Kenneth Edward Appleton
Montesquieu
Overview
21
21
years of professional experience
Work History
Kitchen Manager/ Chef De Cuisine
Cafe Des Artistes
10.2013 - 10.2025
- Oversaw daily kitchen operations, ensuring food quality and safety standards were consistently met.
- Managed inventory control, minimizing waste while optimizing ingredient availability and freshness.
- Trained and mentored kitchen staff on culinary techniques and best practices for efficiency.
- Developed seasonal menus, incorporating customer feedback to enhance dining experiences.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
Shop Floor Manager
Loca Linge Professional Laundry Service
12.2010 - 04.2013
- Supervised daily operations to ensure efficient workflow and high-quality service delivery.
- Trained and mentored staff on best practices in laundry processing and equipment usage.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Collaborated with management to establish operational goals and improve service protocols.
- Conducted quality control checks to maintain service standards and customer satisfaction.
- Resolved customer complaints effectively, enhancing overall client experience and retention.
- Led by example, demonstrating strong work ethic and commitment to excellence.
Chef Manager
Restaurant Le Val Marie
04.2005 - 09.2010
- Developed and executed innovative seasonal menus to enhance dining experience.
- Managed kitchen staff, fostering teamwork and ensuring high culinary standards.
- Collaborated with suppliers to source quality ingredients while negotiating contracts.
- 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.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
Chef Manager
La Ferme Du Nant
12.2005 - 04.2009
- Oversaw inventory management, optimizing food costs and reducing waste.
- Streamlined kitchen operations, improving order turnaround time and service quality.
- Implemented strict adherence to food safety regulations, ensuring the consistent delivery of safe and delicious meals.
- Consistently met budgetary goals by carefully monitoring expenses and adjusting menu pricing as needed.
- Developed comprehensive menus with a focus on seasonal ingredients and regional flavors, resulting in a unique dining experience.
- Optimized food presentation techniques for visually appealing plates that enhanced the overall dining experience.
Timeline
Kitchen Manager/ Chef De Cuisine
Cafe Des Artistes
10.2013 - 10.2025
Shop Floor Manager
Loca Linge Professional Laundry Service
12.2010 - 04.2013
Chef Manager
La Ferme Du Nant
12.2005 - 04.2009
Chef Manager
Restaurant Le Val Marie
04.2005 - 09.2010