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McDade - Private Chef - Nashville, TN, USA

Michael McDade McDade

Nashville, TN, USA


Private Chef

Work History

Executive Chef

Seafood Shack of Tennessee

From May 2013

I helped to open this new seafood establishment by creating new menu ideas. I performed various maintenance and cosmetic duties to open. Conducted inventory of store room. Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. Evaluates food products to assure that quality standards are consistently attained. Interview, select, train, supervise, counsel and discipline all employees in the restaurant. Periodically visits dining area to welcome customers.


Compass Morrison@ Baptist Medical Center East

October 2011 - March 2013

Prepare breakfast, lunch and dinner for patients with various dietary restrictions as well as the cafeteria portion which serves employees and visitors. These meals are prepared in large quantities and seasoned to perfection.

Kitchen Supervisor

Montgomery Country Club

September 2010 - August 2011

Led cooks in the production of breakfast, lunch and dinner of casual dinning room. Directed wait staff in serving of these meals.

Kitchen Supervisor

Sodexo@Troy University Montgomery Campus

October 2009 - January 2011

Responsible for leading and teaching ten employees in all areas of the food court operation, C-store and Catering. Required to handle cash and provide customer satisfaction. Experienced with on line ordering and maintaining food quality. Familiar with HACCP and serve safe requirements. Experience with labor management, food sales and controlling costs.

Appearance in SWAMP magazine

November 2008 - December 2008

• Class BM CDL
• Valid Passport

Executive Personal/Private Chef

Macedonia Miracle Kingdom & Worship Center

From October 2006

Create menus for dinner parties, entertainment etc. Prepare cuisine using fresh local, organic ingredients. Keep kitchen stocked and running smoothly, clean up all work areas. Responsible for shopping and procurement, safe handling and storage of purchases. Able to engage in professional interaction with family, children, and guests. Participate in some light catering. Creative style and proper service techniques. Provide consultation to ministers regarding development of appropriate menu according to their likes and dislikes. Prepare food in homes with accuracy and in a timely manner. Able to give demonstrations to all age groups.


Publix Super Market

November 2006 - October 2007

Measure, mix and prepare raw materials according to specifications and recipes. Form, cut, mold, and shape dough. Decorate cakes and all pastries. Prepare various artisan breads.

Executive Chef Assistant

Mountain Brook Country Club

June 2006 - September 2006

Prepared various dishes from scratch for weddings, parties etc. on a large scale and was creative in plating and buffet preparation.

Executive Private/Personal Chef

Richard Joseph Salon and Spa

October 2005 - July 2006

Personal Chef in serving customers and employees gourmet meals, appetizers and desserts. Responsible for developing menu, purchasing food, control food cost and other kitchen needs.

Executive Chef Assistant

Birmingham Country Club

April 2005 - October 2005

Assist Chef and Sous Chef in preparing and plating meals for special functions. Able to prepare classical Escoffier style cuisine and garde manger

Line Cook

TGI Fridays

December 2003 - April 2005

Prepare and cook various meats and vegetables for sauté, plate and fry stations.

Line Cook

Fox & Hound English Pub & Grille

January 2000 - May 2001

Line Cook

Ralph and Kacco's

Line Cook

Tony Roma's

My Specialty Dishes
Flank Steak w Brown Gravy Roasted Chicken w/Peppers
Risotto w Shrimp Shrimp Salad

I was featured on WAKA in Montgomery AL. The Television appearance video link provided

Qualifications & Certifications

Virginia College

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