1. Michael D. Bianco
391 South Greenhaven Road
Stormville NY 12582
MichaelDBianco90@gmail.com
(845) 372-7510
Highlights of Qualifications:
 Six years experience in banquet kitchens
 Three years sauté experience in fine dining kitchen
 Manage time efficiently; able to adjust to quickly serve the current needs of employer and guests
 Learned leadership through teaching assistant position at Johnson & Wales University at Harborview
dining facility
Work Experience:
07/11 – current Line Cook / Banquet Line Cook Garrison, NY
The Garrison Country Club
 Assisted in preparing food for large weddings and private events
 Prepped and ran sauté station in fine dining
 Ensure quality of product meets establishment standards
 Enforced sanitary standards to prevent cross contamination
 Catered fine dining dinner service on Proprietor’s yacht
 Responsible for counting and ensuring product is inventoried correctly
12/12 – 4/13 Line Cook Cold Spring, NY
Tavern at Highlands
 Prepare rustic, home-style dishes for customers
 Produce hors d'oeuvres, mid course, and entrees for private events
 Balanced cooking for private parties, while cooking for a la carte menu
09/10 – 5/12 Teaching Assistant at Harborview dining facility Providence, RI
Johnson & Wales University
 Responsible for managing 12+ interns as well as work studies to make sure they get their work done in
a timely manner
 Accountable for cooking food in a banquet style kitchen for approximately 250 students daily
 Received and stored product appropriately
 Required to create specials using extra product to help keep food cost low
Education:
Johnson & Wales University Providence, RI
Bachelors of Science in Food-Service Management Bachelors, 05/12
Capstone concentration labs: European a la carte, Advanced dining room, Foods of Asia, American
Cuisine, Off premises catering.
Johnson & Wales University Providence, RI
Associates in Science in Culinary Arts Associates,05/10
References Available Upon Request