Kevin Bown

Banquet Sous 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
  • Banquet Sous Chef

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

    See Details

    Role & Tasks:

    Sous Chef:
    Preparing the best quality breakfasts, lunch, and dinners, for all of our residents, in a proper timely manner, assuring the best quality dinning experience, and presentation,

    Awards:
    Peoples Choice award 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

Interests
Japanese Cuisine/ Dogs, and Music
Languages
Spanish Basic
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