Kendall McNeilsmith

Head Chef

San Luis Valley Brewing

Alamosa, Colorado

09.2006 - 04.2023

Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Trained new kitchen staff in food safety regulations and proper cooking techniques.
Ordered food supplies from vendors to maintain adequate stock levels.
Monitored food production to guarantee quality standards were met.
Established portion control guidelines to reduce waste and maximize profits.
Inspected ingredients and equipment to ensure they meet quality standards.
Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Supervised the preparation of meals according to customer orders in a timely manner.
Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Reviewed purchase orders for accuracy prior to submitting them for approval.
Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
Organized special events such as banquets or catering services when required.
Trained kitchen workers on culinary techniques.
Monitored quality, presentation and quantities of plated food across line.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Assessed inventory levels and placed orders to replenish goods before supplies depleted.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Planned and prepared food product orders to maintain appropriate stock levels.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
Streamlined kitchen processes to shorten wait times and serve additional guests.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Trained and supervised line cooks to develop new skills and improve team performance.
Checked quality of food products to meet high standards.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Supervised food preparation staff to deliver high-quality results.
Monitored temperatures of prepared food and cold-storage areas.
Observed food safety and sanitation protocols to reduce germ spread.
Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Created tasty dishes using popular recipes, delighting patrons and generating return business.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Prepared variety of foods according to exact instructions and recipe specifications.
Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
Prepared workstations with ingredients and tools to increase efficiency.
Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Summary

Overview

Work History

Head Chef

Education

Bachelor of Arts - Fine Arts

Skills

Timeline

Head Chef

Bachelor of Arts - Fine Arts

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