Timothy Emery
Chef
Phoenix,AZ
Summary
-Forward-thinking professional offering more than 22 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven leadership skills.
-Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs.
-Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows. Meticulous Chef eager to create unique and delicious dishes. Strong communication and interpersonal skills with good understanding of seamless dining experience for customers. Creative and dedicated to staying up-to-date with food trends.
Overview
22
22
years of professional experience
Work History
Executive Chef/owner
Infuzed Bistro
Pittsburgh, Pennsylvania
4 2019 - 11.2022
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Verified compliance in preparation of menu items and customer special requests.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
Executive Chef
Four Points Brewing And BBQ
05.2015 - 06.2019
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Verified compliance in preparation of menu items and customer special requests.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Assisted customers in planning corporate events, social galas and gourmet dinners.
- Produced revolutionary menu offerings to put establishments on local, regional and national map.
- Used root cause analysis to conduct assessments and develop improvements.
Chef
By George
Monessen, Pennsylvania
04.2014 - 05.2015
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Executive Chef
Sewickley Country Club
Sewickley, PA
01.2009 - 03.2014
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained an safe and sanitary work environment, adhering to health department standards and regulations.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Participated in community outreach events such as charity dinners or fundraisers to give back to our local community while promoting brand awareness.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Created visually appealing plate presentations, enhancing overall dining experiences for patrons.
- Collaborated with other Executive Chefs within our company network to share best practices and develop new menu items that showcased each property's unique offerings.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
Chef De Partie
Vivo Kitchen
Sewickley, PA
08.2004 - 12.2008
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Plated meals paying special attention to garnishes and overall presentation.
Consultant Executive Chef
Onthesquareindustrys Llc
Pittsburgh, PA
09.2006 - 01.2022
- Various jobs in small places from Florida to Maine
- Collaborated with other personnel to produce and modify menus and selections.
- Developed recipes and menus by applying understanding of market demand and culinary trends,
- Obtained fresh, local ingredients to lower grocery costs.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with staff members to create meals for large banquets.
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Enhanced restaurant reputation by consistently delivering high-quality dishes and innovative menu offerings.
- Boosted customer satisfaction by effectively addressing and resolving culinary concerns and complaints.
- Streamlined kitchen operations for increased efficiency through the implementation of strategic workflow processes.
- Trained new chefs in advanced cooking techniques, elevating the skill level of kitchen staff and maintaining consistency in dish preparation.
- Created visually appealing plate presentations that elevated the perceived value of each dish served while remaining cost effective.
- Mentored junior chefs, fostering a culture of teamwork and skill development within the kitchen staff.
- Successfully catered high-profile events, showcasing the restaurant's culinary prowess and solidifying its reputation as a top-tier dining establishment.
Head Chef/Kitchen Manager
The Bay
Jupiter, Florida
08.2001 - 07.2004
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Checked and tested foods to verify quality and temperature.
Executive Chef
Muddy Rivers Bar And Grille
Pittsburgh, PA
09.1999 - 08.2001
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
Education
Associate of Arts - Restaurant And Culinary Management
Pittsburgh School Of Art
Pittsburgh, PAGED -
Chenango Valley High School
Binghamton, NYSkills
Timeline
Executive Chef
Four Points Brewing And BBQ
05.2015 - 06.2019
Chef
By George
04.2014 - 05.2015
Executive Chef
Sewickley Country Club
01.2009 - 03.2014
Consultant Executive Chef
Onthesquareindustrys Llc
09.2006 - 01.2022
Chef De Partie
Vivo Kitchen
08.2004 - 12.2008
Head Chef/Kitchen Manager
The Bay
08.2001 - 07.2004
Executive Chef
Muddy Rivers Bar And Grille
09.1999 - 08.2001
Executive Chef/owner
Infuzed Bistro
4 2019 - 11.2022
Associate of Arts - Restaurant And Culinary Management
Pittsburgh School Of Art
GED -
Chenango Valley High School
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