Michael Hasibar
City of Gothenburg
Grande Prairie,AB
1
Certification
26
years of professional experience
Experienced chef with a strong focus on team collaboration and mentoring junior staff. Expertise in menu development and optimizing kitchen operations, consistently achieving high standards of food quality and presentation.
Results-driven culinary professional specializing in food safety and sanitation. Demonstrated ability to reduce food waste and improve kitchen workflows, ensuring excellent quality and customer service.
High-performing Chef offering 28 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Work History
Chef
6 Years 1 Month- Supervised kitchen staff, ensuring adherence to safety and sanitation regulations.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Coordinated food preparation processes to maintain high standards of quality and presentation.
- Mentored junior chefs, fostering skill development and teamwork in a fast-paced environment.
- Streamlined inventory management practices, reducing waste and optimizing ingredient usage.
- Implemented new cooking techniques, enhancing flavor profiles and customer satisfaction.
- Evaluated kitchen operations regularly, identifying areas for process improvement and increased efficiency.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Chef
1 Year 11 Months- Collaborated with event planners to design customized catering options for community events.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
Chef
6 Years 1 Month- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
- Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Supervised kitchen staff, ensuring adherence to safety and sanitation regulations.
- Mentored junior chefs, fostering skill development and teamwork in a fast-paced environment.
- Evaluated kitchen operations regularly, identifying areas for process improvement and increased efficiency.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
Chef
3 Years 1 Month- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Curated wine pairing list that complemented menu offerings, enhancing overall dining experience.
- Enhanced guest satisfaction by introducing feedback system to gather insights and make informed improvements.
- Managed successful kitchen remodel, selecting equipment that increased productivity and met evolving needs.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Set up and broke down kitchen for service.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Coordinated food preparation processes to maintain high standards of quality and presentation.
- Implemented new cooking techniques, enhancing flavor profiles and customer satisfaction.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Coordinated with team members to prepare orders on time.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
2 Years 10 Months- Developed seasonal recipes utilizing local ingredients to promote sustainability and freshness.
- Implemented food safety protocols, maintaining compliance with health regulations and standards.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Disciplined and dedicated to meeting high-quality standards.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Set up and broke down kitchen for service.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Coordinated with team members to prepare orders on time.
- Assisted with menu development and planning.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Chef
2 Years 1 Month- Developed signature dish that became bestseller, combining innovative flavors with classic techniques.
- Streamlined inventory management practices, reducing waste and optimizing ingredient usage.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Coordinated food preparation processes to maintain high standards of quality and presentation.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Evaluated food products to verify freshness and quality.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
3 Years 3 Months- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Coordinated food preparation processes to maintain high standards of quality and presentation.
- Developed seasonal menus highlighting local ingredients and culinary trends.
- Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Set up and broke down kitchen for service.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Education
Cook Apprenticeship - Chef
- [Apprenticeship Name], [Organization Name], Completed [Year]
Skills
Food safety and sanitation
Customer service
Knife skills
Cooking techniques
Food quality
Kitchen management
Food presentation
Meal preparation
Attention to detail
Effective communications
Kitchen operations
Team collaboration
Grilling techniques
Kitchen equipment operation and maintenance
Ingredient knowledge
Verbal and written communication
Frying techniques
Kitchen equipment operation
Recipes and menu planning
Hospitality service expertise
Allergen awareness
Sauce preparation
Sanitation guidelines
Food pairing
Plating techniques
Recipe creation
Inventory management
Workflow optimization
Sanitation practices
Staff coordination
Menu development
Banquets and catering
Portion and cost control
Recipe development
Menu planning
Made-to-order meals
Cost control
Menu supervision
Performance improvement
Culinary expertise
Equipment maintenance
Vegetarian cooking
Food service operations
Food spoilage prevention
Garnishing techniques
New hire training
Company quality standards
Pantry restocking
Seafood preparation
Butchery skills
Process improvements
Forecasting and planning
Complex Problem-solving
Pasta making
Utensils and equipment
Food inventories
Food cost analysis
Purchasing
Fine-dining expertise
Vegan cooking
Vendor relations
Order delivery practices
Signature dish creation
Problem-solving
Multitasking and organization
Food storage
Physical stamina
Culinary creativity
Temperature control
Nutrition
Ingredient selection
Special diets
Catering events
World cuisines
Palate development
Kitchen equipment and tools
Kitchen operations management
Waste control
Accomplishments
- Supervised team of 10 staff members.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
German
Native or Bilingual
English
Native or Bilingual
Swedish
Native or Bilingual
Certification
- Certified Chef, City of Gothenburg - 2018-2024
- Certified Chef, Compass Group - [Timeframe]
Interests
Cooking
I like working with my hands and fixing things.
Volunteering
Music
I play guitar and played in many bands over the years
Timeline
Chef
City of Gothenburg
03.2018 - 04.2024Read More
Chef
Fazer Gothenburg
03.2016 - 02.2018Read More
Chef
Sodexo Gothenburg at Astra Zeneca
01.2010 - 02.2016Read More
Chef
Compass Group Gothenburg at Gothenburg University
01.2007 - 02.2010Read More
Chef
Restaurang Assistans Gothenburg Sweden
03.2004 - 01.2007Read More
Chef
Charlie P's Irish Pub Vienna
01.2002 - 02.2004Read More
Chef
Restaurant Falkenhof Olbendorf
10.1998 - 01.2002Read More
Hotel Steigenberger Bad Tatzmannsdorf Burgenland
Cook Apprenticeship from Chef
Read More