Kendrick Presnell
Swannanoa
Summary
Dynamic Executive Chef with extensive experience, excelling in inventory management and staff training. Proven ability to enhance kitchen efficiency and maintain food safety standards, resulting in improved service quality. Adept at fostering teamwork and developing innovative menus that reflect seasonal ingredients, ensuring a memorable dining experience.
Experienced with overseeing kitchen operations and maintaining high standards of food safety and hygiene. Utilizes effective team leadership and organizational skills to ensure smooth daily operations. Track record of implementing efficient inventory management systems and staff training programs.
Overview
11
11
years of professional experience
Work History
Kitchen Manager
Packs Tavern
08.2022 - 09.2023
- Assisted kitchen staff with food preparation and organization of workstations.
- Learned and adhered to food safety standards and sanitation protocols.
- Supported daily inventory management, including tracking supplies and ordering ingredients.
- Collaborated with team members to ensure timely meal service delivery.
- Engaged in training sessions to enhance culinary skills and operational knowledge.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Private Chef
Wolfoods
05.2022 - 08.2023
- Prepared customized meals based on client dietary preferences and restrictions.
- Collaborated with local suppliers to source fresh, high-quality ingredients.
- Developed weekly menus that balanced nutrition and culinary creativity.
- Ensured compliance with food safety standards and kitchen hygiene practices.
- Managed inventory of kitchen supplies, reducing waste through efficient planning.
- Adapted recipes quickly to accommodate last-minute client requests or changes.
- Created customized meal plans based on client dietary restrictions and preferences.
Executive Sous Chef
Biltmore Estate
04.2021 - 08.2022
- Directed kitchen operations to ensure high-quality food production and presentation.
- Supervised and trained culinary team to enhance skills and improve efficiency.
- Collaborated with executive chef on menu development, focusing on seasonal ingredients.
- Implemented inventory control measures to minimize waste and optimize ingredient usage.
- Established and maintained health and safety standards in line with industry regulations.
- Analyzed food trends to create innovative dishes that reflect brand identity.
- Coordinated special events, ensuring seamless execution of dining experiences for guests.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
Executive Chef
Zia Taqueria
01.2022 - 06.2022
- Developed innovative menu items reflecting seasonal ingredients and local flavors.
- Managed kitchen operations, ensuring efficient workflow and adherence to food safety standards.
- Trained and mentored junior chefs, fostering skill development and teamwork.
- Oversaw inventory management, optimizing ordering processes to reduce waste.
- Collaborated with front-of-house staff to enhance customer service and dining experience.
- Implemented new cooking techniques, improving dish quality and consistency across the menu.
- Conducted regular kitchen audits, identifying areas for process improvements and cost reductions.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Kitchen Manager
Hillman Beer
05.2020 - 06.2021
- Maintained cleanliness and order in kitchen areas throughout shifts.
- Adapted quickly to changing priorities in fast-paced kitchen environment.
- Provided feedback on menu items for quality improvement during service evaluations.
- Checked and tested foods to verify quality and temperature.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Calculated prices of ingredients to monitor food costs and control expenses.
Sous Chef
Mountain Chef Bistro
01.2016 - 02.2020
- Supervised kitchen staff to ensure efficient meal preparation and service.
- Developed seasonal menus, enhancing customer satisfaction and promoting local ingredients.
- Trained new culinary team members on food safety and cooking techniques.
- Collaborated with head chef to optimize daily operations and streamline workflow.
- Managed inventory control, reducing waste through effective stock rotation methods.
- Implemented quality control measures, ensuring consistency in food presentation and taste.
- Coordinated catering events, customizing menus to meet diverse client needs and preferences.
- Led kitchen team in high-pressure situations, maintaining composure and productivity during peak hours.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
Commis Chef
Mountain Air Country Club
02.2013 - 01.2015
- Prepared high-quality dishes in accordance with menu specifications and food safety standards.
- Collaborated with kitchen staff to ensure timely and efficient meal service.
- Assisted in inventory management, maintaining stock levels of ingredients and supplies.
- Developed new recipes and contributed creative ideas to enhance menu offerings.
- Monitored food quality, ensuring consistency and adherence to presentation standards.
- Implemented best practices for cleanliness and organization in the kitchen environment.
- Participated in daily team meetings to discuss menu changes and operational improvements.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Maintained well-organized mise en place to keep work consistent.
- Streamlined food preparation processes with proper mise en place, reducing waste and optimizing kitchen efficiency.
- Supported timely service by preparing ingredients for multiple dishes simultaneously, ensuring all components were ready for plating.
- Prepped daily menu items to quickly deliver upon request.
- Rotated through all prep stations to learn different techniques.
Education
Associate of Arts - Culinary
AB Tech
Asheville, NC05-2013
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Ordering supplies
- Vendor relations
- Recipes and menu planning
Timeline
Kitchen Manager
Packs Tavern
08.2022 - 09.2023
Private Chef
Wolfoods
05.2022 - 08.2023
Executive Chef
Zia Taqueria
01.2022 - 06.2022
Executive Sous Chef
Biltmore Estate
04.2021 - 08.2022
Kitchen Manager
Hillman Beer
05.2020 - 06.2021
Sous Chef
Mountain Chef Bistro
01.2016 - 02.2020
Commis Chef
Mountain Air Country Club
02.2013 - 01.2015
Associate of Arts - Culinary
AB Tech