Michael P. Jennings
**** ******* **. *** ****, Round Rock, TX 78665
Specializing in team-building, high-volume sales, and execution of quality Italian, Asian, and American cuisine.
Focused on uncompromising food quality, guest satisfaction, and building repeat business.
With 18 years of culinary experience, I have sought to become a better chef, kitchen manager, and culinary leader. I gain great satisfaction from providing the best possible meal to enhance the guest’s dining experience. I have a passion for continuous learning and discovery in the Culinary field.
Areas of Expertise
Sous Chef/ Kitchen Manager; controlling inventory and food cost, building a successful kitchen staff, upholding and teaching company standards, executing menu items to spec
Internship at Bigas on the Banks under Chef Bruce
Training and development of employees into team leaders
Successful catering experience (1,200+ people)
Maximizing kitchen productivity and staff performance
Kitchen Manager 2017-present
Implementing and maintaining standards and processes
Hiring, training, and developing a team that can execute at a high level of volume without sacrificing their integrity in food quality and presentation
Development of Team Leaders
Accountable for weekly food inventory and reconciliation
Creating and maintaining budgets for cost in my specific area of the P&L, namely BOH labor and food cost
Managing forecasted budgets through proper scheduling, ordering, and receiving
Responsible for training and implementation of menu rollouts
Maintaining the highest standards for food sanitation and quality
Maintaining kitchen equipment and facilities
Butchering of proteins
Working with the FOH to create a unique and exemplary guest experience and providing recovery assistance whenever needed
Utilization of Micros POS and Hotschedules
Brio Italian Grill
Sous Chef/ Kitchen Manager 2014-2017
Achieving goals set forth for sales, cost control and profitability
Upholding the highest standards for food sanitation and quality
Hiring, training and developing hospitality-focused Team Members, limiting turnover costs by creating a positive and rewarding work environment
Utilizing all forecasting systems for food production, inventory, labor and scheduling
Supporting and implementing all BBRG culinary programs; Consistently enforcing standards for recipe adherence, food preparation, production and presentation
Going "above and beyond" to accommodate Guests' requests and encouraging the same from kitchen staff
Mastery of Micros POS, product manager and use of Hotschedules
Pei Wei Asian Diner
Culinary Manager 2012-2014
Delivering a fast and exceptional dining experience where speed and quality go hand in hand
Accurate inventory completion to ensure proper ordering and receiving of fresh product on a daily basis
Controlling labor and food cost thru forecasting and following product mix
Working with and leading a team through high level training and coaching during peak hours
Controlling labor through scheduling and recognizing sales trends
Rainforest Café – San Antonio Riverwalk
Kitchen Supervisor, Management Growth Program
Kitchen Supervisor for multi-million dollar restaurant serving American cuisine.
Graduate of Kitchen Manager Growth Program
Controlled labor costs during peak and down times
Handled product inventory and receiving through Menu link
Maintained quality control of entrees from basic food preparation through proper plate presentation.
Educated employees about proper food safety and sanitation.
Developed recipes that are used at different concepts (Creole Rustica)
Handled scheduling for 45 employees
Aided guests with severe food allergies in choosing the right food and specially prepared their dishes.
Offered Kitchen Manager position at Rainforest in Grapevine, TX
Education & Qualifications
St. Phillips College
Graduated- Restaurant Management Degree and Culinary Arts Degree with Certification
Completion of Growth Program at Rainforest Café
References & Supporting Documentation Furnished Upon Request