Summary
Overview
Work History
Education
Skills
Timeline

Kenneth Gibbs

New Llano

Summary

Experienced culinary professional with a strong background in food preparation and kitchen management. Supervised and trained kitchen staff, ensuring adherence to proper preparation techniques while resolving customer complaints related to food quality. Conducted inspections of kitchen sanitation before shifts and managed inventory levels, ordering supplies as needed to maintain operational efficiency. Demonstrated effective communication and conflict resolution skills while fostering a collaborative team environment.

Overview

12
12
years of professional experience

Work History

Cook II

Global Connections to Employment
Fort Johnson
06.2024 - Current
  • Supervised and trained kitchen staff on proper preparation techniques.
  • Resolved customer complaints regarding food quality or services provided.
  • Provided guidance to junior cooks regarding food preparation methods and techniques.

Cook

Cuore coffee
Leesville
06.2022 - 06.2024
  • Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
  • Inspected kitchens for sanitary conditions before the start of each shift.
  • Monitored stock levels of food items and ordered more when necessary.

Executive Chef

White swan public house
Seattle
01.2021 - 03.2022
  • Maintained excellent relationships with local farmers to secure fresh produce for menu items.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.

Sou Chef

Matts in the market
Seattle
05.2019 - 01.2021
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Complied with all health department regulations regarding proper food handling methods.
  • Supervised cooks and other kitchen personnel during meal services.

Sous Chef

Damn the weather
Seattle
03.2018 - 05.2019
  • Analyzed customer feedback to identify areas of improvement in service or product quality.
  • Trained new hires in proper cooking techniques and recipes.
  • Established standard procedures for plating presentations.

Sou Chef

Radiator Whiskey
Seattle
06.2017 - 03.2018
  • Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
  • Complied with all health department regulations regarding proper food handling methods.
  • Supervised cooks and other kitchen personnel during meal services.

Chef De Cuisine

Babirusa
Seattle
02.2016 - 03.2018
  • Created recipes that kept customers coming back for more.
  • Coordinated with suppliers to ensure fresh ingredients were available for daily operations.
  • Planned menus based on seasonal availability of ingredients.

Line Cook

Blind pig bistro
Seattle
01.2013 - 02.2016
  • Performed basic knife skills such as dicing onions or slicing meats.
  • Assisted in prep work such as washing vegetables or butchering meat when needed.
  • Inspected equipment for cleanliness prior to use every shift.

Education

Culinary Arts - Culinary

Le Cordon Bleu , Seattle, WA
10-2014

Skills

  • Food preparation
  • Recipe development
  • Inventory management
  • Sanitation practices
  • Customer service
  • Staff training
  • Quality control
  • Menu planning
  • Waste reduction
  • Equipment maintenance
  • Time management
  • Team collaboration
  • Conflict resolution
  • Attention to detail
  • Communication skills
  • Effective planner
  • Food handling
  • Quality assurance and control
  • Ingredient inspection
  • Positive and professional
  • Food trends awareness
  • Strong butchery skills
  • Grilling
  • Strong attention to safe food handling procedures
  • Nutrition awareness
  • Creative plating
  • Labor management
  • Kitchen equipment operation and maintenance
  • Health code adherence
  • Kitchen organization
  • Surface cleaning
  • Plate presentation
  • Multitasking and organization
  • Cooking techniques
  • Food costing
  • Fine dining
  • Food photography
  • Supply restocking
  • Culinary art
  • Cleaning and organization
  • Knife skills
  • Pastry making
  • ServSafe certified
  • Recipes and menu planning
  • Sauce making
  • Sous vide technique
  • New hire training
  • Recipe modification
  • Ingredients measuring

Timeline

Cook II - Global Connections to Employment
06.2024 - Current
Cook - Cuore coffee
06.2022 - 06.2024
Executive Chef - White swan public house
01.2021 - 03.2022
Sou Chef - Matts in the market
05.2019 - 01.2021
Sous Chef - Damn the weather
03.2018 - 05.2019
Sou Chef - Radiator Whiskey
06.2017 - 03.2018
Chef De Cuisine - Babirusa
02.2016 - 03.2018
Line Cook - Blind pig bistro
01.2013 - 02.2016
Le Cordon Bleu - Culinary Arts , Culinary

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Kenneth Gibbs