Philip Twyman
Lake Peekskill,USA
Summary
Professional culinary specialist with background in food preparation and kitchen support. Known for maintaining high standards of cleanliness and efficiency in fast-paced environments. Demonstrated skills in food safety and teamwork contribute to consistent, quality meal prep.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Food Preparation Worker
Shoprite
New York
05.2022 - Current
- Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
- Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.
- Packaged and stored food products following proper handling and preservation methods.
- Handled high-pressure situations calmly and professionally during peak hours of operation.
- Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Co-Owner
L&T Pallets
Pittsburgh, PA
12.2019 - 10.2021
- Rebuilding and making pallets
- Delivery routing
- Inventory
- Sales
Sous Chef
IBM Office Complex
Somers, NY & North Castle, NY
10.2016 - 01.2019
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Daily operations
- Temperature logs
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef
Thyme
Yorktown Heights, New York
08.2016 - 02.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Daily operations
- Assisted with menu development and planning.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Canteen Cook
VA HOSPITAL
Montrose, New York
02.2016 - 10.2016
- Food preparation
- Temperature logs
- Food ordering
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Enhanced kitchen efficiency by streamlining prep work processes.
LINE COOK
RAVENNA OSTERIA
Peekskill, NY
01.2016 - 09.2016
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines
- Prepared and cooked meals according to recipes and customer specifications.
Sous Chef
BIRDSALL HOUSE
03.2015 - 11.2015
- Daily operations
- Collaborated with executive chef to develop innovative menu items and a rotating weekly specials menu.
- Achieved consistency in dish presentation, setting high standards that were replicated across all servings.
- Remained accountable for and adhered to safety standards and guidelines,
Sous Chef
Thyme
Yorktown Heights, NY
01.2014 - 03.2015
- Planned and directed high-volume food preparation in fast-paced environment.
- Daily operations
- Assisted with menu development and planning.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Head Chef
Cove/Harbor at Charles Point
Peekskill, NY
01.2010 - 01.2014
- Scheduling and daily operations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Catering and menu preparation
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
Education
No Degree -
O’Neill High School
Walton, New York06.1998
No Degree - culinary arts
R.W.. Harold BOCES
01.1998
Skills
- ServSafe certified 2023-2028
- Safe food handling and procedures
- Cooking techniques and food production
- Menu planning
- Time management
- Attention to detail
- Inventory management
Certification
Safe Serve Certification-2023-2028
Timeline
Food Preparation Worker
Shoprite
05.2022 - Current
Co-Owner
L&T Pallets
12.2019 - 10.2021
Sous Chef
IBM Office Complex
10.2016 - 01.2019
Sous Chef
Thyme
08.2016 - 02.2017
Canteen Cook
VA HOSPITAL
02.2016 - 10.2016
LINE COOK
RAVENNA OSTERIA
01.2016 - 09.2016
Sous Chef
BIRDSALL HOUSE
03.2015 - 11.2015
Sous Chef
Thyme
01.2014 - 03.2015
Head Chef
Cove/Harbor at Charles Point
01.2010 - 01.2014
No Degree -
O’Neill High School
No Degree - culinary arts
R.W.. Harold BOCES