Micah L. Pfister

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

Atlanta, GA 30305

Cell: 502-***-****

nef9l9@r.postjobfree.com

OBJECTIVE

My goal is to work in a restaurant that demands high quality, attention to detail, and constant progression. I aim to work in a kitchen that focuses on execution, professionalism, and team work for a common goal of excellence. I hope to learn new styles and flavors while honing existing skills.

EMPLOYMENT

Line Cook Fine Dining 2009-2010

Dovetail, New York City, New York

While at Dovetail I was responsible for both meat and fish entremets. Also took care of the ordering on a daily basis for both stations.

Line Cook Fine Dining 2007-2009

Spago At The Ritz-Carlton Bachelor Gulch, Colorado

Daily responsibilities included organizing and developing menu items, as well as preparing and running any station given the day, hot or cold. Helped to open and maintain a new restaurant by Wolfgang Puck. While employed at the Ritz-Carlton, I was awarded Employee of the Quarter.

Sous Chef 2002-2007

Ditto’s Grill, Louisville, Kentucky

Made sous chef after a year and a half on the hot line. While I worked there I supervised and trained 10 line cooks. Other duties included ordering, inventory rotation, menu development, scheduling, and quality control of food being produced on the line.

Line Cook 2001-2002

Mias’ Thai, New Albany Indiana

Started as a prep cook, and ended as a line cook. While there I was responsible for daily preparations on the garde manger station including the plating of desserts.

Education

Sullivan University, Louisville, Kentucky

Associates Degree in Culinary Arts