Summary
Overview
Work History
Education
Skills
Timeline
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Kevin Fahey

Tracy

Summary

A proud U.S. Air Force veteran with six years of service as an airplane mechanic, I developed a deep respect for precision, discipline, and teamwork early in life. My passion for cooking began at the age of three, and that lifelong dedication led me to train at one of the world’s top culinary schools. With nearly a decade of experience as the executive chef and owner of a successful restaurant, I’ve combined technical expertise, creative vision, and leadership to build a thriving culinary brand. Above all, I’m a devoted husband and father of five, striving to balance the intensity of the kitchen with the love and responsibility of family life.

Overview

20
20
years of professional experience

Work History

Executive Chef/Restaurant Owner

Bistro 135 INC
04.2016 - Current
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Executive Sous Chef

Lavinia's Relaxed Dining
05.2014 - 09.2015
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Disciplined and dedicated to meeting high-quality standards.

Line Cook

Brix
04.2012 - 07.2013
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Grilled meats and seafood to customer specifications.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

United States Military

Air Force
07.2005 - 07.2011
  • Demonstrated a high level of initiative and creativity while tackling difficult tasks.
  • Gained extensive knowledge in data entry, analysis and reporting.
  • Applied effective time management techniques to meet tight deadlines.
  • Completed paperwork, recognizing discrepancies and promptly addressing for resolution.
  • Proven ability to learn quickly and adapt to new situations.
  • Maintained repair logs to document all corrective and preventive aircraft maintenance.
  • Operated support equipment and flight line vehicles.
  • Analyzed engineering drawings and schematics to troubleshoot systems and diagnose solutions.
  • Maintained all aircraft in accordance with organizational maintenance requirements.
  • Performed aircraft maintenance for scheduled preventive actions and unscheduled requirements.
  • Maintained orderly and safe work environment by enforcing tool control and FOD awareness, prevention, and safety.
  • Removed and installed aircraft subsystem assemblies such as engines, rotors, gearboxes, transmissions, and mechanical flight controls.

Education

Associate of Arts - Gastronomy

Culinary Institute of America
Napa, CA
05-2013

High School Diploma -

Sierra High School
Manteca, CA
05-2004

Skills

  • Food plating and presentation
  • Sanitation coordination
  • Food spoilage prevention
  • Forecasting and planning
  • Business operations oversight
  • Delegating work
  • Hiring, training, and development
  • Process improvements

Timeline

Executive Chef/Restaurant Owner

Bistro 135 INC
04.2016 - Current

Executive Sous Chef

Lavinia's Relaxed Dining
05.2014 - 09.2015

Line Cook

Brix
04.2012 - 07.2013

United States Military

Air Force
07.2005 - 07.2011

Associate of Arts - Gastronomy

Culinary Institute of America

High School Diploma -

Sierra High School

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Kevin Fahey