Tim Stewart

• Developed and implemented menus for multiple restaurants, catering events, and private parties
• Created daily specials based on seasonal ingredients and customer feedback
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met
• Supervised the selection, training, scheduling, and performance of kitchen personnel
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times
• Ensured compliance with health department regulations by implementing proper sanitation procedures
• Reviewed orders from vendors to ensure accuracy and cost effectiveness
• Planned weekly production schedules to maximize efficiency while minimizing waste
• Controlled labor costs through effective use of staff scheduling techniques
• Conducted regular staff meetings to discuss menu changes, special events, promotions
• Inspected equipment regularly to maintain safe working conditions in the kitchen
• Provided guidance and support for Sous Chefs during peak service hours
• Participated in industry conferences and culinary competitions as a representative of the restaurant.

• Ensured food preparation andthe presentation met high standards of quality and sanitation
• Assisted in menu development and recipe testing
• Coordinated ordering, receiving, storage, and distribution of food items
• Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management
• Developed daily specials utilizing seasonal ingredients
• Trained new hires in proper cooking techniques and recipes
• Maintained accurate records for cost analysis purposes
• Collaborated with the Executive Chef to create innovative dishes for special events

Contributed to the successful execution of catered events from start to finish.

• Prepared and cooked breakfast foods such as eggs, bacon, pancakes, French toast, omelets, waffles and other items according to recipes
• Cleaned and sanitized work areas, equipment and utensils
• Stocked food supplies in the kitchen.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.

• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Developed strategies to improve food service levels for busy facility handling 1900 meals each day.
• Streamlined inventory management processes to reduce waste, improve efficiency, and maintain adequate stock levels.
• Enforced strict adherence to portion control guidelines as part of cost-saving measures without compromising on customer satisfaction.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Set up and broke down kitchen for service.

• Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
• Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
• Consistently met revenue targets even during challenging economic periods by closely monitoring market trends and adjusting strategies accordingly.
• Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.

• Worked closely with dietitians to ensure proper nutrition for each resident and patient
• Developed and implemented nutrition care plans for individuals with special dietary needs
• Assisted in menu planning based on resident and patient preferences and dietary requirements
• Performed general cleaning duties such as sweeping floors, washing dishes, wiping countertops
• Prepared and served meals according to dietary guidelines
• Cleaned and sanitized kitchen equipment and surfaces
• Assisted in the ordering, receiving, storage, and inventory of food items
• Kept records of meal service for accurate billing
• Monitored expiration dates on products and disposed of any spoiled or expired foods
• Provided assistance with meal setup, serving, and clean up as needed
• Observed special diets prescribed by physicians or nutritionists
• Set up trays for patients upon request
• Checked temperatures of hot food before serving it to patients and residents
• Maintained a safe working environment by following all safety protocols
• Provided nutritional advice to residents and patients procedures.

• Prepared breakfast entrees, such as omelets, waffles, pancakes, eggs and French toast according to customer requests
• Cleaned and sanitized work areas and equipment throughout the shift
• Greeted customers in a friendly manner while taking orders or making recommendations
• Coordinated food preparation with other kitchen staff to ensure timely service of meals
• Assisted in the stocking of ingredients and supplies needed for daily operations
• Followed recipes accurately to prepare menu items for guests according to established guidelines
• Maintained knowledge of current menu items, garnishes, ingredients, and preparation methods
• Operated grills, fryers, ovens and other kitchen equipment safely and efficiently
• Adhered to health department regulations regarding sanitation procedures
• Ensured all dishes were properly plated before being served to customers
• Communicated effectively with managers and fellow employees about orders and production needs
• Grilling, sautÃing and braising
• Checked the temperature of freezers and refrigerators to maintain proper storage of cold items
• Memorized new menu items and ingredients quickly to help