***** ********** ***** ********, ******* *****

407-***-****

Michael Schifano

Chef

Self-motivated professional with outstanding skills as Executive Chef with 10+ years of experience; demonstrates superior leadership ability and interpersonal communications. Builds rapport with customers and colleagues; offers innate ability to interact effectively with various cultures and backgrounds. Succeeds in high-pressure challenging and deadline-driven environments; seeks to bring strong supervisory food prep and organization; pursuing employer who values hard work, commitment and vision.

Proven expertise in:

• Food Safety & Sanitation/HACCP

• Department of Health Requirements

• Regulatory Compliance/Certification

• Staff Development & Training

• Monitors Labor Cost & Cost Control

• Scheduling

• Productivity Metrics

• Product display and merchandizing

• Flavor Profiles/Creative Style to

current food trends

• Guest Oriented

• Menu Design & Development

• Chef/Culinary Arts Professional

• Quality Control/ Food Rotation

• Purchasing & Inventory Management

• Catering Services

• Increasing Revenue

• Kitchen Operations

• Team Leadership

• Quality Assurance

• Innovation & Creativity

• Private & Corporate Functions

• Scheduling & Staffing

• Computer skills MS office, Outlook,

Excel and Word

• Adaptability

• Organized and detail oriented

• Critical Observation skills

• Conflict resolution

• Goal oriented

• Expediting

• Food Allergies

• Manage Multi unit operations with

multiple direct reports

Education & Certification

Associates of Occupational Studies, Culinary Arts, Certification: Food Service Management, Sanitation, Nutrition & Quality Contributor Program, Culinary Institute of America, Hyde Park, New York – 1984

Professional Experience

Kroger – July 2020 – August - 2023

• Delivery Drive

West Gate Resort – March 2020 to July 2020

Chef

• I reorganized the Deli/Sandwich Shop

• Retrained entire staff

• Banquet Chef and off property Catering

Cheddar’s Scratch Kitchen – Oct. 2019 to March 2020

• Opening Team member.

• Responsibilities – Setting up and organizing kitchen operations, including operational procedures, inventory.

• Over see daily production, hiring, training of kitchen staff.

• Responsibilities – Setting up and organizing kitchen operations, including operational procedures, inventory.

The Italian Joint – Jan. 2019 to Oct. 2019

• Opening Team member.

• Responsibilities – Setting up and organizing kitchen operations, including operational procedures, inventory, sourcing cost effective venders.

• Hiring and training of kitchen team.

• Responsibilities – Setting up and organizing kitchen operations, including operational procedures, inventory, sourcing

Walt Disney Resort – 1989 to 05/2017

Chef

• Functioned in leadership role as Chef responsible for oversight of creation and presentation of various types of bakery goods; performed regular detailed menu updates.

• Demonstrated inventory controls and financial proficiency by conducting relevant tasks to meet employer objectives; oversaw documentation related to labor records and activities.

• Performed collateral tasks to ensure successful operations; responsible for general rehabs. As part of the Leadership committee I was involved in the greater overall decision making for the entire property, where my ideas and impute assisted overall performance, and added revenue to the bottom line.

Philosophy

“One man with a passion can do more than a hundred men with an interest.” Anonymous

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