Michele Scarpellini

• Led team by example in preparing items accurately and according to high-quality standards.
• Oversaw cleanliness of each station in kitchen.
• Monitored recipe portioning to control food costs.
• Ordered food items for upcoming events per sous chef request.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Operated all kitchen equipment safely to prevent injuries.

Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.

• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Plated and presented all dishes to match established restaurant standards.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.
• Prepped daily menu items to quickly deliver upon request.
• Rotated through all prep stations to learn different techniques.