Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Languages
Custom
References
Timeline
Generic
Lowell (Bud) Sellen

Lowell (Bud) Sellen

Battle Creek

Summary

Creative chef with extensive experience in kitchen operations and menu development. Proven track record of enhancing guest satisfaction through innovative dishes and high food safety standards. Strong leadership skills foster a positive team environment and improve kitchen efficiency. Specialized in inventory management and effective communication, ensuring seamless operations and exceptional dining experiences.

Overview

3
3
years of professional experience
1
1
Certification

Work History

Head Chef /Executive Kitchen Manager

Salvation Army
Battle Creek
06.2024 - Current
  • Resolved customer complaints promptly while upholding service excellence standards.
  • Maintained adequate stock levels by ordering food supplies from vendors.
  • Monitored food production processes to ensure compliance with quality standards.
  • Inspected ingredients and equipment to verify adherence to quality requirements.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Established portion control guidelines to reduce waste and maximize profits.

Sous Chef

Salvation Army
Battle Creek
05.2022 - 05.2024
  • Assisted in menu development and recipe testing for innovative dishes.
  • Monitored inventory levels, ensuring adequate supplies were available.
  • Adjusted recipes to accommodate dietary restrictions and allergies.
  • Complied with health department regulations for food handling practices.
  • Maintained accurate records for cost analysis and inventory management.
  • Directed kitchen staff in daily operations, emphasizing sanitation and safety practices.
  • Analyzed customer feedback to identify areas for improvement in service quality.
  • Implemented strategies to reduce waste and enhance kitchen efficiency.

Cook / General Kitchen Worker

Salvation Army
Battle Creek
08.2021 - 05.2022
  • Adjusted seasonings of dishes during cooking process in order to enhance flavors.
  • Monitored stock levels of food items and ordered more when necessary.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Adhered to food safety standards when storing and preparing foods.
  • Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
  • Took inventory counts before and after shifts to complete food inventory or storage sheets.
  • Prepared a wide range of dishes according to menu specifications and chef instructions.
  • Wrapped, dated and labeled food items in storage for safety and freshness.
  • Followed established procedures and requirements for safe food handling, storage and service.
  • Enforced proper sanitation practices to prevent spoiling or contamination of foods.
  • Chopped, diced and sliced vegetables and fruit ahead of rush periods.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Set up and performed initial prep work for soups, sauces, and salads.
  • Carried pans and trays of food to and from work stations, stove, and refrigerator.
  • Replenished food items from inventory and rotated ingredients.
  • Managed portion control using correct utensils during preparation and plating.
  • Grilled and deep fried various foods from meats to potatoes.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents an
  • Handled advanced thawing and food pre-preparation for upcoming meals.
  • Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses..
  • Adhered to regulatory standards regarding safe and sanitary food prep.
  • Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
  • Requested supplies and equipment orders, explaining needs to managers.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Checked quality of food products to meet high standards.
  • Assisted in the stocking of products for the pantry and storage room.
  • Followed health and safety guidelines for handling food properly.
  • Cleaned and sanitized work areas, equipment, utensils, dishes, or silverware.
  • Worked cooperatively with other staff members to ensure smooth operation of the kitchen.
  • Carried out basic maintenance tasks on kitchen equipment such as cleaning ovens and dishwashers.
  • Maintained cleanliness of all kitchen surfaces including floors, walls, counters, refrigerators.
  • Operated various kitchen appliance such as blenders, mixers and slicers.

Education

Associate of Applied Science - Bovine Nutrition And Animal Husbandry

Michigan State University
East Lansing, MI
02-1977

Skills

  • Food safety and sanitation
  • Menu design and development
  • Inventory management
  • Quality assurance
  • Cost control
  • Customer service
  • Time management
  • Portion control
  • Waste reduction
  • Kitchen organization
  • Team leadership

Affiliations

  • I enjoy hunting of many species, Pheasant, small game, White tail deer and elk.
  • Fishing is a go to for relaxation and family outings.
  • I enjoy Sports, Baseball is a favorite.
  • Attend Garrison Hills Church 28 years.

Certification

  • Food safe certified

Languages

French
Elementary

Custom

I retired from Pfizer after 32 yrs. Finishing my career as a senior operator and Foreman overseeing shop floor operations

I am married 43 years with 3 grown children and 7 grand children.

Over my life I have reinvented myself many times, from the family dairy farm, to machinist, Certified auto mechanic, Chemical Operator.

I have always had a deep desire to enter the culinary profession which i find to be an endless opportunity.

I am currently enrolled and learning french

This journey has been the most gratifying and invigorating of anything I have ever done! by far!

II do not see myself retiring from the culinary arts. I have found my calling and my hearts desire. 

References

References available upon request.

Timeline

Head Chef /Executive Kitchen Manager

Salvation Army
06.2024 - Current

Sous Chef

Salvation Army
05.2022 - 05.2024

Cook / General Kitchen Worker

Salvation Army
08.2021 - 05.2022

Associate of Applied Science - Bovine Nutrition And Animal Husbandry

Michigan State University

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