TIMOTHY FULLER
Bristol,TN
Summary
Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
21
21
years of professional experience
Work History
Executive Chef
Forestry Camp
03.2020 - 06.2023
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
Butchers Assistant
The Chop Shop
01.2019 - 01.2020
- Charcuterie and Sausage preparation.
- Cured, smoked, and preserved meat for retail sales.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
Charcuterie Director / Manager
Tiger! Tiger
01.2014 - 01.2019
- Designed unique charcuterie programs for three restaurants; FOH staff menu education; off site catering
- Awarded "Best Sausage in San Diego" by San Diego Magazine (2017)
- Food and labor cost management, personnel training, department scheduling
- Facilitated supply relationships with local farms; devised invoice system for commissary kitchen.
Head Chef
Verde Cocina
01.2012 - 01.2014
- Head chef for gluten free, vegan friendly Latin American restaurant
- Sourced seasonal, local ingredients, managed kitchen personnel, designed nightly specials.
Head Chef
Papa Haydn East
01.2008 - 01.2012
- Created and developed Pacific Northwest-inspired menu for upscale establishment
- Catered off-site events; managed food and labor costs; staff scheduling
- Cultivated relationships with local farmers, ranchers and artisans to promote sustainable food practices
- Previously served as line cook and sous chef (2007).
Pantry Cook
Higgins
01.2006 - 01.2007
- Line cook for landmark French-inspired Pacific Northwest restaurant
- Mentored under pioneering Chef Greg Higgins
- Experience with fermentation, charcuterie, and traditional French cooking techniques.
Kitchen Manager
U-Lounge
01.2002 - 01.2006
- Kitchen manager for vibrant, late-night eatery located in Old Montreal
- Eclectic and varied menu design; frequent high volume catering contracts.
Education
Western Culinary Institute
Portland, OR01.2001
Skills
- Hiring, Training, and Development
- Recipes and Menu Planning
- Food Plating and Presentation
- Ingredients Selection
- Inventory Management
- Payroll and Scheduling
- Banquets and Catering
- Menu Planning
- Kitchen Staff Management
- Sanitation Guidelines
- Kitchen Equipment Operation and Maintenance
- Strong Work Ethic
Timeline
Executive Chef
Forestry Camp
03.2020 - 06.2023
Butchers Assistant
The Chop Shop
01.2019 - 01.2020
Charcuterie Director / Manager
Tiger! Tiger
01.2014 - 01.2019
Head Chef
Verde Cocina
01.2012 - 01.2014
Head Chef
Papa Haydn East
01.2008 - 01.2012
Pantry Cook
Higgins
01.2006 - 01.2007
Kitchen Manager
U-Lounge
01.2002 - 01.2006
Western Culinary Institute
Personal Information
Title: CHEF
References
Jeff Motch, Owner / Operator, Tiger! Tiger!, (619) 261 - 4393, 3025 El Cajon Blvd., San Diego, CA Michael Gibbons, Owner, Papa Haydn Inc, 740 - 3459, 5829 SE Milwaukie Avenue, Portland, OR Ryan Sharp, Butcher, Born and Raised, (619) 851 - 0672, 1909 India Street, San Diego, CA Greg Higgins, Chef/Owner, Higgins Restaurant, 222 - 9070, 1239 Southwest Broadway, Portland, OR Tewin Ettien, General Manager (former), Papa Haydn East, 753 - 0099, 5829 SE Milwaukie Avenue, Portland, OR
Personal Information
Title: CHEF
References
Jeff Motch, Owner / Operator, Tiger! Tiger!, (619) 261 - 4393, 3025 El Cajon Blvd., San Diego, CA Michael Gibbons, Owner, Papa Haydn Inc, 740 - 3459, 5829 SE Milwaukie Avenue, Portland, OR Ryan Sharp, Butcher, Born and Raised, (619) 851 - 0672, 1909 India Street, San Diego, CA Greg Higgins, Chef/Owner, Higgins Restaurant, 222 - 9070, 1239 Southwest Broadway, Portland, OR Tewin Ettien, General Manager (former), Papa Haydn East, 753 - 0099, 5829 SE Milwaukie Avenue, Portland, OR
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