michel mckay

Email: abpd8l@r.postjobfree.com

Address:

City: midland

State: TX

Zip: 79701

Country: USA

Phone: 432-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

i would love to find employment from a large corporation,learn their system and work with a great team. I am willing and able to travel anywhere around the world for any period of time.Working for a large hotel chain would be ideal

Educational Background:

Job History / Details:

410 w cuthbert #a, midland, texas 79701 . . Tel: 432-***-****

Personal Statement

I am a hard working,Focus and dedicated person determined to succeed under any challenging situation.My Experiences permits me to work in any food service organization from gastronomic my passion to education,hospital or institution,it can be in a private country club, 4 stars hotel in las vegas or a remote work camp in Africa .As a leader I have learned to lead with fairness but firmness and to stay within the rules to commend respect.Owning business for the past 15 years made me accutly aware of the importance of financial responsibility.

Work Experience

owner,operator

(Oct-2002 - Present)

absolute construction, 410 w cuthbert#c

General contractor bought and sold small houses.tile work.Painting,flooring.Bathroom remodel,kitchen remodel,hotel remodel,new construction my duties are to sell contracts supervise the work and manage for timely conpletion and maximum profit

owner,operator

(Sep-1997 - Oct-2002)

r.k.m. inc., 300 w texas midland,tx

Managed all aspect of the business,also design and build the restaurant acted as general contractor.Serve regular a la carte menu,lunch buffet daily,Sunday brunch, in house wedding up to 400,catering up to 1200[septemberfest]hosted "la chaine des rotisseur" dinner.live Bands on Friday &Saturday nite transforming the restaurant into a bar.open 7 days a week lunch and dinner.

executive chef

(Jan-1996 - Jul-1997)

midland country club, 6101 n hwy.349 midland,tx79705

Fulfil all responsibilities expected of an executive chef including but not limited to:member satisfaction,menu design,employee training,purchasing,food cost,sanitation and safety,recipe standardisation.

working chef,consulting chef

(Apr-1994 - Dec-1995)

cafe central,zucchi's restaurant, 1541 JBS PKWY,Odessa,tx 79761

At cafe central I executed the duties of preparing and serving,daily specials,ordering food and supplies,training all kitchen employees,scheduling,sanitation & safety.As A consultant at Zucchi's I help design the kitchen,the menu,standardise all recipe,develop inventory and ordering system,sanitation & safety procedure.

Culinary art instructor

(Aug-1991 - Dec-1993)

Odessa College, 201 W.University,Odessa,tx

Taught Instruction to Baking,Patisserie,Classical Desserts,A La Carte Cooking,International Cuisine,American Regional Cuisine,Soup & Sauces,Pantry & Short Order Cooking,Food Preparation and Production,Sanitation & Safety.Also Instructed E.C.I.S.D.Food Service for Continuing Education Credit.

Executive Chef

(Jan-1990 - Jun-1991)

Odessa Country Club, 1 Fairway Dr Odessa,Tx,79765

Fulfil all duties expected from the chef,exceeded in Improving members satisfaction while maintaining 35% or below food cost,Greatly improve buffet with ice carving,multi-level display.

Director Of Food Service

(Sep-1985 - Dec-1989)

Physician & Surgeons Hospital, 301 Sage St Midland,tx,70703

The priority for this small private hospital was to offer the very best in gourmet food and fine wine,specially for same day surgery patients.Working with a Registered Dietician we calibrated every meals to meet all special diets.my Duties included gourmet dinners for all monthly meetings, promotional banquets,investors special meetings.Also Served on infection control committee,Quality Assurance committee,Safety Committee,and The Nutritional Support Team.

Sous-chef

(Dec-1984 - Sep-1985)

Green Tree Country Club, 4900 Green Tree Blvd midland,Tx,79707

In charge of night operation including A La Carte service,banquets,The 19 whole bar & grill,Golf Tournament's etc.I helped increase member satisfaction,helped form an efficient and cost effective night operation.Occationly perform table side cooking for members.

Chef

(Jan-2012 - Jan-2012)

Anasazi Restaurant, 1130 n midland dr,midland,tx,79701

I was recruited from Vancouver,B-C,Canada by Mr Hans Zelisko to design the kitchen,create the menu and serve as the chef,I arrived 6 months prior to the opening and worked on the construction site.Anasazi was very well received serving 150-200 dinners nightly in a 75 seats restaurant,offering Midlanders some Classical French & Italian fares unseen before.My Food cost never exceeded 32% serving pastas to the majority of the clientele.

Chef

(Jan-1979 - May-1983)

Chez Joel Restaurant, whistler Village,P.O.Box459 Whistler.BC 932-2112

Began work as Sous-Chef in charge of day operation and promoted in 1980 as Executive Chef.Fulfil all duties including food ordering,menu development,staff training, catering.

Sous-Chef

(Oct-1977 - Dec-1978)

Emilios Fish House, 1000 Warf ave,Vancouver,BC

Night service duties.Serving 500+ dinners with a menu changing daily depending on fish purchased at the wharf that morning, usually more than 40 different species served several ways.That Experience offered me an extensive knowledge of seafood preparation.

chef tournant

(Oct-1976 - Sep-1977)

Chantecler Hotel, St-Adele,Quebec,Canada

*Rotated in kitchen as Grillardin,Entre-Metier, Saucier,Butchery,Garde-Manger,Pastry,work immediately under the great Carlo Zuppini

Education

Certified Master Chef

World Master Chef Society, London,England

(Jun-1997 - Jan-2012)

Inducted in Dallas June/97,competed in the Epicurean World Master Chefs Society's International Gold Platter Award Competition.Countries represented were U-S,Canada,France,England and Ireland with the U-S winning .REGISTRATION#4047

Certified Executive Chef

American Culinary Federation, St-Petersberg,florida

(May-1991 - Present)

received certification, Certified Executive Chef

certified Dietary Manager

Odessa College, Odessa,Tx

(Jul-1994 - Present)

Culinary Art

I.T.H.Q., Montreal,Quebec

(Sep-1975 - Jun-1976)

Skills

For more than 7 seasons I have process wild meat,deer, elk,antelope,quails for hunters I love to work with venison making deer prociuto,breakfast sausage,Italian sausage,dry salami summer sausages etc.I have also strong construction skills, plans drawing.I am perfectly suited for openings,renovations,kitchen design.I am fluent in English,French and limited in Spanish

References

Available Upon Request

Achievements

Hosted La Chaine Des Rotisseur dinner in 1999.Served an 8 course meal

Inducted in the world Master Chef Society in 1997

Successfully completed The Dale Carnegie course in 1994

Certified Executive Chef Certification,1991

Texas Chef Association chapter chef of the year representing the Permian Basin,1990

Texas Chef Association contributor of the year 1988

Director of the Permian Basin chapter of the Texas Chef Association1988-1989

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