Randal C. Klenk

Experienced Entrepreneur and Business Administrator, with 10 years experience in small business administration.

 Highly trained, educated and gifted Chef/Kitchen Manager with lengthy experience in running a professional kitchen as well as a private business.

• Hiring and training of kitchen staff, extensive experience in interviewing, hiring and training all kitchen staff from dishwasher to Executive Chefs.
• Ordering and receiving, researching and development of purveyors and organizations of deliveries to meet daily needs.
• Scheduling/Labor control, experienced in scheduling kitchen staff to ensure that all shifts are covered with the correct number of staff.
• Cost controls, has extensive experience in controlling the overall cost of the kitchen ensuring little to no waste.
• Quality control, researching and development of purveyors to ensure quality of products ordered and delivered.
• Menu development, specializing in researching the demographics to ensure the menu will meet the needs and desires of the surrounding community.
• Kitchen design, researching and designing professional kitchens to ensure the proper flow including specifications of kitchen equipment to meet the menu specifications.

Private Investigator’s License, # A14681, State of Texas 2007

Professional Information Research, Dallas, Texas 2007-Present

Business Administrator/Co-owner

• Business start-up skills used to start this business.
• Developed all marketing material and service sales promotions.
• Indoor and outdoor sales.
• Formatting and typing all legal forms and sales proposals.
• Maintains the PC, Internet and telephone system to provide basic research.
• Accounts receivable and payable.
• Personnel/Human Resources

Cuisine By Design, Richardson, Texas 1999-Present

Owner/Chef

www.cuisinebydesign.com

• Designing menus for people with specific dietary needs, such as, vegetarian, lactose intolerant along with the low/no fat low cholesterol diets for health purposes including diabetic diets.
• Providing home meal replacement services.
• Catering for small dinner parties.
• Researching dietary needs for special diets to meet the client’s likes and dislikes for weight loss and/or weight management.

Chef Consultant, Richardson, Texas 1996-Present

Owner/Chef

• Development of lunch and dinner menus along with special menus for wine tasting parties.
• Consult with the owners of new restaurants to assist in the development of the professional kitchens
• Research and advise on menu for new restaurants based on the area demographics.
• Assist new restaurant management for assorted concerns.
• Assist new kitchen managers in the art of ordering and receiving.
• Train new kitchen managers in the area of labor control and scheduling.

McCarty’s Restaurant and Tavern, Richardson, Texas 2006

Executive Chef/Kitchen Manager

• Responsible for the design and development of the kitchen.
• Interviewing, hiring and training of the kitchen staff, as well as managing a staff of 14 including scheduling.
• Development of lunch and dinner menus and establishing a purveyor list and product selection.
• Responsible for all ordering and receiving of kitchen supplies as well as maintaining food costs to ensure little to no waste.
• Meeting with the County Health Inspector and maintaining all health codes.

Mangez Catering, Dallas, Texas 2005-2006

Executive Sous Chef

• Responsible for line production.
• In charge of inventory and labor control.
• Developing creation such as plate presentation and production of special desserts.
• Responsible for training of cooks and porters.

Americus on Preston, Dallas, Texas 1998

Pastry Chef (Took this position to further education)

• Responsible for the daily production of three types of bread and five desserts.
• Involved in the creation of new desserts and platings.

Pegasus Restaurant and Catering, Scottsdale, AZ 1995

Executive Chef

• Responsible for all kitchen operations for the Diamondback Steakhouse.
• Provided catering services for parties of 20 – 1000 at multiple on site locations
• Supervised a staff of 20 employees.
• Developed both restaurant and catering menus
• In charge of cost and labor control.
• Responsible for ordering and receiving.

Fibber McGee’s Saloon, Dallas, Texas 1994

Kitchen Manager

• Coordinated ordering and receiving.
• Responsible for creating happy hour buffets and daily specials.
• Provided catering services for private parties.
• In charge of menu development and cost controls.

Scottsdale Culinary Institute – Honors Graduate

(1993 - 1994)