Justin Tomlinson
Milford,CT
Summary
High-performing, experienced chef with a solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Seeking a challenging and growth-oriented position within the culinary industry where my extensive experience, diverse culinary knowledge, and commitment to excellence can be utilized.
Overview
6
6
years of professional experience
Work History
Executive Sous Chef
The Benjamin
04.2023 - Current
- Efficiently handle ordering/receiving of food supplies to maintain optimal inventory levels/ensure freshness
- Expertly expedite services to ensure timely and smooth flow of meals from kitchen to table
- Skillfully perform butchery tasks for seafood, beef, lamb, poultry, game to uphold quality standards
- Effectively manage all kitchen stations- rotational basis, ensuring smooth operations and adherence to recipes
- Assist in daily prep work, kitchen setup, breakdown to facilitate seamless daily operations
- Prepare and cook high volume of dishes daily, consistently meeting quality and presentation standards
- Successfully handle over 200 covers per night, maintaining quality/ efficiency under high-pressure situations
- Coordinate/manage catering events, ensuring seamless execution and customer satisfaction
- Supervise and organize both front and back-of-house staff to maintain a cohesive and productive work environment
- Collaborate/assist in seasonal menu development
Executive Chef
Bruxxel Brasserie
11.2022 - 04.2023
- Diligently maintain inventory levels, conducting regular checks and ensuring adequate stock of ingredients and supplies
- Assist with daily prep work, kitchen setup, and breakdown, contributing to the smooth functioning of daily operations
- Skillfully prepare and cook a variety of dishes daily, adhering to recipes and maintaining high-quality standards
- Manage food delivery logistics for shifts accommodating 100+ guests, ensuring timely and accurate service
- Collaborate with the culinary team to assist in menu development, offering valuable insights and ideas to enhance offerings.
Executive Chef
The Whelk
10.2021 - 11.2022
- Demonstrated proficiency in daily seafood butchery, expertly handling bass, branzino, cod, salmon, and snapper to maintain quality and freshness
- Provided crucial support in daily prep tasks, kitchen setup, and breakdown, ensuring smooth operations and efficiency
- Consistently prepared and cooked a diverse range of dishes daily, maintaining high standards of taste, presentation, and consistency
- Efficiently managed food delivery operations for shifts accommodating 150+ guests, coordinating logistics to ensure timely and accurate service
- Cultivated relationships with local farmers, particularly at the Westport Farmers Market, to source fresh and seasonal ingredients
- Took charge of creating daily and weekly specials, incorporating local ingredients to highlight seasonal flavors and enhance the dining experience.
Lead Line Cook
Tavern at Graybarns
10.2020 - 10.2021
- Skillfully manage multiple stations including Sauté, Pasta, and Fish, ensuring smooth operations and consistent quality output
- Demonstrate expertise in daily butchery to maintain freshness and quality
- Provide valuable assistance in daily kitchen prep, setup, and breakdown, contributing to efficient workflow and organization
- Execute daily cooking responsibilities with precision and attention to detail, delivering high-quality dishes consistently
- Successfully oversee food delivery operations for shifts accommodating 200+ guests, ensuring prompt and accurate service
- Collaborate with local foragers and farmers to source fresh, high-quality ingredients, supporting a farm-to-table approach
- Contribute insights and ideas to assist with seasonal menu development, bringing creativity and innovation to the culinary offerings.
Line Cook/Bartender/Waiter
Mecha Noodle Bar
01.2018 - 10.2020
- Responsible for setting up the kitchen line to ensure smooth lunch and dinner service operations
- Prepare and cook a variety of dishes daily, maintaining high standards of taste, presentation, and consistency
- Create daily prep lists for kitchen staff, optimizing workflow and ensuring efficient use of time and resources
- Maintain temperature control logs to uphold food safety standards and regulatory compliance
- Perform daily butchery tasks to ensure the availability of fresh and quality ingredients
- Complete daily line prep tasks to facilitate seamless service during peak hours
- Efficiently manage food delivery operations for shifts accommodating 200+ guests, ensuring timely and accurate service
- Assist with seasonal menu development, contributing creative ideas and insights
- Fulfill bartending duties and oversee a high-performing bar, demonstrating expertise in crafting cocktails from scratch
- Maintain organization, cleanliness, and stock levels of the bar area to provide a pleasant and efficient guest experience
- Monitor cash register and process payments for drinks and food, ensuring accuracy and adherence to procedures
- Create craft cocktails from scratch, showcasing creativity and mixology skills
- Perform daily setup and breakdown of the bar area to facilitate smooth operations
- Provide exceptional service by waiting tables, ensuring guest satisfaction and enhancing the overall dining experience.
Bar Manager
The Owl Shop
05.2019 - 03.2020
- Efficiently manage inventory of over 500 liquors, ensuring accurate stock levels and timely replenishment
- Spearhead the development of seasonal cocktail menus, showcasing creativity and innovation to enhance the beverage offerings
- Possess extensive knowledge of bourbon and scotch, enabling expert recommendations and guidance to patrons
- Demonstrate in-depth understanding of cigars, providing valuable insights and recommendations to guests
- Successfully lead and manage a team of 8 bar staff, fostering a positive work environment and ensuring smooth operations
- Proficiently utilize Bartender Digital Inventory Venue to streamline inventory management and tracking processes
- Demonstrate fluency in COVID-19 protocols, implementing necessary measures to ensure the safety and well-being of staff and patrons
- Take responsibility for nightly closing procedures, including closing registers, conducting cash drops, and managing tip-outs with accuracy and efficiency.
Education
Certificate - Culinary Arts
Le Cordon Bleu Culinary College of Arts
West Hollywood, CA11.2010
High School Diploma, General education -
River Springs Charter School
Riverside, CA06.2010
Skills
- Attention to detail and accuracy
- Strong communication skills
- Menu/recipe development
- Food Stock, Supply and Inventory Management
- Cooking Technique Demonstrations
- Vendor Relationship Management
- Staff Training
- Safe Food Handling
- Catering and Events planning and prep
- Kitchen equipment operation and maintenance
Activities
Passion for creating unique foods and drinks.
References
Available upon request.
Timeline
Executive Sous Chef
The Benjamin
04.2023 - Current
Executive Chef
Bruxxel Brasserie
11.2022 - 04.2023
Executive Chef
The Whelk
10.2021 - 11.2022
Lead Line Cook
Tavern at Graybarns
10.2020 - 10.2021
Bar Manager
The Owl Shop
05.2019 - 03.2020
Line Cook/Bartender/Waiter
Mecha Noodle Bar
01.2018 - 10.2020
Certificate - Culinary Arts
Le Cordon Bleu Culinary College of Arts
High School Diploma, General education -
River Springs Charter School