CHEF / MANAGER

Michael F. Markovich

*** ******* ***

Port Vue, PA 15133

412-***-**** (Home) 561-***-**** (Cell)

E-Mail *********@*****.***

OBJECTIVE: Seeking the challenging position of Executive Chef / Kitchen Manager / Food,Nutrition Director / Genearl Manager / Asst. Manager

SUMMARY OF QUALIFICATIONS:

A very versatile, extremely organized individual in overseeing food production in restaurants as well as high quality and high production Banquet operations

Knowledgeable in food purchasing and quality control. Takes great pride in maintaining a highly professional food quality and sanitation standards

More than 20 years of experience

Excellent organizational and coordinating skills

Development of strong working relationships with management and staff

In depth ability in scheduling, prioritizing, and assigning work duties

Exceptional knowledge and ability of planning and implementing a vast variety of menu's

Very conscious of portion control, food and labor costing

EDUCATION:

Associates Degree in Culinary Arts (February, 1991)

Pennsylvania Institute of Culinary Arts

Certified Food Handler - State of Florida (12/06/09)

Employee of the Month Boca Raton Resort and Club (May, 1997 and February, 2006)

WORK EXPERIENCE:

Prepared Foods Manager (Giant Eagle Co.) April2008-Dec-2009

Supervisor of Prepared Foods Department

Supervised daily menu items, as well as all of Food preparations for all take out or pick up orders.

Ordering of all food items for the department,Proteins,vegetables,and specialty items

Supervised all ordering of cleaning and and sanitation equipment

In Charge of all scheduling and Managing , for a staff of 8-10 Employees

Assistant Head Butcher/A.M. Sous Chef (June, 1996 - November, 2007)

Boca Raton Resort and Club, 501 East Camino Real, Boca Raton, FL 33432

Ordered all Deli, Beef, Veal, Pork, Poultry and Fish products for a 1200 room resort, as well as 6 restaurants

Vast knowledge in portion control, food costing and useable waste products

Implemented daily sanitation meetings

Filled daily requisitions for 6 restaurants and banquet facilities

Implemented new computer ordering system relating to the Food Purchasing Department, Food Storeroom, and Culinary Department

Coordinated Quality Assurance Programs, Safety and Sanitation Training

Developed a new cafeteria menu consisting of 10-12 different daily menus geared toward healthy cultural based items

Supervision of daily breakfast and lunch banquet service, as well as food preparation for all P.M. banquets

Ordering of all produce, proteins and specialty items

Culinary representative for daily Banquet Food and Beverage meetings

Lead Sauté Cook (May, 1993 - May, 1996)

Chauncey's Restaurant

Boca Raton Resort and Club, 501 East Camino Real, Boca Raton, FL 33432

Developed daily lunch and dinner specials

Supervision of quality control in rotating of all food and sanitation supplies

Experienced food expeditor

Banquet/Room Service Cook (May, 1991 - April, 1993)

Beach Club Cabana Restaurant and Cappy's Grill

Boca Raton Resort and Club, 501 East Camino Real, Boca Raton, FL 33432

Implemented various rotating seafood and Caribbean buffets

Prepared room service menu items for club members and guests

Prepared breakfast menu items for club members and guests

Developed breakfast menu selections with Executive Chef

Supervision of 6-10 restaurant employees

Experienced in pizza making, sandwich making and grilling procedures

References available upon request

Contact this candidate