Executive Management

Michael E. Strand

***** ********* *****

Phone: 916-***-****

Rancho Cordova, CA 95670 Email:

*************@*****.***

PROFILE: A creative professional with over twenty years progressive

experience as an Executive Chef, ten years as Pastry Chef,

and Opening Chef for six restaurants.

Adept in cost containment strategies and management processes

Skilled in marketing and promotional televisions appearances

Instructor of Culinary Arts, American River College

EXPERTISE: Analytical: Labor costing and tracking, food and menu

costing, and market analysis.

Purchasing/Inventory control: Implement computer programs

for tracking labor, scheduling, food and beverage inventory,

and recipe development.

Personnel: Staffing needs assessment, recruiting, hiring,

training- menu and sanitation, supervision, scheduling,

performance reviews, mentoring and counseling.

Operating Expense Control: Reduced food costs from 43 % to 28%

Reduced labor costs by 25%

Reduced overhead costs by 33%

PROFESSIONAL EXPERIENCE

EXECUTIVE CHEF, DANTE CLUB, Sacramento, CA

9/2001 to present

Responsible for management and all kitchen operations of restaurant and

catering services in Italian cultural club and events center. Develop and

implement new menus of Modern Italian Cuisine preparing meals for club

members as well as varied catering for up to 700. Personnel management,

safety/sanitation training, implement computerized inventory control and

tracking systems, achieving optimal operation by staying within budget and

staffing needs. Consulted on remodel of club and kitchen which resulted in

better flow patterns throughout entire club.

EXECUTIVE CHEF, BEERMAN'S, Lincoln, CA

6/2000 - 9/2001

EXECUTIVE CHEF, OBELISQUE, Monte Claire, CA

9/1999 - 5/2000

CORPORATE CHEF, JAS RESTAURANTS, INC., Sacramento, CA

2/1996 - 9/1999

EXECUTIVE SOUS CHEF, RADISSON HOTEL, Sacramento, CA

10/1994 - 1/1996

EXECUTIVE CHEF, TAPA THE WORLD, Sacramento, CA

3/1994 - 9/1994

CHEF TOURNANT, HARLOW'S, Sacramento, CA 2/1993 - 3/

1994

CHEF TOURNANT, HYATT REGENCY, Sacramento, CA 8/1989 - 8/1990 &

1/1992 - 2/1993

SOUS CHEF, HARRY DENTON'S, San Francisco, CA

9/1990 - 12/1991

EXECUTIVE CHEF, FINNEGAN'S, Sacramento, CA

8/1988 - 8/1989

SHIFT LEADER -COOK, U.S. ARMY 11/1981 -

11/1985 & 8/1988 - 8/1989

EDUCATION

California Culinary Academy, San Francisco, CA - AOS Degree with honors

Serve safe qualified since 1983 - Qualified on the instructors test

Cooks certificate U.S. Army

AWARDS: Two time culinary Olympian for the U.S. Army

Silver in 1984 Vicenza, Italy

Gold in 1988 Frankfurt, Germany

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