Summary
Overview
Work History
Education
Skills
Timeline
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Michelle Metzger

Rockville,MD

Summary

Dynamic culinary professional with a friendly demeanor and a strong focus on teamwork. Proven expertise in menu development and food safety, consistently enhancing customer satisfaction. Adept at problem-solving and training staff, ensuring high-quality dish presentation and efficient kitchen operations. Passionate about creating innovative culinary experiences.

Overview

10
10
years of professional experience

Work History

Shilling Canning Company

Reid Shilling
09.2024 - 06.2025

Sous Chef

Rosedale Resturant
11.2024 - 02.2025
  • Assisted in daily kitchen operations, ensuring timely meal preparation and service efficiency.
  • Collaborated with head chef to develop innovative menu items aligned with seasonal ingredients.
  • Maintained high standards of food safety and sanitation practices in compliance with health regulations.
  • Trained junior kitchen staff on proper cooking techniques and kitchen equipment usage.

Chef De Partie

Minibar
08.2023 - 08.2024
  • Prepared and presented high-quality dishes in accordance with menu specifications.
  • Collaborated with team members to ensure smooth kitchen workflow and communication.
  • Maintained cleanliness and organization of workstations, adhering to food safety standards.

Pastry Chef

Xiquet
12.2022 - 08.2023


  • Assisted in menu development, introducing seasonal items to enhance customer offerings.
  • Collaborated with kitchen staff to streamline production processes and improve efficiency.
  • Maintained cleanliness and organization of pastry station, adhering to health regulations.

Line Cook/Sous Chef

Gravitas
08.2021 - 11.2022
  • Prepared and cooked high-quality dishes following restaurant recipes and standards.
  • Managed food inventory, ensuring freshness and minimizing waste through efficient stock rotation.
  • Assisted in training new kitchen staff on food safety protocols and cooking techniques.
  • Collaborated with team members to streamline kitchen operations and improve service efficiency.
  • Developed new menu items by experimenting with flavors and presentation techniques.

Line Cook

Columbia Country Club
10.2019 - 07.2021
  • Prepared and presented high-quality dishes in accordance with restaurant standards.
  • Maintained cleanliness and organization of kitchen workspace to ensure compliance with health regulations.
  • Assisted in training new kitchen staff on food preparation techniques and safety protocols.
  • Collaborated with team members to streamline meal service during high-volume periods.

Chef De Partie/Sous Chef

Garrison
04.2015 - 01.2019
  • Supervised kitchen operations, ensuring quality standards in food preparation and presentation.
  • Developed and executed seasonal menus, incorporating local ingredients to enhance culinary offerings.
  • Trained and mentored junior kitchen staff on techniques and safety protocols.
  • Managed inventory levels, reducing waste through efficient stock rotation practices.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.

Education

New England Culinary Institute

Skills

  • Friendly, positive attitude
  • Teamwork and collaboration
  • Customer service
  • Problem-solving

Timeline

Sous Chef

Rosedale Resturant
11.2024 - 02.2025

Shilling Canning Company

Reid Shilling
09.2024 - 06.2025

Chef De Partie

Minibar
08.2023 - 08.2024

Pastry Chef

Xiquet
12.2022 - 08.2023

Line Cook/Sous Chef

Gravitas
08.2021 - 11.2022

Line Cook

Columbia Country Club
10.2019 - 07.2021

Chef De Partie/Sous Chef

Garrison
04.2015 - 01.2019

New England Culinary Institute

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Michelle Metzger