Kelci-Joy Kenney-Yonamine
Honolulu,HI
Summary
Experienced former kitchen manager adept at leading teams in high-volume operations and ensuring food safety compliance. Expertise in budgeting, scheduling, and workflow optimization, contributing to a versatile team capable of handling dynamic kitchen demands. Demonstrated success in training staff and implementing menu revisions that enhance overall dining experiences.
Overview
11
11
years of professional experience
Work History
Senior II Kitchen Manager
The Cheesecake Factory
Denver, USA
03.2021 - Current
- Manages labor, product costs, and food efficiencies for a $25M/yr restaurant
- Expertise in kitchen operations, including scheduling, budgeting, and workflow optimization
- Directed and managed dynamic kitchen team of over 100 staff, fostering a collaborative environment
- Strong leadership skills with a track record of effectively managing and training kitchen staff
- Implemented a cross-training initiative resulting in a more versatile kitchen staff capable of handling $60k+ shifts
- Implemented quarterly menu additions and recipe revisions, training staff to effectively execute changes
- Continuously demonstrates ability to maintain high standards of food safety and a clean work environment
- Conducts daily refrigerator and freezer checks to ensure proper storage, labeling, and cleanliness
- Managed food quality by maintaining detailed recipe knowledge of 250+ items and dishes, ensuring consistency
Expo, Line Cook, Server, Food Runner, & Baker
The Cheesecake Factory
Las Vegas, USA
10.2017 - 03.2021
- Ensures no dish leaves the kitchen unless it meets or exceeds restaurant standards
- Retains detailed knowledge of over 250 dish presentations
- Maintains order accuracy ensuring items are fired and ready in a timely manner
- Manages product availability and readiness for 8 different cooking stations
- Supervises 13 line cooks during shifts averaging 25k in sales
- Preserves a clean expo line ensuring server and food safety
- Collaborated with FOH managers to resolve guest issues and enhance satisfaction
- Coordinated with dish team to ensure uninterrupted supply of essential dishware
- Developed expertise in Salad, Sandwich, and Pizza offerings to enhance guest dining experience.
- Prepares & cooks menu items by following all quality control procedures in a timely manner
- Complies all sanitation requirements by properly handling food & ensuring correct storage
- Continually maintains a clean & sanitary work station, with deep cleaning at end of shift
- Use of clear, effective, and respectful communication when taking food & drink orders
- Demonstrate accurate and detailed menu knowledge of both food & beverages
- Ability to give detailed menu tour guiding of a 23 page food, drink, & dessert menu
- Properly follow food safety standards when handling all food items
- Effectively & efficiently use POS machine to enter both food and drink orders
- Maintained an accurate and detailed record of daily transactions for end of shift deposits
- Developed in-depth knowledge of dessert and espresso selections to enhance customer experience.
- Execute proper plating of all desserts and espresso drinks
Culinary Seafood Specialist, FOH Trainer, Bartender, Server, & Cook
Joe’s Crab Shack
Henderson, USA
06.2015 - 08.2017
- Properly received and put away weekly food and liquor deliveries
- Create daily prep list according to current on hand versus daily and weekly projections
- Execute weekly/monthly inventory counts for both BOH/FOH
- Execute bi-shiftly line checks to ensure proper holding temperatures and quality
- Prepare bi-weekly order lists for entire restaurant (BOH, FOH,& Bar)
- Supervised shifts generating $7,000 in sales, leading a team of 6 members
- Placed weekly orders with alcohol vendors to ensure inventory availability to place weekly liquor and beer orders
- Trained new team members on standards and responsibilities to ensure consistent service
- Created and maintained new employee file folders
- Properly follow food safety standards when handling all food items
- Accurately preparing food items by following recipe instructions
- Properly portioning food for use on the line according to plate specifications
- Accurately and consistently cooking food to specified food temperature
- Accurately and consistently plating foods to proper plate specification standards
- Demonstrate accurate and detailed menu knowledge
- Maintain a clean preparation and cooking area
- Use of clear, effective, and respectful communication when taking food & drink orders
- Consistent practice of food safety through cleanliness
- Demonstrate accurate and detailed menu knowledge of both food & beverages
- Ability to make cocktails consistently and timely through memorization of recipes
- Prepare bar garnishes and maintain par stock of all bar inventory
- Properly label bar garnishes with correct dates to maintain freshness and shelf life
Education
Associate of Science - Radiologic Technology
Kapiolani Community College
Honolulu, HI07-2027
UNLV - Hospitality Management
UNLV
Las Vegas, NVHigh School Graduate -
Kalani High School
Honolulu, Hawaii01-2004
Skills
- Food safety
- Inventory management
- Culinary terminology
- Team leadership
- Customer service
- Microsoft Windows and Office
- Adobe Acrobat expertise
- Bilingual communication
Volunteer Experience
- Carole Kai Charities, Lead Program Coordinator
- Kawaiahao School & Child Care Center, Teaching Assistant
- Boy & Girls Club of Honolulu, Assistant Basketball Coach
- Lanai Baptist Church, Vacation Bible School, Group Leader
Timeline
Senior II Kitchen Manager
The Cheesecake Factory
03.2021 - Current
Expo, Line Cook, Server, Food Runner, & Baker
The Cheesecake Factory
10.2017 - 03.2021
Culinary Seafood Specialist, FOH Trainer, Bartender, Server, & Cook
Joe’s Crab Shack
06.2015 - 08.2017
Associate of Science - Radiologic Technology
Kapiolani Community College
UNLV - Hospitality Management
UNLV
High School Graduate -
Kalani High School