Summary
Overview
Accomplishments
Education
Certification
Skills
Work History
Professional References
7f
Kenneth Pankau

Kenneth Pankau

Essexville,MI

Summary

Ambitious Culinary Professional bringing proven experience in motivating team members to exceed productivity goals and customer expectations, consistently producing high quality dishes in a variety of diverse food service operations, inventory management, executing safe food handling practices, and exceptional communication and conflict resolution abilities. Well-versed in hospitality standards with a natural knack for building strong relationships with team members and customers.

Overview

10
10
years of professional experience

Accomplishments

  • Awarded Gold Medal at ACF Michigan State Culinary Student Hot Foods Team Competition
  • Awarded 1st Place Culinary ACF Michigan State Championship 2018
  • Awarded Gold Medal at ACF Sanctioned Culinary SK Category Individual Competition
  • Awarded Silver Medal at ACF Central Region Culinary Student Hot Foods Team Competition
  • Awarded 4th Place Culinary ACF Central Region Championship 2018
  • Silver Medal at ACF Sanctioned Culinary SK Category Individual Competition

Education

Associate of Science - Culinary Arts

The Culinary Institute of Michigan
Port Huron, MI
05.2018

Certification

  • ServSafe Manager Food Handler Certification

Skills

    Knowledge of a wide variety of cooking methods

    Proper execution of culinary skills

    Energetic Team leader

    Strong customer service and communication skills

    Efficient time management, leadership, and organizational skills

    Effective decision making, strategizing, and problem solving

    Safe and proper food handling knowledge, practices, and procedures

    Effective collaboration with team members

Work History

Service Manager, Sales Representative, Technician

Orkin Pest Control
03.2020 - 05.2024
  • Developed and maintained positive relationships with customers to build rapport and trust.
  • Increased repeat business by fostering strong client relationships through personalized service and frequent follow-ups to ensure satisfaction.
  • Resolved escalated customer complaints professionally, turning potentially negative experiences into opportunities for continued patronage.
  • Hired, trained and supervised team of service staff members to meet business goals.
  • Met with approximately 15 customers daily to discuss service needs and offer available solutions.
  • Maintained a safe working environment by enforcing strict safety protocols and providing ongoing staff training on proper equipment use.
  • Recorded inventory of chemicals and products
  • Accurately recorded service work orders with pest sightings, observations, and products used.
  • Conducted regular performance evaluations for staff members, offering constructive feedback and facilitating professional development opportunities.
  • Increased overall revenue by upselling additional services and products during routine maintenance visits.

Culinary Professional

The Country Club
05.2019 - 03.2020
  • Designed seasonal menus for approximately 200 guests daily utilizing fresh ingredients, attracting new customers and retaining loyal patrons through diverse offerings.
  • Promoted teamwork and collaboration within the kitchen staff leading to improved morale, increased efficiency, and higher quality outcomes.
  • Collaborated with event planners to create custom menus tailored to clients'' preferences, ensuring successful private functions and catered events.
  • Incorporated dietary restrictions into menu planning effectively catering to guests with varying needs while maintaining a high level of customer satisfaction.
  • Elevated guest experience by consistently providing high-quality dishes that met or exceeded expectations.
  • Proper food handling, sanitation, labeling, rotation, and storage

Food Service Worker

Chartwells Group (Oakland University)
09.2018 - 05.2019
  • Batch cooking methods used for servicing high volume of meals to approximately 300 students and staff members in dining area per meal time.
  • Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
  • Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
  • Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
  • Greeted customers at counter to fulfill requests and answer questions.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
  • Promoted a positive work environment through effective communication with colleagues and supervisors.

Sauté Line Cook

Andiamo Italia
05.2018 - 05.2019
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Collaborated with team members to maintain 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.
  • Plated and presented all dishes to match established restaurant standards.
  • Participated in creating 3 daily specials that showcased creativity while utilizing available inventory effectively.

Grill Chef

RiverCrab Restaurant & Bluewater Inn
08.2017 - 05.2018
  • Elevated guest experience with visually appealing plating techniques that showcased the skillful preparation of each grilled item served.
  • Trained new team members on grill station procedures, ensuring consistency in dish preparation and presentation.
  • Ensured seamless communication between front-of-house staff and grill station, resulting in accurate order fulfillment and timely service delivery.
  • Adhered to strict portion control guidelines, contributing to cost savings without compromising on taste or quality.
  • Managed grill station equipment maintenance, ensuring optimal performance for consistent cooking results.

Lead Line Cook, Line Cook

Big Boy Restaurants
11.2014 - 08.2017
  • Receiving and processing inventory
  • Enhanced kitchen efficiency by streamlining prep work and ingredient organization.
  • Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
  • Produced high volume covers per day (100-300) and maintained near-perfect customer satisfaction scores.

Professional References

  • Jon Strauchman - Certified Sous Chef, Restaurant Owner

     (810)-650-0646

     Relationship: Former Culinary Instructor


  • Joshua Hoffman - Logistics Supervisor

     (810)-479-7236

     Relationship: Co-worker, Classmate, Culinary Teammate, Friend


  • Brian Rutkowski - Firefighter & EMT

     (989)-551-5443

     Relationship: Co-Summer Camp Counselor, Friend




     

          

Similar Profiles

CREATE PROFILE
Kenneth Pankau