BOUN KAMMALAVONG
Norwood
Summary
Chef with over 15 years of culinary expertise, renowned for pioneering innovative kitchen operations and enhancing dining experiences. Adept in catering, menu preparation, and cost control, with a history of optimizing labor and training staff to achieve excellence. Dedicated to pushing culinary boundaries and leading teams in crafting unforgettable, high-quality meals. Creative and decisive Sous Chef bringing strong background of success in dynamic culinary environments. Runs successful kitchens with well-trained staff and attractive dishes to delight customers and encourage repeat business. Monitors supply levels and proactively addresses needs to maintain seamless operations. Innovative culinary professional known for high productivity and efficiency in task completion. Possess specialized skills in menu development, inventory management, and food safety compliance. Excel at team leadership, communication, and creative problem-solving, ensuring seamless kitchen operations and exceptional dining experiences.
Overview
18
18
years of professional experience
Work History
SOUS CHEF
Stonehill College
Easton
01.2023 - Current
- Organized schedules and directed kitchen staff work to promote fast and efficient kitchen operations.
- Performed employee performance appraisal process and provided feedback to junior kitchen staff.
- Ensured that food quality was consistent through regular tasting and adjusting of seasonings.
- Estimated daily production, communicating daily needs to kitchen personnel.
- Managed inventory, reducing waste through strategic ordering and utilization of ingredients.
- Enforced strict adherence to food safety regulations, minimizing risk of contamination.
- Assisted executive chef with supervising and coordinating culinary activities for multiple on-site dining venues with formal, casual and bistro themes.
- Managed inventory by ordering supplies and rotating stock to minimize waste.
SOUS CHEF
Moderna Company
Norwood
03.2021 - 12.2023
- Food ordering / Overnight Menu
- Prep and Preparing Meals
- Catering
- Labor Controls
- Kitchen Training / all aspect of the kitchen log
- Compass Group
- Brought new employees up to standards with training, mentoring and motivation.
- Participated in culinary workshops and seminars, continuously improving skill set.
EXECUTIVE CHEF
Nordstrom Café Bistro
Natick
03.2015 - 04.2019
- Food ordering / produce orders
- Labor and cost control
- Hiring/training new employees
- Monthly specials
- Kitchen systems training
- Conducted regular performance evaluations of kitchen staff members, providing feedback for improvement.
- Managed kitchen staff schedules, ensuring adequate coverage during peak service hours.
Executive Sous Chef
The Cottage Restaurant and Bar
Chestnut Hill
02.2010 - 01.2015
- Cooking / Prepping / Banquet Party
- Food ordering / Daily Feature / monthly Inventory
- Training of all station and helping another team mate
- Closing down the kitchen / labor and cost control
- Manage food orders, ensuring timely delivery and accuracy.
- Prepare meals, maintaining high quality and consistency.
- Coordinate catering services, adapting to client needs.
- Optimize staff efficiency, controlling labor costs.
- Train kitchen staff, ensuring safety compliance.
- Fostered team collaboration during meal prep, leading to seamless catering services that consistently exceeded client expectations.
- Implemented a comprehensive kitchen training program, significantly improving staff skills and operational consistency across all meal preparations.
- Maintained meticulous labor controls, optimizing staff allocation and reducing operational costs while ensuring high-quality meal production.
- Passionate about culinary arts, continually seeking to elevate the dining experience through creative menu development and team engagement.
- Streamlined food ordering processes, ensuring timely deliveries that improved client satisfaction and operational efficiency.
- Orchestrated catering events by closely collaborating with clients, adapting menus to their needs, and achieving positive feedback.
Executive Sous Chef
Andrew University
Berrien Springs
03.2008 - 01.2010
- Interviewed, hired and trained new kitchen staff to maintain strong workforce.
- Monitored activities and stepped in to handle staff problems.
- Collected and incorporated customer feedback to improve strategic kitchen planning.
- Purchased ingredients and supplies to maintain adequate stock for peak periods.
- Oversaw 2000+ meals per day, planning menus, developing specials and outlining plating instructions for cooks.
- Evaluated staff performance to raise standards and improve service.
Education
Bachelors in Culinary Art - Chef
Culinary Institute of America
High Park, NY01.1993
ASSOCIATE DEGREE - BUSINESS AND ACCOUNTING
Johnson County Community College
01.1990
Skills
- Food ordering
- Cost control
- Menu preparation
- Food safety
- Food preparation supervision
- Verbal communication
- Written communication
- Workflow optimization
- Labor controls
- Hiring
- Kitchen training
- Staff motivation
- Quality assurance
- Conflict resolution
Timeline
SOUS CHEF
Stonehill College
01.2023 - Current
SOUS CHEF
Moderna Company
03.2021 - 12.2023
EXECUTIVE CHEF
Nordstrom Café Bistro
03.2015 - 04.2019
Executive Sous Chef
The Cottage Restaurant and Bar
02.2010 - 01.2015
Executive Sous Chef
Andrew University
03.2008 - 01.2010
Bachelors in Culinary Art - Chef
Culinary Institute of America
ASSOCIATE DEGREE - BUSINESS AND ACCOUNTING
Johnson County Community College