Michael Dilworth III
Maywood
Summary
Dynamic culinary professional with extensive experience at Au Cheval, excelling in food safety and inventory management. Proven track record in enhancing kitchen operations and fostering teamwork, while ensuring high-quality food presentation. Adept at training staff and implementing cost control measures, driving efficiency and maintaining exceptional sanitation standards.
Overview
10
10
years of professional experience
Work History
Chef
Oso & The Bull
Chicago
05.2025 - Current
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
Line Cook
Gordan Ramsay Pub & Grill
Las Vegas
12.2024 - 05.2025
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Adhered to sanitation policies at all times when handling food products.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Sous Chef
Summer House Santa Monica
Chicago
07.2022 - 09.2024
- Complied with all health department regulations regarding proper food handling methods.
- Trained new hires in proper cooking techniques and recipes.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Sous Chef
Au Cheval
Chicago
10.2020 - 07.2022
- Complied with all health department regulations regarding proper food handling methods.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Monitored inventory levels to ensure adequate supplies on hand.
- Maintained accurate records for cost analysis purposes.
- Created a positive work environment by encouraging teamwork among staff members.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
Sous Chef
Lonesome Rose
Chicago
06.2019 - 09.2020
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Supervised cooks and other kitchen personnel during meal services.
Line Cook
Au Cheval
Chicago
02.2018 - 06.2019
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Adhered to sanitation policies at all times when handling food products.
Line Cook
Heaven on Seven
Chicago
11.2016 - 02.2018
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Kept stations stocked and ready for use to maximize productivity.
- Washed and peeled ingredients to prepare for different meals and recipes.
Line Cook
The Purple Pig, Chicago
Chicago
06.2015 - 02.2018
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Adhered to sanitation policies at all times when handling food products.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu
Chicago, IL04-2016
Skills
- Food safety
- Inventory management
- Culinary techniques
- Food presentation
- Kitchen operations
- Cost control
- Team leadership
- Time management
- Employee training
- Sanitation compliance
- Quality assurance
- Problem solving
- Kitchen equipment operations
- Effective communication
Timeline
Chef
Oso & The Bull
05.2025 - Current
Line Cook
Gordan Ramsay Pub & Grill
12.2024 - 05.2025
Sous Chef
Summer House Santa Monica
07.2022 - 09.2024
Sous Chef
Au Cheval
10.2020 - 07.2022
Sous Chef
Lonesome Rose
06.2019 - 09.2020
Line Cook
Au Cheval
02.2018 - 06.2019
Line Cook
Heaven on Seven
11.2016 - 02.2018
Line Cook
The Purple Pig, Chicago
06.2015 - 02.2018
Associate of Arts - Culinary Arts
Le Cordon Bleu