Kennise T. Minor
Phoenix
Summary
Culinary professional with extensive experience at Hyatt Regency Hotel, specializing in event catering and food preparation. Demonstrated expertise in recipe adherence and temperature monitoring, ensuring high-quality dishes. Skilled in staff training and inventory management, consistently delivering exceptional service in fast-paced environments. Committed to maintaining food safety standards and excellence in culinary arts.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Cook
Honor Health Rehabilitation Hospital
Scottsdale
10.2020 - 06.2025
- Produces all required food items based on information obtained from production sheets, catering requests, prep sheets and any other approved source
- Plans and conducts daily work to meet food production and service time requirements
- Prepares and cooks hot and cold food items using standardized recipes and calculates production quantities based on production forecast, tally sheets and catering orders
- May be assigned to work in the retail cafe grill area, and/or cook breakfast items
- Records over production and run outs
- Writes directions and calculates production quantities
- Checks and logs food and equipment temperatures and reports any problems to the supervisor
- Reports all needed equipment repair
- Maintains par levels of food and supplies in assigned areas, orders and/or restocks items in accordance with established routines, rotates food stocks, checks freshness dates
- Keeps assigned work areas clean and in an orderly manner
- Assists other kitchen and dietary staff as needed and assigned
- Follows established procedures, recipes and work routines under general supervision
Banquet Lead Cook
Hyatt Regency Hotel
Phoenix
02.2020 - 03.2020
- Prep food for banquet events
- Follow safety guidelines and labeling
- Monitor temperatures for hot and cold holding foods and record each.
- Worked with front of the house staff for special orders and food allergies of guests.
- Assisted with catering large parties of 100-600 guests.
KITCHEN MANAGER
Holiday Inn & Suites
Phoenix
07.2019 - 02.2020
- Scheduling, Banquet supervision & cook
- Work the line, covers banquet events j manage crew and daily functions
- Oversee dates & labeling of all foods
- Creates & participates in cleaning schedules
- Keep inventory of supplies. Maintain walk in & freezer.
- Conduct interviews of new employees
Cafeteria/Campus Supervisor
Wesley College
Dover
02.2018 - 06.2019
- Back-up the Assistant Foodservice Director
- Check on Three food Outlets accessing any and all needs to those outlets (staffing, supply shortage, etc.)
- Catering is top priority. We cater both on site and off . My responsibilities entail Checking food and drink order, Set up supplies needed for the appropriate amount of guests, driving company vans to offsite catering locations, set-up, display and back for clean-up.
- Complete any inventory, computer work, stocking, prep for the grill works outlet. I make sure all production sheets are filled out properly; I manage up to 8-10 people a shift.
- Run all reports for all cash registers, count and verify money for cashiers ending their shift. Retrieve all cash bags from the safe at the beginning of my shift for the cashier to sign on.
- Monitor temperatures for hot holding foods and record them.
Lead Cook
Mercy Medical Center
Rockville Center
08.2016 - 10.2017
- Prepare patient and cafeteria food in a timely and accurate fashion on departmental and DOH regulations and standards.
- HACCP Control Knowledge.
- Work in a fast paced setting able to stand and work for long periods of time, able to lift and carry up to 50 lb
- Follow standardized recipes.
- I possess good communication skills and am able to work as part of a team.
- Daily use of slicer assemble and clean equipment
- Prepare salads, rice, grains and pastas for dishes
- Grill meats and Vegetables, blanch vegetables
Garde Manger Cook
Garden City Hotel
Garden City
09.2015 - 08.2016
- Follow recipes for dressings, meat prep, sauces and plate components
- Assist in Catered events in preparation, plating, presentation displays
- Prepare Mediterranean dishes, fruit platters, smoked salmon & seafood displays
- Arrange gourmet cheese boards with fruit or cured meats, charcuterie platters & boards
- Prepare salads, rice, grains and pastas for dishes
- Grill meats and Vegetables, blanch vegetables for Crudités
- Daily use of slice assemble and clean equipment
- Follow food safety rules & sanitizing practices
Lead Line Cook
Levy Restaurants
Flushing
08.2012 - 09.2015
- Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
- Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
- Portions food products prior to cooking according to standard portion sizes and recipe specifications.
- Prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating.
- Follows proper plate presentation and garnish set up for all dishes.
- In charge of A Team of 11 cooks each year for this Event.
Lead/Manager
Flying Food Group
JFK INT, AIRPORT
04.2013 - 01.2015
- Supervised 14 Station Attendants
- Responsible for 10 lights a day to assure that all food was ready on time for light coordinator
- Made daily spec checks on food, weighing and measuring portions to control food cost and managing of station attendants
- Daily generated a report on any and all problems concerning the light counts, missing items, substitute items, and department where any problem came.
- Assisted when needed in preparation of dishes to get light out on time.
Station Agent
NEW YORK CITY TRANSIT (MTA)
NY
02.2006 - 08.2013
- Provided customer service assistance to riders including distributing maps, directions and cash handling while always watching the station for customer safety.
- Selling fare media, securing cash, kept inventory of all booth property.
- Completed daily fare report, tested all communication devices necessary for securing safety to self and others on the property of the transit authority.
Prep Cook/Garde Manger (externship)
Griffis Faculty Club/New York Presbyterian Weill Cornell Hospital
New York
01.2012 - 04.2012
- Prepare a variety of foods, such as meats, vegetables, desserts, according to customers' orders or supervisors' instructions, following approved procedures. Prepared sandwiches, Panini and salads.
- Operate a deli meat slicer to accurately slice meats.
Head Teller/T Head Teller/Lead Teller
JPMORGAN CHASE
NY
04.1997 - 11.2005
- Executed daily transactions for business and special service clients, ensuring compliance with IRS standards.
- Provided customer service to bank clients, managing cash orders and shipments to currency providers.
- Secured and verified the integrity of bank vaults, supervising four tellers and training new staff.
- Maintained ATM machines and processed night deposit transactions, assisting clients with safe deposit box access.
- Directed incoming calls and took messages for branch management while achieving monthly sales goals.
- Serviced business clients by completing end-of-day branch proof, ensuring accuracy and accountability.
Education
Professional Culinary Arts Certificate -
Star Career Academy of New York
New York, NY01.2012
Associate’s Degree - Applied Science Computer Operations
Manhattan Community College
New York, NY08-1998
Skills
- Food preparation
- Recipe adherence
- Temperature monitoring
- Food safety
- Inventory management
- Equipment maintenance
- Catering coordination
- Time management
- Menu planning
- Food storage
- Dietary restriction support
- Food plating
- Grilling expertise
- Sanitation
- Hospitality and service industry background
- Culinary art
- Event catering
- New hire training
- Staff training
- Cooking techniques
- Plate presentation
- Cutting and slicing techniques
Additional Work Experience
- Station Agent, NEW YORK CITY TRANSIT (MTA), New York, NY, 02/06, 08/13, Provided customer service assistance to riders including distributing maps, directions and cash handling while always watching the station for customer safety., Selling fare media, securing cash, kept inventory of all booth property., Completed daily fare report, tested all communication devices necessary for securing safety to self and others on the property of the transit authority.
- Assistant Head Teller/Teller, JPMORGAN CHASE, New York, NY, 04/97, 11/05, Handled all daily transactions for Business clients and Special service clients with cash exceeding over compliance standards executed the proper compliance documents to be submitted for IRS compliance., Provided customer service assistance to all bank clients, handled money, ordered and shipped money to currency providers., Secured and proofed of entire bank vault and coin vault, prepared weekly schedules and supervised four tellers, trained new tellers., Maintain ATM machines and night deposit transactions, assisted clients in retrieving access to safe deposit boxes, maintained inventory of supplies and cash., Directed calls, took messages for branch management; achieved monthly sales goals, serviced business clients end of day branch proof.
Accomplishments
- Catered Events over the past 15 years
- Culinary School Graduate
- Obtained Food Handlers Certification
- Healthcare, Hotel, College, Junior High School Culinary Experience
Certification
- Food Handler Certificate
- Culinary Arts Certificate
Timeline
Cook
Honor Health Rehabilitation Hospital
10.2020 - 06.2025
Banquet Lead Cook
Hyatt Regency Hotel
02.2020 - 03.2020
KITCHEN MANAGER
Holiday Inn & Suites
07.2019 - 02.2020
Cafeteria/Campus Supervisor
Wesley College
02.2018 - 06.2019
Lead Cook
Mercy Medical Center
08.2016 - 10.2017
Garde Manger Cook
Garden City Hotel
09.2015 - 08.2016
Lead/Manager
Flying Food Group
04.2013 - 01.2015
Lead Line Cook
Levy Restaurants
08.2012 - 09.2015
Prep Cook/Garde Manger (externship)
Griffis Faculty Club/New York Presbyterian Weill Cornell Hospital
01.2012 - 04.2012
Station Agent
NEW YORK CITY TRANSIT (MTA)
02.2006 - 08.2013
Head Teller/T Head Teller/Lead Teller
JPMORGAN CHASE
04.1997 - 11.2005
Professional Culinary Arts Certificate -
Star Career Academy of New York
Associate’s Degree - Applied Science Computer Operations
Manhattan Community College
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