Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kenneth Jones

Cape Coral

Summary

Consider myself a Hard Worker! I strive for Excellence in anything I do! I am Clean and Punctual and I rarely miss work! I have had excellent reviews over the years.

Personable and creative individual with passion for culinary arts, committed to delivering high-quality dishes and memorable dining experiences. Possesses foundational culinary techniques and skills in kitchen safety, hygiene, and food preparation. Aims to bring innovative flavors and efficient service to create positive impact in any culinary setting.

Overview

23
23
years of professional experience
1
1
Certification

Work History

Chef/Culinary Solutions

Lee Health/LeeSar
10.2001 - Current
  • Company Overview: Shipping and Distribution Company
  • Worked for Lee Health System Food Service Department 20 Years plus in the following Positions ..Cook Cafeteria Worker 3 Yrs, Receiving Department Lead Position for 12 yrs and current Bakery over 8 yrs
  • Cafeteria Employee responsibilities are prep food and service Guest and Patients on Cafe Food Service line
  • Receiving Department Lead responsibilities are ordering for department through appropriate vendors over the phone or computer , handling and receiving stock working with leadership for proper food flow
  • Bakery responsibilities include Shipping Bakery Products to Cafeteria's and Patients include.
  • Cakes , Brownies, Homemade Cheesecakes, Cobbler's and Breads.
  • A variety of fresh baked goods
  • Also assortments of Pastry items
  • Responsible for Cleaning and Maintaining a clean work environment
  • Catering to all5 Hospitals include fruit platters, seafood platters , sandwiches , hors d'oeuvres, wraps etc
  • Achievements/Tasks
  • Contact: LeeSar -2399398800
  • 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.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.

Education

Basic

Immokalee High

Food Safety Certification

Institution/Place of Education

Skills

  • Computer
  • Cook
  • Baking
  • Receiving
  • Managing
  • Meal preparation
  • Food presentation
  • Food quality
  • Food safety and sanitation
  • Attention to detail
  • Effective communications
  • Team collaboration
  • Ingredient knowledge
  • Verbal and written communication
  • Food plating and presentation
  • Food pairing
  • Inventory management
  • Workflow optimization
  • Sanitation practices
  • Banquets and catering

Certification

Certificate Name

Timeline

Chef/Culinary Solutions

Lee Health/LeeSar
10.2001 - Current

Food Safety Certification

Institution/Place of Education

Basic

Immokalee High

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Kenneth Jones