Kevin Donnell Lee
Converse,TX
Summary
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. Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation and stock management. Efficient multitasker with talents in recipe management and development.
Overview
34
34
years of professional experience
Work History
COOK: WG-08
DHA-BAMC Nutrition Care Division
Fort Sam Houston, TX
02.2021 - Current
- Perform full range of simple cooking by preparing and cooking items that require little to no processing
Prepare variety of breakfast items, short order items and convenience items
Season’s food according to set procedures, making adjustments when appropriate
Cooking abilities include roasting, broiling, braising, frying, boiling, grilling, and steaming
Regulated cooking temperature and steam pressure, and checked for correct cooking time and condition of food being cooked
Prepared and cooked concentrated and dehydrated soups, sauces and gravies
Processed food items to include cutting, peeling, trimming, slicing, dicing, pureeing, dredging, flouring, and breading
Weighed, measured, and assembled ingredients for regular and modified food items
Mixed ingredients according to computerized or written recipes that produce quality products, minimize preparation time, and avoid food material waste
Portions food for distribution and meal service
Covers, labels, and stores leftovers according to established procedures
Follows established sanitation procedures when handling food; ensures food items are stored at correct temperatures
Maintains accurate food inventories and rotates stock items to prevent spoilage
Operates variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources
Disassembles and assembles equipment component parts for cleaning, and follows safety procedures regarding operation of equipment
Cleans and uses variety of cooking utensils required to measure, weigh, and process food items
Cleans, stores, and maintains all kitchen utensils, and cleans and maintains all equipment and work areas after each use practicing clean as you go concept
Performs various other cleaning tasks such as cleaning work tables, walk-in refrigerators, floors and walls following established cleaning schedule - Trained junior staff on cooking techniques and kitchen safety protocols.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Mentored junior cooks in refining culinary skills through hands-on guidance.
- Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Trained and supervised cooking staff to expertly meet daily needs.
Cook 2
Sodexo, Weed Army Community Hospital NCD
Fort Irwin, CA
10.2019 - 01.2021
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Supervised preparation of foods, and explained steps for readying specialty items.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Assisted in maintaining central standardized recipe and ingredient repository with nutritional and cost information.
- Weighed, measured, and assembled ingredients for
regular and modified food items - Perform full range of simple cooking by preparing and cooking items that require little to no processing
Cook: WG-06
US Army MEDDAC-BAMC Nutrition Care Division
Fort Sam Houston, TX
06.2016 - 07.2019
- Perform full range of simple cooking by preparing and cooking items that require little to no processing
- Prepare variety of breakfast items, short order items and convenience items
- Season’s food according to set procedures, making adjustments when appropriate
- Cooking abilities include roasting, broiling, braising, frying, boiling, grilling, and steaming
- Regulated cooking temperature and steam pressure, and checked for correct cooking time and condition of food being cooked
- Prepared and cooked concentrated and dehydrated soups, sauces and gravies
- Processed food items to include cutting, peeling, trimming, slicing, dicing, pureeing, dredging, flouring, and breading
- Weighed, measured, and assembled ingredients for regular and modified food items
- Mixed ingredients according to computerized or written recipes that produce quality products, minimize preparation time, and avoid food material waste
- Portions food for distribution and meal service
- Covers, labels, and stores leftovers according to established procedures
- Assists in vegetable preparation unit; assists higher level cooks
- Follows established sanitation procedures when handling food; ensures food items are stored at correct temperatures
- Maintains accurate food inventories and rotates stock items to prevent spoilage
- Operates variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources
- Disassembles and assembles equipment component parts for cleaning, and follows safety procedures regarding operation of equipment
- Cleans and uses variety of cooking utensils required to measure, weigh, and process food items
- Cleans, stores, and maintains all kitchen utensils, and cleans and maintains all equipment and work areas after each use practicing clean as you go concept
- Performs various other cleaning tasks such as cleaning work tables, walk-in refrigerators, floors and walls following established cleaning schedule.
COOK: WG-08
US Army MEDDAC, Landstuhl Regional Medical Center
Landstuhl, Germany
11.2007 - 10.2009
- Perform full range of simple cooking by preparing and cooking items that require little to no processing
- Prepare variety of breakfast items, short order items and convenience items
- Season’s food according to set procedures, making adjustments when appropriate
- Cooking abilities include roasting, broiling, braising, frying, boiling, grilling, and steaming
- Regulated cooking temperature and steam pressure, and checked for correct cooking time and condition of food being cooked
- Prepared and cooked concentrated and dehydrated soups, sauces and gravies
- Processed food items to include cutting, peeling, trimming, slicing, dicing, pureeing, dredging, flouring, and breading
- Weighed, measured, and assembled ingredients for regular and modified food items
- Mixed ingredients according to computerized or written recipes that produce quality products, minimize preparation time, and avoid food material waste
- Portions food for distribution and meal service
- Covers, labels, and stores leftovers according to established procedures
- Assists in vegetable preparation unit; assists higher level cooks
- Follows established sanitation procedures when handling food; ensures food items are stored at correct temperatures
- Maintains accurate food inventories and rotates stock items to prevent spoilage
- Operates variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources
- Disassembles and assembles equipment component parts for cleaning, and follows safety procedures regarding operation of equipment
- Cleans and uses variety of cooking utensils required to measure, weigh, and process food items
- Cleans, stores, and maintains all kitchen utensils, and cleans and maintains all equipment and work areas after each use practicing clean as you go concept
- Performs various other cleaning tasks such as cleaning work tables, walk-in refrigerators, floors and walls following established cleaning schedule
- Oversee and train military members as well as other civilian cooks to standards as prescribed in Tri-Service Food Code and facility SOPs.
COOK: WG-06
U.S. Army MEDDAC Carl R. Darnall AMC
Fort Hood, TX
03.2005 - 01.2007
- Perform full range of simple cooking by preparing and cooking items that require little to no processing
- Prepare variety of breakfast items, short order items and convenience items
- Season’s food according to set procedures, making adjustments when appropriate
- Cooking abilities include roasting, broiling, braising, frying, boiling, grilling, and steaming
- Regulated cooking temperature and steam pressure, and checked for correct cooking time and condition of food being cooked
- Prepared and cooked concentrated and dehydrated soups, sauces and gravies
- Processed food items to include cutting, peeling, trimming, slicing, dicing, pureeing, dredging, flouring, and breading
- Weighed, measured, and assembled ingredients for regular and modified food items
- Mixed ingredients according to computerized or written recipes that produce quality products, minimize preparation time, and avoid food material waste
- Portions food for distribution and meal service
- Covers, labels, and stores leftovers according to established procedures
- Assists in vegetable preparation unit; assists higher level cooks
- Follows established sanitation procedures when handling food; ensures food items are stored at correct temperatures
- Maintains accurate food inventories and rotates stock items to prevent spoilage
- Operates variety of kitchen equipment, which utilizes gas, electricity, steam or microwave heat sources
- Disassembles and assembles equipment component parts for cleaning, and follows safety procedures regarding operation of equipment
- Cleans and uses variety of cooking utensils required to measure, weigh, and process food items
- Cleans, stores, and maintains all kitchen utensils, and cleans and maintains all equipment and work areas after each use practicing clean as you go concept
- Performs various other cleaning tasks such as cleaning work tables, walk-in refrigerators, floors and walls following established cleaning schedule.
COOK
D.O.L, US ARMY
Fort Hood, TX
01.2005 - 03.2005
- Adjusted standardized recipes for larger quantities or smaller quantities
- Assisted and advised in the training of other workers.
- Ordered and received products and supplies to stock kitchen areas.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Used POS system to enter orders, process payments and issue receipts.
- Quickly and accurately counted drawers at start and end of each shift.
- Led opening and closing procedures and conducted cashier drops, cash control, and vault monitoring.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
COOK
KBR
Afghanistan
08.2003 - 08.2004
- Supervised shift of three cooks and four foodservice workers in preparation and serving of food items in military dining facility
- Familiarized newly hired personnel with practices of facility
- Observed methods of food preparation, cooking temperatures, portion sizes, and garnishing of products to ensure recipes were followed
- Assigned cooks on shift to specific products according to their knowledge and expertise
- Responsible for inspecting all kitchen equipment, cleanliness of preparation and serving areas, cleanliness of dining areas, and cleanliness and sanitation of serving and dining utensils.
- Developed recipes, portion specifications, and standard preparation procedures for all dishes.
- Managed inventory levels, ensuring efficient use of resources and minimizing waste.
SHIFT LEADER
PCSI, Inc
Fort Hood, TX
03.2002 - 07.2003
- Supervised shift of ten to twelve cooks in preparation and serving of food items in military dining facility
- Familiarized newly hired personnel with practices of facility
- Observed methods of food preparation, cooking temperatures, portion sizes, and garnishing of products to ensure recipes were followed
- Assigned cooks on shift to specific products according to their knowledge and expertise
- Responsible for inspecting all kitchen equipment, cleanliness of preparation and serving areas, cleanliness of dining areas, and cleanliness and sanitation of serving and dining utensils.
- Performed forecasting to identify necessary changes for supply chain business.
- Estimated expected changes in business operations due to holidays, training missions, deployments to make proactive adjustments to employee schedules and inventory levels to address needs.
- Updated Automatic Menu Boards to ensure products and prices were correct daily
- Assisted in doing daily cash drops, preparing cash tills and verifying accuracy of cash collections from registers
SUBSISTENCE MANAGER
U.S. Army
Fort Hood, TX
01.1996 - 11.2001
- Purchased, received, and stored all supplies necessary to sustain daily operations of facility that supported 1,200 personnel on daily basis
- Responsible for ensuring minimal loss of subsistence due to pilferage or spoilage
- Ensured facility operated within budgetary constraints
- Rotated and replenished refrigerator and dry storage shelves to ensure FIFO method was being utilized at all times
- Reviewed menus to ensure supplies were ordered in timely fashion and were indeed in season to allow for products to be prepared
- Reviewed daily food usage and leftovers from Production Schedules and POS reports
SHIFT SUPERVISOR
U.S. ARMY
01.1994 - 11.2001
- Responsible for training of all new personnel assigned to shift
- Ensured all recipes were followed to standards and serving lines were set up according to manager's specifications
- Assigned all cooks on shift to specific areas according to their knowledge and expertise
- Inspected all kitchen equipment, preparation areas, serving areas, and serving utensils for cleanliness
- Completed Production Schedules on daily basis.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled money, balanced tills, processed credit card payment batches and prepared bank deposits, maintaining 100% accuracy.
- Tracked food production levels, meal counts and supply costs.
- Responsible for ensuring correct ingredients are entered and printed on all recipes in accurate quantities to ensure accurate ordering of supplies and production of meals
FOODSERVICE SPECIALIST
U.S. Army
08.1992 - 11.2001
- Prepared meats, starches, fruits, vegetables, and pastries to specific standards
- Set up serving lines, garnished food items, and served correct portions as prescribed by prewritten guidelines
- Cleaned and maintained all kitchen equipment in accordance with technical manuals.
- Designed and implemented food service programs enhancing operational efficiency across multiple dining facilities.
Skills
- Teamwork and Collaboration
- Production Reporting
- Counting Money
- Supply Control
- Menu Planning
- Production Preparation
- Safe Food Handling
- Food Preparation Supervision
Timeline
COOK: WG-08
DHA-BAMC Nutrition Care Division
02.2021 - Current
Cook 2
Sodexo, Weed Army Community Hospital NCD
10.2019 - 01.2021
Cook: WG-06
US Army MEDDAC-BAMC Nutrition Care Division
06.2016 - 07.2019
COOK: WG-08
US Army MEDDAC, Landstuhl Regional Medical Center
11.2007 - 10.2009
COOK: WG-06
U.S. Army MEDDAC Carl R. Darnall AMC
03.2005 - 01.2007
COOK
D.O.L, US ARMY
01.2005 - 03.2005
COOK
KBR
08.2003 - 08.2004
SHIFT LEADER
PCSI, Inc
03.2002 - 07.2003
SUBSISTENCE MANAGER
U.S. Army
01.1996 - 11.2001
SHIFT SUPERVISOR
U.S. ARMY
01.1994 - 11.2001
FOODSERVICE SPECIALIST
U.S. Army
08.1992 - 11.2001