chef

Michael J Felipe

**** * *. **** **. Milwaukee, WI 53215 Phone: 414-***-****

Email: *************@*****.***

Overview: To obtain a responsible and challenging position where my education and work experience will have valuable application.

QUALIFICATIONS

Associate degree in culinary arts 10+ years in culinary industry

Worked in some of best restaurants in country

Used of working in fast paced in environment Certified Culinarian

Fine dining experience

EDUCATION

2001-2005 High school diploma, Wisconsin Career Academy 2006-2008 Associate Degree, Orlando Culinary Academy.

EMPLOYMENT

2013-2014 Head Chef, Via Downer

Here I was responsible for everything that had to do with the back of house from labor and food cost to scheduling, and hiring and firing of staff. Also did menu developing and was responsible for all back of house training. I was able to keep my food cost at a 22% average. I also ensured that we used nothing but the best ingredients and that we ordered local whenever possible.

2012-2013 Lead A.m Line cook, Wisconsin club

Here I was responsible for coming up with a seafood and protein special everyday and ensure that the line was ready for service and all soups, sauces and prep were ready and stocked and were up to the highest standard and supervise line cooks and dish washers. Also make sure all equipment was in working order.

2010-2012 Lead Line Cook, Envoy

My duties where to make sure my station is stocked and ready so I am able to put out the highest quality food at a fast pace. I was also responsible for prepping

food and sauces and soups. Also I am responsible for making all desserts from scratch.

2007-2008 Cook, Pfister

My job was to prepare food for weddings, anniversaries and various other occasions. I was also short order cook for the cafe. My job was also to stock and clean.

2007-2007 Saute cook, Bacchus

My responsibilities here were to ensure my station was set for dinner service and and that everything that came out of my station surpassed Adam Siegal standards which I considered highest in Milwaukee.

2000-present Sous Chef, White Feather

My duty here was to make sure our employees had everything they needed to be successful and carry out the best food and service available. I also had to prep up most of the food so that it was ready to go. Then assist in catering and special events.

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