Kenneth Hutchinson

• Provided exceptional client service through proactive communication and addressing concerns promptly.
• Enhanced menu offerings by developing innovative and delicious recipes tailored to clients'' preferences.
• Created catering menu based upon client specifications, event type, dietary needs, and budget.
• Cooked for large groups of people and managing various types of food for large events.
• Traveled across 100 mile-range to provide exceptional service, offering critically-acclaimed catering in various settings.

• Identified issues, analyzed information, and provided solutions to problems.
• Cultivated interpersonal skills by building positive relationships with others.
• Participated in team projects, demonstrating the ability to work collaboratively and effectively.
• Paid attention to detail while completing assignments.
• Strengthened communication skills through regular interactions with others.
• Completion of paperwork, recognizing discrepancies and promptly addressing them while providing resolution.
• Monitored camp billet, Maintenance, Food Service, Housekeeping, and janitorial services for 1800-person camp.
• Developed strong organizational and communication skills through coursework and volunteer activities.

• Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
• Tracked food production levels, meal counts, and supply costs.
• Monitored food quality and service levels to maximize kitchen and dining area performance.
• Streamlined order processing and improved overall service flow with effective communication between kitchen and front-of-house teams.
• Instructor & Proctor Food Safety and Nutrition Courses.
• Reduced food waste by implementing proper inventory tracking and storage practices.
• Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
• Maintained complacency of five million federal and state NSLP, SFP contract
• Oversaw training of more than 40 team members.

• Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.
• Crafted exciting catering options for clients.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Maximized staff productivity by optimizing scheduling based on event 24/7 day calendar schedule needs and employee availability.

• Implemented operational strategies and effectively built customer and employee loyalty.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.

• Maintained regulatory compliance by ensuring adherence to state and federal guidelines for food safety and sanitation.
• Monitored patient progress and documented nutritional information in patient charts and records.
• Conducted regular audits of food preparation areas, identifying opportunities for process improvements that led to enhanced safety standards.
• Boosted employee morale through effective communication, recognition, and team-building initiatives.
• Planned, directed, and monitored clinical functions of dietetic staff.
• Collaborated with healthcare professionals to develop nutrition strategies for patients with special dietary needs.
• Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
• Streamlined kitchen operations for increased efficiency and improved meal quality.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Motivated staff to perform at peak efficiency and quality.
• Managed budgets effectively while maintaining high-quality services and resources for clients.
• Improved client satisfaction by developing and implementing personalized nutrition plans based on individual needs and goals.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Ensured compliance with industry standards and regulations governing practice of nutritional counseling and management programs.

• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
• Trained and guided team members to maintain high productivity and performance metrics.
• Strengthened communication skills through regular interactions with others.
• Completed paperwork, recognizing discrepancies and promptly addressing for resolution on a daily basis.
• Motivated, trained, and disciplined employees to maximize performance.

Opened and established operation for food service operation.

• Monitored production to check safety, standardized production and appropriate portioning for up to 60 clients.
• Purchased food and cultivated strong vendor relationships.
• Visited with residents to inquire about satisfaction, quality, and personal preferences.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Evaluated nutritional content of menus regularly to ensure alignment with industry standards as well as specific patient requirements.

• Maximized sales opportunities with upselling techniques and well-timed menu suggestions based on customer preferences.
• Maintained strict adherence to health and safety regulations, resulting in consistently high inspection scores.
• Identified areas of opportunity for beverage sales by analyzing customer feedback and product demand metrics.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Coordinated daily and nightly shift safety and sanitation procedures for bar areas and entire restaurant.
• Managed inventory control, reducing spoilage and ensuring optimal stock levels at all times.
• Optimized table turnover rates by implementing efficient seating arrangements and reservation systems.
• Resolved customer complaints involving food or beverage quality and service.
• Led a team of servers, bartenders, and kitchen staff, fostering a positive work environment focused on teamwork and professionalism.
• Implemented new drink policies, reducing over-pouring 80%.
• Implemented new drink policies, reducing over-pouring by [Number]%.

• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Managed time efficiently in order to complete all tasks within deadlines.
• Worked well in 40 count team setting, providing support and guidance.
• Designed and implemented successful inventory control system to track inventory levels and optimize stock levels.
• Enhanced inventory accuracy by conducting regular audits and implementing efficient tracking systems.
• Established re-order points and monitored supplier performance.
• Recipe costing for outlets.
• Maintained clean and organized dining areas to uphold restaurant hygiene standards.

• Coached 12employees and trained on methods for handling various aspects of sales, complicated issues, and difficult customers.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Scheduled employees for shifts, taking into account customer traffic and employee strengths.
• Supervised creation of exciting merchandise displays to catch attention of store customers.
• Improved customer satisfaction through proactive engagement, attentive service, and efficient problem resolution.
• Exhibited excellent people skills during interaction with employees and customers.
• Interacted well with customers to build connections and nurture relationships.

• Interacted well with customers to build connections and nurture relationships.
• Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.

• Oversaw mergers and acquisitions activities that expanded company footprint into new markets or regions while ensuring seamless integration processes post acquisition.
• Established performance goals for department and outlined processes for achievement.
• Achieved significant cost savings through supply chain optimization efforts such as strategic sourcing initiatives and logistics improvements.
• Collaborated with senior management to develop strategic initiatives and long term goals.
• Responsible for remote site oil rig camps.

• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen on-board remote cat train.
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• Developed new menu items for increased customer satisfaction and repeat business.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Disciplined and dedicated to meeting high-quality standards.
• Evaluated food products to verify freshness and quality.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.

• Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.
• Evaluated food products to verify freshness and quality.

• Demonstrated adaptability in adjusting recipes based on available ingredients or dietary restrictions upon request.
• Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.
• Created appealing displays to showcase products in bakery.
• Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
• Resolved customer concerns with positive approach and constructive strategies.

• Coordinated and implemented nutrition programs within community to promote healthy eating.
• Conducted thorough assessments of clients'' dietary habits, identifying areas for improvement and providing targeted recommendations.
• Prepared beverage and food items to meet mandated nutritional and project meal requirements.
• Planned weekly nutritionally balanced menus to reflect current dining trends.

• Coordinated with team members to prepare orders on time.
• Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
• Maintained high standards of cleanliness and sanitation in kitchen, meeting or exceeding health department requirements.
• Tracked food costs and adjusted menu pricing accordingly to maintain profitability while offering competitive prices for customers.
• Modified recipes to accommodate dietary restrictions and allergies.
• Oversaw scheduling, inventory management, and supply ordering to maintain a fully stocked kitchen.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.

• Operation of full family style restaurant operation.
• Communicated clearly with employees, suppliers and stakeholders to keep everyone on same page and working toward established business goals.
• Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
• Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.

Provided meal for geological crew service on-board ocean going seismic ship while mapping the Bering straight and Chukchi sea above Alaska.

• Reduced food waste with strategic menu planning and inventory control techniques.
• Set up and broke down kitchen for service.
• Monitored food production to verify quality and consistency.

• Set up and broke down kitchen for service.
• Checked freezer and refrigerator prior to each shift to verify correct temperature.
• Prepared patient meals according to diet request.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Evaluated food products to verify freshness and quality.
• Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.

• Reduced waste and increased efficiency by accurately measuring ingredients and closely monitoring baking processes.
• Followed food safety standards when handling ingredients.
• Enhanced customer satisfaction by consistently producing high-quality baked goods and maintaining a clean, organized workspace.
• Maintained a safe work environment by strictly adhering to sanitation guidelines and addressing potential hazards promptly.
• Developed recipes for new products and improved existing recipes.
• Assisted in inventory management, helping maintain appropriate stock levels for essential ingredients and supplies.

• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Cultivated positive work culture among kitchen staff through open communication lines and mutual respect within team.
• Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
• Disciplined and dedicated to meeting high-quality standards.
• Enhanced customer satisfaction by consistently delivering high-quality culinary creations.