Chef
Resume:
Kendra Jean Harrison
*******.***@*****.***
Dania Beach FL 33004
Summary Of Qualifications
Hardworking, reliable, and results-oriented Executive Chef with over 30 years of solid decision-making and organizational skills – specializing in worldly cuisines, such as: classical European and French, Chinese and Japanese, Mediterranean, Hawaiian, Polynesian, Italian, Caribbean (Jamaican, and Trinidadian), Vegetarian, Floridian, Cajun, Creole, neo-classicism, and much more. Guest-focused and dedicated to ensure excellent dining experiences. Consistently recognized for outstanding supervisory skills, innovative menu development, and the delivery of goal-surpassing results. Outstanding culinary background with experience in planning, prioritizing, and delegating to meet deadlines, quality goals, and cost goals. Proven ability to direct and train others to apply new skills for exceptional food service delivery. Effective communicator for staff development and training.
Exceptional Interpersonal and Communication Skills – Excellent communication and organizational skills. Accustomed to working in fast-paced environments with the key ability to maintain relationships.
Work Ethic and Professionalism – Solid professional standards and an excellent track record of dependability. Maintains clear focus on achieving bottom-line results while ensuring customer and employee satisfaction.
Problem Solving – Proven ability to troubleshoot issues and develop both creative and innovative solutions to business challenges. Successfully manages change for improved performance and greater team efficiency.
●Kitchen Operations Management
●Food and Labor Cost Control
●Staff Hiring and Training
●Menu Development
●Catering / Special Event
●Inventory Management
●Employee Relations
Vendor Management
Professional Experience
Bella Tuscany Ristorante
Windermere,FL
Sauté Chef
July 2023- May 2024
Bold Catering
Atlanta,GA
Catering Chef
April 2022- May 2023
Proof Of The Pudding
Atlanta,GA
Pastry Chef
July 2019- March 2020
●Prepare and bake cakes, pastries, pies and other decadent desserts.
●Set up the desserts for all the events.
●Design and pipe icing for all the cupcakes and other desserts .
●Work the parties off site preparing the desserts .
Grill 66 Restaurant And Bar
Fort Lauderdale, FL Chef
Nov 2004- June 2019
●Provide leadership for this upscale, fine-dining Steak and Seafood restaurant. Lead in designing daily specials; setting line stations; and preparing sauces, aromatic oils, grille, sauté, line work, and pastas.
●Strong knowledge of pasta origins and expertise in type of protein to serve as well as pasta-wine pairing.
●Mentor/supervise culinary teams (daily inventory and prep sheets filled out for prep cooks in the morning).
●Make sauces/garnishes for stations daily. Create new and seasonal dishes, and check quality of product.
●Responsibilities include: menu planning, product ordering, inventory monitoring, and daily food costs.
●Supervise the overall food operations; planning of menu items as well as directing overall food preparation.
●Maintain streamlined and cost-effective operations, and complete culinary and business responsibilities.
●Serve as a leader, provide clear expectations, and manage a productive staff via food service leadership.
●Handle resolution of problems via immediate reaction to situations and follow-up with the kitchen staff.
●Observe daily management, which includes: inventory, ordering, production, and food presentation.
●As Chef de Partie, supervise all quality, production, and presentation of food while managing kitchen.
●Create entire menu from scratch, special dishes for events, and modify dishes to meet customer needs.
●Work with amazing Chefs in an extremely high-volume restaurant with hundreds of reservations in season.
●Handle opening/closing procedures and kitchen maintenance (changing fryer oils, kitchen cleaning, etc.).
●Spearhead the planning of daily and specialty menus; manage food scheduling and supply purchasing.
Ocean Alley Restaurant Hollywood, FL
Executive Chef 1999 – 2004
●Duties included: food costing, menu costing, purchasing, food inventory, line cook, pastry, and desserts.
●Was fully responsible for the operations of the entire kitchen – supervising and delegating team orders.
●Organized team assignments with structure and discipline to maintain kitchen cleanliness at all times.
●Supervised the overall food operations − planning of menu items as well as directing food preparation – leading in a wide range of cuisine which included: casual fine dining, Italian, Floridian, and seafood style.
●Utilized culinary expertise to develop and perfect menu items with detail to attention on costs and recipes.
●Established budget with food measurement and controls to cut labor costs while sustaining food quality.
●Served as task force chef; achieved better food/labor costs and health inspection scores for the company.
●Supervised food operations–planning of menu, directing food preparation, and ensuring overall quality.
Broadway Bistro Plantation, FL
Executive Chef 1998 – 1999
●Provided team leadership to line and head chefs. Duties included: sauces, soups, pastry, food costing, menu planning and costing, purchasing, and food inventory for this Italian style restaurant.
●Completed management responsibilities in employee hiring, supervision, food ordering, inventory control, and site sanitation. Always maintained streamlined and cost-effective kitchen operations.
●Developed strict controls on food presentation – working all aspects of food operations and kitchen operations.
●Provided positive reinforcement and feedback, which staff responded to by increasing productivity.
●Experienced in coordinating/enforcing strict new processes for food preparation and menu planning.
●Balanced preparing food, managing employees, creating menu plans, and arranging for special events.
●Trained and directed front line personnel. Maintained quality customer satisfaction and led operations.
●Coordinated operational activities among various departments, such as: kitchen, dining, and operations.
Kennedy's Restaurant Ontario, Canada
Executive Chef 1996 – 1998
●Completed food costing, menu costing, purchasing, food inventory, line cook, and preparation (pastry, soups, and sauces) for this Irish and family-style restaurant. Was responsible for all catering activities.
●Responsibilities included: planning meals, procurement of food supplies and kitchen equipment, production of meals, supervising and coordinating the work assignments of the kitchen personnel.
●Recruited, hired, and trained staff. Monitored performance of cooks to be efficient in catering operations.
●Operated in a fast-paced environment; provided prompt service in kitchen operations, serving food, etc.
●Duties included all aspects of daily operations, such as: ordering, production, and food presentation.
●Involved in new menu promos, and insured that all new promotional menus were rolled out seamlessly.
●Handled the scheduling of employees, inventory control, disciplinary action, and operations meetings.
Certification
Certified Chef Papers (Gold Seal) Canadian Chef de Cuisine
Education
George Brown College Toronto, Canada
Culinary Arts 1981 – 1984
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