Summary
Overview
Work History
Education
Skills
Timeline
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Kenneth Stevens

Orlando,Florida

Summary

Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.

Overview

12
12
years of professional experience

Work History

Floating Sous Chef

TRC Restaurant Collection
Orlando, FL
06.2021 - Current
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.

Executive Chef

Rocco's Tacos
Orlando, FL
07.2012 - 06.2021
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.

Chef De Cuisine

Wild Olives
Boca Raton, FL
2009 - 2012
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Developed and implemented new menu items to meet customer needs.
  • Maintained a clean and organized kitchen environment.

Education

Associate of Arts - Culinary Arts

FCCJ
Jacksonville, FL
05-2006

Associate of Arts - Criminal Justice

Wilmington College
Delware

Skills

  • Supervising Food Prep
  • Food Safety And Sanitation
  • Strong Attention To Safe Food Handling Procedures
  • Food Quality

Timeline

Floating Sous Chef

TRC Restaurant Collection
06.2021 - Current

Executive Chef

Rocco's Tacos
07.2012 - 06.2021

Chef De Cuisine

Wild Olives
2009 - 2012

Associate of Arts - Culinary Arts

FCCJ

Associate of Arts - Criminal Justice

Wilmington College

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Kenneth Stevens