ANTHONY GUIETT

Genesee, MI 48437 ♦ (810) 309-5276 ♦ Aguiett25@gmail.com

https://umami810.weebly.com/

PROFESSIONAL SUMMARY
Forward-thinking professional offering more than 10 years of experience working in fast-paced kitchens.
Skilled at staying focused and efficient in high-stress situations and maintaining calmness in busy times.
Excellent and proven communication skills.

SKILLS
• Workflow optimization • Food plating and presentation
• Forecasting and planning • Staff management
• Signature dish creation • Operations management
• Payroll and scheduling • Performance improvement
• Food preparation and safety • Process improvements
• Vendor relations • Budgeting
• Team leadership • Conflict resolution
• Food spoilage prevention • Staff Development
• Recipes and menu planning

WORK HISTORY
Executive Chef, 06/2018 to Current
Flint Golf Club – Flint, MI
• Monitored and controlled overhead and production costs with responsibility for profit and loss.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Mentored more than 15 kitchen staff at all levels to prepare each for demanding roles.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Used root cause analysis to conduct assessments and develop improvements.
• Properly handled and stored food to eliminate illness and prevent cross-contamination.
• Assisted customers in planning corporate events, social galas and gourmet dinners.
• Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
Executive Chef, 10/2016 to 05/2018
Warwick Hills Golf and Country Club – Grand Blanc, MI
• Collaborated with Event Director Carole Shultz and General Manager John Carlson to create delicious
meals for large banquets, including Member invitational and Holiday events for up to 450 people.
• Developed and cooked exciting, memorable dishes that brought new customers into establishment and
bolstered food and beverage usage.
• Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
• Obtained fresh ingredients from local farms, including Farm, Field and Table.
• Verified compliance in preparation of menu items and customer special requests.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Estimated food consumption and requisitioned food, selected and developed recipes, standardized
production recipes for consistent quality and established presentation technique.
• Ensured excellent food quality and maximized customer satisfaction while preparing meals according to
customer requests.
• Spearheaded menu planning, recipe development and day-today management for 3 locations (Cabana,
Halfway house, Bar, Grill and banquet centers), as well as high-volume catering operations.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Maintained high food quality standards by checking delivery contents to verify product quality and
quantity.

Sous Chef, 08/2012 to 10/2016

Warwick Hills Golf and Country Club – Grand Blanc, MI
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business
reputation.
• Disciplined and dedicated to meeting high-quality standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food
allergy sufferers.
• Planned and directed high-volume food preparation in fast-paced environment.

Contract Chef, 12/2012 to 12/2013

Cobo Hall – Detroit, MI
• Served as a contract Chef for Centerplate during the North American International Auto Show during the
2012 and 2013 exhibitions.
• Worked in pre-selected teams for automotive industry executives’ private functions (Porsche, Audi)
• Also worked in large scale production teams for the multitude of private events taking place before the
public portion of the event took place.
DMO, Expo, CDP, 02/2009 to 10/2012
Warwick Hills Golf and Country Club – Grand Blanc, MI
• Began working as a Dish machine operators & prep cook for Chef Mike Dowdy.
• Gradually worked my way into various kitchen positions (expediter, garde manger, broiler, sauté).
• Aided in the execution of the Buick open in the back of house capacity.

Busser, Bartender, 02/2006 to 02/2009

Warwick Hills Golf and Country Club – Grand Blanc, MI
• Collected trash, wiped up spills and removed trays to maintain fresh and clean customer areas.
• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Transported dirty utensils, dishes and trays to kitchen to support efficient cleaning.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to.
improve productivity and keep tables ready for incoming guests.
• Checked dining area supplies, including linens and wrapped silverware, and replenished low stock.
• Developed excellent relationships with managers and fellow team members to ensure success, build
professional relationships and support positive work environment.
• Improved customer satisfaction rates by answering customers' questions and resolving issues efficiently.
• Resolved and escalated customer issues quickly to uphold strong customer relations standards.
• Aided in the execution of the Buick open in the front of house capacity.
• Ensured exceptional guest experiences through attentive service.

EDUCATION
Bachelor of Science: Applied Management, 12/2019
Northwood University - Midland Mi

Associate of Science: Culinary Arts, 05/2017

Mott Community College - Flint, Mi

High School Diploma: 06/2007

Kearsley Community Schools - Flint, Mi

AFFILIATIONS
• Member, American Culinary Federation, 2015 to Current

CERTIFICATIONS
• ServSafe certification: Food Handling

REFERENCES
References Available upon request