Private Chef Ken Henderson, NV, United States

Live 2 cook...cook 2 live

PROFESSIONAL PROFILE:  A career chef with over fifteen years experience working in the culinary field with a flare and passion for food.  Extensive one on one training under Sushi Master Vincent Mander and worked with CEC Greg Wenger, Vegetarian Times Magazine, Executive Chef Michael Wray, Winner of Fox’s Hells Kitchen and Michelin Star Chef Scott Whitman, Sushi Ran.  With precision and passion, is able to create top quality high end artistic cuisines.  Able to effectively lead and work well within a team with proven ability of running and maintaining kitchens.

EXPERIENCE: Lucky Foos Henderson, NV 03/15-03-16 Lead Sushi Chef Daily inventory and ordering of all sushi seafood and produce. Keep restaurant well prepped and stocked for lunch and dinner. Setting up and breaking down of Sushi station. Training and supervising of sushi staff. Food cost control of Sushi station. Cleaning kitchen equipment and maintaining a sanitary kitchen. Sleepy Hollow Golf Club Hurricane, WV 10/12-02/15 Executive Chef Maintained and improved kitchen operations as well as oversaw all kitchen operations. Daily preparation of sauces, stocks, meats and vegetables. Created daily and weekly specials. Scheduling, training of all employees, payroll, and food labor costs. Daily inventory and stocking. Setting up and breaking down of all stations. Cleaning kitchen equipment and maintaining a sanitary kitchen. Quality Discount Caregivers Long Beach, CA 02/08-9/12 Armed Security Officer/ Manager Maintain a safe and friendly work environment. Handled all aspects of security: manning security gates, patrolling grounds, checking patients in and out. Handled all aspects of front office and lobby: answering phones, building patient files in computer and filing patient files. The Standard Hotel Hollywood, CA 12/07-12/08 Sr. Sous Chef Maintained and improved all kitchen operations with Executive Chef Michael Wray. Scheduling, training of employees, payroll, and food labor costs. Daily preparation of sauces, stocks, meats and vegetables. Kept restaurant well stocked for breakfast, lunch, dinner, and overnight shifts. Cleaning kitchen equipment and maintaining a sanitary kitchen.

American, Asian, BBQ