Kenneth MCKEMIE
chef
Houma,la
Summary
Dedicated cook with proven skills in efficient food preparation, inventory management, and training staff. Committed to maintaining safety standards and cleanliness in fast-paced kitchen environments.
Overview
44
44
years of professional experience
4
4
years of post-secondary education
Work History
cook
Delaware North
New Orleans
12.2019 - Current
- Operated kitchen equipment to ensure efficient food preparation and service.
- Maintained cleanliness and organization of kitchen stations throughout service shifts.
- Assisted in inventory management by tracking supplies and reporting shortages.
- Adhered to food safety standards while handling and storing ingredients properly.
- Trained new kitchen staff on procedures and equipment usage for optimal performance.
- Cleaned kitchen equipment, surfaces, utensils and dishes.
- Operated grills, fryers and broilers to cook items to quality guidelines.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Wrapped, dated and labeled food items in storage for safety and freshness.
Steward Supervisor
universal odgon
Houma
01.1982 - 09.2000
- Supervised daily operations of stewarding staff and cleaning processes.
- Managed inventory of cleaning supplies and equipment for efficiency.
- Trained new staff on safety protocols and operational procedures.
- Coordinated schedules to ensure adequate coverage during peak hours.
- Conducted inspections to maintain cleanliness and sanitation standards.
- Addressed staff concerns and resolved conflicts within the team.
- Provided guidance and support to junior staff members when needed.
- Created weekly reports for management detailing staffing hours worked and any issues that arose during shifts.
- Organized staff rotas and shifts, ensuring adequate coverage at all times.
- Worked closely with chefs to ensure that quality standards were maintained throughout meal preparation processes.
- Attended regular training sessions to stay up-to-date with industry best practices.
- Maintained records of inventory items used during each shift, including food costs and wastage amounts.
Cook/Bakery Manager
US Army
ft bragg
04.1984 - 09.1988
- Prepared nutritious meals for soldiers in high-pressure environments.
- Trained junior cooks on food safety and preparation techniques.
- Maintained cleanliness and organization in kitchen and cooking areas.
- Operated kitchen equipment like grills, ovens, and fryers safely.
- Assisted in food service during large-scale events for troop morale.
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
- Followed established procedures and requirements for safe food handling, storage and service.
Education
GED -
London City Guilds
England Uk09-1981
No Degree -
Bayou Blue Elemtary
Houma, LA08-1975
GED -
Tain Royal Acamdey
Scotland Uk 09.1976 - 07.1980
Skills
- Food safety
- Culinary techniques
- Kitchen equipment operation
- Inventory management
- Meal preparation
- Menu planning
Timeline
cook
Delaware North
12.2019 - Current
Cook/Bakery Manager
US Army
04.1984 - 09.1988
Steward Supervisor
universal odgon
01.1982 - 09.2000
GED -
Tain Royal Acamdey
09.1976 - 07.1980
GED -
London City Guilds
No Degree -
Bayou Blue Elemtary