Keenan Handys Resume
Lawrenceville, GA | 678 367 1804 | keenanhandyy@gmail.com | Bio
Seasoned and versatile culinary leader with 18+ years of experience in culinary arts, menu development, and operational efficiency. Proven track record driving team productivity, cost optimization, and culinary innovation. Strong communicator and collaborator who leads diverse teams to deliver quantifiable business value.
CORE COMPETENCIES
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PROFESSIONAL EXPERIENCE
Sous Chef | PIVOT CULINARY | APRIL 2025 – AUGUST 2005
Oversee daily meal preparation for 100–300 professional athletes, delivering high-quality, performance-driven meals for breakfast, lunch, dinner, and snacks across multiple teams.
Collaborate closely with sports dietitians and nutritionists to design and execute tailored meal plans that align with players’ training and recovery goals.
Lead banquet and event food service for special team functions, coordinating logistics and execution while upholding culinary excellence and timeliness.
Maintain high standards of food safety, kitchen cleanliness, and operational efficiency in a high-pressure, time-sensitive environment.
Sous Chef | WELLINGTON INTERNATIONAL | DECEMBER 2024 – MARCH 2025
Directed culinary operations during a globally recognized equestrian event serving 400 to 2,000 guests daily, with over 350,000 total attendees and $400M in sales over four months.
Delivered full-service meals—breakfast, lunch, and dinner—six days a week, ensuring consistency, flavor, and presentation under intense volume and time constraints.
Led banquet production for high-profile clients, sponsors, and VIPs, ensuring premium service aligned with the expectations of an elite international audience.
Managed back-of-house operations, including staff coordination, prep flow, and inventory control to optimize kitchen performance during peak event periods.
Chef Supervisor | GWINNETT MEDICAL CENTER | LAWRENCEVILLE, GA | 2017 – 2018
Designed and executed dynamic daily menus and large-scale banquet offerings, aligning with dietary regulations and patient satisfaction goals to elevate culinary service quality.
Supervised and mentored a team of 5 culinary staff, fostering a culture of collaboration and professional growth that improved team morale and operational efficiency.
Streamlined kitchen operations by enhancing inventory management and refining preparation workflows, reducing waste and improving overall cost-efficiency for food services.
Executive Sous Chef – Thai Cuisine | TALDE THOMPSON HOTEL | MIAMI, FL | 2015 – 2016
Led a high-performing team of 30+ kitchen staff, orchestrating daily operations, menu design, purchasing, payroll, scheduling, and training to achieve seamless service delivery.
Improved cost efficiency by optimizing labor allocation and food procurement strategies, reducing operational expenses without compromising service quality or culinary standards.
Spearheaded a comprehensive staff training program to elevate skill levels, reduce turnover, and maintain a consistent standard of excellence across all culinary offerings.
Private Chef | CHEF CHEO LLC | ATLANTA, GA | 2014 – 2015
Created and executed personalized menus for private clients, integrating dietary preferences and cultural tastes to deliver exceptional dining experiences at home and abroad.
Managed end-to-end operations, including food budget planning, shopping, and meal preparation, ensuring client satisfaction through meticulous attention to detail and reliability.
Expanded services to include food truck and catering operations, developing scalable culinary solutions that met diverse client needs and boosted overall business revenue.
EARLIER EXPERIENCE
Chef Consultant | POLPETTINA | EASTCHESTER, NY | 2012 – 2013
Chef Consultant | SOUTHFORK KITCHEN | SAG HARBOR, NY | 2010 – 2011
Executive Chef | FIRE & OAK | JERSEY CITY, NJ |2008 – 2009
Executive Chef | CAFE TU TU TANGO | NYACK, NY | 2006 – 2007
EDUCATION & CERTIFICATIONS
ServSafe Certified
Associates Degree, Culinary Arts, Johnson & Wales University, May 1999
