Kyle Bultinck
Plymouth,MN
Summary
Versatile and ambitious individual with over 10 years in a fast-paced management background successfully executing diverse project tasks to meet deadlines and company goals. Highly motivated and skilled at communicating with team members, coordination and achieving daily goals. Passionate problem solver and talented team player with superior planning and decision-making skills.
Overview
13
13
years of professional experience
Work History
Cook
Myriel
11.2022 - Current
- Ensure daily production of food for service while maintaining the utmost quality
- Daily cleaning tasks to provide a safe and sanitary kitchen
- Organization of cooler and other storage areas.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
Intern
Givey
01.2023 - 04.2023
- Conducted literature review and organized data on the impact of small charity closures on the sector
- Drafted succinct summaries highlighting key points from literature reviews
- Researched and gathered data on the impact, infrastructure, and funding of small charities within the United Kingdom
- Developed interview questionnaires for stakeholders involving research
- Drafted recruitment materials for data collection
- Met weekly with project manager to update on progress and identify next steps
- Engaged with a cross functional international team to ensure projects were completed in a timely manner.
Chef De Cuisine
PS Steak
02.2022 - 06.2022
- Hired, managed, and trained team of 13 culinary professionals
- Managed weekly food budgeting and ordering and conducted monthly inventory analysis
- Reviewed weekly Profit and Loss reports prepared by accounting team to identify potential areas for improvement
- Ensured consistency and standards were upheld throughout the restaurant
- Expanded restaurant menu and supported junior chef input in decision-making processes
- Coordinated with departmental heads within the restaurant in weekly management meetings
- Managed work schedules of kitchen staff for both service and events, by strategically positioning staff with various experience and responsibility levels.
Executive Chef
Short or Tall
02.2021 - 11.2021
- Responsible for the development of kitchen systems, including line set-up, ticketing systems, and service management
- Training of staff and monitoring execution of daily service
- Performed weekly inventory recipe audits
- Evaluated food production and costs
- Oversaw quality of food prepared to ensure customer satisfaction
- Locate alternative sourcing of product to adjust to the evolving health pandemic
- Maintained clean kitchen environment, ensuring compliance with state and federal health and safety codes.
Sous Chef
Spoon and Stable
09.2017 - 12.2020
- Maintained responsibility for the hiring, training, and proficiency of employees in the kitchen
- Daily management and training of 20 junior staff by ensuring staff preparedness and familiarity with seasonal menu
- Managed weekly staff and production schedules to prepare for over 250 daily guests.
- Operated the kitchen within the budgeted payroll by monitoring labor costs
- Performed monthly inventory count and daily ordering of product while maintaining appropriate food costs
- Managed relationships with vendors and farmers
- Collaborated with Executive Chef on kitchen operations and employee concerns
- Building and maintaining relationships with various vendors
- Training of cooks regarding execution of dishes and standard operating procedures.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef de Cuisine
Corner Table
03.2011 - 08.2017
- Hired and trained staff on the techniques and principles of the restaurant
- Tested and developed new menu items for the evolving seasonal menu
- Interacted with guests daily to help build rapport and increase satisfaction in an open kitchen environment
- Managed day-to-day operations to ensure proper functionality during service
- Worked with peers and managers to creatively solve critical issues
- Evaluated food production and costs to inform forecasting needs
- Solely responsible for daily ordering of product to ensure appropriate food costs were met
- Maintained relationships with new farmers and food vendors and negotiated pricing to meet financial goals
- Planned and executed numerous offsite events which involved cooking and presenting to the public
- Documented clear and concise recipes for publication to be produced by the public.
Education
Bachelor of Science - Sustainability
Arizona State University
Tempe05.2023
Associates of Science -
Le Cordon Bleu Minneapolis
01.2008
Associates of Science -
Elgin Community College
01.2006
Skills
- Project Planning and Management
- Team Building and Leadership
- Time and Resource Management
- Analytical Thinking
- Microsoft Office Suite, Asana, Slack, Basecamp
- Oral and Written Communication
Timeline
Intern
Givey
01.2023 - 04.2023
Cook
Myriel
11.2022 - Current
Chef De Cuisine
PS Steak
02.2022 - 06.2022
Executive Chef
Short or Tall
02.2021 - 11.2021
Sous Chef
Spoon and Stable
09.2017 - 12.2020
Chef de Cuisine
Corner Table
03.2011 - 08.2017
Bachelor of Science - Sustainability
Arizona State University
Associates of Science -
Le Cordon Bleu Minneapolis
Associates of Science -
Elgin Community College
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