Dean Kahn

In charge of creating all menus. Development and creation of a working client based kitchen, All ordering and inventory. In charge of cleanliness and sanitation.

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.

• Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
• Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
• Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
• Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
• Developed innovative recipes and cooking techniques to continually exceed client expectations.
• Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
• Coordinated with event planners during large gatherings or parties, ensuring seamless service and guest satisfaction.

• Worked with thousands of clients over the years, instilling trust and confidence in them and delivering on my promisses.
• Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
• Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
• Led startup and creation of operational procedures and workflow planning.
• Resraurents, locations such a great career in diversity and cultures.
• Oversaw project execution, many years of large size production scale of meals.
• Enhanced operational performance by developing effective business strategies, systems and procedures.
• With Deans catering I was able to grow from small to large events, a career in catering to the movie studios, world travel with the Survivor franchise, back to begin what would become a 200,000+ meal per year meal prep business. M career has taught me a lifetime of knowledge.
• Hosted special events to boost brand awareness and increase community engagement.
• Implemented strict food safety protocols by monitoring kitchen sanitation practices.
• Researched food trends to inspire innovative menu concepts and seasonal specials.
• Streamlined kitchen operations by organizing workflow and maintaining cleanliness.
• Responded to customer feedback, improving menu offerings and service quality.
• Mastered various cooking techniques by preparing diverse cuisines and menu items.

• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
• Planned and prepared food product orders to maintain appropriate stock levels.
• Trained kitchen workers on culinary techniques.
• Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
• Planned kitchen staff schedules to maximize coverage and encourage collaboration.

• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Monitored food products, driving quality, freshness and integrity.
• Assessed inventory levels and placed orders to replenish goods before supplies depleted.
• Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
• Performed as head chef to maintain team productivity and restaurant quality.