Michael Hitt
Ramona
Summary
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Overview
17
17
years of professional experience
Work History
Executive Sous Chef
La Valle Coastal Resort
01.2022 - 10.2024
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
Executive Sous Chef
San Diego Country Estates Association
06.2017 - 12.2022
- Planned and prepared food product orders to maintain appropriate stock levels.
- Performed financial analysis and recommended effective methods to cut costs.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Supervised dramatic changes to kitchens, adhered to health department standards and handled customer requests for healthier food options.
- Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Managed kitchen staff team and assigned tasks for various stages of food production.
Executive Chef
Ramona Family Naturals
04.2015 - 06.2017
- Monitored quality, presentation and quantities of plated food across line.
- Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Utilized local, fresh food products to support local economies and showcase community support.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Improved performance of team members resulting in high-quality meals produced daily.
Event Chef/Executive Chef
Coast Catering
03.2008 - 08.2015
- Created unique and fun catering meal options, which included seaside clambakes, pig roasts and summertime barbecues.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Checked quality of food products to meet high standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Supervised food preparation staff to deliver high-quality results.
Education
High School Diploma -
Borrego Springs High School
Borrego Springs, CA06.1993
Skills
- Banquets and Catering
- Safe Food Handling
- Customer Service
- BOH Operations
- Menu Planning
- Restaurant Operations
- Team Leadership
- Food Prep Planning
- Staff Training
- Kitchen Staff Management
- Hiring, Training and Development
- Staff Scheduling
- Food Preparation Techniques
- Quality Control and Oversight
- Food Preparing, Plating and Presentation
- Sanitation and Cleaning
- Recipe Development
- Staff Supervision and Coordination
- Supply Ordering
- Production Scheduling
- Price Negotiation
- Relationship Building
- Recordkeeping and Documentation
- Coordinating Kitchen Staff
- Special Events and Catering
Education and Training
other
Timeline
Executive Sous Chef
La Valle Coastal Resort
01.2022 - 10.2024
Executive Sous Chef
San Diego Country Estates Association
06.2017 - 12.2022
Executive Chef
Ramona Family Naturals
04.2015 - 06.2017
Event Chef/Executive Chef
Coast Catering
03.2008 - 08.2015
High School Diploma -
Borrego Springs High School
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