Summary
Work History
Education
Skills
Timeline
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Chef Frank M. Keller

Miami,FL

Summary

Over 30 years of kitchen experience from fine dining, to fast passed high volume, and high end catering. Highly responsible, accountable, result orientated, highly motivated, pro-active, service minded, enthusiastic, a strong work ethics and a passionate culinarian with a great palette and sense of presentation. With knowledge in all aspects of the kitchen from but not limited to ; menu planing and development, Pricing, operations, portion and inventory control, food quality, and employee supervision. As well as facilities management. I Have a passion to learn new things and teach others always evolving my own skills

Work History

Executive Chef/Kitchen Manager

Pig Floyd BBQ
Miami, FL
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.


Owner

Culinary Creations For All Ocassions
Miami, FL
  • In charge of all aspects of the kitchen from menu planning ordering scheduling as well as day to day kitchen operations.
  • Managed day-to-day business operations.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts and costs.
  • Recruited, hired and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.


Lead Line Cook

Key largo Bay Marriot
Key Largo, FL
  • Worked all stations on the line and was responsible for making sure all menu items and room-service where to company standards
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.

Education

Associate of Science - Culinary Arts

Johnson & Wales University - North Miami
Miami, FL
1997

Skills

  • Kitchen Management
  • Proper Storage Procedures
  • Staff Training Scheduling
  • Inventory Management
  • Kitchen Equipment Operation
  • Inventory Cost
  • Multitasking and Organization
  • Food Safety and Sanitation
  • Menu Planning Pricing and Writing
  • Portioning Understanding
  • Supply Ordering and Management
  • Monitoring Food Preparation

Timeline

Executive Chef/Kitchen Manager

Pig Floyd BBQ

Owner

Culinary Creations For All Ocassions

Lead Line Cook

Key largo Bay Marriot

Associate of Science - Culinary Arts

Johnson & Wales University - North Miami

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Chef Frank M. Keller