Kecia Mclean

Innovative and results-driven culinary professional with 15+ years of progressive experience in high-volume hotels, resorts, and restaurants and food service for healthcare. Adept at leading kitchen operations, designing creative menus, controlling costs, and ensuring exceptional guest satisfaction. Proven success in training and mentoring culinary teams, maintaining HACCP standards, and driving profitability through operational efficiency.

Award-winning chef with a strong background in international cuisine and a passion for excellence. Eager to leverage my extensive leadership experience to drive innovation and excellence as a food service professional within a dynamic work environment.

Executive Chef - Morrison Healthcare - Little Rock, AR

(2022-09 - 2025-10)

• Leadership & management- oversee all kitchen operations, ensuring smooth workflow and high performance.
• Create and update menus with a focus on creativity, seasonality, and cost-effectiveness. Comply with corporate menu standards.
• Manage daily kitchen activities including food prep, cooking, and plating.
• Ensure all meals are prepared to the highest standard and served on time.
• Staff training & development
• Ensure compliance with all health and safety regulations.
• Maintain cleanliness and organization of all kitchen areas and equipment.
• Maintain a client-focused approach by quickly addressing requests and delivering customized requests and solutions.

Sous Chef - Morrison Healthcare - Little Rock, AR

(2017-10 - 2022-09)

• Assist the Executive Chef in managing daily kitchen operations.
• Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and dishwashers.
• Ensure all food is prepared to the highest quality, consistency, and presentation standards.

Chef de Partie - DoubleTree by Hilton - Little Rock, AR

(2017-05 - 2017-10)

• Lead hot line operations, consistently preparing and presenting high-quality dishes for large-scale events and à la carte service.
• Maintain HACCP compliance, ensuring top standards of food safety and quality.
• Assist in mentoring junior chefs and maintaining smooth shift operations.

Chef de Partie - Marriott Hotel - Little Rock, AR

(2016-05 - 2017-05)

• Coordinated international buffet service for 300+ guests, overseeing preparation, presentation, and execution.
• Supervised commis chefs and prep staff to ensure consistency and efficiency.
• Enforced HACCP food safety standards.

Chef de Partie / Intern - Capital Hotel - Little Rock, AR

(2015-04 - 2016-04)

• Managed Grill and Sauté stations in a fine dining setting.
• Delivered creative presentations while maintaining high guest satisfaction.
• Assisted with menu execution and seasonal offerings.
• Assist in banquets and other catering events.

Chef de Partie- J1 - Tommy Bahama - Destin, FL

(2014-04 - 2014-09)

• Supported kitchen leadership by overseeing food preparation and smooth shift execution.
• Assisted with inventory management and cost controls.

Manager / Chef - Pita Grill - Kingston, Jamaica

(2013-04 - 2014-04)

• Oversaw full restaurant operations, including menu planning, staff scheduling, and inventory control.
• Trained and supervised staff to maintain service standards.
• Achieved consistent cost control while upholding high-quality guest experiences.

Chef de Partie- J1 - Tommy Bahama - Destin, FL

(2012-04 - 2012-09)

• Supported kitchen leadership by overseeing food preparation and smooth shift execution.
• Assisted with inventory management and cost controls.

Bakery & Deli Associate- J1 - Publix Grocery - Destin, FL

(2012-04 - 2012-09)

• Delivered excellent customer service in bakery and deli departments.
• Ensured quality standards and supported bakery operations.

BSc - Food Service Management (major: Food & Beverage Management) - University of Technology, Jamaica (2011 - 2014)

ASc - Hospitality Management - Knox Community College (2008 - 2010)

High School Diploma - Knox College (2003 - 2008)