Kevin Bruce, JR
Roswell,GA
Summary
While utilizing my professional skills , I began to experience growth to become a Sous Chef at the University of Kentucky. I continued to grow and develop divers wisdom especially while traveling to participate in food competitions.
The high-volume kitchen environments I experienced, and high-volumed food preparations while preparing my personal sauces, along with encouraging our team coordination allowed me to utilize advanced culinary techniques and become an efficient kitchen manager that ensured high standards.
I have an outstanding track record of fostering cohesive team dynamics and maintaining consistent quality in fast-paced settings.
Overview
8
8
years of professional experience
Work History
Sou Chef
Malone's Steakhouse
01.2024 - Current
Responsible for providing supportive leadership to kitchen staff throughout food service department assisting the Head Chef in monitoring kitchen activities.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Sous Chef
Sodexo - Toyota Truck Plant
04.2023 - 04.2024
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Sous Chef
Buffalo Wild Wings
07.2017 - 01.2023
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Education
Associate of Arts - communication and technology
Kentucky State University
100 W.D. Funkhouser Building05-2013
High School Diploma -
Central High School
1130 W Chestnut Street Louisville KY 4020305-2012
Skills
- Kitchen organization
- Menu preparation
- Knife safety
- Kitchen sanitation
- Post-shift cleanup
- Time management
- Compliance
- Purchasing
- Inventory management
Timeline
Sou Chef
Malone's Steakhouse
01.2024 - Current
Sous Chef
Sodexo - Toyota Truck Plant
04.2023 - 04.2024
Sous Chef
Buffalo Wild Wings
07.2017 - 01.2023
Associate of Arts - communication and technology
Kentucky State University
High School Diploma -
Central High School
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