JOHN KALEN
Ocala,Florida
Summary
Experienced chef/manager with comprehensive training in food safety, sanitation, and culinary techniques. Demonstrated success in both restaurant and corporate cafeteria settings. Adept at providing leadership, training, and supervision to uphold exceptional quality standards. Continually seeks opportunities to enhance operations, elevate team performance, and foster positive customer relations. Known for skillfully crafting innovative menu items that attract a diverse customer base.
Overview
2026
2026
years of professional experience
Work History
Chef/Manager
Darrell's Diner
08.2022 - 03.2025
- Trained and supervised 15 staff members, providing guidance and performance feedback
- Optimized business performance with consistent data tracking and analysis of ongoing operations
- Addressed customer inquiries and concerns, maintaining positive relationships
- Enforced strict cleaning and sanitation standards to meet health care standards
- Interviewed job applicants, processed new hire paperwork and provided on-the-job training
- Managed food and supply inventory to keep adequate levels and reduce waste
- Oversaw kitchen to enforce safe and sanitary practices, check portion control and assess meal presentation
- Maintained profit and loss goals with skilled management of food, labor and overhead costs
Personal Chef
Wallace Sweezy & Jami Kneeppel
09.2020 - 10.2022
- Incorporated employers' needs, preferences and dietary restrictions to build successful menus
- Prepared 2 meals in advance for later reheating by family members
- Planned and prepared for special events such as parties, holiday meals and family gatherings such as weddings and birthday celebrations
- Followed proper procedures continuously to protect employer and guests from cross-contamination and illness
- Documented purchases, menus and other business-related issues for employers
- Explored new cuisines to expand employer's palate and diversify menu offerings
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
Chef/Restaurant Owner
Oasis Cafe
03.2017 - 09.2020
- Wrote and created weekly schedules according to business and projected goals for labor dollars or percentages
- Created new recipes, taking advantage of seasonal ingredients and customer trends
- Demonstrated correct cooking techniques to staff to increase team skill level
- Built positive relationships with customers by visiting tables and engaging in friendly conversations
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Supervised daily activities of restaurant and 20 employees.
- Managed payroll, daily deposits, and cost controls.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Funky Pelican Restaurant
04.2015 - 02.2017
- Interviewed, trained and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service
- Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes defining exquisite level of cuisine available in city
- Flexed between stations to personally prepare entrees, side dishes, sauces and desserts
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Chef
Restaurant At The Beachfront
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Trained and managed up to 20 kitchen personnel and supervised related culinary activity daily.
Executive Chef
McFadden's Restaurant And Pub
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised related culinary activity.
Catering Chef
Currier And Chives
- Cooked for large groups of people and managing various types of food for large events.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Served catering guests by fulfilling orders, communicating requests to kitchen staff and routinely inquiring about customer satisfaction.
- Collaborated with clients to plan event venues, menus and budgets.
Education
Culinary Arts -
Tri County Regional Vocational
Franklin, MAHealth And Nutrition
U Mass
Worcester, MAServe Safe Managers Certificate
Serve Safe
Skills
- Operational Management
- Financial Budget Oversight
- Inventory Control
- Creative Menu Development
- Quality Assurance
- Team Management
- Culinary Preparation
- Culinary Operations Oversight
- Food safety management
- Recruiting and hiring
- Training and mentoring
- Catering oversight
Timeline
Chef/Manager
Darrell's Diner
08.2022 - 03.2025
Personal Chef
Wallace Sweezy & Jami Kneeppel
09.2020 - 10.2022
Chef/Restaurant Owner
Oasis Cafe
03.2017 - 09.2020
Executive Chef
Funky Pelican Restaurant
04.2015 - 02.2017
Chef
Restaurant At The Beachfront
Executive Chef
McFadden's Restaurant And Pub
Catering Chef
Currier And Chives
Culinary Arts -
Tri County Regional Vocational
Health And Nutrition
U Mass
Serve Safe Managers Certificate
Serve Safe
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