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Home > Design & Creative Services > Food & Drink > Cooking > Michael House
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Michael House
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This expert is currently unavailable for sessions. We apologize for any inconvenience caused.
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Expert in:
Cooking
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Rating:
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Languages:
English
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Chef, Banquets, Private Chef, Large scale cafeteria
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Degrees
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40 + Years work experience
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My Expert Service
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I have worked in all facets of the food service industry. I would describe myself as a blue-collar chef. Ultra fine dining has not interested me. weather serving five to five hundred I get the job done accurately and professionally.
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Experience & Qualifications
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A recent resume
Michael N. House
3319 West Tess Ave. Apt. B
West Valley City, Ut 84119
Phone: (801) 968-7786
E-mail: Mhaus7@Gmail.com
• Objective To advance my knowledge and career as Chef.
• Employment
August 2004 – July 2006
St. Catherine’s Newman Center
170 S. University Salt Lake City (801) 359-6066
Personal Chef for the Fathers of St Catherine’s Newman Center
• Create menus
• All shopping
• Create dinners and dinner parties for the Fathers and their guests.
June 2002 – September 2003
Zafino’s Sports Bar & Grill Draper Ut. (closed)
• Michael Safino Owner
• Chef
• Created all soups, sauces and specials 7 days a week.
• Wrote menus, created promotions.
• Supervised utility, prep and line cooks.
• Responsible for inventory & all ordering of food and equipment.
• Was responsible for the interviewing and hiring of kitchen personnel.
• Maintained all paperwork, inventories, POL sheets, food costs, and labor.
• Was able to reduce food costs by 10 points in the first 30 days and was
able to maintain a level that was consistent with the owner’s expectations.
July 2001 - March 2002
The Hotel Café, Comfort Inn At The Airport, Salt Lake City Ut. (801) 537-7444
• Cathy Wolenski General Mgr.
• Chef / Kitchen Manager
• Created all soups, sauces and specials 7 days a week.
• Wrote menus, created promotions, worked with marketing dept.
• Supervised utility, prep and line cooks.
• Responsible for inventory & all ordering of food and equipment.
• Was responsible for the interviewing and hiring of all restaurant personnel.
• Maintained all paperwork, inventories, POL sheets, food costs, and labor.
• Was able to lower food and labor costs to meet the POL requirements
May 1997 – December 2000
Guckenhiemer Inc., Food service provider for Discover Card, West Valley City Ut.
• Sharleen Sullivan Mgr.
• Chef Glen Pincock
• Soux Chef
• Made entrees from menu, daily soups and specials for high volume
cafeteria.
• Supervise the set up of three stations for lunch service.
• Accomplish lunch service
• Supervise the set up of three stations for dinner service with new specials.
• Accomplish dinner service and supervise close.
• Interfaced with catering department to serve functions and special events.
October 1996 – April 1997
Panache. Draper Ut. (closed)
Soux Chef
• Made entrees from menu, soups, sauces and specials
• Lead sauté cook on the line.
• I would cover the garde-manger and broiler station as needed.
• I was responsible for the preparation and presentation of the Sunday buffet.
• Supervised utility, prep and line cooks.
• April 1996 – October 1997
Christopher’s Seafood and Steak. Bountiful Ut. (closed)
• Executive Chef Kevin Brotherton
• Lead Cook AM.
• Open the restaurant and set up for the days operation.
• Made entrees from menu, daily soups and specials for lunch.
• Accomplish lunch service.
• I would help create dinner specials.
• Cut fresh fish and steak from primes.
• Created “House” sauces and dressings.
• I worked banquets, off site catering and special events.
August 1994 – February 1996
Snowbird Cliff Lodge. Snowbird Ut. (801) 435-3000
Executive Chef Brian Florida
Lead Cook Banquets
• I was responsible for organizing and executing banquets under the
direction of the Banquet Chef. Created task lists for the days work and
insured that all tasks were accomplished.
• Interfaced with Banquet Captains to insure facilities were available and prepared.
• Preformed monthly inventories for the banquet department.
• I worked banquets, on and off site catering and special events.
Lead Cook Room Service, Cliff Lodge
• Created daily signature specials, soups, sauces and pizzas
• Created menus
• Established procedures and techniques.
• Coo
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Available Modes Of Communication
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email/chat
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Contact
Michael House
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