Summary
Overview
Work History
Education
Skills
Certification
Events Management
Languages
Timeline
Generic

Kanen Arceneaux

Basalt,USA

Summary

Dynamic culinary leader with over 8 years of experience managing kitchens and restaurant operations in high-volume and fine dining settings. Recognized for expertise in team building, operational system implementation, cost control, and enhancing guest satisfaction. Proficient in training and cross-training staff while fostering a culture of growth and internal promotion to ensure sustainable team development. Committed to delivering exceptional dining experiences through innovative culinary practices and strategic leadership.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Executive Chef

Clark's Aspen
02.2025 - Current
  • Responsible for all culinary operations, management of all salary and hourly BOH staff
  • Kept food cost below projected percentage consistently
  • Oversee high-volume fine dining service in Aspen’s competitive market.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

Chef

Pasta|Bar
07.2024 - 02.2025
  • Supported operations of a Michelin-level tasting menu concept. -
  • Managed prep systems, food costing, and back-of-house scheduling
  • Assisted in menu development, incorporating seasonal ingredients for enhanced flavor profiles.

Sushi chef

SushiBar
05.2023 - 06.2024
  • Collaborated with kitchen staff to maintain cleanliness and organization in food preparation areas.
  • Assisted in inventory management, tracking supplies to ensure adequate stock levels.
  • Developed new sushi recipes, incorporating seasonal ingredients and customer feedback.
  • Trained junior chefs on sushi preparation techniques and presentation standards.
  • Responsible for all fish butchery for each service
  • Lead services and was in charge of giving an excellent experience to the guest

Chef de Cuisine

Neighborhood Sushi
07.2021 - 10.2022
  • Directed daily kitchen operations for a high-volume sushi restaurant.
  • Reduced food costs by 10% through vendor negotiations and tighter inventory control.
  • Streamlined kitchen operations, optimizing workflow to improve efficiency during peak service hours.
  • Collaborated with front-of-house staff to create cohesive dining experiences tailored to guest preferences.
  • Led special events and catering services, enhancing brand visibility and customer engagement through unique offerings.
  • Designed seasonal menus and specials that increased guest repeat visits.

Executive Sous Chef

Planta
04.2021 - 07.2021
  • Led daily kitchen operations, ensuring high-quality food preparation and presentation.
  • Trained and mentored culinary staff, fostering a collaborative team environment.
  • Implemented cost control measures, optimizing ingredient usage while maintaining quality standards.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Mentored junior chefs and provided constructive feedback for professional growth.

Sous Chef

voodoo bayou
12.2019 - 03.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Developed successful kitchen waste management program, emphasizing sustainability and environmental responsibility.
  • Collaborated closely with head chef to develop recipes that significantly increased customer satisfaction.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Sous Chef

East Side King Thai Kun
01.2017 - 01.2019
  • 1 year
  • Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.

Sushi Chef

Kuneho
11.2017 - 10.2018
  • Prepared sushi dishes with precision, ensuring quality and presentation standards.
  • Developed new sushi recipes, incorporating seasonal ingredients to enhance menu variety.
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Maintained well-organized mise en place to keep work consistent.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Demonstrated versatility in the kitchen by preparing various Japanese cuisine dishes beyond sushi, such as sashimi, ramen, and tempura.

Education

High School Diploma -

Rayne High School
Rayne, LA
05-2012

Skills

  • Basic Knife Skills
  • Charcuterie and Cheese Board Arrangement
  • Dressing Making
  • Expediting
  • Family Meal Preparation
  • Fish Cookery
  • Frying
  • Gluten Free Cooking
  • Grilling
  • Kitchen Equipment Maintenance
  • Kitchen Management
  • Menu Development
  • Molecular Gastronomy
  • Portioning
  • Prepping Ingredients
  • Recipe Development
  • Sauteing
  • Smoking
  • Sous Vide
  • Sushi Making
  • Vegetable Cookery
  • Wok Cooking
  • Woodfire Cooking
  • Budgeting
  • Cleaning / Sanitation
  • Costing
  • Food Safety Knowledge
  • Inventory Management
  • Ordering / Purchasing
  • Receiving
  • Scheduling
  • Vendor Management

Certification

  • Food Handler Certification
  • ServSafe Certified
  • Business Operations,Business Operations
  • Team Development and Training
  • Service

Events Management

  • Service,Service,Service,Service,Service
  • 300+ Covers Per Night
  • Service,Service,Service
  • 200 Covers Per Night

Languages

English
Native or Bilingual
Spanish
Professional Working

Timeline

Executive Chef

Clark's Aspen
02.2025 - Current

Chef

Pasta|Bar
07.2024 - 02.2025

Sushi chef

SushiBar
05.2023 - 06.2024

Chef de Cuisine

Neighborhood Sushi
07.2021 - 10.2022

Executive Sous Chef

Planta
04.2021 - 07.2021

Sous Chef

voodoo bayou
12.2019 - 03.2021

Sushi Chef

Kuneho
11.2017 - 10.2018

Sous Chef

East Side King Thai Kun
01.2017 - 01.2019

High School Diploma -

Rayne High School

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