Kevin Hall
Kitchen Chef
Aurora,CO
Overview
30
30
years of professional experience
Work History
Cook Supervisor
Department Of Veterans Affairs - United States Government
Aurora, CO
06.2014 - Current
- Trained kitchen workers on culinary techniques.
- Liaised closely with kitchen and front-of-house personnel.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Monitored food quality control and safety standards to ensure compliance with health regulations.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Conducted regular meetings with kitchen staff to discuss menu changes, customer feedback and operational issues.
- Coordinated the ordering of ingredients, supplies and equipment needed for daily operations.
- Monitored food products, driving quality, freshness and integrity.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Oversaw food preparation, production and presentation according to quality standards.
- Monitored waste levels throughout shift hours to reduce spoilage costs.
- Implemented systems designed to improve efficiency within the kitchen environment.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
Cook Shift Leader
Roaring Fork
Austin, TX
09.2012 - 04.2014
- Set up work stations prior to opening to minimize prep time.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Communicated with kitchen employees, answered questions and offered insight into food preparations.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Checked quality of food products to meet high standards.
- Executed proper techniques when preparing menu item ingredients.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Assisted in developing new menu items based on customer feedback.
- Trained new cooks on proper food handling techniques.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Received and stored food and supplies.
- Checked freezer and refrigerator each day to verify proper functioning.
Banquet Cook
Renaissance by Marriott
Atlanta , GA
02.2010 - 08.2012
- Communicated effectively with banquet staff regarding orders placed by guests during events.
- Assisted in the development of new menu items, as well as modifications to existing dishes.
- Received and stored food and supplies.
- Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
- Adhered to established time frames for preparing dishes before they are served during banquets or events.
- Prepared food items according to recipes and menus, ensuring proper presentation, portioning and temperature.
Chef De Partie
The FourSeason Hotel
Atlanta, GA
10.2008 - 12.2009
- Planned work schedules for staff members based on customer demand and budget constraints.
- Plated completed foods paying special attention to overall presentation and necessary garnishes.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
Education
Some College (No Degree) - Culinary Arts
The Art Institute of Atlanta
Atlanta, GASummary
Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach.
Skills
- Food Preparation
- Team Supervision
- Inventory Oversight
- Vendor Relationship Management
- Menu Memorization
- Garnishing and Plating
- Culinary Trends Monitoring
- Recipes and menu planning
“Experienced chef with more than 30 years of experience in the hospitality industry. Proficient in preparing a wide range of dishes, including Italian, latin, and American cuisine. Skilled in managing kitchen staff, menu planning, and inventory management
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
The way to get started is to quit talking and begin doing.
Walt Disney
Timeline
Cook Supervisor
Department Of Veterans Affairs - United States Government
06.2014 - Current
Cook Shift Leader
Roaring Fork
09.2012 - 04.2014
Banquet Cook
Renaissance by Marriott
02.2010 - 08.2012
Chef De Partie
The FourSeason Hotel
10.2008 - 12.2009
Some College (No Degree) - Culinary Arts
The Art Institute of Atlanta
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