Ken Humburg

• 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.

• 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.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
• Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
• Contributed to menu design, incorporating innovative culinary techniques that attracted wider clientele.

• Followed recipes and presentation guidelines to assemble high-quality [Type] fare.
• Assisted executive chef in the creation of daily specials that highlighted unique flavor combinations and showcased culinary expertise.
• Provided exceptional customer service by promptly addressing guest inquiries or concerns and ensuring their dining experience exceeded expectations.
• Trained, supervised and relieved chefs at variety of food preparation stations.
• Spearheaded successful catering events, coordinating menu planning, food preparation, and presentation for various functions.
• Managed daily kitchen operations, directing a team of cooks to ensure timely production of meals during peak service hours.

• Collaborated with team members to meet daily production goals and deadlines.
• Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Portioned out food and measured ingredients properly to prepare recipes.
• Safely operated all kitchen equipment to avoid job injuries and mishaps.
• Ensured proper food handling techniques were followed to minimize the risk of contamination or spoilage.
• Enhanced food quality by adhering to strict recipe guidelines and using fresh ingredients.
• Demonstrated flexibility in adapting to changing menu requirements or production schedules as necessary.
• Monitored cooking temperatures to ensure consistent results and prevent overcooking or undercooking of dishes.
• Managed multiple tasks simultaneously while maintaining focus on quality control measures throughout the production process.

• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Enhanced kitchen efficiency by maintaining clean and organized workstation.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.

• Grilled meats and seafood to customer specifications.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• Checked food temperature regularly to verify proper cooking and safety.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.

I was Chef and owner of Bouche Catering, I was responsible for vendor relations, customer relations, and menu designs. These are only a few of my responsibilities. My main goal was to provide my clients with quality service and quality food products that would give them an enjoyable experience.

• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
• Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
• Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
• Elevated dining experience by innovating seasonal menu items tailored to local tastes.
• Streamlined kitchen operations, reducing food waste through meticulous inventory management.

• Assisted in inventory management by accurately tracking supplies and placing orders as needed.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
• Followed health, safety and sanitation guidelines while preparing and serving food.
• Increased kitchen productivity by keeping tools organized for easy access when needed.