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Venables - Kitchen Manager - Georgetown, TX, USA

Keith Venables

Georgetown, TX, USA


Kitchen Manager


Managed all aspects of the kitchen.

Work History

Original opening chef

September 2000 - July 2008

of a six million dollar a year restaurant.
Developed the menus with many personal receipts and ideas. Created majority of all aspects that goes into opening a independent single unit restaurant.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
Managed the business of the back of house.
Executive Sous Chef, 09/2000 to 07/2008

Assistant Kitchen Manager

Cool River

September 1996 - September 2000

Austin, TX
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.
Assistant Kitchen Manager, 09/1996 to 09/2000

Assistant Kitchen Manager

Three Forks

January 1992 - August 1996

Dallas, TX
Led shifts while personally preparing food items and executing requests based on required specifications. Became skilled in the areas of butchering and steak preparedness, ran the banquet kitchen frequently preparing meals for a couple hundred guests. I was transfer to Austin to do the Cool River opening and become executive sous chef.
Assistant Kitchen Manager, 01/1992 to 08/1996
Del Frisco's Steakhouse - Dallas, TX
Managed hourly positions as well as ran a high heat broiler, cooking hundreds of steak a night. Became a master broiler and a skilled meat cutter working for one of the most successful restaurants in the country.

Associate of Science


University of Missouri - St. Louis

Qualifications & Certifications

Associates of Science

University of Missouri-St.Louis

Parkway Central Chesterfield Missouri

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