Michael ContrerasObjectiveTo obtain employment in a position that requires responsibility of the employee and presents challenges to utilize skills and knowledge that I have obtained over my work and educational history.Experience10/19-3/20Rainbow LodgeHouston, TXGrill CookSet up kitchen in morning for start of day, which included lighting stoves, ovens and deep fryer.Heated and prepared daily itemsRestocked proteins and vegetables for the grill for the dayChecked in produce/proteins/etc. from deliveries and signed off on the purchase ordersGrilled various game meats as per doneness request, timing plating with other cooks for the same tableWorked some dinner services and cleaned and closed kitchen on those nightsCooked, prepared and plated food as ordered for events that were 200+ and up to 700+Worked brunch items, including egg dishes, on Sundays Did daily inventory for produce and vegetables for grill station and notified Chef of needsExperience3/17-9/19HEB Cooking ConnectionHouston, TXCooking CoachOpen/Close shifts and solo shiftsCreate and cook various recipes utilizing promotional products to give customers meal ideas and show versatility of productsClean kitchen nightlyPractice food safety and sanitation, as well as HEB’s more stringent rules for food preparationFollow TABC Seller Training Program laws when serving alcoholic samplesPractice public speaking at work daily via microphone/PA system and interacting with customers regarding cooking and store productsCross trained in several departments, including hot delicatessen, beer/wine and seafoodMeat MarketClose, breakdown and clean meat market, meat case and equipment (tenderizer, ban saw, speed racks, etc.).Assist customers with choosing their proteins, offering information such as grades and cuts of beef, lamb and pork and giving advice on cooking techniques and styles for their chosen proteins, based on their meal preparation needs.Continuous practice of safety and sanitation, adhering to laws and HEB guidelinesCommunicated with cutters regarding customer needs for certain proteins and cuts, relaying specific cut of meat, grade, dimensions/weight, etc.Assisted in cleaning and maintaining dry aged beef case and observed and questioned cutters regarding the process and production of dry aged beef sub-primals.Kept meat case items stocked and well presented, as well as the coolers outside of the meat market, while working in a frequently fast-paced environment.Experience5/15/15-10/31/15Revival MarketHouston, TXLine CookOperated deep fryer during dinner service, drained and filtered nightly, cleaned and refilled weeklyPrepared foods before dinner service and set up fryer stationOperated range, flattop, salamander and ovens for various dishes on dinner serviceOperated garde manger cold salads, charcuterie plates and desserts at dinner serviceMade cold and hot sandwiches during lunch serviceCleaned floors and equipment nightly5/12 – 4/15Ecodyne Heat ExchangersHouston, TXData Entry ClerkCheck and update employee timecardsData entry and archiving of past procedures and departmentsCreated manuals for various procedures and departmentsMade signs and laminated them for various locations in the plantPhotographed and video documented procedures to create training videos8/2012 – 4/2013Cheese Master Lvl 1Murray’s Cheeses/Kroger StoresHouston, TXLearned about many cheeses and accoutrementEducated customers about the various products and gave samplesMaintained safety and sanitation of the shop and its inventory nightlyBroke down large cheese wheels and cakes into portions and packaged themSome food preparation of cheese dips/trays and partially baked Brie en croute for sale5/2007 – 7/2011Harris County Pretrial ServicesHouston, TXClerkReceive calls and customers in personCashierUpdate dockets dailyClerical/filing2/2003 – 4/2008Video GalleryVictoria, TXOwnerMaintain inventory and customer accountsEmployee schedulingOpen/close store and cash registerMaintained store financial paperwork1/1997 – 2/2003Harris County JP pct. 1, place 1Houston, TXCriminal Dept SupervisorConducted criminal dockets and assisted Assistant District Attorneys in courtCustomer relations in person and over the phoneResponsible for clerks’ cash drawers countdownDelegate tasks for clerks in criminal departmentVarious other supervisory and clerical tasks and dutiesEducation Art Institute of HoustonBachelor’s in Culinary Management Completed many classes including: Sanitation & Safety; Purchasing/Cost Control; Purchasing& Product Identification; Fundamentals of Classical Techniques; Nutrition; Leadership and Organizational Development; Latin Cuisine; Concepts & Theories of Culinary Techniques; Exploring Wines and the Culinary Arts; Quality Service Mgmt and Training; Catering and Event Mgmt; American Regional Cuisine; Garde Manger; Introduction to Baking and Pastry Techniques; Public Speaking; Asian Cuisine; Mgmt, Supervision & Career Development; Accounting; Innovation and Entrepreneurship; Classical European Cuisines; Food & Beverage Operations Mgmt; Facilities Mgmt and Design; Global Mgmt and Operations in the Hospitality Industry; Foodservice Technology and Information and many other requisite academic classes.References are available upon request