Richard Wernet
Eastpointe,MI
Summary
So for the past 5 years I have really dedicated myself to working on everything i do. Focusing on the little things im always striving to make things better and easier for everyone. everything from ordering,from prep,special preparation,meeting with guests doing Food tastings,doing full setups of buffets and platters, doing amazing displays being very conscious bout the little things banquets is all bout the little things you need to be very organized. Doing pre shift with staff as well as cooks for proper direction and expectations the little things is what matters and also trips you up.. I've been in this field since I was 10 doing prep work/ dishes at the Jefferson yacht club I'm now 52 still in this field still loving what I'm doing I've been blessed to work with alot of high quality chefs who have taught me alot and am very blessed to have had that. I'm currently looking for the right fit for myself and my family. I am a very dedicated loyal family man and I'm looking for a work family to share all this knowledge with a place where I can create as well as teach and mold young minds as well as dazzle guests
Overview
30
30
years of professional experience
Work History
Sous Chef
Hyde park prime steakhouse birminham
Birmingham, Michigan
10.2024 - Current
- Monitored food products, driving quality, freshness and integrity.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Observed food safety and sanitation protocols to reduce germ spread.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Assisted with interviewing, hiring and training kitchen personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Supervised food preparation staff to deliver high-quality results.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Maintained accurate records for cost analysis purposes.
- Trained and supervised line cooks to develop new skills and improve team performance.
Chef De Cuisine
Hollywood greektown casino
Detroit, Michigan
01.2024 - 08.2024
- Supervised food preparation staff to deliver high-quality results.
- Managed staff of cooks, dishwashers, and other kitchen personnel.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Provided guidance and direction on plating techniques for staff.
- Planned menus based on seasonal availability of ingredients.
- Monitored inventory levels and placed orders as needed.
- Worked closely with other chefs and cooks and provided hands-on training and teaching.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Supervised food production to ensure quality standards were met.
- Scheduled shifts for kitchen staff according to restaurant needs.
- Trained kitchen workers on culinary techniques.
Banquet Chef
Grosse Pointe Yacht Club
Grosse Pointe, MI
01.2023 - 01.2024
- Monitored temperatures of prepared food and cold-storage areas.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
- Checked quality of food products to meet high standards.
- Developed menus and recipes for special events according to client specifications.
- Worked closely with waitstaff to ensure prompt delivery of dishes from kitchen to dining room.
- Prepared meals with up to 6 courses for events with 350+ guests.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
- Organized kitchen staff schedules and delegated tasks accordingly.
- Ordered ingredients and supplies as needed to ensure adequate stock levels.
- Managed buffet set-up prior to events including arranging decorations, utensils, plates.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Planned event courses to orchestrate proper set up of banquet room.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Sous Chef
Grosse Pointe Yacht Club
Grosse Pointe, MI
01.2022 - 01.2023
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Maintained accurate records for cost analysis purposes.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored inventory levels to ensure adequate supplies on hand.
- Checked quality of food products to meet high standards.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
Sous Chef
Big Rock Chophouse
Birmingham, MI
01.2021 - 12.2021
- My roll as sous chef at big Rock included butcher/line cook/chef. While the executive chef was doing catering next door I was appointed in charge or running nightly service while also cooking. I was doing everything the chef needed from me and asked for...was a small kitchen small staff amazing historic place.
- Collaborated with Executive Chef to create innovative dishes for special events.
Cook 3
MGM Grand Detroit Casino
Detroit, MI
06.2004 - 12.2020
- As a cook 3 working for Michael Mina bourbon steak/saltwater I was the number 1 broiler man. Working high end extremely busy wood burning grill not only for Mina but Wolfgang puck as well.
- Maintained high standards as expected from Michelin star chefs from food preparation, to perfectly executed dishes, also ran Sautee for a while as well in saltwater.
- Checked quality of food products to meet high standards.
- Took inventory counts before and after shifts to complete food inventory or storage sheets.
Kitchen Manager
Sugarbush Tavern
Chesterfield, MI
01.2001 - 01.2004
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Trained new employees to perform duties.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
Junior Sous Chef
Jack's Waterfront Restaurant
Saint Clair Shores, MI
06.1995 - 06.2000
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Modified existing recipes based on availability of ingredients or customer requests.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Evaluated performance levels of team members providing feedback where needed.
Education
Culinary - Culinary Arts
Clintondale High School
Clinton Township, MI06.1992
Drafting Technology -
Roseville High School
Roseville, MI01.1989
Some College (No Degree) - Mechanical Drafting Technology
Macomb Community College
Warren, MISkills
- Health Code Compliance
- Large Scale Events
- Assignment Delegation
- Quality Control
- Staff Training
- Supply Ordering
- Food Safety
- Meal Preparation
- Safe Food Handling
- Kitchen Operations Oversight
- Inventory Management
- Customer Service
- Cost Control
- Project Management
- Menu Development
- Menu Item Pricing
- Staff Scheduling
- Workflow Optimization
- Delegating Work
- Coordinating Kitchen Staff
- Fine Dining
- Recipe Creation
- Special Events
- Coaching and Mentoring
- Prioritization and Organization
- Banquets and Catering
- Food preparation
- Menu planning
- Inventory management
- Food safety
- Staff training
- Portion control
- Recipe development
- Team leadership
- Cost control
- Effective communication
- Time management
- Problem solving
- Food stock and supply management
- Adaptability and flexibility
- Relationship building
- Staff management
- Plating
- Professionalism
- Staff recruiting and hiring
- Food trend awareness
- Ingredient knowledge
- Forecasting and planning
- Fine-dining expertise
Timeline
Sous Chef
Hyde park prime steakhouse birminham
10.2024 - Current
Chef De Cuisine
Hollywood greektown casino
01.2024 - 08.2024
Banquet Chef
Grosse Pointe Yacht Club
01.2023 - 01.2024
Sous Chef
Grosse Pointe Yacht Club
01.2022 - 01.2023
Sous Chef
Big Rock Chophouse
01.2021 - 12.2021
Cook 3
MGM Grand Detroit Casino
06.2004 - 12.2020
Kitchen Manager
Sugarbush Tavern
01.2001 - 01.2004
Junior Sous Chef
Jack's Waterfront Restaurant
06.1995 - 06.2000
Culinary - Culinary Arts
Clintondale High School
Drafting Technology -
Roseville High School
Some College (No Degree) - Mechanical Drafting Technology
Macomb Community College