Zenobia Keyes
Arlington,TX
Summary
Pragmatic, seasoned professional offering a solid background in building and leading successful restaurant teams, and handling a large volume of customers. Knowledgeable about enforcing safety and cleanliness standards and optimal inventory management strategies. Innovative Chef de Tournant, known for high productivity and efficient task completion, with over 10 years of experience in leading a high-end culinary team. Managing full-service kitchens and overseeing the work of 25 to 75 personnel. Skilled in building relationships and developing high-performance teams. Excels in communication, teamwork, and adaptability to ensure seamless kitchen operations, and exceptional dining experiences.
Overview
15
15
years of professional experience
Work History
Kitchen Supervisor
Salvation Army
11.2022 - Current
- Menu and recipe development.
- Monitored food quality and ensured compliance with safety regulations.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Monitored inventory levels of ingredients, supplies and equipment.
- Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Responsible for producing quality foods for banquets and the production kitchen.
- Weekly and monthly operating reports for the culinary team.
- Achieve grant deliverables, and ensure accountabilities are aligned, on target, and within budget constraints.
- Coordinated with volunteers to support meal service for community programs.
Sous Chef-Garde Manger (Banquets)
Mandalay Bay Resort and Casino
09.2013 - 08.2021
- Collaborated with chefs for new menu planning.
- Oversaw subordinates with food production, handling and vessel sanitation, offering assistance with tasks during busy periods.
- Checked quality of incoming produce deliveries against order specifications before accepting them into the restaurant's inventory.
- Maintained accurate records of inventory, orders and deliveries.
- Maintained clean and organized storage areas for food items, enabling easy accessibility to heavily used products.
- Generated skills with Excel, Stratton, and Warren, and PowerPoint.
- Negotiated with vendors for supplies and food items.
- Schedule the staff, and request extra board during the busy events.
- Distributed and plated events for up to 10,000 VVIP people.
- Managed a staff of 25 to 75 people.
- Proficient in tasting menus for clients or VVIP clients.
- Implemented inventory control measures to maintain dining operational budget.
Chef De Tournant
Mandalay Bay Resort & Casino Las Vegas
Las Vegas, NV
11.2010 - 09.2013
- Assisted executive chefs, chefs, and sous chefs for VIP tastings for company executives.
- Responsible for producing quality foods for banquets and the production kitchen.
- Measuring, weighing, and mixing ingredients, and seasoning food according to recipes or personal judgment.
- Undertaking any other additional duties, as directed by the Head Chef.
- Prepared diverse dishes in high-volume kitchen environment at luxury resort.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Followed food safety guidelines to ensure quality and hygiene standards.
- Supported senior chefs in menu planning and recipe development tasks.
- Modeled proper culinary techniques and delivered mentoring to train new employees.
- Collaborated with department staff to prepare food items in accordance with recipes and established standards.
- Conducted regular assessments of dish presentation aesthetics prior to serving customers.
Education
Bachelor - Specialized Technology-Le Cordon Bleu
Pennsylvania Culinary Institute
Pittsburgh, PennsylvaniaHigh School -
Lakeside High School
Ashtabula, OhioSkills
- Menu development
- Food safety
- Inventory management
- Vendor negotiation
- Quality assurance
- Culinary training
- Meal service coordination
- Sanitation standards
- Food safety compliance
- Team management
- Kitchen management
Participated in:
- 2017 EDC LV
- JCK Luxury 2014
- MIcrosoft inspire 2019
- vvip private shark reef
- WNBA all star 2019
Timeline
Kitchen Supervisor
Salvation Army
11.2022 - Current
Sous Chef-Garde Manger (Banquets)
Mandalay Bay Resort and Casino
09.2013 - 08.2021
Chef De Tournant
Mandalay Bay Resort & Casino Las Vegas
11.2010 - 09.2013
Bachelor - Specialized Technology-Le Cordon Bleu
Pennsylvania Culinary Institute
High School -
Lakeside High School
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