Paul N. Kerner
Dededo,Guam
Summary
Culinary arts instructor with extensive experience at Guam Community College, specializing in menu development and food safety. Demonstrated success in leading high-performing teams and executing effective culinary programs. Skilled in inventory management and creating a collaborative kitchen environment that prioritizes quality and guest satisfaction.
Overview
1
1
Certification
51
51
years of professional experience
Work History
Culinary Arts Instructor
Guam Community College
Mangilao, Guam
07.2007 - Current
- Taught principles of food preparation, emphasizing kitchen safety and sanitation practices, food chemistry, cooking processes, food identification, culinary terminology and techniques, and proper use of kitchen tools and equipment.
- The principles of European cuisines. Foundations II focuses on applying the various food production techniques introduced in Foundations I through cooking labs. Food labs and demonstrations and evaluation of foods produced.
- CUL 220 Baking II
- Building on the basis principles learned in Breads and Baking, emphasize pastry production techniques.
- CUL 240 Pacific and Asian Cuisine
- Introduce to culinary students to the myriad of foods from the different cultures and styles of cookery of the Pacific region and Asia. The course introduces iconic cuisines from the various islands and countries most familiar to the island.
- CUL 299 Culinary Capstone
- This class is offered to the culinary students to prepare for an ACCEF Certified Culinarian (CC) certification. A CC is an entry level culinary within a commercial foodservice operation responsible for preparing and cooking sauces, cold food, fish, soups and stocks, meats, vegetables, eggs and other food items. Based on contemporary North American cuisines, this course builds on the techniques and principles introduced and reinforced in the program. Skills in classical knife cuts, product identification, and fabrication of meat, poultry, fish, and shellfish, preparation and cooking of a variety of meat, seafood, vegetables, potatoes, and pasta, plating techniques are refined and improved. Students will identify and define ingredients, flavor profile, and apply appropriate cooking technique to produce quality à la minute plates. Use and care of commercial equipment, tools, and facility, mise-en-place, understanding of measurement and ratio, and adherence to recipes and sustainable kitchen practices are emphasized. Following the attributes of a professional culinarian, students are expected to demonstrate professionalism, respect of the culinary craft, and strict adherence to kitchen sanitation procedures. At the end of the course, student will write standardized recipes for a 3-course plated menu, execute, and serve to industry professionals for judging.
- CUL 293 Culinary Practicum
- Selected a specialization area in culinary arts, including hot kitchen, cold kitchen, or bakery/pastry/dessert section.
Chef de Cuisine
Pacific Islands Club
Tumon, Guam
03.2007 - 06.2007
- Led team to ensure smooth food preparation and service operations for Amphie Dinner shows catering to 500 guests.
- Oversaw food preparation and service for Sunset Dinner accommodating 150 guests.
- Sunset Dinner to 150 guests
- Rock & Roll to 100 guests - Breakfast, Lunch and Dinner
- Amphie Theater, Sunset Grill, Rock & Roll Cafe
Executive Sous Chef
Ala Moana Hotel
Honolulu, Hawaii
02.2005 - 11.2006
- Developed innovative menus featuring local ingredients and seasonal flavors.
- Led staff in food preparation and execution of banquet event orders, ensuring adherence to Ala Moana Hotel standards.
- Supervised kitchen staff to ensure efficient food preparation and service.
- Managed inventory and procurement of high-quality food supplies.
Executive Sous Chef Beach Club
The Boca Raton Resort and Club
Boca Raton, Florida
01.2001 - 01.2004
- Directed all outlets serving Continental, New World, and Caribbean fusion cuisine, ensuring high-quality standards and guest satisfaction., Trained and directed thirty cooks/chefs across restaurants, banquets, and buffets, fostering culinary skills and consistency in food preparation. Oversaw staff during food preparation and execution of banquet event orders, coordinating efforts to deliver seamless service at Boca Raton Resort and Club. Created menus for various dining experiences at the Beach Club.
- Planned menus, ordered food products, and oversaw operations in the absence of the Beach Club Executive Chef.
- Developed and implemented seasonal menus with local, fresh ingredients.
- Trained and mentored junior chefs to enhance culinary skills and teamwork.
Chef de Partie
Roy's Restaurant
Boca Raton, Florida
01.2000 - 01.2001
- Chosen by Roy Yamaguchi for the opening team of the second restaurant, which contributed to a successful launch. Developed daily specials, fileted and portioned fresh fish flown in from Hawaii for menu offerings. Cross-trained kitchen staff on multiple food stations, improving team versatility and operational efficiency. Contributed to operations at all food stations.
- Prepared and presented high-quality dishes in fast-paced kitchen environment.
- Collaborated with head chef to create seasonal menu items and specials.
- Trained junior kitchen staff on food preparation techniques and safety standards.
Chef de Partie
Blue Moon Fish Company
Fort Lauderdale, Florida
01.1998 - 01.2000
- Prepared and plated high-quality dishes according to restaurant standards.
- Managed kitchen station during peak service to ensure efficient workflow.
- Ensured high quality and presentation standards for all foods. Assisted food stations during preparation and service to enhance workflow.
- Collaborated with chefs to develop new menu items and seasonal specials.
Executive Chef
Nick's Fishmarket
Boca Raton, Florida
01.1995 - 01.1998
- Supervised 25 personnel, created and prepared nightly specials, and performed fish and meat butchering to ensure high-quality offerings. Ordered food and supplies, controlled inventory, managed budget, and conducted quality inspections to maintain food safety and freshness.
- Supervised 25 personnel, created and prepared nightly specials, and performed fish and meat butchering to ensure high-quality offerings.
- Oversaw kitchen staff to enforce food safety standards during operations.
- Coordinated daily operations to maintain efficient kitchen workflow.
Chef de Partie
Roy's Restaurant Guam Hilton
Tumon, Guam
01.1993 - 01.1995
- Prepared high-quality dishes in fast-paced kitchen environment.
- Prepared high-quality dishes in a fast-paced kitchen environment.
- Collaborated with kitchen team to ensure smooth service operations.
- Managed food inventory and maintained stock levels efficiently.
Sous Chef/ Quality Assurance Officer
Luthansa Service Group
Harmon, Guam
01.1991 - 01.1993
- Promoted to Quality Assurance Officer from sous chef position. Conducted food inspections, weight and portion measurements, and temperature checks, enhancing food handling and sanitation techniques while training staff in sanitation procedures.
- Managed staff and oversaw food preparation, inventory control, and kitchen sanitation for 5,000 to 6,000 international inflight meals daily.
- Executed culinary tasks in high-volume kitchen environment, ensuring quality and consistency in food preparation.
Executive Chef
Nicolas Nickolas Restaurant
Honolulu, Hawaii
01.1990 - 01.1991
- Promoted to Executive Chef from Nick's Fishmarket, Boca Raton at owners' request. Oversaw inventory management, food and labor cost control, purchasing, sanitation, and staff hiring and training across all stations. Developed and launched new menus and daily specials.
- Managed kitchen operations to ensure quality and consistency of dishes.
- Developed innovative seafood recipes to enhance menu offerings.
- Trained culinary staff on preparation techniques and safety standards.
Executive Chef
Nick's Fishmarket
Boca Raton, Florida
01.1990 - 01.1990
- Developed seasonal menus highlighting fresh seafood and local ingredients.
- Supervised kitchen staff to ensure high culinary standards and teamwork.
- Oversaw inventory control, food cost, labor cost, purchasing, organization, sanitation, and staff hiring and training across all work stations.
- Managed food inventory to maintain quality and minimize waste.
Executive Chef in Training
Nick's Fishmarket
Chicago, Illinos
01.1989 - 01.1990
- Led kitchen operations, ensuring high-quality seafood preparation and presentation.
- Developed seasonal menus featuring fresh, sustainable ingredients sourced locally.
- Trained and mentored culinary staff on techniques and food safety standards.
- Collaborated with executive chef and owners to pre-plan opening of Nick's Fishmarket in Boca Raton, Florida, preparing kitchen operations and menu development.
Executive Sous Chef
Nicholas Nickolas Restaurant
Honolulu, Hawaii
01.1985 - 01.1989
- Coordinated with Executive Chef to lead kitchen staff, streamline scheduling, enhance training processes, uphold sanitation standards, manage inventory effectively, and oversee purchasing operations.
- Supervised kitchen staff and ensured adherence to food safety standards.
- Developed menu items that reflected local cuisine and seasonal ingredients.
- Coordinated catering events and managed food preparation logistics.
1st cook
Nick's Fishmarket
Honolulu, Hawaii
01.1979 - 01.1985
- Coordinated daily food production to streamline operations. Planned and prepared new menus. Assisted food stations to maintain efficient service flow.
- Prepared fresh seafood dishes following established recipes and standards.
- Assisted in training new kitchen staff on food preparation techniques.
- Maintained cleanliness and organization of kitchen tools and workstations.
Cook's Assistant
Guam Hilton Resort and Spa
Tumon, Guam
01.1976 - 01.1979
- Assisted chefs in preparing high-quality dishes for resort dining services.
- Prepared foods daily for outlets, banquets, buffets, and à la carte service, ensuring high standards of quality and presentation.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
- Restocked supplies and ingredients to maintain inventory levels.
Education
Associate of Arts - Culinary
Guam Community College
Mangilao, Guam05-2014
Associate of Arts - Education
Guam Community College
Mangilao, Guam12-2009
Certificate - Education
Guam Community College
Mangilao, Guam07-2009
High School Diploma -
John F. Kennedy
Tumon, Guam06-1976
Skills
- Culinary techniques
- Menu development
- Food safety
- Baking techniques
- Inventory management
- Kitchen management
- Culinary education
Certification
- Certified Executive Chef - American Culinary Federation
- Certified Hospitality Educator
- ServSafe National Certification
- Hawaii Master Food Preserver University of Guam
- Master Food Preserver University of Guam, California Cooperative Extension
- Mixology, Liquors, Wines and Customer service - National Academy of Professional Arts, Fort Lauderdale, Florida
- Food Management Certification - Rest-Ed, Inc, Coconut Creek Florida
- Quality Leadership / Train the Trainer - Boca Raton, Florida
Affiliations
- Honorary Director, Micronesian Chefs Association
- Director American Culinary Federation
- Former President American Culinary Federation
Awards
- CCC ILE DE FRANCE
- Mondial des Chefs Salon Equip'Hotel Paris
- A obtenu le 2eue prix du Concours des Chefs de Collectivites
- 2nd Place World Chefs Competition Representing Guam
- November 17, 2010
- Chef Mentor for Simon Sanchez High School winning 1st Place National Prostart Championship 2013 and 2014
- Salon Culinaire Master Chef Division 3rd Place 2014.
- Salon Culinaire Master Chef Division 1st Place 2015.
- Salon Culinaire Master Chef Division 3rd Place 2016.
- Salon Culinaire Master Chef Division 2nd Place 2017
Timeline
Culinary Arts Instructor
Guam Community College
07.2007 - Current
Chef de Cuisine
Pacific Islands Club
03.2007 - 06.2007
Executive Sous Chef
Ala Moana Hotel
02.2005 - 11.2006
Executive Sous Chef Beach Club
The Boca Raton Resort and Club
01.2001 - 01.2004
Chef de Partie
Roy's Restaurant
01.2000 - 01.2001
Chef de Partie
Blue Moon Fish Company
01.1998 - 01.2000
Executive Chef
Nick's Fishmarket
01.1995 - 01.1998
Chef de Partie
Roy's Restaurant Guam Hilton
01.1993 - 01.1995
Sous Chef/ Quality Assurance Officer
Luthansa Service Group
01.1991 - 01.1993
Executive Chef
Nicolas Nickolas Restaurant
01.1990 - 01.1991
Executive Chef
Nick's Fishmarket
01.1990 - 01.1990
Executive Chef in Training
Nick's Fishmarket
01.1989 - 01.1990
Executive Sous Chef
Nicholas Nickolas Restaurant
01.1985 - 01.1989
1st cook
Nick's Fishmarket
01.1979 - 01.1985
Cook's Assistant
Guam Hilton Resort and Spa
01.1976 - 01.1979
Associate of Arts - Culinary
Guam Community College
Associate of Arts - Education
Guam Community College
Certificate - Education
Guam Community College
High School Diploma -
John F. Kennedy