Michail Miakishev
BRISBANE,QLD
Summary
Dynamic, resourceful and skilled chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.
Background in various culinary styles, including French, Italian, Japanese cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business.
Overview
16
16
years of professional experience
1
1
year of post-secondary education
Work History
Head Chef
Piste
Thredbo, NSW
05.2025 - 05.2026
- Developed innovative menu items reflecting seasonal ingredients and local flavors.
- Managed kitchen staff to ensure smooth daily operations and workflow efficiency.
- Oversaw food preparation processes to adhere to safety and sanitation
- Utilised advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Trained new kitchen team members on cooking techniques and equipment usage.
- Collaborated with suppliers to source high-quality ingredients for menu execution.
- Maintained inventory levels and ensured proper storage of food items.
- Implemented cost control measures to optimize ingredient usage and minimize waste.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Head Chef
T-Bar Restaurant
Thredbo, NSW
10.2017 - 10.2025
- Developed innovative menu items reflecting seasonal ingredients and local flavors.
- Managed kitchen staff to ensure smooth daily operations and workflow efficiency.
- Oversaw food preparation processes to adhere to safety and sanitation standards.
- Trained new kitchen team members on cooking techniques and equipment usage.
- Collaborated with suppliers to source high-quality ingredients for menu execution.
- Maintained inventory levels and ensured proper storage of food items.
- Implemented cost control measures to optimize ingredient usage and minimize waste.
- Fostered a positive team environment through effective communication and leadership skills.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
Executive Sous Chef
Thredbo Alpine Hotel
Thredbo, NSW
06.2010 - 10.2017
- Supervised kitchen staff to ensure smooth daily operations.
- Developed seasonal menus to enhance guest dining experiences.
- Managed food inventory and ordered supplies for efficient service.
- Trained junior chefs in culinary techniques and kitchen protocols.
- Implemented food safety standards to maintain health regulations.
- Created special event catering menus for diverse occasions.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Trained new employees in food safety and sanitation regulations.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Education
Certificate 3 in Hospitality - Hospitality Managemen
Auckland University of Technology
Auckland, NZ 05.2001 - 05.2002
Skills
- Menu development
- Food safety compliance
- Kitchen management
- Inventory control
- Cost optimization
- Supplier relationship management
- Team leadership
- Employee training
- Problem solving
- Time management
- Task prioritization
- Culinary creativity
- Cost control and budgeting
- Menu design
- Menu planning
- Food presentation
- Plating and presentation
- Menu pricing
- Forecasting and planning
- Vendor relations
References
References available upon request.
Timeline
Head Chef
Piste
05.2025 - 05.2026
Head Chef
T-Bar Restaurant
10.2017 - 10.2025
Executive Sous Chef
Thredbo Alpine Hotel
06.2010 - 10.2017
Certificate 3 in Hospitality - Hospitality Managemen
Auckland University of Technology
05.2001 - 05.2002