Cameron Keigley
Port Charlotte,FL
Summary
Dynamic Chef with a talent for creating memorable dishes using fresh ingredients. Expertise in monitoring and evaluating purchasing, staffing, production, and inventory to optimize cost control and minimize waste. Committed to upholding federal, state, and local food sanitation and safety standards.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Executive Chef
The Captain's Table
Punta Gorda, FL
04.2018 - Current
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated with front-of-house staff regarding reservations and table management.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Line Cook
The Captain's Table
Punta Gorda, FL
07.2013 - 04.2018
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
Line Cook
Whiskey Creek® Wood Fire Grill
Port Charlotte, FL
10.2011 - 05.2014
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Cooked multiple orders simultaneously during busy periods.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, FL10-2011
Skills
- Safe Food Handling
- Inventory Management
- Menu Planning
- Forecasting and planning
- Order Management
- Team Leadership
- Vendor Relationship Management
- Banquets and catering
- Strong Work Ethic
Certification
- ServSafe Manager Certified
References
References available upon request.
Timeline
Executive Chef
The Captain's Table
04.2018 - Current
Line Cook
The Captain's Table
07.2013 - 04.2018
Line Cook
Whiskey Creek® Wood Fire Grill
10.2011 - 05.2014
- ServSafe Manager Certified
Associate of Applied Science - Culinary Arts
Le Cordon Bleu College of Culinary Arts
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