Executive Chef Kitchen Manager

KELLEN PROUGH

***** ****** **.

Indianapolis, IN 46229

317-***-**** ******@*****.***

OBJECTIVE:

To work in an efficient and high volume atmosphere while producing quality food.

EXPERIENCE:

Restoration Hardware, Indianapolis, IN November 2024 – February 2025

Executive Chef- Inventory, Controlling Food Costs, Managing Staff and Labor, Outsourcing Local Purveyors

Root N Bone, LukeBrands Indianapolis, IN Novmeber 2020 – November 2024

Executive Chef- Inventory, Controlling Food Costs, Daily Specials and Creating Menus, Managing Staff and Labor, Butchering Fresh Seafood, Outsourcing Local Purveyors

Nesso Italian Coastal, CRG Indianapolis, IN January 2020 – October 2020

Executive Chef– Inventory, Controlling Food Costs, Daily Specials and Creating Menus, Managing Staff and Labor, Butchering Fresh Seafood, Outsourcing Local Purveyors

Landry’s Inc. Indianapolis, IN February 2017 – December 2019

Executive Chef– Inventory, Controlling Food Costs, Daily Specials and Creating Menus, Managing Staff and Labor, Butchering Fresh Seafood

Hawthorns Golf and Country Club Fishers IN January 2016- February 2017

Executive Sous Chef- Inventory, Controlling Food Costs, Creating New Menus, Weekly Specials, and Overseeing Banquets/Catering

McGilvery’s Taphouse, Indianapolis IN August 2014- January 2016

Kitchen Manager- helped open new restaurant and create menu items, control food costs, and inventory

Bravo Cucina Italiana, Indianapolis IN March 2014- February 2015

Line Cook- efficiently producing quality picture perfect food in a high volume market

Ruby Tuesday’s, Indianapolis IN October 2012-March 2014

Assistant Kitchen Manager- inventory and ordering, opening store, developing staff, assigning cleaning duties and check list, cooking on the line, and doing prep work

Improved the prep and pull thaw numbers to get better food costs and better overall production

Red Robin Gourmet Burgers, Carmel IN December 2007-October 2012

Assistant Kitchen Manager/Shift Manager- setting up floor plans, setting up cash draws and counting the safe, scheduling for back of house, inventory and ordering, setting up pars for prep and pull thaw

Started off as an expeditor, within a year I had mastered all stations in the kitchen, shortly after became the Assistant Kitchen Manager

EDUCATION:

The International Culinary School at The Art Institute of Indianapolis – Associate of Science in Culinary Arts - 06-20-2015

TECHNICAL SKILLS:

Efficient with knife cuts

ServSafe Certified

Food Cost and Inventory

Cross utilization of products and standardizing recipes

Word, excel, powerpoint

SOFT SKILLS:

Deadline driven

Working well within a team

Working under pressure

Great communication

Take pride in all work

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