Objective

An opportunity to develop and lead a distinctive culinary team that

will draw and retain customers by consistently serving a unique presentation of quality well prepared food recognized as superior. Experience

Morrison Healthcare @L&M Hospital, Food Service Supervisor May 2019-Present.

The Eugene O’Neill Theater Center, Assistant Chef 2016-2019 The Public House Old Lyme, CT 2015-2016

The Mystic Boathouse Mystic, CT 2010-2015

Canaille Bistro Francais Brooklyn, NY 2007-2008

Robin des Bois Brooklyn, NY 2003-2006

Executive Chef - responsible for kitchen set-up/safeguarding, conception/execution of unique and appealing menus, quality of ingredients and food preparation, vendor relations/arrangements, hiring/ management of the culinary team. Increased sales and built a large following of repeat customers.

Dizzy’s Club Coca-Cola New York, NY 2006-2007

Freelance work/Restaurant consultant- guided set-up of various establishments.

Uncle Pho Brooklyn, NY 2000-2002 (Closed)

Sage Decatur, GA 1999-2000

Murphy’s Atlanta, GA 1996-1999

MICHELLE M. HOLCOMB

917-***-****

adbl1l@r.postjobfree.com

Sous Chef - Assisted Chef de Cuisine with all aspects of kitchen operations. Responsible for daily special creations, food/supply ordering from all purveyors, kitchen staff supervision, expedited/worked all line stations, maintenance of safe and sanitary kitchen environment. Education

The Art Institute of Atlanta - Atlanta, GA

Associates Degree in Culinary Arts 1996, with Honors Professional

Junior Member of the American Culinary Federation, 1995 Affiliations

Certified in Safety and Sanitation, NRA

New York Food Protection Certification

Connecticut Safe-Serve Certification

References available upon request.