Kevin Bown

Executive Chef

Location 15h@2xRaleigh, NC

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Summary

I am a classically trained culinary professional offering over thirteen years of experience from upscale dining to exotic catering. A passion for food, with”special blend” of creativity, exceptional cooking and knife skills. I work well as a dynamic team leader in high-pressure kitchen environments.

I am a classically trained culinary professional offering over thirteen years of experience from upscale dining to exotic catering. A passion for food, with”special blend” of creativity, exceptional cooking and knife skills. I work well as a dynamic team leader in high-pressure kitchen environments.

My Dream Job is To be able to bring the finest dishes from around the world into one place.

Work Experience
  • Executive Chef

    Harris TeeterCary, NC, US
    Dec. 2016 to Sep. 2017 (9 months)

    See Details

    Role & Tasks:

    Responsible for daily routines of all chefs, quality of cuisine, operation and training of kitchen staff.
    Provided prep lists, cleaning schedules, menu changes, for cooks and chefs. Maintained high standards under direction of Harris Teeter's strenuous guidelines.

    Awards:
    1st place in whole company for most sells of Custom Chef Prepared Meal Deals
  • Banquet Sous Chef

    Whispering Pines
    Mar. 2015 to Sep. 2016 (1 year and 6 months)

    See Details

    Role & Tasks:

    Sous Chef:
    Preparing tand expediting quality scratch made breakfasts, lunch, and dinners, for residents, and guests, assuring the best quality dinning experience, and presentation

    Awards:
    Peoples Choice Trophy for Share to Care 2016
  • Chef de Partie

    The Gardens at Wakefield Plantation
    Jan. 2014 to Mar. 2015 (1 year and 1 month)

    See Details

    Role & Tasks:

    Prepared lunch, dinner menu items, desserts, soups, sauces, salads, exotic meals for residents assuring the best quality dinning experience, and presentation.

Education
Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

On-site Special Events

Chopping

Ordering / Purchasing

Commissary

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

Sushi Making

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Menu development

Wood Fire Cooking

Certifications & Courses
Interests
Internatinal Cuisine/ Dogs, and Music
Languages
Spanish Basic
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