Professional Certification:
N\A
Professional Resume:
Michael G. Dickerson
319 Egmont Mount Vernon New York 10553
Home : ( 919 ) 845-9611 Cell : ( 914) 424- 9371
Michael.dickerson79@Gmail.com
Dynamic, Results-Oriented, Energetic and Team-Spirited. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Overview
More than 5 years of professional cooking and kitchen experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.
Follow and prepare all items on Station prep list or as otherwise told by supervisor and maintain a quality and fresh product.
Ability to create menus, recipes & production procedures
Working knowledge of cost controls
Excellent Guest Service and service recovery skills
Excellent verbal & written communications skills
Keep work area and equipment clean up to Heath Department standards.
Professional Experience
A Full Plate
2007-present
Personal Chef
Responsible for execution of all menu categories and specific recipes for each menu item including timing, quality, temperature, portion, and presentation.
Maintain safety and sanitation standards as well as compliance with all environmental and health board requirements.
Elks Lodge
2001
Sous Chef
Sous-Chef for restaurant serving Italian, French, and Continental cuisine.
Plan menu, assure quality control, and minimize waste
New York Athletic Club, New Rochelle, NY
1999
Pantry Cook
Prepare Salads, Appetizers, Fruits, Dressings, Cold Dishes in a consistent and creative manner to maintain quality standards.
Ability to write food prep sheets and produce requisites in Chef or Sous-Chef?s absence
Education & Qualifications
Boces Culinary Art School
Graduate: Culinary Art Degree
Monroe College
Graduate: AAS in Business Administration
References & Supporting Documentation Furnished Upon Request
N\A
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