Kailey Mckibben
Long Beach,CA
Summary
Dynamic Lead Chef with extensive experience at Aramark, recognized for enhancing culinary quality and customer satisfaction through innovative recipe creation and effective kitchen management. Proven ability to optimize workflows and reduce waste, while fostering a collaborative environment. Expertise in food safety standards and allergen awareness ensures high-quality dining experiences.
Overview
2025
2025
years of professional experience
Work History
Lead Chef
Aramark
- Developed creative special-event menus tailored to individual client needs and preferences, resulting in increased bookings for private functions.
- Mentored junior chefs, promoting skill development and fostering a collaborative work environment.
- Established strong relationships with suppliers, ensuring the consistent delivery of fresh ingredients at competitive prices.
- Optimized kitchen workflow by designing efficient workstation layouts and equipment placement.
- Enhanced culinary quality by developing innovative recipes and refining existing menu items.
- Increased customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Ensured adherence to food safety regulations by implementing strict sanitation protocols within the kitchen environment.
- Managed inventory control systems to reduce waste and maintain optimal stock levels for daily operations.
- Implemented cost-saving measures, increasing profitability without compromising on food quality or presentation standards.
- Fostered an inclusive work environment where employees from diverse backgrounds felt valued.
- Placed orders to restock items before supplies ran out.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Prep Cook
Aramark
10.2024 - 11.2024
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Followed orders from head chef to establish productive and timely preparation of meals.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Stocked inventory efficiently, enabling seamless transition between meal services.
Line Cook
Aramark
05.2024 - 10.2024
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked food temperature regularly to verify proper cooking and safety.
Education
Medical Assistant Certificate - Medical Informatics
Regional Occupational Program
Anaheim, CA06.2010
Skills
- Cooking techniques
- Sanitation practices
- Food presentation
- Kitchen management
- Culinary expertise
- Allergen awareness
- Food safety standards
- Waste reduction
- Recipe creation
- Food safety
- Food safety regulations
- Sanitation standards
- Kitchen operations
- Customer retention
- Workflow optimization
- Grilling
Timeline
Prep Cook
Aramark
10.2024 - 11.2024
Line Cook
Aramark
05.2024 - 10.2024
Lead Chef
Aramark
Medical Assistant Certificate - Medical Informatics
Regional Occupational Program
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