Kenneth Hunter
Chicago,IL
Summary
A dynamic and results-oriented Chef with a proven track record at The Bar Be Que Lunch Box, enhancing kitchen operations and elevating food quality. Expert in food safety and kitchen equipment management, coupled with exceptional time management skills. Demonstrated ability to mentor staff, achieving a significant reduction in food waste and consistently delivering high customer satisfaction.
A professional culinary expert with strong skills in high-pressure kitchen environments. Proven ability to prepare diverse dishes while maintaining high standards of quality and presentation. Solid track record of collaborating effectively with team members and adapting to changing needs. Known for reliability, culinary creativity, and strong focus on achieving outstanding results.
Overview
25
25
years of professional experience
Work History
Chef
The BarBeQue Lunch Box
04.1998 - 12.2016
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Reduced food waste with strategic menu planning and inventory control techniques.
Line Cook
Da's Deli And Dining
06.2012 - 07.2013
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
Line Cook
Micheal Jordan's Steak House
03.2013 - 11.2015
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business. (in a 2 person Station. Guard Manger. (sea food and desserts)
- 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- 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.
- Checked food temperature regularly to verify proper cooking and safety.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
- Grilled meats and seafood to customer specifications.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team.
- Collaborated with chef to develop new menu items, leading to increased diner interest and sales.
Kitchen Manager'Chef
Bar22
02.2019 - 02.2021
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Line Cook
Mott St Chicago
04.2022 - 02.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, {aproximatly 30 at a time} 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.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked specific dishes based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu
Chicago, IL06-2013
Skills
- Time management
- Reliable and trustworthy
- Active listener
- Food preparation
- Problem-solving
- Food safety knowledge
- Knife skills
- Kitchen station setup
- Kitchen sanitation
- Workload management
- Food plating
- Food storage
- Stock rotation
- Portioning
- Ingredients measuring
- Kitchen equipment management
Timeline
Line Cook
Mott St Chicago
04.2022 - 02.2023
Kitchen Manager'Chef
Bar22
02.2019 - 02.2021
Line Cook
Micheal Jordan's Steak House
03.2013 - 11.2015
Line Cook
Da's Deli And Dining
06.2012 - 07.2013
Chef
The BarBeQue Lunch Box
04.1998 - 12.2016
Associate of Applied Science - Culinary Arts
Le Cordon Bleu
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