Kenneth Head
Minneapolis,MN
Summary
Dynamic culinary professional with extensive experience at Bon Appetit Management, excelling in high-volume food preparation and innovative sauce development. Proven ability to enhance kitchen efficiency and reduce waste through effective inventory management. Strong multitasking skills and a commitment to food safety ensure exceptional quality and customer satisfaction.
Overview
2026
2026
years of professional experience
1
1
Certification
Work History
Cook
Bon Apptit Management
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
Lead Cook
Bon Apptit Management
- Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
- Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
- Took over line positions in event of emergency.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
Saucier
Bon Appetit Management Co
St. Paul, MN
08.2003 - Current
- Reduced waste by closely monitoring inventory levels and adjusting batch sizes as needed.
- Conducted regular taste tests to guarantee consistency in flavor profiles across all sauces produced.
- Ensured food safety by strictly adhering to sanitation standards during sauce preparation and storage.
- Collaborated with chefs on creating new, flavorful sauces that complemented various menu offerings.
- Maintained high-quality sauce production through consistent adherence to established recipes and guidelines.
- Achieved consistent, high-quality sauce production by maintaining a clean and organized work environment at all times.
- Helped troubleshoot technical issues related to sauce making equipment when necessary, minimizing downtime in production.
- Assisted in training new team members on proper sauce-making techniques and best practices within the kitchen environment.
- Contributed to successful menu launches by developing unique, well-balanced sauces that aligned with culinary trends and customer preferences.
- Enhanced sauce quality by implementing innovative cooking techniques and ingredient combinations.
- Increased customer satisfaction by quickly addressing any concerns or feedback regarding sauces served in the restaurant.
- Supported wider culinary team during busy periods, assisting with other areas of food preparation as needed.
- 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.
- 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.
Skills
- Customer service
- Cooking
- Cleaning and organization
- Food handling
- Food preparation
- Multitasking and organization
- Kitchen organization
- Strong attention to safe food handling procedures
- Cooking techniques
- Knife skills
- Sanitation
- Food presentation
- Food waste reduction
- Portion control
- Sauce making
- Ingredients measuring
- Allergen awareness
- Culinary creativity
- New hire training
- Effective planner
- Food spoilage prevention
- Menu planning
- Food pairing
- OSHA
- Attention to detail
- Ingredient knowledge
- Health and safety compliance
- Temperature control
- Special diets
- Focused and disciplined
- Sauteing
- High volume production capability
- Kitchen sanitation management
- Health code adherence
- Recipe modification
- Positive and professional
- Calm demeanor
- Cutting and slicing techniques
- Teamwork and collaboration
Certification
Serve Safe
Timeline
Saucier
Bon Appetit Management Co
08.2003 - Current
Cook
Bon Apptit Management
Lead Cook
Bon Apptit Management