Dean Michielsen's Resume (Last updated March 2nd 2008)

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Dean Michielsen
Kitchener, Ontario N2P 2T7 Canada

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OBJECTIVE	I want to join your team bringing more than twenty five years of professional cooking and kitchen management experience. I exemplify leadership qualities and professionalism, backed by a consistent record of achievement, responsible for all aspects of a kitchen operation including menu development and engineering, scheduling and inventory controls. Consistently maintain top rated restaurant establishments including: Breadalbane Inn (Fergus, ON) Whistle Bear Golf Club (Cambridge, ON), Gran Festa Ristorante (Sault Ste. Marie, ON) and Arowhon Pines (Algonquin Park, ON)

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ACCOUNTABILITIES	Create menu selections for all menus including vegetarian, special events, and special dietary needs All menus costed out to meet the requirements of achieving costs Responsible for ordering all food and supplies from pre-approved suppliers, with approved specifications and guidelines Inputted all invoices ensuring accuracy with products received, providing weekly purchase summaries Maintained supplier loyalty with the highest expectation of quality product and continued service Performed regular inventory counts and extensions to evaluate interim food cost Schedule staff and oversee production to ensure efficient operation of the kitchen Maintained labour and food costs within budget while providing ongoing training and instruction Responsible for all training, food preparation, and cleanliness in compliance with all legislations

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WORK EXPERIENCE	Breadalbane Inn Executive Chef	June 2007 - present Fergus, Ontario
	Hire, train and direct all kitchen staff, cooks/chef/support staff Plan and design menu ~ menu engineering Assure quality control to minimize waste Multi-cultural and continental fine dining -
	Liaison College Culinary Instructor	October 2006 - Present Kitchener, Ontario
	Teach basic theory to new applicants Teach advance theory to basic graduates Teach advance practical to basic graduate -
	Whistlebear Golf Club Executive Chef/Food and Beverage	April 2003 - September 2006 Cambridge, Ontario
	Executive Chef for golf club serving Portuguese, Italian, French, and Continental cuisine, producing $3.1 million in revenues Hire, train, and direct six cooks/chefs Plan menu, assure quality control, and minimize waste Multi Wedding and functions and off-site catering -
	Outback Steakhouse Proprietor/Managing Partner	December 1996 - March 2003 Kitchener, Ontario
	Supervised 15 back of house and 60 front of staff Managed all operations including back house, front of house and financial Performed purchasing function for this $3.2 million upscale establishment -

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CERTIFICATIONS	Red Seal Inter-provincial Certificate of Qualification ~ Cook 1991

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CLUBS AND ORGANIZATIONS	Canadian Culinary Federation ~ Waterloo Chapter President Foodlink Waterloo ~ Taste Fresh Taste Local

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