Summary
Overview
Work History
Education
Skills
Timeline

Tim Berge

Suamico,WI

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced in American cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Extremely hard working and very hands on.

Overview

11
11
years of professional experience

Work History

Chef

Chef Jack's Catering
Waukesha, WI
02.2020 - 06.2022
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
  • In charge of ordering product and inventory per weekly basis
  • Tastings for potential customers
  • Production at high volume wedding/event caterer. 200+ weddings per year
  • Ran and setup offsite kitchens for weddings and large events
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Mentored kitchen staff to prepare each for demanding roles.

General Manager/Group Executive Chef

Icarus Hospitality
Marinette, WI
10.2018 - 12.2019
  • Created new cultures and new way of production
  • 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 numbers, production and employees in two restaurants
  • Ordered product and created relationships with local and nationwide vendors
  • Created catering menus for 4 restaurants
  • Marketed and created relationships with new catering clients
  • Priced and booked caterings

Lead Line Cook

Timber Creek Bar And Grill
Louisburg, KS
03.2018 - 10.2018
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Ran line solo until there were over 10 tickets
  • Worked all stations
  • Prepared and smoked meats daily
  • Maintained line checks and daily inventory

Sous Chef

The Ritz Charles
Overland Park, KS
09.2013 - 03.2018
  • Acted as head chef when required to maintain continuity of service and quality.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Helped maintain 15% food cost
  • Tastings for new and current customers
  • Helped develop new menus and pricing
  • Created unique seasonal and themed menus for clients
  • Weekly, Monthly and Yearly inventory

Chef De Partie

Room 39
Leawood, KS
09.2011 - 09.2013
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Rotated stock to use items before expiration date.
  • Daily Menu Changes
  • Farm to Table (all produce and protein came from local farms)
  • Whole animal butchering
  • 100% from scratch kitchen
  • Daily prep of up to 20 components in a strict 4-hour window
  • Expediting food

Education

High School Diploma -

Mayo High School, Rochester, MN
06.2004

Skills

  • Food Preparing, Plating and Presentation
  • Vendor Relationships
  • Cleaning and Sanitation
  • Instruction and Delegation
  • Special Events and Catering
  • High-Volume Environments
  • Servsafe Food Manager/Handler Certified
  • Menu Planning
  • Developing Menus
  • Food Preparation Techniques
  • Waste Control

Timeline

Chef - Chef Jack's Catering
02.2020 - 06.2022
General Manager/Group Executive Chef - Icarus Hospitality
10.2018 - 12.2019
Lead Line Cook - Timber Creek Bar And Grill
03.2018 - 10.2018
Sous Chef - The Ritz Charles
09.2013 - 03.2018
Chef De Partie - Room 39
09.2011 - 09.2013
Mayo High School - High School Diploma,

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Tim Berge