David Kettner
Boston,MA
Summary
Experienced Executive Chef with 10+ years leading kitchen operations, menu development, and food cost control in high-volume restaurants. Skilled in inventory management, food safety compliance, and staff training to deliver consistent quality and strong guest satisfaction.
Overview
1
1
Certification
12
12
years of professional experience
Work History
Executive Chef
Atlantic Fish Company
Boston, MA
04.2025 - Current
- Developed seasonal menus featuring fresh fish, shellfish, and raw bar selections.
- Directed kitchen operations across seafood service and prep stations.
- Supervised culinary staff during lunch and dinner service to maintain high standards of food quality and customer satisfaction.
- Coordinated seafood purchasing and inventory management to ensure fresh supply for menu offerings.
- Enforced food safety, cleanliness, and kitchen compliance procedures.
- Coordinated kitchen staff schedules to align with service demands. to support demands.
- Monitored the kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Executive Sous Chef
Abe and Louie's
Boston, MA
09.2022 - 04.2025
- Oversaw kitchen operations, ensuring high-quality meal preparation and service in upscale steakhouse.
- Developed training program for line cooks on steakhouse plating techniques and station readiness.
- Coordinated inventory management, ordering, and fresh ingredient rotation to maintain optimal kitchen operations.
- Enforced sanitation, food safety, and kitchen cleanliness standards.
- Supported menu specials and seasonal recipe development.
- Monitored food costs on a weekly basis to maintain target profit margins.
Sous Chef
Joe's American bar and grill
Boston, MA
08.2021 - 09.2022
- Directed kitchen staff in daily operations, focusing on food production quality, sanitation, and safety compliance.
- Monitored food quality, portion control, and plating standards
- Coordinated prep lists and kitchen readiness with chef team to optimize workflow
- Supervised line cooks to ensure efficient service during peak hours
Sous chef
Seaport Hotel
South Boston, MA
07.2014 - 03.2020
- Trained culinary staff on recipes and station standards to ensure consistency and quality
- Collaborated with executive chef on menu planning for special events to enhance guest experiences
- Enforced sanitation procedures and kitchen safety throughout daily operations
- Created a positive work environment by encouraging teamwork among staff members.
- Conducted inventory checks and ordered kitchen supplies to maintain stock levels
Skills
- Menu development
- Menu planning
- Kitchen operations
- Food cost control
- Inventory management
- Food safety compliance
- Quality control
- Culinary training
- Staff scheduling
- Team leadership
- Attention to detail
- Food plating and presentation
- Allergy awareness
- Problem solving
- Effective communication
- Strong work ethic
Certification
- ServSafe Certified
Timeline
Executive Chef
Atlantic Fish Company
04.2025 - Current
Executive Sous Chef
Abe and Louie's
09.2022 - 04.2025
Sous Chef
Joe's American bar and grill
08.2021 - 09.2022
Sous chef
Seaport Hotel
07.2014 - 03.2020