customers as well as tourist trade.
- Cost containment and profitability, providing sound business leadership.
- Experience in networking and bridging the gap between clients and vendors
Overview
2026
2026
years of professional experience
Work History
Culinary Director, Operations Director, Events
Coastal Crust, Vintage Coffee
03.2024 - 11.2025
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Reduced spending by 8% by documenting inventory and purchases for budget management.
- Inspected deliveries for accuracy and safety.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Coordinated with catering staff to deliver food services for special events and functions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Mentored and coached team members to foster productive and engaging work environment.
Co-Owner/Operator/ FOH Manager
New Moon Foods, Hawaii
2015 - 01.2023
- Specializing in local, vegan, organic, and gluten-free fare
- Menu design and recipes, preparing and executing recipe
- Labor budget and forecasting, invoice coding and accounting
- Vendor relations, food ordering and quality control
- Bulk ferment preparations and storage
- Customer relations, team training and employee conflict resolution
- Established foundational processes for business operations.
- Developed key operational initiatives to drive and maintain substantial business growth.
Executive Sous Chef
A.Lure Savannah, Georgia
01.2013 - 01.2014
- Lead a strong culinary team while developing their skills creating more refined cooks and food
- Redevelop and refine menu to reflect fresh local ingredients while maintaining expected food cost
- Creating nightly specials that cross utilize higher end ingredients to lower their cost and ensure freshness
- Scheduling staff to keep labor budget accurate and allow for proper individual training
- Develop relationship with local vendors to allow for wider range of ordering possibilities
Executive Sous Chef
Phoenix Convention Center/ Aventura Catering, Phoenix, Arizona
10.2010 - 07.2014
- Plan, implement and execute all onsite and offsite operations
- Organize all BEO’s to ensure proper communication between contact and culinary team
- Develop and control all labor forecast for over 120 culinary employees
- Maintain HACCP logs for 65 onsite kitchens and all offsite events
- Scheduling and ordering in Chefs absence as well as all other obligations
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw business operations, inventory control, and customer service for restaurant.
Lead Action Chef
Coyotes Hockey Arena, Glendale, Arizona
- Creating cost effective cutting edge arena fare while leading a well-organized team
- Side by side with Executive chef to create new menus
- Customer satisfaction and team building creating a high energy staff with guest satisfaction
- Creating staff meals with reclaimed food to maintain proper food cost without compromising food integrity
Chef
MLB Spring Training Surprise Stadium, Surprise, Arizona
- Executing Arena fare food to the highest standards possible while lowering cost by 3% from prior year
- Ordering of all food and scheduling of all employees
- Maintaining HACCP logs for each food outlet as well as team meeting per group
- Creating unique menus for club boxes and VIP’s
Executive Chef
TROON GOLF MANAGEMENT
01.2003 - 01.2010
- [Troon is the premier golf course management company in the world]
Executive Sous Chef
Ocotillo Golf Resort, Chandler, Arizona
- Effectively maintaining quality standards while lowering food cost & improving overall F&B relations
- Instituted more frequent and meticulous meetings to insure precise communication.
- Introduced culinary team with professional development now recognized for high-caliber performance and efficiency
- Lowered food cost 2.3% while ensuring quality and safety standards
- Created accurate food charts and labeling procedures guaranteeing safety & quality
Executive Chef
Watersound Beach Club, Watersound, Florida
- Create & develop a versatile culinary team, improve quality of banquets
- Built very strong local reputation for the highest quality of food for best value
- Implemented standards of excellence in culinary department, which realized improved quality, member satisfaction and 8% increase in guest participation
- Lower food cost 4% while maintaining the highest culinary standards
Executive Sous Chef
Troon North Golf Club, Scottsdale, Arizona (Flagship Property)
- Improve food quality standards, lowering food cost, FOH & BOH relations
- Cultivating key culinarians with professional development to establish high caliber individuals for Sous Chef promotion
- Lowered food cost maintaining 27% average while ensuring 96% customer satisfaction in quality & value
- Created a relaxed yet disciplined approach to FOH communication improving overall employee morale
- Instituted more efficient snack bar/beverage cart system improving sales by 4% and more accurate day to day inventories
Line Cook/ Server
Haig Pointe, Daufuskie Island, South Carolina
- Assist in improving food quality and building of strong culinary staff
- Working side by side with corporate chef to achieve guest satisfaction and raise F&B morale
- Developing more efficient modes of food transportation to off site events
- Creating a strong repertoire of overall operation including 4 F&B outlets
conductor
CSX Railroad
01.2002 - 01.2003
lead line cook/ Server
Outback Steakhouse
01.2000 - 01.2002
line cook, prep cook
Hiranos Tapan Yaki & Sushi
01.1999 - 01.2000
banquet cook/ banquet server
Wilmington Isl. Golf Club
01.1998 - 01.1999
Education
Associate of Arts - Culinary Arts
Savannah Technical College
Savannah, GASkills
- Allergy awareness
- Operations
- Menu development
- Recipe creation
- Cost control
- Sanitation standards
- Business operations oversight
- Forecasting and planning
- Banquets and catering
- Staff training
- Team leadership
- Hospitality service expertise
- Vendor relations
Timeline
Culinary Director, Operations Director, Events
Coastal Crust, Vintage Coffee
03.2024 - 11.2025
Executive Sous Chef
A.Lure Savannah, Georgia
01.2013 - 01.2014
Executive Sous Chef
Phoenix Convention Center/ Aventura Catering, Phoenix, Arizona
10.2010 - 07.2014
Executive Chef
TROON GOLF MANAGEMENT
01.2003 - 01.2010
conductor
CSX Railroad
01.2002 - 01.2003
lead line cook/ Server
Outback Steakhouse
01.2000 - 01.2002
line cook, prep cook
Hiranos Tapan Yaki & Sushi
01.1999 - 01.2000
banquet cook/ banquet server
Wilmington Isl. Golf Club
01.1998 - 01.1999
Lead Action Chef
Coyotes Hockey Arena, Glendale, Arizona
Chef
MLB Spring Training Surprise Stadium, Surprise, Arizona
Executive Sous Chef
Ocotillo Golf Resort, Chandler, Arizona
Executive Chef
Watersound Beach Club, Watersound, Florida
Executive Sous Chef
Troon North Golf Club, Scottsdale, Arizona (Flagship Property)
Line Cook/ Server
Haig Pointe, Daufuskie Island, South Carolina
Associate of Arts - Culinary Arts
Savannah Technical College
Co-Owner/Operator/ FOH Manager
New Moon Foods, Hawaii
2015 - 01.2023