My Resume

Kevin Whitmer
3832 South 2475 West
West Valley City, Utah, 84119
(801) 915-0816
ssjbakagami@gmail.com

Employment

Supervisor
Paradise Bakery – Commissary
October 2009 – Present
South Salt Lake, Utah

• Changed production processes, reducing labor from 18.4% to 16.6%
• Wrote auto scaling spreadsheet, reduced weekly waste 3% as well as lowering labor costs.
• Designed multiple products and recipes for stores and Winder Dairy.
• Revised and standardized all recipes within the commissary.
• Implemented “Red Book” to track trends and issues.
• Created and implemented forms to increase employee involvement, knowledge, & accountability.
• Created expectations and closing lists for all stations.
• Created spreadsheet to project labor cost based on scheduling.
• Implemented waste logs to track trends and effectively evaluate method and recipe changes.
• Employee training, relations, and basic human resources.
• Took orders and made production schedules
• Scheduling, stock rotations, recieving, & inventory

Production ManagerJJ’s Bakery
June 2009 – October 2009
Sandy, Utah

• Lowered labor cost by nearly 20%
• Lowered food cost by 7%
• Implemented par stock levels, waste reports, scheduling, and product standards, among other things
• All purchasing, scheduling, inventory, and production orders
• Employee training and motivation
• General production of sweet and savory baked goods
• Employee, customer, and vendor relations
• Met with chefs to discuss products and pricing
• Added new desserts and redesigned existing desserts
• Dealt with any and all problems that arose.

Night Chef
Salt Lake Community College
Feb 2008 – June 2009

Sandy, Utah

• Planned a 30 day cyclic menu to help meet a 30% food cost goal.
• Prepared and cooked menu from scratch in 1 ½ hours for 30-90 people, depending on the number of cadet classes.
• Created the near-frying technique to serve customers fresh cooked and interesting food.
• Implemented waste reports because there were none.
• Calculated forecasts for every menu item based on previous sales and customer input.
• Assisted in preparing inventory and purchasing lists
• Created recipes to utilize leftover foods to assist in lowering food cost.
• Was called in to assist and teach another campus in equipment training, organization, sanitation, food costs, and menu planning.

Education and Additional Qualifications

Salt Lake Community College
2007-Present

• Finishing an AAS in Culinary Arts
• Finishing requirements for ACF Certified Culinarian
• Finishing requirements for NRAEF ManageFirst Certificate
• Learned essential skills in supervision, food fabrication, waiting and serving, catering, budgeting and cost control, nutrition, menu planning and sanitation

Awards and Accomplishments

• Contributing writer for Deseret Connect.
• 3rd Place in Regional SkillsUSA competition, 2009
• 1st Place Spring Home and Garden College Culinary Competition, 2009
• NRAEF ServSafe Certified, 2008:
• • Various NRAEF certifications including:
  • * Controlling Food Costs, 2008
  • * Food Production, 2008
  • * Nutrition, 2008
  • * Restaurant Marketing, 2008

Overall, updating my resume has been a great opportunity to review my past experiences and look at how I am progressing toward my future goals. This has given me the chance to re-evaluate where I am taking my career and what changes I need to make to get where I want to be.

Another nice thing about at least reading through my resume has been to be reminded of the things that I have accomplished through out my short culinary career. I have won competitions, I have begun writing, I have made smart business decisions. Its reminded me that I have a diverse base and have been educated in wide array of fields and skills.

Finally, it has reminded me that I need to keep working if I need to continue to progress and get where I want to be. I have made it pretty far pretty quickly in the time I have been in the culinary arts, but I still have a long way to go before I can say I have reached what I have been striving to become.