Culinary Professional

Michael S. Byrer

**** *. ****** ********** ******, AZ 85750 ************@*****.***

(Home) 520-***-**** (Cell) 216-***-****

Professional Objectives:

To obtain a chef/ manager position, that will utilize my skills and knowledge, and provides the opportunity for personal growth and professional advancement.

Education:

Johnson & Wales University, Providence, RI 02905

Bachelor of Science degree in Food Service Management, July 2000

Johnson & Wales University, Providence, RI 02905

Associate Degree in Culinary Arts, December 1998

Special Skills: Wood fire grilling, Ice carving, Baking, Smoking meats and fish, Outdoor catering, Kosher cooking,High volume execution, Quantity food Production.

Achievements: -Floor judge in the 2002 Jamaican National Hot Food Competition

-Filmed two Italian cooking shows for public television in southern Ohio.

-Multiple cooking demos on Cleveland Local news.

-Quality education program completed at Hocking College

Work Experience:

Oct. 2003—Jan. 2009 Houlihans of Cleveland Ltd., 896 Corporate Way Suite 460, Westlake, OH 44145

Locations: Beachwood, Downtown Cleveland, Westlake, Strongsville Mall

Executive Chef Over see food production schedules, quality controls, purchasing, food cost control, staffing, labor cost control. Supervise a staff from 15-30, lunch and dinner execution, train new employees and management in kitchen operations.

Oct. 2001-Sept. 2003 Hocking College/ Ramada Inn, Nelsonville, OH 45764

Sous Chef/ Instructor Supervise day to day operations banquet facilities, a 100 seat family style restaurant and a 40 seat fine dinning restaurant. Ordering, receiving, menu development, staffing, scheduling, cost control, and student instruction in a classroom and practical lab setting.

Oct. 2000- Nov 2001 Wood Dining Services, Allentown, PA 18106-9767

Site: Tower one/ Tower east- Jewish Community Council Housing Corp., New Haven, CT 06511

Supervisor/Sous Chef Daily food production for two hundred, joint menu design with manager, catering special events, all kitchen sanitation, receiving food stores, and training interns from a community out reach program.

Dec. 1997-August 2000 Sticky Fingers Restaurant, Providence, RI 02908

Shift Supervisor/Line Cook Expediting, prep. work, wood grilling, sautéing, ovens, deep frying, smoking meats, supervising the kitchen four nights a week, and training new employees for a 140 seat Barbecue /Mexican restaurant.

*References Available Upon Request

Contact this candidate