Renee Neisess
Libby,MT
Summary
Accomplished culinary leader with expertise in menu development and kitchen management at KVHS. Enhanced meal satisfaction by implementing innovative recipes and reducing waste by 20%. Collaborated effectively with nutritionists to meet diverse dietary needs. Proven skills in food safety and communication, ensuring high standards of cleanliness and customer satisfaction.
Overview
8
8
years of professional experience
Work History
Head Cook
KVHS
09.2017 - 09.2025
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed and implemented menu items focused on nutritional standards and student preferences.
- Managed inventory levels, reducing waste through accurate forecasting and ordering processes.
- Collaborated with nutritionists to create balanced meal plans for diverse dietary needs.
- Streamlined kitchen operations by introducing time-saving procedures for food preparation.
- Established quality control measures to enhance food presentation and taste consistency.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed new menu items for increased customer satisfaction and repeat business.
- Successfully managed special events catering, coordinating with clients to develop custom menus tailored to specific needs.
- Devised seasonal menus using fresh, local ingredients for an ever-changing culinary experience for patrons.
Education
High School Diploma -
Troy High School
Troy,MTSkills
Meal preparation
Food storage
Verbal and written communication
Food preparation
Recipe development
Kitchen equipment operation and maintenance
Food safety
Cost control
Cleaning and sanitation
Food spoilage prevention
Food plating and presentation
Recipes and menu planning
Waste reduction
Baking and pastry
Knife skills
Nutrition
Sanitation standards
Kitchen management
Food presentation
Special events
Meal scheduling
Menu development
Cooking
Sauce making
Menu planning
Nutrition expertise
Timeline
Head Cook
KVHS
09.2017 - 09.2025
High School Diploma -
Troy High School