Michael Resume
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Michael J. Elsner has over 25 years of experience in the culinary field. He is currently the Banquet Chef/Baker and interim Executive Chef at The Old Feed Mill, where he is solely responsible for all food operations and baking for events up to 300 people. Previously, he was the Executive Chef of QueenAnne’s Catering, where he supervised food preparation and operations for a high volume catering business. He has also held line cook and kitchen management positions at several restaurants, demonstrating experience in all aspects of professional kitchens.
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Christopher Kundrat has over 10 years of experience as a lead cook and line cook in various restaurants and institutions. He is currently the Lead Cook at Bon Appetite at Lawrence University, where he oversees 6-10 production cooks and ensures menus and food quality meet standards. Previously he held cook roles at JJ Maloney's Bar and Grill, Lone Wolf Mesquite Grill, Beefeaters British Grill, HuHot Mongolian Grill, and Famous Dave's Barbeque. He has a Culinary Arts degree from Fox Valley Technical College and relevant food safety and medical certifications.
MT 2016
Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
MT 2016
Marion Tse is a product development manager with nearly 30 years of experience in the culinary field. She has extensive experience in high volume food production, product development, managing teams, and teaching. Her skills include developing new bakery products, modifying recipes, overseeing catering for large events, and owning her own bakery business. She is currently the product development manager at Donsuemor, Inc., a $24 million baking manufacturer.
GOH CHENG LAI DARREN
This document provides a summary of Darren Goh's 25 years of experience as a line cook and chef in Singapore and Malaysia. He has worked in high-pressure culinary environments and is skilled in preparing large volumes of food quickly and efficiently. His experience includes positions as Head Chef, Sous Chef, and Executive Chef at various hotels, restaurants, and catering companies. He is seeking a new opportunity to use his culinary expertise.
Similar to Michael Resume (20)
Michael Resume
- 1. Michael J. Elsner 410 Eldred Street Mazomanie, WI 53560 (608)616-2212 7/13 topresent – Banquet Chef/Baker/InterimExecutiveChef –The Old Feed Mill – Sole chef responsiblefor all food responsibilities for Sugarland (The Old Feed Mill’s banquet facility supportup to 300 people) as well as all baking (desserts and bread) for The Old Feed Mill. Covering the Executive Chef position and all duties associated with the title when it was unexpectedly left vacant in April 2014. 5/2011 - 5/2013 - ExecutiveChef - QueenAnne’s Catering - Supervise, perform and delegate duties required for operating high volume catering and restaurant kitchen including food preparation, presentation and storage, productrotation, productordering, weekly inventory, baking, dishwashing and cleaning while doing so in new and creative ways with a small professionalcrew who worked together to reduce waste, labor cost and inventory increase productivity and profits. 1994-1995 - Line Cook - Quivey’s Grove –Prepared food required for daily operation of fine dining establishment including preparation, cooking, storage, light baking and productrotation. 1991-1994 - KitchenManager/Mesquite Broiler Chef - White Horse Inn - Produced supremequality food for upscalerestaurant. Created menus from scratch for fresh seafood, various meats and sauté items. 1990-1991 - Line Cook/Assistant KitchenManager - MountainJack’s (East) – Ran a fast, efficient line for high volume restaurant of a full coveragemenu (steak, seafood, sandwiches, and pasta dishes). 1986-1990 –Busboy to Head Chef -Amato’s Holiday House – Started as busser and progressed to dishwasher, kitchen assistantthen head chef learning every step of BOH operations in a small, family-owned Italian restaurant.