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Mike Kurotobi3925 N. PontiacChicago, Il
[email protected]: 773 589-9367 Cell: 847
207-4473
Work experience:
December 2009 to December 2010Sage Restaurant GroupWorked
directly with the Vice President of Culinary and Vice President of
Restaurant Operations in the successful opening of two new
restaurants. Toasted Oaksin Baronette Renaissance Hotel, Novi,
Michigan and Glenn's Kitchen in the Glen Hotel, Atlanta, Georgia.
Responsible for the hiring of Chefs and kitchen staff.Conducted
field training according to Marriott and Sage standards, also
assisted in menu development, recipe creation, cooking &
service manuals for both BOHand FOH. Created and implemented IRD
menu and service, set procurement programsof food products,
operating supplies and equipment according to Avendra Program.
December 2008 to December 2009Cornerstone Restaurant Group -
Executive Chef / W Chicago City Center, Chicago,Il.Managed all
foodservice operations in the hotel: Ristorante WE, In Room
Dining,
Catering and Banquets. Achieved and surpassed financial goals
set by client, reduced labor cost by cross-training staff on
different stations giving us more flexibility in scheduling; food
cost and operational expenses by implementing a declining balance
against budget enabling my assistants to have a better view
andunderstanding of their expenses and funds available.
April 2007 To December 2008Levy Restaurants - Executive Sous
Chef / Us Cellular Field, Chicago, Il.Responsible for the
production and service of the "Stadium Club" and "Wild Pitch" at
the Chicago White Sox Stadium, as well as to support the Executive
Chef andrest of Sous Chefs in the property. After my first season
promoted to Executive Chef / Sears Centre Arena, Hoffman Estates,
Illinois, Increased sales by creating new food kiosks offering
higher end and fun offerings in strategic location
s throughout common areas in the venue that were not being
utilized and showed high traffic.
October 2004 To March 2008Mj Bistro - Chef/Owner, Park Ridge,
Il.
April 2001 To April 2004A La Carte Entertainment - Corporate
Chef, Chicago, Il.
February 2000 To April 2001Bob Chinn's Crab House - Kitchen
Manager, Wheeling Il.
November 1998 To February 2000Morningfields - Chef/Managing
Partner, Park Ridge, Il.
December 1995 To January 1999A La Carte Entertainment -
Corporate Chef, Chicago, Il.
April 1994 To June 1995My Place For - Executive Chef, Chicago,
Il.
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April 1993 To February 1994Foodlife - Executive Chef, Chicago,
Il
July 1990 To March 1993Marshall Fields - Corporate Chef,
Chicago, Il.
EDUCATION:
Dale Carnegie, Chicago,Program in Management Skill Improvement,
August 1992.
The Culinary School Of Kendall College, Evanston,
Illinois.Associate Degree in Culinary Arts, 1989Honored in Dean's
List four out of six quarters with an overall GPA o
f 3.65Member of PHI THETA KAPPA Honor SocietyMember of Culinary
Team - Bronze Medal, 1989 NRA Culinary Salon
Control Data Institute, Chicago, IllinoisCertificate in computer
Technology, November 1983
Intercult, Mejiro, Tokyo - JapanCompleted course in reading and
writing Japanese, March 1992
The American School Of Lima, Franklin D. Roosevelt,Lima, Peru,
South America.
Graduated June 1980
Fluent in Spanish and English. Speak Basic Japanese.
