Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Keegan Tokumura

Daly City,CA

Summary

Motivated professional dedicated to sourcing high-quality ingredients from local sources to drive farm-to-table menus. Proactive and adaptable team leader passionate about sustainable cuisine. Possesses strong knowledge of culinary arts, menu development, kitchen management, and food safety standards. Ability to provide leadership in fast-paced environments while producing high-quality cuisine.

Overview

21
21
years of professional experience
1
1
Certification

Work History

Chef de Cuisine

Quince Restaurant
San Francisco, California
01.2014 - Current
  • Michelin Three star
  • Currently the Chef de Cuisine of Events for Quince restaurant
  • Progressed from line cook to chef de cuisine through dedication and skill development
  • Curate menus using seasonal ingredients and specialty farms
  • Supervise kitchen staff, ensuring adherence to safety and hygiene standards.
  • Manage inventory levels, ordering supplies to maintain kitchen efficiency.
  • Train new chefs on techniques and preparation methods for consistency.
  • Implement cost-control measures to optimize ingredient usage and waste reduction.
  • Schedule shifts for kitchen staff according to restaurant needs.
  • Prepare diverse menus tailored to client preferences and dietary restrictions.
  • Coordinate kitchen staff during large-scale catering events and private functions.

Sous Chef

Gitane
San Francisco, California
12.2012 - 12.2013
  • Managed daily kitchen operations and staff scheduling
  • Prepared high-quality dishes using seasonal and local ingredients at a spanish style restaurant
  • Collaborated with the head chef to develop new menu items
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Assisted in maintaining cleanliness and organization of kitchen areas.

Lead Line Cook

Aziza Restaurant
San Francisco, California
05.2011 - 12.2012
  • Michelin One star
  • Operated all stations in modern Moroccan restaurant showcasing farm-to-table culinary practices
  • Managed inventory levels to maintain fresh supplies and minimize waste.

Lead Line Cook

La Folie
San Francisco, California
02.2008 - 05.2011
  • Michelin One Star
  • Operated all stations in classic French restaurant leveraging California ingredients, including 1 year of pastry experience.
  • Directed operations on sous chef’s day off, overseeing staff and coordinating nightly food orders

Line Cook

Scott Howard
San Francisco, California
07.2007 - 01.2008
  • Initiated externship leading to employment after one month
  • Advanced to hot appetizer station and maintained position until restaurant closure

Prep Line Cook

Kona Village Resort
Kailua-Kona, Hawaii
12.2005 - 06.2006
  • Overview of buffet-style services and off-site catering events
  • Managed garde mange station during peak lunch and dinner services.

Dishwasher

Wasabi’s Japanese Cuisine
Kailua-Kona, Hawaii
05.2004 - 08.2004
  • Supported kitchen team in food preparation and plating tasks
  • Maintained cleanliness and sanitation of dishes, utensils, and kitchen equipment.

Education

Associates of Occupational Studies - Culinary Arts

San Francisco, CA
San Francisco, CA
09.2007

Skills

  • Food and labor budgeting
  • Event planning
  • Large-scale event execution
  • HACCP/OSHA Regulations
  • Food and labor budgeting
  • Event planning
  • Large-scale event execution
  • HACCP/OSHA Regulations

Certification

  • Servsafe Certified

References

References available upon request.

Timeline

Chef de Cuisine

Quince Restaurant
01.2014 - Current

Sous Chef

Gitane
12.2012 - 12.2013

Lead Line Cook

Aziza Restaurant
05.2011 - 12.2012

Lead Line Cook

La Folie
02.2008 - 05.2011

Line Cook

Scott Howard
07.2007 - 01.2008

Prep Line Cook

Kona Village Resort
12.2005 - 06.2006

Dishwasher

Wasabi’s Japanese Cuisine
05.2004 - 08.2004

Associates of Occupational Studies - Culinary Arts

San Francisco, CA

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