michael Hernandez

Chef

Location 15h@2xmiami fl

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Summary

More than seven years of cooking experience. Areas of expertise include: French, American, Italian, Japanese, Cuban, & Mexican cuisines.

I am a dedicated chef that is motivated to become a Michelin star chef and also be a James beard award winner I have a never quit attitude and am interested in becoming the best chef In the US

More than seven years of cooking experience. Areas of expertise include: French, American, Italian, Japanese, Cuban, & Mexican cuisines.

I am a dedicated chef that is motivated to become a Michelin star chef and also be a James beard award winner I have a never quit attitude and am interested in becoming the best chef In the US

Work Experience
  • Chef

    BALANS RESTAURANTS LIMITED
    Jun. 2014 to Present (2 years and 11 months)
  • Sous Chef

    Jaguar Hospitality Group
    May. 2013 to Jun. 2014 (1 year and 1 month)

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    Role & Tasks:

    • Rotated between all three Jaguar Hospitality Group Establishments: Jaguar Ceviche Spoon Bar, Peacock Garden Café, & Talavera
    • Ensure all morning shift's preparatory work is completed
    • Count all proteins and menu items to determine what is out of stock
    • Direct line cooks & ensure they are trained in new ways to complete assigned tasks
    • Call in orders to Sysco and all other food vendors
    • Organize walk-in fridge to ensure all food is properly stored, labeled, & dated

  • CHEF DI PARTIE

    Intercontinental Hotel
    Apr. 2010 to May. 2013 (3 years and 1 month)

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    Role & Tasks:

    • Supervised employees to ensure food was made properly and in a timely fashion
    • Ensured enough prep food was made for my shift as well as the following shift
    • Organized/cleaned walk-in fridge and freezer
    • Kept Sous Chef updated on all orders that needed to be placed for following day

  • Line Cook

    Mandarin Oriental Hotel
    Dec. 2009 to Jun. 2011 (1 year and 6 months)

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    Role & Tasks:

    • Ensured all food in my station was made in a timely & consistent fashion on a daily basis
    • Checked all products & rotated when necessary
    • Cleaned & organized my station so that it would be stocked for the following line cook

  • Line Cook

    Feb. 2009 to Apr. 2010 (1 year and 1 month)

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    Role & Tasks:

    • Ensured all food in my station was made in a timely & consistent fashion on a daily basis
    • Made a prep list daily in order to determine what needed to be completed
    • Cleaned & organized my station so that it would be stocked for the following line cook

  • Line Cook

    Oriente at Cardozo
    Jul. 2007 to Nov. 2008 (1 year and 4 months)

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    Role & Tasks:

    • Gained experience in fine dining at this Asian/Cuban cuisine establishment
    • Emphasis on quality food presentation & consistency of high importance
    • Ordered food from various vendors for restaurant
    • Checked products delivered for freshness and ensured everything was accounted for
    • Cleaned & organized my station so that it would be stocked for the following line cook

  • Line Cook

    Johnny Rockets
    Jun. 2006 to Jul. 2007 (1 year)

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    Role & Tasks:

    • Gained experience in a very fast pace cooking environment
    • Rotated food that came in from vendors
    • Cleaned & organized my station so that it would be stocked for the following line cook

Education
  • Third Place
    Le Cordon Bleu College of Culinary Arts Miramar
    Jan. 2007 to Jan. 2008

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    Associates of Science in Le Cordon Bleu Culinary Arts Degree

    Summary

    Le Cordon Bleu College of Culinary Arts Miramar, FL 2007-2008
    Associates of Science in Le Cordon Bleu Culinary Arts

    Third Place: Le Cordon Bleu's Future Chefs of America Competition

  • General Studies
    Hialeah High School
    Aug. 2003 to May. 2006

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    High School Diploma Degree

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