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Other Specialties
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Cooking
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Degrees
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Education
Technical School as an apprentice Chef, 6 years
Degree in Hotel and Restaurants Management, 4 years
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My Expert Service
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Michael Warren Solt
Experience Summary
My reputation has been built on , Planning - Implementation - Training
I have designed, supervised, coordinated and participated in all levels of production & service activities of cooks and other kitchen and dinning room personnel in small - medium - large accounts
I have been recognized as; technical expert, in good service , also as teacher and trainer for other chefs and cooks within many of my accounts
Achievements
I have selected and developed recipes and other items for clients.
I have developed menus,
Overseen / Purchases food,
Established production levels and inventory controls,
Interviewed and hires other chefs & culinary staff
Managed/controlled food cost issues
Offer solutions and training to other chefs outside my accounts.
I can cook any selected items
Plan and price menus.
Typically I have other chefs and cooks reporting to me
Education
Technical School as an apprentice Chef, 6 years
Degree in Hotel and Restaurants Management, 4 years
Supervisory Experience
Over 15 years as supervisory/management experience in many hospitality formats
Functional Experience
20 years work experience in food sales and culinary services including :
Fine Dinning Restaurants, Vending, Catering services, Institutional services,
Associations
President – Maumee Valley Culinary Association
Certified Executive Chef – American Culinary Federations (ACF)
Member – Club Managers Association Member – Les De Escoffier Society
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Experience & Qualifications
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y reputation has been built on , Planning - Implementation - Training
I have designed, supervised, coordinated and participated in all levels of production & service activities of cooks and other kitchen and dinning room personnel in small - medium - large accounts
I have been recognized as; technical expert, in good service , also as teacher and trainer for other chefs and cooks within many of my accounts
Achievements
I have selected and developed recipes and other items for clients.
I have developed menus,
Overseen / Purchases food,
Established production levels and inventory controls,
Interviewed and hires other chefs & culinary staff
Managed/controlled food cost issues
Offer solutions and training to other chefs outside my accounts.
I can cook any selected items
Plan and price menus.
Typically I have other chefs and cooks reporting to me
Education
Technical School as an apprentice Chef, 6 years
Degree in Hotel and Restaurants Management, 4 years
Supervisory Experience
Over 15 years as supervisory/management experience in many hospitality formats
Functional Experience
20 years work experience in food sales and culinary services including :
Fine Dinning Restaurants, Vending, Catering services, Institutional services,
Associations
President – Maumee Valley Culinary Association
Certified Executive Chef – American Culinary Federations (ACF)
Member – Club Managers Association Member – Les De Escoffier Society
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Available Modes Of Communication
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email/chat
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Contact
Chef Michael Solt
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