Executive Chef Staff

Michael E. Frieszell

****************@*****.*** – 859-***-****

Executive Chef

Attention to Detail

Natural Leader

Excellent

Business Sense

Effective & Efficient

Maintain Safe

Work Environment

Creativity

Culinary Expertise

Multitasking

Fast-Paced

Decision Making

Motivational

Organization

Team Player

EXPERIENCE

BarleyCorns/North Star Café - Chef Consultant 2017 - current

Currently doing consulting work for menu development, preparation, staffing & training

Menu development & planning; developed standardized recipes, in depth food prep & emphasis on price evaluation

Oversaw back of house in tandem with employees to train, prep & serve food in a safe and efficient manner

Helped interview, train & mentor staff in back of house

Initiated cost & control procedures

Opened new concept in small town with first time owners

Oversaw all ordering & inventory control; competitive purveyor shopping

Implemented safety & sanitation procedures along with the onset of HACCP

University of Kentucky - Executive Chef 2013 - 2015

Produced high quality menus from start to finish consistently

Managing the ordering & tracking of food supply shipments ongoing

Opened the Boone Center which included executing a fresh new menu that had excellent quality (high caliber) while upholding strict food standards

Park Place / Brownings - Executive Sous Chef 2011 - 2013

Ran two kitchens that were connected while simultaneously managing a kitchen staff of 24 & partnering in the management of 35+ FOH staff (wait staff, bartenders & bussers)

Helped manage beverage operations due to strong emphasis with Craft beers & heavy wine/liquor inventory

Oversaw the execution of meat & seafood butchering

Developed & planned menus while utilizing my vast experience in quality control

Created & executed daily specials which also included customized menus with special dietary restrictions (GF, diabetics, vegetarian & vegan needs)

Dupree Catering - Executive Chef 2010-2012

Executed customized & special menus for various group sizes

Oversaw wait staff as needed

Catered many large events from start to finish for very elite clientele

The World Equestrian Games

The Prince and Princess of Dubai

William Shattner

Muhammad Ali

Iroquois Hunt Club/Something Special Catering - Executive Chef 2002-2010

Facilitated & managed the fine dining side of the club

Executed all white tablecloth dining in a very professional matter with the utmost regard for safety & health

Oversaw the entire catering department for the club members; catered large & small dining events

Created customized menus & executed these for various groups ranging from 10-500 including the annual event “Blessing of the Hounds”

Took my culinary arts skillset to an entirely different level by introducing new foods from local farms using sustainable produce, meats & seafood

Supervised entire staff & managed inventory for back of house needs

Nadines - Executive Chef 1999-2002

Oversaw entire dining operations; fine dining & catering division

In charge of ordering, inventory, staff training & management

Implemented safety & sanitation procedures

Executed food preparation & price evaluation

EDUCATION:

Jefferson Community College - Louisville, Ky

Maysville Community College - Maysville, Ky.

Contact this candidate