Kei Wall

Management professional with 16 years of team leadership experience and a strong background in daily planning and operations. Proven ability to drive profitability through effective leadership and operational management. Retired military veteran with a successful transition to entrepreneurship as a food truck owner, specializing in diverse cuisines.

Skilled in culinary arts, menu development, and maintaining high food quality standards in fast-paced environments. Professional culinary expert with strong focus on team collaboration and delivering exceptional results. Demonstrates expertise in menu development, kitchen management, and high-quality food preparation.

Reliable and adaptable, ensuring consistent excellence in fast-paced, changing environments. Known for leadership, creativity, and maintaining high standards in all culinary operations.

Chef/Owner at Kustom Catering, LLC (2018-06 – Present)

• Created recipes, incorporating various techniques, to build flavor and unique visual appeal
• Prepared mise en place every day to promote efficient preparation of signature dishes
• Incorporated customer recommendations and feedback to experiment with new dish creations
• Considered seasonal product pricing and availability in development of promotional dishes and menu selections
• Coordinated and executed menu planning and recipe development for food truck operations
• Created new menu items, managed food expenses and supervised quality to ensure adherence to standards
• Created inventory control system to manage inventory and analyze food cost
• Maximized customer satisfaction by quickly addressing and resolving complaints with food or service
• Cleaned and inspected food preparation areas for safe and sanitary food-handling practices

Executive Chef at Anne Marie's Catering (2022-07 – 2025-12)

• Developed kitchen staff through training, disciplinary action, and performance reviews
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations
• Oversaw kitchen operations, inventory control, and customer service for kitchen
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication
• Coordinated employee schedules and developed staff teams to boost productivity
• Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment
• Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement
• Orchestrated catering events for high-profile clients, consistently receiving commendable feedback

Prep Line Cook at Cappy's (2020-09 – 2021-05)

• Worked closely with other line cooks to ensure consistency across all stations, delivering a cohesive dining experience for guests
• Utilized strong multitasking skills to effectively manage multiple orders at once while ensuring high-quality output and timely service
• Managed multiple tasks simultaneously while maintaining attention to detail, ensuring accuracy in food preparation and presentation
• Assisted in training new team members on cooking techniques, kitchen equipment usage, and company policies
• Reduced food waste by implementing proper storage techniques and monitoring expiration dates
• Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator

Line Cook/Prep Cook at Anne Marie's Catering (2017-03 – 2018-05)

• Assisted in the set-up and preparation of food items for catering events such as buffet lines and plated service
• Assisted in preparation of menu items such as steaks, burgers and sandwiches
• Grilled and deep fried various foods, including chicken, beef and pork
• Operated fryers and grills according to instructions to maintain safety and food quality
• Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance
• Followed proper food handling methods and maintained correct temperature of all food products
• Consistently kept a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
• Established and maintained open, collaborative relationships with the kitchen team. Set up and performed initial prep work for all requested food items such as sauces, entrees, and salads
• Assisted with preparation and movement of food items to different catering events
• Assist with all food setup at the catering events
• Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods

Associate of Applied Science in Culinary Arts – Saint Phillip's College (2018-12)

MBA in Government Contracting – Webster University (2016-12)

MBA in Healthcare Administration – Webster University (2003-06)

MBA in Business Administration – Webster University (2003-06)

Bachelor of Science in Biology/Chemistry – Metropolitan State College of Denver (1996-06)