Kenneth Timms-Casanova II
Chula Vista,CA
Summary
Dynamic and passionate culinary professional with a proven track record at Il Fornaio Italian Restaurant, excelling in team leadership and kitchen organization. Expert in banquets, record keeping, monitoring procedures, and ensuring food safety. Consistently able to enhance meal quality while inspiring staff to uphold high standards. Committed to maximizing efficiency and customer satisfaction in fast-paced high performing kitchen environment. Innovative, versatile, and ambitious fine dining experience creator.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Sous Chef
Il Fornaio Restaurant
09.2016 - Current
- Proficient in operational systems ie; Microsoft office, CTUIT, Hot Schedules, Oracle, OpenTable, Tripleseat, and Isolved.
- Strong leadership with calm/clear communication guaranteeing smooth service and staff development.
- Fostering a culture of excellence, creativity, and camaraderie.
- Supervising proper efficient meal preparation and service quality.
- Coordinating inventory management, minimizing waste while ensuring freshness by strictly adhering to HACCP, state, and federal regulations.
- Mentoring team members in proper food handling, cooking techniques, general safety, and handbook procedures.
- Precise ordering based in season and location to maximize company savings and profits.
- Maintaining high standards of cleanliness and organization in all kitchen environment.
- Managing food preparation tasks during high-volume service periods, ensuring all orders are executed in a timely manner without sacrificing quality or presentation standards.
- Modifying recipes to accommodate dietary restrictions and allergies.
- Analyzing scheduling data to match workflow, enabling proactive adjustments for improved service delivery.
- Currently overseeing all banquets from ordering to quality control.
- 100% compliance with Ecosure and 98% Health Dept in 2025-2026
Line Cook
Sevilla Restaurant
04.2018 - 10.2019
- Preparing high-quality dishes in accordance with restaurant recipes and standards.
- Training coworkers on food preparation techniques and safety protocols.
- Maintaining cleanliness and organization of kitchen workspace to meet health regulations.
- Preparing multiple orders simultaneously during peak periods with high accuracy rate maximizing customer satisfaction and Setting up and preparing cooking supplies and workstations during opening and closing to maximize productivity.
- Upholding strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination.
Education
GED -
06-2015
GED -
09-2011
High School Diploma -
06-2009
Skills
- Inspiring mentor
- Quick Learner
- Pragmatic
- Astute
- Meticulous
Certification
Certified by Servsafe Manager Training expires 2027
California RBS Training
Languages
English
Native or Bilingual
Sign Language
Full Professional
Spanish
Professional Working
Italian
Elementary
Timeline
Line Cook - Sevilla Restaurant
04.2018 - 10.2019
Sous Chef - Il Fornaio Restaurant
09.2016 - Current
Collage of The Sequoias - GED,
Universal Technical Institute - GED,
El Diamante High School - High School Diploma,