Customer Service Management

Lee Russell Keaton

916-***-**** | ************@*****.*** | 1227 Overland Lane | Lincoln, Ca. 95648

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Top-performing, seasoned culinarian with many years of proven, progressive experience in all aspects of cooking and back-of-house/kitchen management. Dependable self-starter passionate about culinary and knowledgeable of all kitchen equipment. Hands-on leader with a very steady job history and experience leading large crews and managing banquets for over 700 people. Loyal team player with extensive recipe knowledge and natural cooking talents and creativity. Consummate professional driven by new challenges.

- CORE COMPETENCIES -

Cooking | BOH Management | Soups, Sauces, Salads | Cost Control | Menu Planning | ServSafe Certified

Knives, Hobart Mixer, Meat Slicer, Blinders | Spices and Flavorings | Egg, Omelet, and Sauté Pans

Team Building | Training and Development | Ordering | Inventory Control | Customer Service

Excel,Word 2010, IPro40

- PROFESSIONAL EXPERIENCE -

Kitchen Supervisor – Quinault Beach Resort, Ocean Shores, Washington 2003 – 2010

Planned and directed daily back-of-house/kitchen operations including front-line, pantry, prep kitchen, bistro café, employee dining room, and dishwashing. Led, scheduled, supervised, motivated, and mentored back-of-house staff. Ordered and stocked all food and supplies, and managed inventory including maintaining proper temperature control. Created new menus and presented menu items for service. Prepared soups, salads, and sauces. Ensured regulatory compliance. Oversaw opening and closing.

Served as head chef on a three-person culinary team that won First Place in 2008 Chowder Cook-Off

Featured in magazine article for opening business during 120-mph winds and serving over 200 guests

Effectively adapted to varying demands of five F&B directors, four CEOs, and three executive chefs

Promoted from lead line cook to kitchen supervisor in just four months due to exceptional performance

Sous Chef – Alecs By The Sea, Ocean Shores, Washington 1996 – 2003

Oversaw food production and plating, ensuring a consistent, quality product. Prepared soups, salads, and sauces. Strategically utilized leftover products to reduce costs. Ordered and stocked all food and supplies, and managed inventory including maintaining proper temperature control. Created new menu items and specials, and presented menu items for service. Ensured compliance with all safety/sanitation regulations.

Quickly promoted from line cook to sous chef within just eight months due to exceptional performance

AM Chef – Barnacle Bills, Ocean Shores, Washington 1989 – 1996

Prepared a wide range of breakfast and lunch items, including daily specials, soups, salads, and sauces. Strategically utilized leftover products to reduce costs. Maintained kitchen cleanliness and quality control.

Significantly increased breakfast and lunch business, building a strong base of regular daily customers

- PROFESSIONAL DEVELOPMENT -

Food and Beverage Workshop – Buss Productions, Quinault Beach Resort (2007)

Training in kitchen systems, purchasing, receiving systems, inventory management,

product quality/specifications, recipe building, and adjusting to menu changes

Frontline Management, Ingenus Management and Consulting (2007)

Training in maximizing management strengths and natural leadership

tendencies, as well as understanding the behavior of employees

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