Summary
Work History
Education
Skills
Websites
Recent Job Experience
Skill Summary
Languages
Timeline
Generic

Michael Fincher

Brockville,ON

Summary

As a graduate of the Culinary Institute of America, and with more than 29 years in the field, I have enjoyed working within many aspects of the food services industry, including restaurants, cooking schools, and retirement homes. I have had the opportunity to hone my food preparation skills, ingredient selection and presentation skills across various styles and settings. In all positions, I have been responsible for menu planning, budgeting, purchasing and maintaining all health and safety regulations.

Work History

MANAGEMENT / EXECUTIVE CHEF

Director of Culinary/Bridlewood Chef
01.2020 - Current
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

PC Cooking School Coordinator/Chef

01.2016 - 01.2020
  • Coordinated Events for PC Cooking School as well as serving as the School's head chef
  • I performed various cooking shows and demonstrations, an example would be the Thursday Luncheon group where members came in for a quick one-hour Cooking class that included lunch and live entertainment.
  • Provided private and group classes including summer cooking camps for kids
  • Self-motivated, with a strong sense of personal responsibility.


Chef

The Mill - Brockville, ON
01.2013 - 01.2015
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Elements Bistro - Merrickville, ON
01.2010 - 06.2013
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Coordinated employee schedules and developed staff teams to boost productivity.

Education

Associate of Science - Culinary Arts

The Culinary Institute of America
Hyde Park, New York
10.2003

Skills

  • Dish Preparation
  • Resource Management
  • Vendor Relations
  • Food Preparation and Safety
  • Process Improvement
  • Kitchen Equipment Operation
  • Employee Training
  • Fine Dining Expertise
  • Coaching and Mentoring
  • Restaurant Operation
  • Problem and Complaint Resolution
  • Delegating Work
  • Restaurant Industry Trends Awareness
  • Hospitality Service Expertise
  • Creative Thinking
  • Garnishing and Plating
  • Food Service Safety Training
  • Customer Retention
  • Special Events
  • Verbal and Written Communication
  • Attention to Detail
  • Catering and Events
  • Menu Planning
  • Cooking Technique Demonstrations
  • Equipment Purchasing
  • BOH Operations
  • Food and Beverage Pairings
  • Staff Supervision and Coordination
  • Food Preparing, Plating and Presentation
  • Organization and Prioritization
  • Food Stock and Supply Management
  • Hiring, Training and Development
  • Signature Dish Creation
  • Create Recipes
  • Cook Consistent Dishes

Recent Job Experience

  • MANAGEMENT / EXECUTIVE CHEF, Director of Culinary/Bridlewood Chef, 2020-01-01, Present
  • PC Cooking School Coordinator/Chef, 2016-01-01, 2020-12-31
  • The Mill - Brockville, ON, 2013-01-01, 2015-12-31
  • Elements Bistro - Merrickville, ON, 2010-01-01, 2013-06-30

Skill Summary

Extensive knowledge in food preparation techniques, methods and procedures, menu planning and experience across various styles and cuisines, inventory control and pricing, knowledge in safe food handling technique, including HACCP and safety code., recipe modification and special diets, safe storage and receiving of products., use of a variety of kitchen equipment, monitoring and ordering supplies, on the job training for numerous cooks and apprentice chefs, completion of culinary degree, graduated in 2003 from the Culinary Institute of America, completed nutrition sub-program within culinary degree., completed food handler’s certificate., connect with all staff and clients in a professional and courteous manner, work with many different personality types and communicate calmly and effectively, effectively manage confrontation and conflict, worked effectively as a manager in a union environment as well as experience as a union worker, work under pressure to meet inflexible deadlines, multitasking, detail oriented, critical thinker, strong problem solving ability, collaborative approach and teamwork oriented, ethical, positive attitude and compassionate

Languages

English
Native or Bilingual

Timeline

MANAGEMENT / EXECUTIVE CHEF

Director of Culinary/Bridlewood Chef
01.2020 - Current

PC Cooking School Coordinator/Chef

01.2016 - 01.2020

Chef

The Mill - Brockville, ON
01.2013 - 01.2015

Elements Bistro - Merrickville, ON
01.2010 - 06.2013

Associate of Science - Culinary Arts

The Culinary Institute of America

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