Timothy Dilluvio
Windermere
Summary
Results-driven Executive Sous Chef with extensive experience in managing kitchen operations and training culinary teams. Expertise in inventory control and quality assurance, contributing to optimized kitchen efficiency and exceptional guest experiences.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
The Hampton Social
Orlando
08.2021 - Current
- Streamlined kitchen operations to facilitate efficient service during peak hours.
- Supervised culinary team in preparing diverse menu items consistently.
- Trained staff on food safety standards and proper kitchen procedures.
- Collaborated with management to optimize inventory and reduce waste.
- Assisted in maintaining equipment and ensuring a clean kitchen environment.
- Coordinated special events, enhancing guest experiences through tailored menus.
- Conducted regular quality checks on food presentation and taste standards.
- Ordered food supplies and maintained inventory, optimizing resource management and budget adherence.
- Coordinated catering events from menu selection to staffing and equipment rentals, enhancing overall guest satisfaction.
Corporate Training Chef
Kekes Breakfast Cafe
Orlando
11.2018 - 08.2021
- Directed kitchen operations during peak hours, facilitating timely service.
- Trained new staff on kitchen procedures and food safety standards.
- Ensured cleanliness and organization of kitchen equipment and workstations.
- Coached new chefs on cooking techniques and menu items, enhancing culinary skills.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Followed budget guidelines for ingredient and equipment purchases, maintaining cost control.
Executive Sous Chef
The Bubba Gump Shrimp Co.
New York
01.2009 - 11.2018
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Conducted regular quality checks on food presentation and taste standards.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Trained staff on food safety standards and kitchen procedures to ensure compliance and minimize risks.
- Managed ordering, inventory, and resource budgeting to ensure availability of quality ingredients.
- Monitored food costs weekly to align with profit margin targets and optimize resource allocation.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Ensured compliance with local health department regulations by performing routine inspections.
- Instructed kitchen staff in various culinary techniques to enhance their skills and efficiency.
Education
Associate of Applied Science - Culinary Arts
Le Cordon Bleu
Orlando06-2005
Skills
- Food safety
- Menu development
- Kitchen management
- Inventory control
- Quality assurance
- Catering coordination
Certification
Serv Safe Food Handlers Certification
References
References available upon request.
Timeline
Executive Sous Chef
The Hampton Social
08.2021 - Current
Corporate Training Chef
Kekes Breakfast Cafe
11.2018 - 08.2021
Executive Sous Chef
The Bubba Gump Shrimp Co.
01.2009 - 11.2018
Associate of Applied Science - Culinary Arts
Le Cordon Bleu