Djovensky Kenny Charles
Boynton Beach,FL
Summary
Highly accomplished and results-driven Chef with over 15 years of experience leading high-volume kitchen operations and managing food service departments in healthcare and assisted living settings. Proven ability to optimize culinary strategies, control costs, and enhance guest satisfaction. Possesses strong leadership, team development, and inventory management skills. Seeking to leverage extensive expertise in menu development, sanitation compliance, and budgetary oversight to drive culinary excellence and operational efficiency.
Overview
1
1
Certification
20
20
years of professional experience
Work History
Retail/Food Services Manager
Boca Regional Hospital,(HHS)
Boca Raton
07.2024 - 01.2026
- Resolved customer inquiries and issues promptly and effectively.
- Orchestrated operational and culinary strategies to enhance hospitality excellence.
- Initiated customer satisfaction surveys and focus groups to assess community engagement with dining venues.
- Analyzed point-of-sale data to develop actionable plans for service quality improvement.
- Established goals and directed the implementation of patient food services based on medical directives and patient demographics.
- Recruited, directed, coached, trained, and developed patient service team members.
- Ensured adherence to dietary restrictions for special or modified diets, meeting optimal food preferences within prescribed guidelines.
- Verified that patient services staff contributed to achieving patient satisfaction goals, complied with regulatory standards (federal, state, accrediting agencies), and upheld facility confidentiality, HIPAA regulations, and patient rights policies.
- Participated in and led patient satisfaction programs, departmental meetings, and facility-wide Quality Assurance/Performance Improvement initiatives.
Executive Chef Travel
Undine, Compass Group
Bronx
08.2022 - 04.2024
- Directed the culinary team in menu development, food preparation, and presentation to deliver exceptional dining experiences for patients, staff, and visitors.
- Partnered with dietitians and nutritionists to craft nutritious and appealing menus aligning with patient dietary needs and nursing home guidelines.
- Managed inventory, procurement, and receiving of food and supplies, ensuring adequate stock while minimizing waste and controlling costs.
- Enforced compliance with all food safety regulations, sanitation standards, and guidelines.
- Conducted routine inspections and audits to maintain high standards of cleanliness and hygiene in kitchen and dining areas.
- Trained and mentored kitchen staff on advanced food preparation techniques, safety protocols, and customer service excellence.
- Contributed to the formulation of the annual budget for the dining services department.
- Monitored expenditures, analyzed financial reports, and implemented cost-saving strategies to meet budgetary objectives.
- Maintained labor and food cost controls while upholding stringent quality standards.
Food Service Director
Harbor House Assisted Living
NY
02.2020 - 07.2022
- Oversaw and coordinated daily food service operations, ensuring efficiency and quality.
- Analyzed operational effectiveness and identified areas for improvement.
- Ensured strict compliance with all local, state, and federal laws, regulations, safety, and sanitation procedures.
- Accurately estimated and ordered necessary food and supplies.
- Managed and controlled expenditures to maintain the assigned budget.
- Inspected the receiving and storage of food and non-food items.
- Conducted daily inspections of pantry, dayroom, and dining room areas to verify adherence to health, safety, and sanitation requirements.
- Planned and coordinated daily tasks to optimize labor utilization.
- Managed employee communication, including receiving calls and arranging substitute coverage as needed.
- Directed, assigned, scheduled, and evaluated food service personnel, and conducted training for new hires.
- Trained and guided employees on proper food handling, equipment use and care, and high standards of sanitation and safety.
- Maintained, prepared, and reviewed various production records, inventories.
Executive Chef
Orlando Health Winnie Palmer Hospital
Orlando, FL
11.2016 - 12.2019
- Achieved and surpassed food service department budgets, including food costs, efficiencies, labor costs, and direct kitchen expenses, by optimizing supplier relationships.
- Defined operational goals and developed follow-up plans for the work unit.
- Led work unit staff and held them accountable for achieving defined goals.
- Assisted in the implementation and maintenance of all kitchen systems.
- Input patient admission, transfer, and discharge diet information into Ger-menu.
- Facilitated nutrition and sanitation education classes for cooks, conducting in-service sessions bi-weekly.
- Planned operational goals and subsequent action plans for the work unit.
- Conducted nutrition and sanitation education classes for cooks, with bi-weekly in-service training sessions.
Patient Food Services Director
St Joseph Medical Center
Yonkers
12.2012 - 10.2016
- Leveraged extensive background in patient satisfaction and enhancing patient experiences through the utilization of patient survey mechanisms and data (e.g., Press Ganey) to inform strategic plans and programs.
- Ensured positive patient satisfaction and provided direct supervision of healthcare workers within designated areas of responsibility.
- Adhered to and enforced all department policies and state sanitation regulations.
- Inspected each workstation at the beginning and end of shifts to guarantee acceptable conditions for the subsequent shift.
- Accurately recorded lateness and absenteeism and prepared employee schedules.
- Provided recommendations for hiring, transfers, suspensions, promotions, discharges, and employee assignments to Human Resources.
- Delivered training and mentorship to kitchen staff on food preparation techniques, safety protocols, and customer service standards.
- Assisted in the development of annual budgets for the dining services department.
- Monitored expenses, analyzed financial reports, and implemented cost-saving measures to achieve budgetary goals.
- Maintained labor and food cost controls while ensuring quality standards.
Exécutive sous-chef (CULINARY INTERNSHIP)
Chateau Cordelilhan-bages restaurant
Bordeaux, France
06.2006 - 09.2006
- Operated the sauté station and executed dish plating.
- Managed the garde manger station, including dessert preparation and plating for customers.
- Prepared components for the Executive Chef's daily menu.
- Ensured the accurate and timely order fulfillment for customers on a daily basis.
Education
B.S. - Business Administration and Healthcare System
Metropolitan College
New York06-2016
B.S. - Culinary Arts/Restaurant management
The Art Institute of New York City
New York12-2007
Skills
- Strong communication skills thrives in a fast-paced kitchen strong leadership and management skills
- Can both lead and follow directions with precision
- Client Engagement
- PowerPoint
- Microsoft office
- Ability to lead and manage a team
- Self-motivated Detail-oriented
- A team player
Certification
- Culinary Arts Degree
- ServSafe certified
- Food and Nutrition Management Certified
- 10/2019
Timeline
Retail/Food Services Manager
Boca Regional Hospital,(HHS)
07.2024 - 01.2026
Executive Chef Travel
Undine, Compass Group
08.2022 - 04.2024
Food Service Director
Harbor House Assisted Living
02.2020 - 07.2022
Executive Chef
Orlando Health Winnie Palmer Hospital
11.2016 - 12.2019
Patient Food Services Director
St Joseph Medical Center
12.2012 - 10.2016
Exécutive sous-chef (CULINARY INTERNSHIP)
Chateau Cordelilhan-bages restaurant
06.2006 - 09.2006
B.S. - Culinary Arts/Restaurant management
The Art Institute of New York City
B.S. - Business Administration and Healthcare System
Metropolitan College