Executive Chef
Resume:
KENNETH J MCNAMEE
Shoreline, WA 98177
acgsui@r.postjobfree.com
OBJECTIVE:
To work with a world class organization where I can utilize my skills and expertise to achieve the goals of the
company and while continue to grow as a professional into advanced positions.
Overview:
A certified nutrition and wellness consultant and skilled culinary professional, recognized for a comprehensive
knowledge of international cuisine and an innovative approach to setting the stage for a customized dining
experience. Over 20 years of progressive experience managing the provision of fine dining for exclusive private
club and International 5 star hotels, refining the art of cooking; developing impressive menus; and preparing
culinary dishes influenced by culturally diverse regions around the globe.
CERTIFED NUTRITION AND WELLNESS CONSULTANT
INTERNATIONAL AWARD WINNING CHEF
KEY AREAS OF EXPERTISE
? Servsafe Certified ? Catering / Banquets / Events ? Customer Service / Guest
Relations
? Menu Design / Development ? Conferences / Special
? Kitchen Design / Layout
Occasions
? Staffing / Training /
? Supervision (Front / Back of ? Budgeting / Cost Reduction
Instructing
House)
? Dining Room / Kitchen ? Consultant Specialist
Operations
EDUCATION:
? Certified Nutrition and Wellness Consultant 2010 from The American Fitness Professionals and
Associates
? Over 20 years of practical hands-on training in hospitality
? ACF Certified Executive Chef 2004
? Club Corporation of America training programs: Star Chef Certification, Hiring Selection Process, Chef
Personnel Management and Problem Solving, Coach and Counseling, 1994-2005
? Toastmasters International, Hong Kong 2008-2010
? CIA Greystone, Napa Valley California, Global Cuisine, 1997
? Quality Selection Process (QSP) and Train the Trainer, Ritz-Carlton, 1997
? Catering Principles RYDE TAFE, Sydney Australia, Culinary Arts, 1993
? ACF Certified Cook, Portland, Oregon, 1989
? Culinary Arts, Portland Community College, 1988
PROFESSIONAL CAREER:
Chef Ken?s Catering (CKC) 2012-present
CKC provides personal and private chef service, customized cooking classes and exclusive catering.
Bon Appetit Management Company 2012-Present
SAS Compass, RTP North Carolina -Chef Tournant-contributions to all stations including but not limited to Global
cuisine, Classics, Grande Manager and Pastries. Customer Service / Guest Relations
The American Club Hong Kong
March 2006- November 2010 Promoted to Country Club Operations Manager March 2010
Role:
Oversee the daily operations of all aspects of a premier country club.
?
Greet members and guests daily and learning their preferences.
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Maintain Club facility with a daily inspection, checklists and follow up action.
?
Uphold and implement house rules and policies.
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Responsible for handling and filing reports on member complaints and facility incidents.
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Check all F&B outlets, including poolside and ballroom for member and guest satisfaction.
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Ensure security of all Club assets.
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Create and establish new trends and interesting events.
?
American Club Hong Kong
March 2006- November 2010 Director of Food and Beverage Service
Role:
? In charge of all services for 10 F&B outlets, including an exclusive town club and country club.
? On-site duty Manager with responsibilities at both properties to help facilitate members? needs and requests.
? Certified personnel in diverse training activities including Star Spangle Service, Safety and Hygiene, wine
education and up-selling techniques.
? Prepared budgets, assisting in multi-million dollar renovations, which included total refurbishment of a town
club consisting of three restaurants and two bars, and a country club consisting of a new ballroom and a dining
outlet.
Mission Hills Country Club (Club Corp), Rancho Mirage, California Executive Chef,
December 2005 ? January 2006
Role:
Responsible for improvement of kitchen operations and raising the standard of cuisine.
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Create and implement menus for special events.
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Build relationship with members-having a dining room presence
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Introduce new dining events
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Improving sanitation and hygiene standards
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Team leader for all events
?
Host Chef for major golf tournaments
?
Columbia Tower Club (Club Corp), Seattle, Washington Executive Chef May 1997-September 2004
Executive Sous Chef, September 1994-January 1996
Role:
Responsible for all kitchen operations
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Creation and implementing all menus
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Training of staff, scheduling, and teaching cooking classes.
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Supervising off-site catering for special functions.
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Floor Warden, served as Chairman of Safety Committee (CTC occupies floors 75 & 76 of the Bank of American
?
Tower).
Ritz-Carlton, Sydney, Australia
Executive Sous Chef, April 1996- April 1997
Role:
Accountable for daily functions and operations of acclaimed kitchen, labor and food cost.
?
Accountable for creation and execution of new seasonal menus.
?
Training of kitchen staff, active role in pastries.
?
QSP Interviewer.
?
Hotel Inter-Continental, Sydney, Australia
Chef de Partie, September 1993-July 1994
Role:
? Leads grill Chef, responsible for fabrication and portioning of meats, saucier, grade manger, buffet, and pastries.
Royal Sydney Golf Club, Sydney, Australia
Chef de Partie, 1991-1993
Role:
? Saucier, grade manger, banquet and pastry cook.
Southern Cross Hotel, Sydney, Australia
Demi Chef, 1990-1991
Role:
? Entremettier, pantry, room service and banquet cook
Portland Golf Club, Portland, OR
Demi Chef, 1988-1990
Role:
? Saucier, broiler, pantry, banquet and pastry cook.
? Promoted four times in two years.
DISTINGUISHED HONORS, AWARDS AND HIGHLIGHT
Washington State Chef of the Year, 2004
?
Western Regional COY 2004
?
One of four Chef to compete for the prestigious ACF USA COY 2004
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Oregon Seafood Champion cook-off, 1998
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Invited as Guest Chef twice at the American Club, Singapore 1998 and 1999
?
Guest chef at the American Club Hong Kong 2000
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Host Chef for the Nabisco LPGA Golf Tournament, Mission Hills, Rancho Mirage, California 2005
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Competed in the California Date cook-off. La Quinta, California, 2005
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Organized and participated in a team hot-food competition and took 2 nd place over all in 1996 while at the Ritz-
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Carton, Sydney Australia
? Chosen as part of Chef Tony Billson?s personal kitchen brigade at the Treasurer restaurant, Hotel Inter-
Continental Sydney, Australia
Chef de Partie for Royal Sydney Golf Club?s 100 year anniversary with a party of 3,000.
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Lead to two Private Club Team Championships while at the Royal Sydney Gold Club 1992 and 1993
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Organized international Internship with cooking school from the USA while at the RSGC
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Multi-awarding wining chef competing in numerous culinary competitions in United States and Australia
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Awarded Scholarship to 1988 Culinary Olympics Frankfurt Germany as part of the Oregon Culinary Team.
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Member of the Tour of Guest Chefs, Club Corp
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Prepared meals for many dignitaries and celebrities including Bill Gates, Hilary Clinton, George W. Bush, Al
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Gore, Ted Kennedy and many more.
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