Michael Cunningham

• Supervise daily department operations to ensure timely meal preparation and delivery.
• Follow standardized recipes to maintain consistency in food quality.
• Trained junior staff members on food safety protocols and efficient cooking techniques.
• Ensured accurate ingredient measurements for recipes, maintaining consistency in taste and presentation across all dishes served.
• Oversaw catering events from preparation through execution, ensuring guest satisfaction with the provided cuisine.
• Improved employee retention rates by creating a positive work environment and offering opportunities for growth within the company.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Collaborated with event planners to customize menus based on client preferences and dietary restrictions.
• Conduct regular quality checks to uphold compliance with health regulations and culinary standards.
• Led team meetings to discuss workflow improvements, enhancing overall kitchen efficiency.

• Created local high school externship program. Mentored local high school students in the culinary arts. Hired and trained Local high school students for summer jobs.
• Created innovative menu's using seasonal ingredients, cooked all soups, sauces and prepped all salads and other menu items daily.
• Implemented comprehensive food safety protocols, ensuring compliance with state health regulations.
• Conducted regular staff training sessions focused on culinary techniques and customer service excellence.
• Managed daily cafe operations, inventory control, daily food preparation. Created daily specials and all catering menus.
• Prepared elegant wedding buffet's and plated dinners for private events.
• Prepared large take out orders for city officials, the local police, fire department and other local government agencies.
• Made donations to homeless veteran organizations.

Created Vision and Sound an African American Experience. An annual art show showcasing the work of black artists. Painting, sculpture, photography, dance, poetry, preforming art, music, history and story telling. The show is now held annually at the Sedona Center for the Arts.

Created and sold my work to private clients.

Promoted the work of other local artist's.

Held art exhibits, taught art classes, hosted art exhibit openings for local and nationally know artist's.

Painted commissions for local and state art projects.

Did public speaking and slide show presentations for local collages and state universities.

Worked with other gallery owners to create a weekly and monthly local artist walk and children's art fair.

• Directed culinary operations, ensuring high standards of food quality and presentation.
• Developed innovative menu offerings, enhancing dining experience and guest satisfaction.
• Oversaw kitchen staff training and performance, fostering a collaborative team environment.
• Implemented cost-saving measures without compromising quality or service excellence.
• Worked with staff nutritionist and department dieticians to ensure proper nutrition for patients.
• Oversaw employee cafeteria operations and menu's. Prepared meals for doctors dinning room. Assisted in writing menus for annual fund raising event. Prepared Lavish buffet and appetizers for the annual fund raiser. Prepared food for company office parties. Prepared food and provided food for the children's hospital of orange.
• provided support for the pavilions cafe.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Communicated with patients and family family members to improve dietary needs.
• Helped make St. Joseph number one in national Press Ganey surveys.

• Led daily operations ensuring high-quality customer service and efficient workflow.
• Cooked meals for customers and patients on special or restricted diets.
• Delivered excellent customer service experiences by addressing concerns promptly and professionally.
• Trained and mentored staff on menu knowledge and service standards.
• Implemented inventory management systems to optimize stock levels and reduce waste.
• Developed promotional strategies to enhance sales and attract new customers.
• Oversaw compliance with health and safety regulations, maintaining a clean environment.
• Oversaw the installation of all kitchen equipment to prepare for opening day.
• Wrote breakfast, Lunch and dinner take out menu for the Cafe.