Manager Quality
Resume:
Michael James Cavalieri
******@***.***
Parlin, NJ 08859
EDUCATION
Pennsylvania Culinary Institute Pittsburgh, PA
Associate Degree in Specialized Technology
**/*6
Le Cordon Bleu Program in Culinary Arts
GPA 3.76
WORK HISTORY
Alligator Soul Savannah, GA
Station chef 11/09-
present
> Responsible for fabricating and cooking all proteins, as well as
sauces and plating that go along with them.
> Make sure that appropriate pars are followed based on number of covers
to ensure no waste.
> Assist chef and sous chef with new menu ideas, and ordering.
Tapas by Anna Savannah, GA
Chef/ Restaurant Manager 09/08-
11/09
> Opened and closed restaurant; handled money, wrote checks, and placed
food orders.
> Responsible for daily specials; prepped entire menu to ensure quality
and freshness.
Grand Lakes Lodge and Spa Savannah, GA
Executive Chef
07-09/08
Responsible for ala carte dining, banquets up to 200 people and member
functions.
Held monthly cooking classes, kids in the kitchen, and wine tasting
for members.
Frequently changed menu to keep members happy; wrote daily specials,
held themed buffets, and handled any special dining requests for
members.
Maintained inventory levels with proper ordering, rotation, quality
control, training, and standardized recipes.
The River House Savannah, GA
Assistant Kitchen
Manager 02/07-08/07
Execution of daily menu; prepare specials and ensure quality of
recipes from all stations.
Responsible for weekly inventory, food cost, and labor cost; Oversee
20 employees
The Westin Savannah Savannah, GA
Lead Cook
03/06-02/07
Prepare sauces meat and fish for all menu items, and create daily
specials.
Ensure all products are fresh and correctly prepped, and assist in
training.
Responsible for daily requisitions, rotation of stock organization and
running of the line.
The Carlton Pittsburgh, PA
Line Cook
10/05-02/06
Prepped based on daily reservations; line execution and plate
presentation during diner rush.
Big Shots Sayreville,
NJ
Bartender
07/04-02/05
Provided timely and efficient service for all guests while maintaining
proper
sanitation during busy times.
Houlihans Livingston, NJ
Kitchen Manager / FOH Manager 03/03-
06/04
Prepare staff and training schedules to ensure floor and kitchen
execution at
minimal cost.
Provided maintenance of all BOH product including line checks, quality
control, and menu specifications.
> Ensure guest satisfaction by making sure all areas of the restaurant
ran efficiently ie. Hosts, bar, expo and service
Camillios Italian Restaurant Sayreville,
NJ
Line Cook
03/02-02/03
Handled all stations in BOH including saut , grill, pantry, and fry;
opening and
closing of the kitchen.
Assisted with developing daily specials, as well as pricing and
ordering.
Completed execution and preparation for all menu items in a timely and
accurate fashion.
Romano's Macaroni Grill Princeton, NJ
Sous Chef 10/00-02/02-05/97-
01/99
Ordered daily produce based on par levels and specials; checked order
in daily.
Successfully introduced new menu roll outs to ensure accuracy and
guest
satisfaction.
Crossroads Restaurant and Lounge Woodbridge, NJ
Sous Chef
01/99-10/00
Assisted chef with writing of menu and recipe conversions.
Setup kitchen stations for optimal execution time and to coincide with
our menu.
Assisted in weekly orders based on product mix and specials; ordered
daily
produce based on par levels
CERTIFICATIONS
NRA ServSafe Sanitation
ACFEI approved courses in Nutrition and Supervision
Contact this candidate