Executive Chef

Mike Griffin


"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people get together to eat."

11 North Street, Baltimore, MD 49706

ABOUT ME

 

Proactive, Ambitious and Creative Executive Chef with a notable career trajectory and achievements list. Experience in catering for up to 450 covers at some of the most prestigious establishments in the world. Passionate about working with fresh produce, creating innovative dishes and improving restaurant ratings. An excellent communicator, leader and problem solver, skilled in managing and developing staff.

 

Mike Griffin

EDUCATION

SCOTTSDALE CULINARY INSTITUTE Scottsdale, AZ

Associates Degree in Culinary Arts May 

2003-2007

SCOTTSDALE CULINARY INSTITUTE Scottsdale, AZ

Associates Degree in Culinary Arts May 

2003-2007

SCOTTSDALE CULINARY INSTITUTE Scottsdale, AZ

Associates Degree in Culinary Arts May 

2003-2007

PROFESSIONAL EXPERIENCE 

Executive Chef

  • Managed daily kitchen operations with 8 staff members.
  • Re-developed entire menu in 2015, increasing sales revenue by 150%.
  • Oversaw food preparation and production, ensuring 100% food safety procedures were followed.

Oak`s Resort / 2015 – Present

  • Interviewed, hired, trained, and directed all staff members since 2016, improving kitchen operational flow by 50%, while maintaining 100% employee retention since.
  • Developed process that reduced waste by 40% and improved supply turnover by 70%.
  • Referenced in “Top Chefs of 2017” magazine, published on Nov 2017.

Sous Chef / Executive Chef

  • Carry out costing and create standard operating procedures for dishes.
  • Conduct appraisals and work on development plans for staff including direct reports.
  • Actively involved in devising training and development programmes.

Bollington Visual, CA  / 2009 – 2015

  • Ensure compliance with health and safety policies, as well as completion of all documentation.
  • Achieved and improved upon guest satisfaction scores for 2013, 2014 and 2015.

Core skills

  • Food safety & sanitation
  • Batch cooking
  • Well-tuned palette
  • Time management
  • Creativity
  • Space planning
  • Material cost estimation
  • Able to develop new creative dishes

Cuisines

  • Asian
  • Latin
  • American
  • British
  • French
  • Vegetarian cuisine
  • Haute cuisine
  • Italian

Key achievements

  • Hotel: Improved hygiene rating from 4 to 5 stars in (2014)
  • Hotel: Awarded Kitchen Employee of the Year (2012)
  • Restaurant: Key role in the restaurant receiving its AA Rosette (2010)
  • Hotel: Received Fantastic Service Award (2010) 

CONTACTS

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  11 North Street, Baltimore, MD 49706


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