Michael Aiello

Executive Chef

Location 15h@2xBrooklyn, NY

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Work Experience
  • Executive Chef

    Palm TooNew York, NY, US
    Jul. 2015 to Oct. 2016 (1 year and 3 months)

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    Role & Tasks:

    • Responsible for a staff of 20-25 line cooks, dishwashers and porters.
    • Butcher and portion all fish and meat for service and specials.
    • Create daily specials, some of which became standard off-menu items.
    • Ensure that all cooks are following the standard recipes.
    • Responsible for bi-monthly inventory of all food items to determine monthly food cost.
    • Ensure that all areas of the restaurant are free of NYC health department violations.
    • Teach new employees about proper food safety, knife handling and cooking techniques.
    • General upkeep of restaurant including replacing damaged floor tiles, reupholstering booths, repairing broken door locks and fixing minor plumbing problems.

  • Sous Chef

    Cebu Bar & BistroBrooklyn, NY, US
    Jan. 2015 to Jul. 2015 (6 months)

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    Role & Tasks:

    • Worked all stations including grill, sauté and pantry.
    • Responsible for creation and production of daily specials.
    • Supervised 13 kitchen employees per shift.
    • Responsible for inventory, ordering, scheduling and maintaining equipment.
    • Fulfilled all the chefs’ duties when he was absent.

  • Executive Chef

    Rowan UniversityGlassboro, NJ, US
    Jul. 2014 to Sep. 2014 (2 months)

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    Role & Tasks:

    • Responsible for overseeing production of breakfast, lunch and dinner for up to 4500 students daily.
    • Coordinate a staff of 150 cooks, utility personnel and food service workers.
    • Maintain proper health and sanitation conditions in all kitchens, walk-ins and storage areas.
    • Responsible for ordering of all meat, produce, dairy and dry goods necessary for production.
    • Oversee production and menu design for private events and catering for 3 campuses and multiple food service locations.

  • Executive Chef

    Aug. 2012 to Jun. 2014 (1 year and 10 months)

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    Role & Tasks:

    • Responsible for overseeing production of lunch and dinner according to weekly menu for up to 800 students daily.
    • Coordinate a staff of 40 cooks and utility personnel.
    • Maintain proper health and sanitation conditions in all kitchens, walk-ins and storage areas.
    • Responsible for ordering of all meat, produce, dairy and dry goods necessary for production.
    • Oversee production and menu design for private events and catering.

Education
  • Hospitality Management/Culinary Arts
    Sep. 2004 to Aug. 2008

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    Associate in Culinary Arts/ Bachelors in Hospitality Degree

Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

On-site Special Events

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Grilling

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

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