KENNETH MULLER
El Paso,TX
Summary
Director, Chef, Food and Culinary Services and Military Veteran with Secret Security Clearance, offering over 21 years of proven ability to be a corporate steward interacting and collaborating with multiple levels of management and diverse cultural audiences. Possess a comprehensive background culinary and food service operations, logistics, personnel management, budgeting, and contracting derived from conducting domestic and global operations. Managed risk upon multiple lines to protect assets, property, and equipment valued over $2M while meeting the expectations of senior leadership. Successfully managed a kitchen staff of 125 while guaranteeing overall food safety and storage standards. Supervised food service operations to support over 2,500 Soldiers and civilians every month. Oversaw menu planning, portion control, and inventory management, while managing a staff of 20, and delivered in-depth training sessions. Career supported by a vast operational leadership experience, and multiple certifications in the food industry.
Overview
23
23
years of professional experience
1
1
Certification
Work History
OCN Escort Supervisor
IAP
Cape Canaveral, Florida
04.2024 - Current
- Performed a wide range of Local National/Other Country National (LN/OCN) escorting coverage.Made contact with LN/OCN personnel at designated entry facility after they are processed for entry and receive their exchange badges; providing and briefing them on rules and procedures. Provided general supervision of team to ensure work is completed for the day and the work zone have been purged by trained Force Protection military personnel and all LNs/OCNs have exited base and/or returned to camps.Escorted LN/OCN personnel until daily work is completed, the work zone has been purged by trained Force Protection military personnel and all LNs/OCNs have exited base and/or returned to camps. Ensured LN/OCNs did not bring onto the base any prohibited or contraband (i.e. weapons, drugs, etc.). Maintained sight of all vehicles and personnel when performing LN/OCN escort duties. Provided for safety and welfare of oneself and escorted personnel (such as evacuating to protective shelter in case of attack. Maintained supervisory skills to include effective planning, organizing, directing and controlling with strong decision-making capabilities. Strong negotiation and conflict resolution skills to lead a team to consensus.
Food Services Supervisor/ Chef
KBR
Houston , TX
09.2022 - 11.2023
- Company Overview: AFCAP-Prince Sultan Air Base, Saudi Arabia
- Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met
- Evaluated contract food service operations, verifying contractor compliance to food service contract operations; managed a team of 50 employees and $500K annual budget responsible for supervision and professional execution of all training requirements to prepare for operational assignments worldwide
- Manage all aspects of inventory control, including completing inventory procedures prior to placing the orders for food and supplies
- Ensure department goals, objectives, policies/procedures are in place, followed and evaluated to include: meal planning, purchasing, receiving, distribution, inventory, food production, quality control, sanitation, nutrition, and staff development
- Lead and direct all departmental staffing responsibilities providing the facility with productive, responsive employees who are well trained, effectively managed, scheduled to meet department needs, and maintain accurate and all necessary documentation to meet Human Resource guidelines
- Plan and develop menus for nutritional balance and ensured all administrative documents were completed after each meal
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in dining facilities
- AFCAP-Prince Sultan Air Base, Saudi Arabia
Culinary Services Director/ Dining Facility Manager
United States Army
Fort Bliss, USA
01.2017 - 12.2022
- Company Overview: Various Locations
- Successfully managed a kitchen staff of 125 while guaranteeing overall food safety and storage standards, delicately maintaining food production systems and procedures for the ordering, receiving, storing, preparing, and serving of food related products
- Created increasingly complex dishes from breads and cakes to confections and frozen desserts utilizing raw materials available, in dry, as well as moist heat cooking methods to create unique flavors and textures
- Received multiple awards from senior leaders for ability to deliver superior service, always striving to increase the standards of food quality, recipes, while crafting culinary dishes, utilizing the principles of gastronomy
- Championed the bottom-line accountability for areas including food services, operations management, food subsidies, and record keeping, investigating, and resolving complaints regarding food quality, service, and accommodations
- Managed a kitchen staff of 15 while strictly complying with overall food safety and storage standards, accountable to the guiding principles of culinary philosophies, as well as the oversight of regulatory bodies
- Purchased equipment and food supplies, maintaining a steady stock of fresh items, creating replenishment forms for low-stock products, while overseeing a budget of $1M, ensuring budget never exceeds forecast
- Authored, crafted, and designed specialized menus, creating one for breakfast, lunch, dinner, and a promotional menu for nightly specials, drafting, preparing, printing, and creating them within Microsoft Word
- Fostering a corporate culture of safety, promoting a positive work atmosphere, while demonstrating the values of integrity, professionalism, initiative, positive judgement, and the ability to act quickly and mitigating potential crisis
- Various Locations
Dining Facility Manager/ Supply & Services Branch NCOIC
United States Army
Okinawa, Japan
01.2014 - 12.2017
- Company Overview: Okinawa Japan
- Supervised food service operations to support over 2,500 Soldiers and civilians every month, ensured food sanitation, accounting principles, financial models, and P&L reconciliations goals were exceeded
- Developed employee improvement plans reversing areas of under-performance, and fostered professional advancement of high-potential workers, directly promoting over 2 assistants to become successful sous-chefs
- Managed the complex purchase of food, beverages, and supplies for the large-scale military facility, oversaw a budget of $2M, and maintained food preparation methods, portion sizes, garnishing, and food presentation
- Provided direct oversight and administration of 320-seat restaurant, including developing, monitoring, and controlling an annual budget, operating expenses, P&L, and operating expenses, working to continually find new ways to reduce costs
- Worked closely with a dedicated group of talented Chefs, Managers, and team members, overseeing all scheduling and supervision of employees on the shift, as well as administered payroll and performed labor tracking
- Affected the bottom line through proper execution of cutting the floor, reducing labor, and keeping costs under control, while also fully integrating into the marketing of the restaurant, increasing new business by 60% through effective promotional initiatives
- Conducted market research surveys and attended industry committees to determine areas of improvement, took the lead on ordering high-volume food and beverages, personally opened all deliveries to verify lot code, quality, and inventory
- Okinawa Japan
Contract Manager
United States Army
Fort Bliss, USA
01.2011 - 12.2014
- Company Overview: Fort Bliss Texas
- Performed the full range of acquisition planning to include formal and informal acquisition plans, and consistently prepared and kept technical and administrative reports on contractor's performance, violations, or deficiencies
- Executed effective support to Installation Access Control program by serving as Contracting Officer Technical Representative (COTR) within the Directorate of Emergency Service
- Submitted monthly reports to the Contracting Officer, drafted records based on investigations, and oversaw the contract file system from development, pre-award, post-award, and termination or closure of contracts
- Reviewed and verified contractor invoices to determine government agreements or non-agreements with contractor's progress reports and cost vouchers, negotiated for favorable deals, which resulted in savings of 20% per contract negotiation
- Fort Bliss Texas
Culinary SPEC/Shift Leader
United States Army
Fort Stewart, USA
01.2002 - 12.2011
- Company Overview: Fort Stewart GA
- Oversaw menu planning, portion control, and inventory management, while managing a staff of 20, and delivered in-depth training sessions to teach progressive cooking techniques, as well as managed the ordering, receiving, storing, and daily subsistence in garrison environment
- Reduced food waste costs by $3.5K a week after identifying, and eliminating inventory issues such as excess ordering, poor storage and inefficient waste management
- Adhered to all work rules, procedures and policies established by the company, including but not limited to, those contained in the Employee Handbook, and proofread the menu, oversaw ration control, as well as managed the inventory and purchasing of all products & supplies
- Participated in the preparation of food and beverage items in adherence to company food standards for preparation, presentation, sanitation, and safety, meeting all HACCP and OSHA guidelines, and managed the portion control of all products
- Fort Stewart GA
Education
Senior Leaders Course -
Fort Lee
Fort Lee, Virginia01.2014
Advance Leaders Course -
Fort Lee
Fort Lee, Virginia01.2012
Basic Leaders Course -
Fort Stewart
Fort Stewart, Georgia01.2007
Skills
- Microsoft Office
- SharePoint
- AFMIS
- Mac
- Microsoft Windows
Certification
- Food Handler Certification
- Serv Safe Certification
- Contracting Office Rep Certification
- Sexual Assault Prevention Certification
- Equal Opportunity Certification
- Dining Facility Manager Certification
- Demonstrated SR Logistician
- Lean Six Sigma Master Black Belt
- Lean Six Sigma Green Belt
- PMP Project Management Fundamentals
- Project Management (Planning, Scheduling and Resource Management, Human Resources)
- Human Resources in Food Service & Hospitality Sector
- Finance & Cash Management for Hospitality Management
- Agile Project Management
Notableawards
- Meritorious Service Medal (MSM) (2)
- Army Accommodation Medal (ARCOM) (5)
- Army Achievement Medal (AAM) (8)
- Meritorious Unit Citation (MUC) (1)
- Army Good Conduct Medal (AGCM) (6)
- National Defense Service Medal (NDSM) (1)
- Afghanistan Campaign Medal (ACM-CS) (1)
- Iraq Campaign Medal (ICM-CS) (2)
- Global War on Terrorism Medal (GWTSM) (1)
Deployments
- Iraq, 02/01/03, 07/31/03
- Iraq, 07/01/04, 07/31/05
- Iraq, 09/01/07, 08/31/08
- Iraq, 07/01/10, 08/31/10
- Afghanistan, 12/01/12, 08/31/13
Timeline
OCN Escort Supervisor
IAP
04.2024 - Current
Food Services Supervisor/ Chef
KBR
09.2022 - 11.2023
Culinary Services Director/ Dining Facility Manager
United States Army
01.2017 - 12.2022
Dining Facility Manager/ Supply & Services Branch NCOIC
United States Army
01.2014 - 12.2017
Contract Manager
United States Army
01.2011 - 12.2014
Culinary SPEC/Shift Leader
United States Army
01.2002 - 12.2011
Senior Leaders Course -
Fort Lee
Advance Leaders Course -
Fort Lee
Basic Leaders Course -
Fort Stewart
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