Mike S. Anderson

**** ********* **. ************, ** 19143

215-***-**** acytnt@r.postjobfree.com

Objective

To continue to advance and enhance my culinary experience while working towards my

professional goal and being a quality member of the team.

Academic Qualifications

1990-1993 Cheyney University of PA

1985-1989 Edward Bok Vo Tech

Summary

In my 20 years in this industry I have had great teammates and teachers all whom helped me develop the business, leadership, and culinary skills needed to be successful. I am now looking to take these skills and add to them a broader sense of this ever growing industry. While my most recent employments have been in banquets and production, I still maintained my ability to line cook.

Work Experience

Sept. 2011 - Dec. 2016 Production chef Sodexo at Drexel University

Prepare and execute all parties small and large

Preparation and execution of food service for over 500 people

Supervising a staff of 7 to insure quality and recipe adherance

Fabrication of all meat, fish, game, and poultry

Aug. 2009 – Dec. 2010 Prep Production Manager Tria Café Philadelphia, PA

Ordering of Daily Products

Smoked Proteins

Coordinating with restaurants for daily deliveries

Mar. 2005 – Dec. 2008 Lead Chef The Cook and Baker Atlanta, GA

Purchasing of all meats, fish, produce, and dry goods

Supervising a staff of 7 to insure quality and recipe adherance

Responsible for menu, food and labor costs analysis

Coordinate with the chef/owner for new and seasonal menu ideas

Preparation and execution of all parties from 6-500 people

Scheduling of all employees

July 2001 – Mar. 2005 Banquet Chef and Sous Chef Dunwoody Country Club Dunwoody, GA

Coordinate with executive chef for wine dinner ideas

Responsible for all purchases for the kitchen

Prepare and execute all parties small and large

Scheduling of all employees

Occasional ala carte expediting

Fabrication of all meat, fish, game, and poultry

April 1999 – July 2001 Banquet Chef Charlotte Country Club Charlotte, NC

Coordinate with executive chef for wine dinner ideas

Responsible for all purchases for the kitchen

Prepare and execute all parties small and large

Scheduling of all employees

Ala Carte Expediting

Labor and food cost analysis and budgeting

Coordinate with the chef for new and seasonal menu ideas

Preparation and execution of all parties from 6-500 people

Nov. 1997 – April 1999 First Cook / PM Sous Chef Circa Restaurant Phila., PA

Fabrication of all meat, fish, game, and poultry

Ala Carte expediting

Supervising a staff of 9 to insure quality and recipe adherance

Preparation and execution of all menu items for daily service

Purchasing of all meats, fish, produce

Coordinate with executive chef for wine dinner ideas

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