Chef's Resume
Curricula Vite for:
Michael Callahan
Direct Inquiries to:
P.O. Box 2346, Bethel Alaska, 99559
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907.545.2413
ONLINE RESOURCES:
Websites:
- http://ChefCallahan.com
- Facebook Fan Page: http://www.facebook.com/pages/ChefCallahan/246403727157?created&v=wall#!
- Cafe YK Website: http://CafeYK.com
INTRODUCTION:
To the right employer I offer twenty plus years of management, and culinary expertise. My cooking incorporates a "fusion" of authentic regional cooking styles. I have a passion for using fresh, local ingredients, often acquired daily from local farms and farmers markets (Yes, even here in Alaska). Menus are often flexible and updated regularly considering the availability of seasonal ingredients. I have experience with a variety of cuisines including: American, Asian, Mediterranean, and Mexican. I also enjoy creating tantalizing desserts.
In addition to my current position as General Manager, and Executive Chef for a busy regional hospital, I am also adjunct faculty for the University of Alaska, Kuskokwim Campus, teaching culinary arts.
OBJECTIVE:
My objective is to obtain a General Manager, Director of Food Services, or Executive Chef position in a fine dining restaurant or hospitality organization.
WORK HISTORY 1975 –2009:
- Director of food & Dietary Services/Executive Chef, YKHC Hospital, Bethel, Alaska – 2009-Present
- Chef Manager, KAF Afghanistan -- 2008-2009
- Executive Chef, Cuisine de Cal Catering and Events, Fremont, CA – 2005-2008
- Sous Chef, Lavanda, Palo Alto, CA – 2007-2008
- Personal Chef , Menlo Park, CA – 2000-2005
- Event Catering Manager, Stage EFX, Anaheim, CA – 1990-2000
- Cook, Chef/Manager – U.S. Army, Locations: USA, Europe, and Asia 1975-1981
RECENT HIGHLITES:
- Transformed hospital cafeteria into community destination for dining.
- Re-designed 30 year-old kitchen, and transformed operations from heat and serve to scratch/made fresh
- Currently volunteering weekly, creating and serving quality hot meals to those who are homeless or otherwise in need
- Participated in developing a new, local Community Garden that won a state-wide award of excellence
- Teaching small group cooking classes on a multitude of cooking topics
RESTAURANT:
- Both fine dining and cafeteria style facilities. Experience includes: All levels of management responsibility from P&L to food preparation, menu planning, safety & sanitation, purchasing, and staff training
PERSONAL CHEF:
- As a personal chef I was responsible for planning and preparing breakfast, lunch, and dinner for a professional family in an estate setting. I was appreciated for creating a wide variety of meals, which were delicious, artistically presented and healthy. I was also responsible for planning and executing parties and other special events.
CATERING AND EVENTS:
- Responsible for all aspects of food and beverage service for events of all sizes. Supervised both kitchen and customer service employees. Customers included: UCLA, USC, Hyundai, Bayliner, LA Auto Show, Bergen Brunswig Corp, and many others.
INTERNATIONAL
- One year in Afghanistan as Chef Manager on a NATO base. I was responsible for serving up to 15,000 meals per day. I supervised a staff of 125 workers including a full “Brigade” style kitchen and front of the house staff. Also responsible for menu development, staff training, food & supply orders, and customer relations.
- One year in Korea learning to cook Asian Cuisine in an up-scale restaurant.
- Three years in Germany learning German and French cuisine in a neighborhood, family-style restaurant.
AFFILIATIONS:
- ServSafe Dual Roll Certification -- Instructor/Proctor
- National Restaurant Association
- American Dietetic Association
- Dietary Managers Association
REFERENCES:
- Available upon request
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