B. Tyler Most
Palmyra,Pa
Summary
Motivated and accomplished chef with a proven track record in leadership and management roles. Seeking new and fulfilling employment opportunities beyond the culinary industry. Accomplished at collaborating with teams and eager to learn and apply new skills. A diverse range of professional and personal experiences have shaped me into a well-rounded candidate capable of excelling in various roles.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Executive Chef
Pine Creek Spirits
11.2019 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Executive Chef
Cameron Estate Inn
07.2012 - 11.2019
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Planned and catered many events including weddings, showers, and other parties.
- Modified recipes to accommodate dietary restrictions and allergies.
- Participated in food tastings and taste tests.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Garde Manger
West Shore Country Club
04.2006 - 07.2012
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Maintained food safety and sanitation standards.
- Lead a culinary team in the production and display of appetizers, salads, and desserts.
- Maintained several action stations used for grilling, sauteing, and carving in a live environment.
Sous Chef
Otto's Pub and Brewery
09.2002 - 04.2006
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted in the set up and opening of the kitchen and restaurant space.
- Assisted with menu development and planning.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
Sous Chef
Williamsport Country Club
08.1998 - 09.2002
- Operated a fast paced two person line in a fine dining atmosphere.
- Modified recipes to accommodate dietary restrictions and allergies.
- Assisted with preparation and execution of banquet service.
- Prepared daily and weekly specials.
Skills
- Strong planning and organization
- Natural leader
- Patient and understanding
- Comfortable and calm in crisis situations
- Fast learner and strong problem solver
- Fair and firm manager
- Open minded
- Strong cooking and knife skills
- Comfortable in group and individual settings
- Comfortable with public speaking
- Self-motivated
- Honest
Certification
- Servsafe - Through 2029
Hobbies and Interests
My personal interests include tending to my gardens, canning, and preserving fruits and vegetables, and cooking for my friends and family. I am an avid backpacker and hiker and enjoy all the time I can take outdoors and in the woods. I have been playing the piano for more than 30 years. My wife and I are enjoying our 16-year-old twins.
Timeline
Executive Chef
Pine Creek Spirits
11.2019 - Current
Executive Chef
Cameron Estate Inn
07.2012 - 11.2019
Garde Manger
West Shore Country Club
04.2006 - 07.2012
Sous Chef
Otto's Pub and Brewery
09.2002 - 04.2006
Sous Chef
Williamsport Country Club
08.1998 - 09.2002
- Servsafe - Through 2029
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