KEITH BURKETT

19201 Calahan Street

Northridge, CA 91324
(818) 428-0976 / kbcfca76@westpost.net
PROFESSIONAL SUMMARY:
* 17 years experience as an Executive Chef, General Manager, Food and Beverage M
anager and Sous Chef working for high profile and upscale national restaurant ch
ains and catering venues.
* Proven ability to manage complex kitchen, catering and event operations with a
consistent track record of meeting or exceeding all performance based objective
s.
* Experienced in all phases of kitchen/restaurant operations with an emphasis on
theme based menu planning/preparation, efficiency enhancement, cost controls an
d regulatory compliance working within multi-million dollar businesses.
* Successfully reduced labor and inventory costs by 20% without an associated re
duction in customer satisfaction while working as the General Manager at Docks a
t the Capitol.
* Adept at managing Food and Beverage Operations with up to 210 full/part-time p
ersonnel, planning/organizing events with up to 5,000 attendees and negotiating
catering contracts that support revenue streams in excess of $20 million.
AREAS OF EXPERTISE:
Kitchen Operations Food/Beverage Operations Catering Operations
P&L Oversight Inventory Control Cost Containment
Budget Development Start-Up Operations Menu Development Quality Control
Personnel Training Personnel Supervision
PROFESSIONAL WORK HISTORY:
9/10 to Present Sous Chef, Ruth Chris Steak House, Pasadena, CA
Assist with day-to-day kitchen operations for a 300 seat, two banquet room up
scale chain restaurant with responsibilities encompassing food preparation/p
lating, inventory control/ordering, budgeting, sanitation compliance and sta
ff training.

1/07 to 6/10 General Manager/Executive Chef, Docks at the Capitol, Fayetteville

, NC
Managed continuing restaurant operations for a 400 seat upscale restaurant wi
th a total capacity of 1,000 people.
Trained and supervised 125 kitchen staff and support personnel in all food pr
eparation/plating, safety, sanitation and quality assurance protocols.
Implemented policies and procedures that optimized performance/profit trends
within a new business operation and achieved breakeven status within eight m
onths of plan execution.
Maintained direct responsibility for P&L compliance, budget development/manag
ement and inventory/equipment acquisition.
Successfully reduced labor and inventory costs by 20% without an associated r
eduction in productivity or customer satisfaction.
 Conceived and executed various strategic operating plans that included openin
g of an Upscale Martini Lounge, a New Catering Program and Seasonal Menu Of
ferings.
Received recognition as the Best New Restaurants/Entertainment Venue from the
Readers Choice Awards.
KEITH BURKETT
Page 2

6/04 to 1/07 Sous Chef, Kincaid's, Redondo Beach, CA

Directed food preparation activities for a fine dining establishment producin
g annual revenues in excess of $8.5 million.
Supervised up to 30 staff personnel in all production activities, managed a $
16,000 food/supply inventory and initiated various cost control policies tha
t ensure continuing profitability.

5/99 to 6/04 Food and Beverage Operations Manager, Hollywood Palladium, Hollywo
od, CA
Supervised food and beverage operations within a 30,000 square foot venue wit
h direct responsibilities encompassing finance management/budgeting, menu c
reation, food/beverage purchasing, safety and sanitation compliance.
Trained and managed 10 full-time employees and up to 200 temporary service pe
rsonnel in all dinner and banquet functions for up to 5,000 people.
Booked concert events with high profile artists and catered numerous Hollywoo
d events including soap opera awards and movie premieres.
Negotiated and finalized event contracts that enhanced revenue generation and
overall profitability within a $20 million per year business entity.
Consulted with outside caterers on large event support, health department off
icials on food handling compliance and security personnel on site safety iss
ues.

7/93 to 3/99 Executive Chef, Glencastle Brewery and Restaurant, Glendale, CA

Directed back end/kitchen operations, developed regular/seasonal menus and su
pervised kitchen personnel in all daily production activities.
Produced employee schedules, maintained food storage/inventories, developed q
uality assurance standards and maintain compliance to OSHA regulations.