Summary
Overview
Work History
Skills
Additional Information
Timeline
Generic

Mikiel Gidzinski

Clinton Township,MI

Summary

Adaptable and enterprising Executive Chef with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time. Focused on using data analysis to promote best practices

Overview

27
27
years of professional experience

Work History

Executive Chef /Assistant Manager

Little Camille's by the Bay
10.2018 - Current
  • Data Acquisition & Analysis, P&L , & Advanced Reporting
  • Learned through the trials of the pandemic how to better enable staff to succeed while fostering an environment of productive calm & pride.
  • Handled confidential and sensitive information with discretion and tact.
  • Used advanced software to prepare documents, reports, and presentations.
  • Met with clients to outline desired goals and prepared quotes for overall catering costs.
  • Promoted catering packages with most profitable outcomes without sacrificing client desires.
  • Handled catering scheduling, ordered food and planned events.
  • Managed multiple simulations catering events
  • Bottom to Top Catering-All levels

Shift Leader

Nino Salvaggio's
06.2013 - 07.2014
  • Oversaw daily production goals, inventory, and catering orders in the Gourmet-To-Go department under Chef Renee Juengle

Kitchen Manager

Juliano's Restaurant
07.2008 - 10.2017
  • I oversaw banquet and in-house production,product ordering, inventory management, maintenance tasks, health code observation, and and labor allocation as well as (but not limited to) day to day operations .
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Handled catering scheduling, ordered food and planned events.
  • Managed multiple simulations catering events
  • Bottom to Top Catering-All levels

Chef/Assistant Manager

Blackbeard's, Topsail
12.1998 - 12.2007
  • A full restaurant, bar, and music venue, I started here as a server and was promoted to management
  • At this post, I handled all scheduling, ordering, bookings, POS programming, costing, labor efficiency, and all management related operations.
  • Within a year, the Chef's position opened up and I switched roles and expanded my knowledge base to include menu design, food costing, vendor relations, daily operations, health code execution, and procedural implementation.

Cooper

Cooper's Vantage
11.1996 - 10.1998
  • Located at a ski resort and was high volume in a finer setting
  • This was the beginning of my FOH training.

Skills

  • Labor Management
  • Inventory control
  • Menu/Recipe Creation
  • Online Marketing
  • POS programming
  • Data Analysis
  • Vendor & Partner Relations
  • Online Marketplace Management (Website Orders)
  • System Development
  • Manager Level Food & Allergens Certification
  • Food and Beverage Management
  • Google/Microsoft Suites
  • Team Leadership
  • Control Inventory Costs
  • Beer & Mixology

Additional Information

References Provided Upon Offer

Discretion is appreciate as I am currently employed

Timeline

Executive Chef /Assistant Manager

Little Camille's by the Bay
10.2018 - Current

Shift Leader

Nino Salvaggio's
06.2013 - 07.2014

Kitchen Manager

Juliano's Restaurant
07.2008 - 10.2017

Chef/Assistant Manager

Blackbeard's, Topsail
12.1998 - 12.2007

Cooper

Cooper's Vantage
11.1996 - 10.1998

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Mikiel Gidzinski