Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Timothy Clemente

west sayville

Summary

Qualified Chef with extensive background in leading high-performing kitchen teams and creating innovative menus. Proven track record in maintaining high culinary standards and enhancing guest satisfaction through exceptional dishes. Demonstrated expertise in menu planning and team management.

Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Chef de Cuisine

Aramark
01.2022 - Current
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Forecasted seasonal staffing levels and interviewed and hired new staff members.
  • Mentored junior chefs in culinary techniques, fostering their growth and development within the team.

Chef De Cuisine

Lessing’s Hospitality
01.2018 - 01.2021
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.
  • Continuously researched industry trends and new culinary techniques to stay ahead of competitors while maintaining an innovative edge within the dining scene.
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory and staff management systems.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Placed orders to restock items before supplies ran out.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.

Senior Sous Chef

Conch Republic Seafood Company
01.2014 - 01.2018
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Enhanced dining experience by creating innovative and visually appealing menu items.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.

Education

Bachelor of Arts - Digital Media

Lycoming College
Williamsport, PA
01-2012

Skills

  • Seafood preparation
  • Plating techniques
  • Vegetable cookery
  • Leadership qualities
  • Food safety
  • Kitchen sanitation
  • Knife skills
  • Team management
  • Creativity and innovation
  • Butchery skills
  • Menu development
  • Menu pricing strategy

Certification

  • Food Safety Manager Certification - National Registry of Food Safety Professionals or Prometric.

Timeline

Chef de Cuisine

Aramark
01.2022 - Current

Chef De Cuisine

Lessing’s Hospitality
01.2018 - 01.2021

Senior Sous Chef

Conch Republic Seafood Company
01.2014 - 01.2018

Bachelor of Arts - Digital Media

Lycoming College

Similar Profiles

CREATE PROFILE
Timothy Clemente