MICHAEL C BROWN

**** *. ****** *****

Tucson, AZ 85742

520-***-****

I have a proven track record of over 20+ years Kitchen Management

experience with high volume, fine dining, and hotel/resort properties. I am

highly skilled in food handling, preparation, service and operation of all

kitchen equipment.

Complete knowledge of planning menus, training staff and execution thereof.

I have exemplary leadership skills and am a very "hands on" chef

with the ability to lead by example at all times. I am extremely

organized

and constantly stay updated on the newest food trends.

EXECUTIVE CHEF - METRO RESTAURANT GROUP - Tucson, AZ

February 2004 - Present

Responsibilities Include:

Opening and training BOH Staff for the following restaurants (including

menu development and kitchen design) Italia, Firecracker Asian Bistro, Old

Pueblo Grille, City Grill, Bob's Sports Bar, Tack Room, Torres Blanca's

Golf and Dining, Old Pueblo Grille (second location) Nimbus American Bistro

& Brew Pub, Keaton's Arizona Grill, Metropolitan Grill, Metro Grill Park

Place, Smokin', (Two Locations) El Charro Grille.

. Hiring for all Kitchens and Culinary Administration

. Responsible for all Back of House Cost Controls, Weekly

P&L Meetings, Chef/GM Meetings

. Set up a purchasing program with multiple vendors where I can use

buying strength, local ingredients and sustainable products to ensure

quality and growth of business.

. Creativity of Menus and Specials for all Restaurants

. Ensure Highest Quality of Product and Service

. Cleanliness of BOH, Sanitation, Upkeep, Scheduled Repair

and Maintenance of all restaurants

. All Budgets, decision making, organization, training and mentoring all

BOH staff

. Complete Accountability of all P&L's/Labor Control

. Responsible for organizing and expediting all off site Catering Events

MICHAEL C BROWN

520-***-****

CONSULTING CHEF - Radisson Hotel, Santa Barbara, CA

August 2003 - February 2004

I was hired to restore local Business through menu re-development, staff

training, cost control and boosting staff morale. I then hired the

replacement Chef and trained all Staff to promote profitable financial

results through taking care of the customer and creative banquets.

RESEARCH & DEVELOPMENT CHEF -FISH HOUSE FOODS - Vista, CA

March 2002 - August 2003

I was responsible for recipe development for major grocery stores -

Costco, Trader Joe's, Albertsons, Safeway, Kroger and HEB. Worked daily

with USDA Inspectors to maintain the highest standard of food production

sanitation requirements. Trained staff to meet all health department,

quality control and flavor profile for customer satisfaction results.

GM/F&B MANAGER - Chesapeake Hotel Group

December 2000 - March 2002

Stanley Hotel, Estes Park, Colorado

Pala Mesa Resort, Fallbrook, California

Responsible for all Hotel Operations of the Historic Stanley Hotel.

Directly involved in the $3 Million renovation of both properties,

including the Banquet rooms, Lobbies, Guest Rooms, and Wedding Pavilions.

Specifically transferred to the Pala Mesa Resort to mentor and construct

the wedding facilities. I wrote all menus, hired and trained the staff and

taught them quality control to grow the wedding business.

METRO RESTAURANTS - EXECUTIVE CHEF/CORP CHEF, Tucson, AZ

August 1997 - December 2000

Responsible for all Cost Control, Direct Communication with all Executive

Chef's, BOH Staff Training/Hiring, Purchasing and e-mail campaigns.

ACCOMPLISHMENTS

Restaurant Business Magazine - "Chef's to Watch",

Pima Community College Teacher - "Sauce Class" 4 semesters

Tucson Gourmet Magazine,

Member of ACF & NECA,

Iron Chef Tucson Competition,

KOLD TV 13 - "What's for Lunch" Series

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