Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
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Kevin J. Bulkowski

Summary

Forward-thinking culinary professional offering more than 13 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership and problem-solving skills.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Dead Eye Dick's (W. Food Group)
05.2019 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Participated in food tastings and taste tests.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Sous Chef

TigerFish/Poor People's Pub
04.2016 - 11.2018
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Assisted with menu development and planning.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Utilized culinary techniques to create visually appealing dishes.

Chef Manager

The OAR
04.2010 - 10.2014
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Recruited and hired employees to build effective culinary team for $10,000,000+ annual revenue-producing restaurant.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Education

High School Diploma -

Creekside High School
Irvine, CA
06.2003

Skills

  • Hiring, Training, and Development
  • Restaurant Operations
  • Food Plating and Presentation
  • Safe Food Handling
  • Team Leadership
  • Inventory Management
  • Food Prep Planning
  • Kitchen Staff Management
  • Recipes and Menu Planning
  • Attention to Detail
  • ServSafe Certification
  • Strong Work Ethic

Certification

  • ServeSafe Food Safety Manager Training - 2023-2026

Languages

Serbian
Limited Working
Spanish
Limited Working

Timeline

Executive Sous Chef

Dead Eye Dick's (W. Food Group)
05.2019 - Current

Sous Chef

TigerFish/Poor People's Pub
04.2016 - 11.2018

Chef Manager

The OAR
04.2010 - 10.2014

High School Diploma -

Creekside High School

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Kevin J. Bulkowski