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Keith Begin is listed as Executive Chef at Visconti's Italian restaurant, based in Leavenworth, Washington, United States. AeroLeads shows a matched LinkedIn profile for Keith Begin.
Keith Begin previously worked as Personal Chef/Estate Manager at York Property Management and Banquet Chef at Mirabeau Park Hotel & Convention Center. Keith Begin holds Associate, Occupational Studies - Culinary Arts from Culinary Institute Of America.
Cooking has been my passion for over 20 years. Technical training from the Culinary Institute of America facilitated a strong platform for my success. I have a strong work ethic and thrive on seeing my endeavors succeed. In my experience I have worked alongside celebrity chefs such as Dan Barber of “Blue Hill”, Michel Richard of “Citronelle”, and Lee Hefter of Wolfgang Puck’s “Spagos.” My cuisine expertise includes, but is not limited to, Classic French, Italian, American Bistro, and Continental.I'm interested in growing my network with any like-minded professionals and will accept all invitations to connect. I'd enjoy hearing of any business opportunities that will utilize or grow my existing talents.
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Spokane, Washington Area
Menu writing, coordination/scheduling of staff, hiring/training kitchen and wait staff, P&L, front of house management, advertisement, and planning live entertainment events.
Planning, preparation, and execution of daily meals and occasional five-course meals for up to 12 people/Banquets, including the hiring and overseeing ofservice staff/Management of warehouse and wine-storage facilities/Winterizationand construction/remodeling/repair of estate grounds as needed. * Position required seasonalrelocation to Florida. Transitioned to part- time/consulting upon taking position with The Max.
In charge of every banquet aspect including, but not limited to productionmanagement, daily organization/prep, food ordering, menu development, costanalysis, and employee training.
Full-charge position with additional responsibility of menu development,marketing, front-house training, table-side service, and POS computer setup &design.Food costs: Upon hire 31%, on my departure 25%
Full-charge position with additional responsibility in menu development,marketing, front-house training, Website maintenance, and POS computer setup &design.Food costs: Upon hire 54%, on my departure 32%Keith M. BeginResume
Full-charge positing with additional responsibility in food purchases andreceiving, menu development, banquet managing, Garde Manger manager, and fullP&L responsibilities.Food costs: Upon hire 44%, on my departure 38%
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Keith Begin works for Visconti's Italian restaurant.
Keith Begin is listed as Executive Chef at Visconti's Italian restaurant.
Keith Begin is based in Leavenworth, Washington, United States while working with Visconti's Italian restaurant.
Keith Begin has worked for Visconti'S Italian Restaurant, York Property Management, Mirabeau Park Hotel & Convention Center, Mamma Nunzia Restaurant & Lounge, and Mr. C’S Steakhouse & Lounge.
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Keith Begin holds Associate, Occupational Studies - Culinary Arts from Culinary Institute Of America.
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