Summary
Overview
Work History
Education
Skills
Timeline

Kevin Anderson

Summary

First to work and the last to leave, I am highly motivated to create and execute the best meals for restaurant patrons. I have an exceptional ability to multitask and work quickly while maintaining a positive attitude. I am creative and enjoy trying new recipes and techniques to create the tastiest delicacies. I have excellent communication, leadership and problem-solving skills and a talent for building streamlined, cohesive teams.

Overview

14
14
years of professional experience

Work History

Head Chef

13 Brix Cider House
08.2022 - Current
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed and cooked memorable dishes that brought new customers into establishment.

Business Owner

Self-employed
01.2015 - 11.2018
  • Consulted with customers to assess needs and propose optimal solutions.
  • Trained and motivated employees to perform daily business functions.
  • Adhered to regulatory and policy changes and made necessary adjustments to maintain overall success.
  • Conducted audit inspections and independent checks to verify parts and materials.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Interacted well with customers to build connections and nurture relationships.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.

Executive Chef

Boardwalk Plaza Victoria's
05.2013 - 04.2015
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.

Sous Chef

McCormick & Schmick's Seafood & Steaks
05.2010 - 05.2013
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Education

Bachelor of Arts - Hotel, Motel, And Restaurant Management

University of Delaware, Newark, DE
05.2004

Associate of Arts - Culinary Arts

Johnson & Wales University, Providence, RI
05.2002

High School Diploma -

Indian River High School, Dagsboro, DE
06.1999

Skills

  • Performance Assessments
  • Food Safety Regulations
  • Customer Retention
  • Banquets and catering
  • Plating and presentation
  • Team Management
  • Recipe creation

Timeline

Head Chef - 13 Brix Cider House
08.2022 - Current
Business Owner - Self-employed
01.2015 - 11.2018
Executive Chef - Boardwalk Plaza Victoria's
05.2013 - 04.2015
Sous Chef - McCormick & Schmick's Seafood & Steaks
05.2010 - 05.2013
University of Delaware - Bachelor of Arts, Hotel, Motel, And Restaurant Management
Johnson & Wales University - Associate of Arts, Culinary Arts
Indian River High School - High School Diploma,

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Kevin Anderson