Kimani Winston
Harbor Springs,MI
Summary
Accomplished Junior Sous Chef at Little Harbor Springs Country Club, renowned for pioneering unique menu items and enhancing dining experiences through exceptional food presentation and kitchen management. Demonstrated expertise in nutrition and wine, alongside a talent for leading and instructing a team of 12, significantly elevating service standards and operational efficiency.
Overview
3
3
years of professional experience
Work History
Junior Sous Chef
Little Harbor Springs Country Club
06.2022 - Current
- Developed unique menu items and plating presentations.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prepped daily menu items to quickly deliver upon request.
- Ordered food items for upcoming events per sous chef request.
- Assisted sous chef with weekly schedule drafts for 12 kitchen staff.
- Delivered verbal culinary instruction and assignments to 12 kitchen staff members daily to promote successful dining experiences for clients.
Culinary Intern Line Cook
Hershey Lodge
11.2021 - 04.2022
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Cleaned kitchen counters, refrigerators, and freezers.
- Read through recipes and set up ingredients for Head Executive and Banquet chefs.
- Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
- Monitored food quality and presentation to maintain high standards.
- Managed opening and closing shift kitchen tasks.
- Suggested actionable improvements to streamline training procedures.
- Maintained food safety and sanitation standards.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Prepared and served various food items in fast-paced restaurant and banquet environment.
- Checked expiration dates, rotated food, and removed any items that were no longer usable.
- Grilled meats and seafood to customer specifications.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Prepared Foods Team Member
Taste Commercial Kitchen
01.2022 - 03.2022
- Organized food and products by date and maintained adequate supplies.
- Completed all hot and cold food assignments to meet deadlines for meal preparation.
- Offered product samples to customers, generating additional sales through taste-testing.
- Prepared all live seafood and adhered to all company food safety and sanitation guidelines.
- Participated in educational opportunities to increase product knowledge.
Education
Culinary Arts - Culinary Arts
Culinary Institute of Virginia
Norfolk, VA12.2021
Diploma - Culinary Arts
Caroline High School
Milford, VA05.2020
Skills
- Wine expertise
- Nutrition knowledge
- Foodservice
- Quality controls
- Food presentation
- Waste Reduction
- Knife Skills
- Plating
- Sanitation Practices
- Safe handling
- Catering background
- Kitchen leadership
- Kitchen Management
- Menu development
- Workflow Optimization
- Equipment usage
- Inventory processes
- Ordering Supplies
- Vendor Relations
- Compliance
Timeline
Junior Sous Chef
Little Harbor Springs Country Club
06.2022 - Current
Prepared Foods Team Member
Taste Commercial Kitchen
01.2022 - 03.2022
Culinary Intern Line Cook
Hershey Lodge
11.2021 - 04.2022
Culinary Arts - Culinary Arts
Culinary Institute of Virginia
Diploma - Culinary Arts
Caroline High School
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