Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kenisha Brown

Windsor Mill

Summary

Executive Chef with extensive experience in menu design and culinary innovation, consistently enhancing dining experiences. Skilled in food safety protocols and leading teams to foster collaboration and efficiency. Proven ability to boost customer satisfaction through creative solutions and effective inventory management.

Overview

17
17
years of professional experience
1
1
Certification

Work History

Chef/Manager

THE CRAB QUEEN
12.2020 - 01.2025
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
  • Managed staffing schedules, minimizing labor costs while maintaining optimal kitchen performance during peak hours.

Sous Chef

Exquisite Catering
06.2008 - 12.2020
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Evaluated food products to verify freshness and quality.
  • Set up and broke down kitchen for service.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Trained and managed kitchen personnel and supervised related culinary activity.

Executive Chef

Nordstrom
03.2013 - 09.2019
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.

Education

General Studies

Randallstown
Randallstown, MD
05.2004

Skills

  • Food safety protocols
  • Culinary arts expertise
  • Recipe creation and menu design
  • Inventory management systems
  • Kitchen workflow optimization
  • Team development and leadership
  • Sanitation compliance measures
  • Catering event execution
  • Quality assurance processes
  • Detail-oriented mindset
  • Efficient time utilization
  • Creative culinary solutions
  • Customer engagement strategies
  • Strong communication abilities

Certification

Serv-Save Certified

Timeline

Chef/Manager

THE CRAB QUEEN
12.2020 - 01.2025

Executive Chef

Nordstrom
03.2013 - 09.2019

Sous Chef

Exquisite Catering
06.2008 - 12.2020

General Studies

Randallstown

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Kenisha Brown