1. KEITH A. BAYLEN
119 Raymond Street, Stratford CT. 06614 • (203) 345-8377 • Email: kidkeeker@aol.com
CHEF – Executive - Sous
Dedicated, self-motivated, goal oriented professional with strong performance record in maximizing account
potential through long term development skills and ongoing communications. Skilled in conceptualizing and
coordinating production of culinary delights. Outstanding background involving catering, decorating,
communications, market and sales. Knowledge of all special diets and food allergies.
♦ Menu Design ♦ Staff Management ♦ Customer Service
♦ Cuisine Development ♦ Food & Labor Cost ♦ Business / Revenue Growth
♦ Special Events, ♦ Purchasing ♦ Cost Reduction
Catering and Planning ♦ Inventory Control ♦ QFO Licensed & Servsafe Certified
PROFESSIONAL EXPERIENCE
Mattabesett Canoe Club 80 Harbor Dr. Middletown, Ct. 03/13- Present
Executive Chef
Extensive seasonal menu planning & development, raised food sales 300% over tenure. Scratch cooking. Fresh seafood
and Angus meats with banquet facility for 200 plus. Responsible for all aspects of kitchen duties. Train and mentor staff
on proper cooking techniques. Can prepare many authentic cuisines. Strong on all line positions for I am a working
chef. Beautiful plate presentation along with fabulous house made desserts.
Vinotecca 33 Lewis St. Greenwich, Ct. 09/13- 09/16
Executive Sous & Pastry Chef
Opened this authentic Italian, Mediterranean fine dining Ala carte cuisine using the freshest ingredients, meats &
seafood from local markets. Change menu on weekly basis. Responsible for food & labor cost, purchasing, inventory,
portion control, training, scheduling,soups, sauces, stocks, meat & fish cutting, specials and work all line stations along
with making dessert items.
Michael Gennarro’s Steak House 238 Post Rd. Fairfield, Ct. 03/12 – 09/13
Executive Sous Chef
Opened this fine dining Ala carte of the finest steaks on the market as well as varied menu selections. Change
menu on seasonal basis. Scratch cooking & desert items.
Burning Tree, 120 Perkins Rd. Greenwich, CT. 07/08 – 12/11
Executive Sous Chef
Fine dining of International Cuisine’s from around the world. Revised menu on a seasonal basis to keep the
concept fresh. Scratch cooking made fresh daily. Strong working line chef to ensure entrees are prepared to
perfection. Responsible for P&L’s, G.P.margin, food & labor costs, ordering, pricing, inventory & portion
control, specials and catered events.
122 Bistro, 122 Broad St. Stamford, CT.
02/01-06/08
Executive Chef
Prepare authentic Italian & Mediterranean cuisine, daily specials, ordering, food & labor cost, special functions,
creative menu planning with clients. Serving only the best culinary delights in the Tri-State area.
Al Fresco Caterers, Naperville, IL. 01/96-1/01
Executive Chef
Extensive creative menu planning with clients for special functions up to 3500 persons, corporate and private
parties on site. Full charge of set up and decorations for functions.
Aurora Country Club, Aurora, IL. 01/90-01/96
Chef de Cuisine

2. KEITH A. BAYLEN
Private country club with fine dining and banquet facilities to accommodate 1,500. Full charge of training kitchen
staff in all phases of kitchen preparation, cooking techniques, ordering, food and labor costs, working with club
members and board of directors in special functions, golf outings, weddings. Serving only the finest cuisine in the
Fox Valley Area.
Pheasant Run Resort - Charles, IL. 06/82-01/90
Sous Chef
Knowledge of all soups, sauces and menu planning of five, 5-star restaurants with megacentre for top names in the
entertainment field. Duties included line cooking, Sautée, broiler,overseeing kitchen staff, special functions to
accommodate 2,500, guidelines of lounge, food and labor costs, only excellence in fine dining.
EDUCATION
Washbourn Culinary Arts Institute
Chicago, Illinois
Arts Graduate, June 1982
Georgia Tech University
Atlanta, Georgia
Bachelor of Science, May 1980