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<pre>Array ( [var] => cut_url ) </pre> Resume for timothy K. for Chef / Food Preparation / Food, Tobacco & Beverage Production in marion, Connecticut. Search More Resumes for Chef / Food Preparation on Resumark.com #TFA7MG4MH
 

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Resume for timothy K. for Chef / Food Preparation / Food, Tobacco & Beverage Production in marion, Connecticut




Occupation: Chef / Food Preparation Industry: Food, Tobacco & Beverage Production
Country: United States City: marion
State: Connecticut ZIP: 06444



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Timothy H. K.
Marion AvenueP.O. Box
Marion, Connecticut
Objective
To obtain a full time chef/cook position at a reputable restaurant or kitchen facility, to work all
faucets of a professional kitchen, and maintain a professional appearance and attitude so that I
may represent my company with pride and professionalism.
Professional highlights and affiliations
?Executive chef of five prominent fine dining restaurants
?Implemented effective personnel management techniques. Maintained excellent staff retention
records, and insured professional performance standards
?Wrote breakfast, lunch, dinner, brunch, wedding, shower, funeral, banquet, holiday and catering
menus
?Conceived and implemented rigorous sanitation procedures which resulted in outstanding ratings
from state and local authorities
?Conducted televised food preparation programs which resulted in free restaurant promotion and
increased patronage
?Owned and operated fine dinning restaurant in Half Moon Bay, California and Plantsville,
Connecticut
?Precious member of the Half Moon Bay rotary club
Professional experience
May ‘Feburary ‘ Chef/Proprietor Kess caf‰, Plantsville Connecticut. Opened operated and
managed a full service restaurant and bar.
March ’ June ’ the Whisk caterers, Collinsville, Connecticut. Chef/preparation cook.
Prepared and served meals for this exclusive caterer. Worked out of private homes all over
Connecticut and Massachusetts. Drove catering van to locations, filled with food prepared by me
and the kitchen staff, unloaded, setup, brokedown, and returned to catering kitchen facility
safely.
Januray ’ March’ The Silo restaurant, Farmington, Connecticut. Filled in for the chef
position until they could find a permanent chef.
December ’December ’ University of Montana, Missoula Montana, Studied diesel
technology and electronics..
January ’ August ’, Demi Lune restaurant, Half Moon Bay, California. Executive chef
proprietor Renovated the kitchen, dining room, and storage areas. Opened January to
August . Was responsible for daily operations, lunch and dinner. French Italian cuisine.
May ’ January ’ Prima Strada, Los Alton Hills, California. Executive chef. This was an
authentic Tuscan cuisine restaurant. Helped with kitchen design and purchasing new equipment,
Helped create lunch, dinner, and banquet menus. Was in charge of food cost, sanitation and
employee management.
April ’ September ’ Grist mill restaurant, Farmington, Connecticut. Host/matrade and sous
chef. Covered for the owner, while he and his sous chef were on vacation. Worked side by side
with two well experienced Cordon Bleu/Paris graduates.
.
August ’ June ’ The Silo restaurant, Farmington, Connecticut. Executive chef. Established
and maintained food and labor cost controls, implemented effective inventory management
techniques, and instituted strict yet practical sanitation standards. Created and prepared all
specials for lunch and dinner menus as well as special menus for banquets, wedding receptions,
and major holiday celebrations.
June ’ May ’ The Whitman restaurant, Farmington, Connecticut. Executive chef.
Originally hired as a cook for this two hundred seat fine dining restaurant. I was promoted to
Junior sous chef six months later and to Senior sous Chef the next year. Became Executive Chef
in November . Was responsible for the management and supervision of all kitchen
operations.
June ’ June ’ C.W. Walkers, Willimantic, Connecticut. Executive chef. Planned and
prepared all menu items and special. Trained and supervised dinner cooks and waitstaff.
Implemented and maintained sanitation controls
May ’ May ’ Papillon restaurant, Fremont, California. Bus boy/sous chef. Supervised all
food preparation stations of these wellknown award winning French restaurant. Produced soups,
sauces, deserts and special banquet items. Was responsible for stock management and the
selection and of produce, seafood and general provisions.
Training
Received two years extensive training in all facets of food preparation and kitchen operations
from Mr. Ott Forman, former Executive Chef of Alexis Restaurant, San Francisco, California.
Mr. Forman was voted by the San Francisco Bay Area Restaurant Association as Chefofthe
year

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