Kenyon Gordon
Davenport,IA
Summary
Business Development Data Analysis Contract Negotiation Operational Excellence Restaurant Management Safety Standards Customer Service Human Resources Other Skills Team Hiring & Leadership Issue Resolution Relationship Building Effective Communication Creative skillful in ordering and requisitioning supplies and ingredients and plating and preparing desserts for special events. In-depth knowledge of food and service techniques, pastry preparation and sanitary handling. Commended for creating new recipes and maintaining all safety and sanitation guidelines. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Doughboy Restaurants Group, LLC
07.2022 - 01.2023
- Supervised restaurant's kitchen staff according to food safety standards
- Met daily operational needs, such as product ordering and prep list
- Developed cooks and upcoming chefs
- Met operations manager weekly labor and food budgeting goal
- Oversaw vendor product ordering daily that aligned with revenue
- Scheduled labor through use of applications
- Monitored sales history and dealt with hiring/firing
- Introduced and trained new chefs that improved overall work efficiency
- Learned to be more confident, proficient leader; enhanced training and organizational skills.
Lead
Princi Kitchen, Starbucks
06.2021 - 06.2022
- Savory
- Prepared, recommended, and implemented agreed savory budgets, expenditures, and forecasts to accomplish team targets
- Managed three to four cooks in production kitchen
- Developed leadership role and performed batch cooking for Reserve and Roastery
- Passed certification training and became certified trainer
- Led day’s production by assigning tasks to individuals
- Used different communications, verbal and visual, for equipment or recipe training.
Catering Chef
Heartland Alliance Human Care Services
06.2020 - 06.2021
- Cooked dishes at numerous events by following strict rules, recipes, and safety standards in feeding kids
- Discussed requirements with clients and created menus
- Prepared and stored food properly
- Learned to lead culinary classes and develop time management skills
- Expanded mind working with different cultures and experiences
- Gained different certifications and trainings with kids from first aid to intervention techniques to being trauma informed
- Learned to deal with USDA and DCHS strict guidelines on feeding kids nutritious meals.
Sauté Cook
VIE
12.2019 - 03.2020
- Coordinated preparation of meats, fish, poultry, vegetables, and sauces with high attention to detail
- Held full accountability for searing/heating up proteins and plating or menu items
- Managed timing and plating of dishes
- In charge of French- top and sauté station
- Followed recipes and used daily reservations to make proper prep
- Helped in canning and preservation of seasonal foods with other methods.
Pastry Chef
Ventuno
05.2018 - 12.2019
- Oversaw plating of pastries and gelato flavors daily for the Venetian restaurant
- Prepared pasta dishes, perfected gelato recipe, and created new flavors
- Supervised two assistants in bread production and gelato spinning
- Coordinated research and development of weekly and daily specials
- Helped with commercialization of ice cream recipe development to sell to public by testing and using Math to find best formula that withstand household freezer temps to prevent ice crystallization
- Honed pastry skills and received continuing excellent reviews
- Planned and established the Commercial Ice Cream Program
- Used spectrometer to find sugar percent in a solution, formulas, and percentages such as gelato needs 5% fat with 30% sugar and 12% solids.
Assistant Chef
Baroncini's Ristorante
07.2012 - 03.2018
- Developed special menu while ensuring quality control of menu items
- Completed preparation of fresh pasta with variety of sauces and garnishes as a Line Cook
- Delivered lunch and dinner cooking service as an expediter
- In charge of the day-to- day operations
- Began tenure as Line Cook and Assistant Chef; quickly promoted in recognition of creative skills within three years
- Volunteered in the community by helping to raise money for charity of the Iowa Prostart Culinary High School Program
- Created a coursed meal for the public along with other chefs
- Worked with the community by purchasing Iowa/Amish grown produce, dairy, and meats.
Pastry Cook
Gaijin
Line Cook
One Twenty
Line Cook
Jumer's Casino & Hotel
Pantry Cook
Education
Bachelor of Business Administration - Business Administration
Southern New Hampshire University
Manchester, NH08.2022
Skills
- Recipe Development
- Commercial Production
- Production Management
- Workflow Management
- Food Safety
- Food Safety and Sanitation
- Customer Service
- Quality Control
- Kitchen Safety
- Basic Mathematics
Timeline
Kitchen Manager
Doughboy Restaurants Group, LLC
07.2022 - 01.2023
Lead
Princi Kitchen, Starbucks
06.2021 - 06.2022
Catering Chef
Heartland Alliance Human Care Services
06.2020 - 06.2021
Sauté Cook
VIE
12.2019 - 03.2020
Pastry Chef
Ventuno
05.2018 - 12.2019
Assistant Chef
Baroncini's Ristorante
07.2012 - 03.2018
Pastry Cook
Gaijin
Line Cook
One Twenty
Line Cook
Jumer's Casino & Hotel
Pantry Cook
Bachelor of Business Administration - Business Administration
Southern New Hampshire University
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