Kenneith Mendez
Kissimmee,Fl
Summary
Professional Executive Chef with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation. Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.
Overview
22
22
years of professional experience
Work History
Executive Chef
FISD
11.2022 - Current
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for Cafeteria.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
Sous Chef
Morrison Healthcare
09.2019 - 09.2022
- Overseeing and supervising the kitchen staff in a motivating and positive environment
- Collaborating with the executive chef to ensure that the final product is top quality
- Ensuring safety food handling including proper storage and temperature control
- Creating menus, ordering from all distributors including broad liners, bread vendor and beverages vendors
- Responsible for all production of catering events, ensuring unparalleled presentation & quality
Culinary-Supervisor
Morrison Healthcare
01.2014 - 01.2019
- Work closely with Retail manager on introducing new rotating brands in the café, beverage opportunity purchasing and catering events
- Assist patient service manager with food production for patients as needed
- Supervising all aspects of the production stations including pizza, deli, grill, and all cold production
- Overseeing non cooking personnel, such as dishwashers, to ensure cleanliness of the kitchen and equipment
Kitchen Supervisor
The Palms at Park Place
01.2008 - 01.2014
- Coordinating food preparation, purchases or requisitions foodstuffs and kitchen supplies
- Planning menus, preparing and apportioning foods, utilizing food leftovers for specials
- Directing number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs
Lead Cook
Champions Gateway
01.2007 - 01.2008
- Responsible for Catered events as directed by the Chef
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
- Adjusted established recipes to remove allergens or alter tastes for customer desires
- Supervised line cooks to monitor food safety and order accuracy
Lead Cook
Boston Culinary Group
01.2006 - 01.2007
- Delegated jobs within the kitchen depending on restaurant traffic and employee skill
- Maintained well-stocked stations with supplies and spices for maximum productivity
- Recording the inventory on the count sheets for the Manager's review
Line Cook/ Prep Cook
Taqueria Mexicana Los Pioneros
01.2003 - 01.2006
- Responsible for the preparation of cold and hot food
- Responsible for ensuring that my station is properly equipped with tools and food
- Ensure that food comes out simultaneously and in a timely fashion way
Education
High School -
Jose Santos Alegria High School
Skills
- Bilingual: English and Spanish
- Microsoft Office
- High-volume dining
- Kitchen staff management
- Process improvements
- Menu development
Timeline
Executive Chef
FISD
11.2022 - Current
Sous Chef
Morrison Healthcare
09.2019 - 09.2022
Culinary-Supervisor
Morrison Healthcare
01.2014 - 01.2019
Kitchen Supervisor
The Palms at Park Place
01.2008 - 01.2014
Lead Cook
Champions Gateway
01.2007 - 01.2008
Lead Cook
Boston Culinary Group
01.2006 - 01.2007
Line Cook/ Prep Cook
Taqueria Mexicana Los Pioneros
01.2003 - 01.2006
High School -
Jose Santos Alegria High School
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