Liam Kilmurray
Rocky Hill,CT
Summary
Dedicated food service professional well-versed in food and beverage operations and guest services. Experienced in managing large-scale events or intimate gourmet dining and afternoon tea services. Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Successful at building relationships with customers to increase loyalty and repeat business.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Executive Chef
DLS Events LLC
2023.07 - Current
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed close relationships with suppliers to source best ingredients.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Disciplined and dedicated to meeting high-quality standards.
Sous Chef
Atria Senior Living
2022.10 - 2023.06
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
Executive Sous Chef
River: a waterfront restaurant and bar
2020.03 - 2022.09
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Carmines Bar Grill & Stage
2021.03 - 2022.04
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Mentored kitchen staff to prepare each for demanding roles.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Coordinated with team members to prepare orders on time.
Sous Chef
Carbones Prime
2020.09 - 2021.04
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Coordinated with team members to prepare orders on time.
Sous Chef/Kitchen Manager
Eli's Restaurant Group
2019.12 - 2020.09
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
Avert Brassarie
West Hartford
2018.08 - 2019.12
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Grilled meats and seafood to customer specifications.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
- Prepared food items such as meats, poultry, and fish for frying purposes.
Kitchen Manager and Cook
Luna Pizza Restaurant
2018.03 - 2019.05
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Maximized quality assurance by completing frequent line checks.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Exercised leadership capabilities by successfully motivating and inspiring others.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Maintained food safety and sanitation standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
Line Cook/Prep Cook
Bricco Trattoria
2016.09 - 2018.03
- Ensured customer satisfaction by paying close attention to dietary restrictions and special requests.
- Created new recipes and updated existing ones to reflect changing trends and customer preferences.
- Reduced food waste by properly storing ingredients and monitoring expiration dates.
- Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
- Supported the success of daily operations by assisting chefs with ingredient prep work as needed.
- Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
- Contributed to a positive work atmosphere through effective communication and teamwork among staff members.
- Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Controlled food cost and waste by selecting and using correct ingredients and amounts.
Education
GED -
Manchester High School
Skills
- ServSafe Certification
- Team Leadership
- Food Safety
- Operations Management
- Performance Improvement
- Menu development
- Prioritization and Organization
- Quality Assurance
- Banquets and catering
- Safe Food Handling
- Kitchen Staff Management
- Team Collaboration
Certification
ServSafe
Willing To Relocate
Wethersfield, CT
Assessments
Food safety, Proficient, 08/01/22, Knowledge of proper food and equipment handling safety measures
Timeline
Executive Chef
DLS Events LLC
2023.07 - Current
Sous Chef
Atria Senior Living
2022.10 - 2023.06
Sous Chef
Carmines Bar Grill & Stage
2021.03 - 2022.04
Sous Chef
Carbones Prime
2020.09 - 2021.04
Executive Sous Chef
River: a waterfront restaurant and bar
2020.03 - 2022.09
Sous Chef/Kitchen Manager
Eli's Restaurant Group
2019.12 - 2020.09
Avert Brassarie
West Hartford
2018.08 - 2019.12
Kitchen Manager and Cook
Luna Pizza Restaurant
2018.03 - 2019.05
Line Cook/Prep Cook
Bricco Trattoria
2016.09 - 2018.03
GED -
Manchester High School
ServSafe
Similar Profiles
Ayhnisa JacksonAyhnisa Jackson
Accounts Payable Specialist (Contract) at DLS Events LLCAccounts Payable Specialist (Contract) at DLS Events LLC
Zachary RossZachary Ross
Site Operations at DLS Events LLCSite Operations at DLS Events LLC
Bradley BlackburnBradley Blackburn
Festival Bartender at Dls EventsFestival Bartender at Dls Events