Executive Chef Food Service

Michael Angelo

Thornton, CO 303-***-**** ******@*******.***

Innovative and inspiring executive chef and culinary instructor with over 15 years’ experience managing large- scale restaurant operations, building first-rate teams, and passionately educating students. I have been a part of opening teams in large scale operations. Award-winning coach and mentor with a host of industry expertise, a bachelor’s degree in food service management, and a desire to create unforgettable customer experiences.

Professional Experience

Buckhead Meat and Seafood

Sales Representative

July – 24 – February – 25

• Prospect for new

customers

• Cold calling

• Financial monitoring

Hotel Teatro

Chef de Cuisine

February – 24 – June – 24

● Oversaw menu engineering, costing

● Created efficient inventory system

● Recipe writing, implementation

● Scheduling

● Restructure of kitchen mapping and organization

● Hiring

Hotel Boulderado

Executive Sous Chef

November – 22 – February 24

• Created daily breakfast and lunch specials, ensuring that each dish was innovative and met the high standards of our establishment

• Managed ordering of most products, maintaining excellent relationships with suppliers and ensuring the freshest ingredients used

• Oversaw line cooks, providing guidance and support to maintain a high level of performance and consistency in our culinary offerings

• Banquets - all cooking and presentation

Flyte Co

Executive Chef

April 2022– November -2022

• Oversaw all kitchen opening operations for kitchen mapping and efficiency

• Menu – created all recipes to fit the operation and guest requests

• Hired all kitchen

staff

• Set all kitchen operations including line sheets, assignments, and product choices to fit the operations Implemented kitchen policies

• Purchasing and product information

Johnson & Wales University Denver, CO

Culinary Instructor March 2008 – May 2021

● Generate engaging curriculum to teach a vast array of culinary arts and cooking methods, developing motivated, well-trained, and customer-driven chefs

● Tailor instruction to individual students needs to maximize the potential of annual scholars,

● Evaluate resulting in several world class and five-star chefs over the years teaching strategies and adapt methods when needed to increase quality of education

● Strengthening relationships with pupils by maintaining a positive, can-do attitude and leading by example

● Coached Johnson & Wales culinary team, fostering an exceptional group of students and earning several bronze and silver medals, as well as one gold medal for National Competition Winner Vail Resorts, Great Northern Tavern, Wynkoop Brewing Company Executive Chef, Lombardi Bros Meat Packers Inc Sales Associate, Cherry Hills Country Club Executive Sous Chef Core Competencies

Excellent Customer Service, Quality Meal Preparation, Team Management, Operations Oversight

(Restaurant, Hotel, Hospitality), Diverse Cooking Techniques, Food Safety Measures, Relationship Building, Standards & Regulations Compliance, Culinary Instruction, Menu Writing, Recipe Writing, Curriculum Development, Growth Strategy Implementation, Critical Thinking, Data Analysis, Bilingual (English & Spanish) Education/Certifications

Bachelor of Science in Food Service Management, Johnson & Wales University, Denver CO Associate of Science in Culinary Arts, Johnson & Wales University, Denver, CO

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