MICHAEL HENLEY

Houston, TX ***** +1-832-***-**** ad2zti@r.postjobfree.com

Resourceful and service-oriented professional with extensive experience in managing and directing all aspects of food service operations, including menu planning, staff training, and budgeting. Deeply familiar with following prescribed procedures in setting up hot and cold food lines, choosing appropriate utensils, and setting steam lines to proper temperatures. Proven ability to assist in the preparation of menu items, according to specified recipes, along with an excellent capability to replenish food items, handle food rotation activities, and oversee inventory management work. Demonstrated expertise in setting up food service, kitchen, and salad areas, and aiding in garnishing, and portioning meals.

Menu Development

Hospitality Management

Banquet Operations

Ingredients Measuring

Inventory and Stock Management

Kitchen Maintenance

Culinary Aesthetics

Special Orders

Food Safety and Hygiene

Food Preparation

Kitchen Setup

Recipe Development

Menu Setting

Food Rotation

Vendor Liaison

Competent in handling inventory, food supply management and revenue generation.

Demonstrate ability to supervise, direct and guide individuals and groups toward the completion of tasks and fulfillment of goals.

Apply knowledge of principles and processes in providing client and personal services.

Guarantee maximum and efficient service delivery without risking high standard of excellence and client satisfaction.

Handle multiple tasks without compromising quality and accuracy while applying sound judgment throughout the decision-making processes.

Demonstrate expertise in providing diplomatic solution to client's problems and conflicts.

Respond quickly and properly to changing circumstances; assess problems, formulate comprehensive decisions to achieve positive change, and refocus on new priorities.

Director of Culinary Services Nov 2022 – Oct 2023

ECI Management Group, Inc. – Houston, TX

Handled all accounting for the unit, accounts payable, payroll, invoice processing, P&L, etc.

Worked hand in hand with clients and ministries to organize and execute events.

Scheduled regular maintenance for equipment.

Discussed budget expectations with clients.

Ensured that health and safety protocols are adhered to. Production Manager Sep 2021 - Nov 2022

Rosalie Italian Soul - Houston, TX

Created a production schedule.

Scheduled regular maintenance for equipment.

Discussed budget expectations with clients.

Ensure that health and safety protocols are adhered to. Recipe and Development Chef Mar 2020 - Aug 2020

Healthene, Inc. - Austin, TX

Remote contract position for upcoming health tech startup.

Recipe creation and R&D for mobile telecommunication application.

Handled database entry and maintenance and systems operation of recipes and food items.

Provided management direction and support to other chefs around the country via remote training sessions. PROFESSIONAL SKILLS

CORE COMPETENCIES

PROFESSIONAL SUMMARY

EXPERIENCE

Executive Chef Aug 2018 – Jan 2020

Jackson & Company - Houston, TX

Managed annual galas, holiday events, weddings, conferences, and private parties - up to 2000 covers.

Designed menus, recipes and standard operating procedures for execution of food onsite.

In charge of hiring and training employees, scheduling, food costs, labor control, sanitation, and record keeping.

Maintained high levels of communication with sales staff to help ensure excellent events.

Oversaw production to maintain the highest standards of food quality. Executive Chef Apr 2014 – Jun 2018

Café Natalie Catering - Houston, TX

• Set food labor cost percentages and margins as well as forecasted costs of maintenance and controllables.

• Designed logistics, appearance and execution of each dish designed for company menus (corporate, catering, wedding).

• Planned and controlled logistics for execution of food in an off-site environment that ensured quality standards were met.

• Secured standard ingredients for all recipe items and ordered product accordingly to business needs.

• Increased sales from 2.5 to 5.7 million while increasing operational ability to produce large quantities of quality product.

• Won 2015 Golden Noodle Award for Dessert Entry.

Executive Chef Feb 2012 – March 2014

Wolfgang Puck Catering/Compass Group - Houston, TX

Responsible for all culinary operations of the theater (4,000+ seating capacity).

Managed all ordering, inventories, food costs, labor costs and scheduling for entire food service staff.

Created all recipes and ensured quality of product for talent, crews, and clients.

Monitored and trained all staff in compliance with Compass Group training guidelines. Executive Chef May 2008 - Jul 2011

Casas Catering/Compleat Cuisine - Houston, TX

Merged two companies into one operational unit with two independent menus.

Co-created operations manuals covering all policies and procedures for every station and department.

Worked and managed off-site catering events.

Sous Chef May 2006 - Apr 2008

Palm Restaurant - Houston, TX

Oversaw daily production, created daily soup and special menus.

Ordered groceries, scheduled staff and controlled inventory. Executive Chef May 2002 - Dec 2004

Belgium Café - Austin, TX

Position entitled all food production and preparation for restaurant.

Performed all duties in small kitchen ranging from entrees to desserts.

Maintained all staff, scheduling and payroll.

Resigned position due to restaurant closing.

Line Cook Mar 1999 - Apr 2002

Sambuca Jazz Café - Houston, TX

Responsible for front-of-line production.

Conducted ordering of produce.

Ensured quality of menu items.

Maintained safety and sanitation regulations.

EDUCATION

Associate in Science (AS), Culinary Arts

Texas Culinary Academy/ Le Cordon Bleu College of Culinary Arts in Austin - Austin, TX August 2004 to May 2006

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