Mike Kurotobi 3925 N. Pontiac Chicago, Il 60634 mk11a2882@westpost.

net Home: 773 589-9367 Cell: 847 207-4473 Work experience: December 2009 to December 2010 Sage Restaurant Group Worked directly with the Vice President of Culinary and Vice President of Restau rant Operations in the successful opening of two new restaurants. Toasted Oaks in Baronette Renaissance Hotel, Novi, Michigan and Glenn's Kitchen in the Glen H otel, Atlanta, Georgia. Responsible for the hiring of Chefs and kitchen staff. Conducted field training according to Marriott and Sage standards, also assist ed in menu development, recipe creation, cooking & service manuals for both BOH and FOH. Created and implemented IRD menu and service, set procurement programs of food products, operating supplies and equipment according to Avendra Program . December 2008 to December 2009 Cornerstone 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, re duced labor cost by cross-training staff on different stations giving us more fl exibility in scheduling; food cost and operational expenses by implementing a de clining balance against budget enabling my assistants to have a better view and understanding of their expenses and funds available. April 2007 To December 2008 Levy 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 and rest of Sous Chefs in the property. After my first season promoted to Executiv e Chef / Sears Centre Arena, Hoffman Estates, Illinois, Increased sales by creat ing 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 h igh traffic. October 2004 To March 2008 Mj Bistro - Chef/Owner, Park Ridge, Il. April 2001 To April 2004 A La Carte Entertainment - Corporate Chef, Chicago, Il. February 2000 To April 2001 Bob Chinn's Crab House - Kitchen Manager, Wheeling Il. November 1998 To February 2000 Morningfields - Chef/Managing Partner, Park Ridge, Il. December 1995 To January 1999 A La Carte Entertainment - Corporate Chef, Chicago, Il. April 1994 To June 1995 My Place For - Executive Chef, Chicago, Il.

April 1993 To February 1994 Foodlife - Executive Chef, Chicago, Il July 1990 To March 1993 Marshall 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, 1989 Honored in Dean's List four out of six quarters with an overall GPA o f 3.65 Member of PHI THETA KAPPA Honor Society Member of Culinary Team - Bronze Medal, 1989 NRA Culinary Salon Control Data Institute, Chicago, Illinois Certificate in computer Technology, November 1983 Intercult, Mejiro, Tokyo - Japan Completed 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.