Mychal Snipes
Omaha,NE
Summary
Self-motivated professional with outstanding skills as both chef and manger is seeking an opportunity to showcase superior leadership and interpersonal skills with a company that values hard work, commitment and vision.
Overview
14
14
years of professional experience
Work History
Executive Sous Chef
Hilton Omaha
07.2023 - Current
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Verified compliance in preparation of menu items and customer special requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
Senior Sous Chef
Hilton Omaha
05.2022 - Current
- Created recipes and prepared advanced dishes.
- Hired, managed, and trained kitchen staff.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Participated in food tastings and taste tests.
Lead Line Cook
Embassy Suites
06.2016 - 05.2022
- Use knowledge of a la carte cooking, meat temperatures and presentation to create a finished product that is consistent with menu specification and standards.
- Prepare items for meal service including sauces, soups, setup, and other items associated with the daily menu.
- Prep food products using standard food preparation techniques.
- Maintain work area in accordance with state, county and company health regulations.
- Take responsibility for assigned employees in absence of Supervisor
Sous Chef
Marriott Regency
11.2015 - 06.2016
- Assist the executive chef to plan, organize, direct and control all culinary operations.
- Supervise, coach and coordinate culinary staff.
- Direct banqueting functions including weddings, private parties and member events.
- Plan, coordinate and supervise menu planning and implementation.
- Ensure compliance with standards of operation, sanitation and safety
Kitchen Manager
Buffalo Co
05.2013 - 11.2015
- Inventing, testing, modifying and launching new dishes according to local taste.
- Constant mentoring and training of newly hired and on the job chefs.
- Coordinating with all workstations to ensure timely deliveries of freshly done orders.
- Budget management
- Off-site catering
Food & Beverage Director
Hiton Garden West
02.2010 - 05.2013
- Control payroll and equipment cost through efficient allocation of department budget.
- Oversee inventory management and requisition of materials and goods.
- Direct and schedule kitchen and serving staff of 28 people.
- Promoted hotel accommodations and facilities through regularly interacting with guests.
- Held direct accountability of overall set-up, break-down, cleaning and food and beverage presentation and specifications for all company events.
Skills
- Communication
- Multitasking
- Prioritizing
- Extremely organized
- Dependable
- Conflict resolution
- Ability to lead by example
- Inspire a positive and professional working environment
Timeline
Executive Sous Chef
Hilton Omaha
07.2023 - Current
Senior Sous Chef
Hilton Omaha
05.2022 - Current
Lead Line Cook
Embassy Suites
06.2016 - 05.2022
Sous Chef
Marriott Regency
11.2015 - 06.2016
Kitchen Manager
Buffalo Co
05.2013 - 11.2015
Food & Beverage Director
Hiton Garden West
02.2010 - 05.2013
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