MICHAEL T. BARBAS
EXECUTIVE CHEF / DIRECTOR of FOOD & BEVERAGE
302-***-**** mbarbas2000@gmail,com 343 Wheatsheaf Drive New Castle, DE 19720
Talented and experienced regional executive chef studied in menu planning and preparation of all types of cuisine. Skilled at managing kitchen and front of the house staff to provide an outstanding personalized dining experience in any atmosphere.
CHEF DE PARTIE (CATERING) Piccolina Toscana (Wilmington, DE)
Tonic Bar & Grille (Wilmington, DE) Brandywine Prime (Chadds Ford, PA) present
EXECUTIVE CHEF The Bayard House (Chesapeake City, MD) 2019
Managed the relaunch of a historic restaurant under new ownership. New menu, special events, daily specials, training staff on new techniques, assisting with wine list & food pairings.
EXECUTIVE CHEF / DIRECTOR of FOOD & BEVERAGE: Fieldstone Golf Club (Greenville, DE) 2004-2018
Manage menu planning and execution for approximately 350 members of a private upscale golf and dining club. Manage planning and preparation for various special events, including golf outings, private parties, special event menus, and wine dinners. Train and supervise kitchen associates to ensure high quality culinary experience. Plan and manage food cost to maximize use of highest quality product while meeting or exceeding budget. Manage purchasing and inventory controls as well as food and beverage budget to contribute to overall success of club operation. Build and maintain positive relationships with members and guests to ensure dining expectations are met on a consistent basis.
REGIONAL CHEF: Troon (Scottsdale, AZ) 2008-2018
Responsible for providing culinary management regional support to corporate food and beverage operations. On-site consultation with culinary teams in various Troon clubs to improve customer satisfaction, team performance, menu planning, purchasing and inventory controls, and achieving overall food and beverage budgeted goals. Evaluate existing culinary standards, inventory procedures, and purchasing guidelines at various properties. Evaluate levels of standards in kitchen operations and create reports detailing findings. Make recommendations for improvements.
SOUS CHEF: Fieldstone Golf Club (Greenville, DE) 2000-2004
Assist executive chef in menu planning and execution, managing kitchen associates and ordering.
CHEF DE PARTIE: Hotel du Pont (Wilmington, DE), 1996-2001
Banquets, Garde Manger, Saute, Grill, Central Prep, Pantry, Baking, Pastry, Butcher, Fishmonger
COURSEWORK IN CULINARY ARTS: Delaware Technical and Community College
Including food preparation, presentation, baking/pastry, nutrition, supervisory management, cost controls, service, food safety
Proficient in all aspects of Microsoft Office, Microsoft Outlook, multiple Mac platforms, multiple POS systems including Crescent, Jonas,and Jonas Encore