Timothy Mitchell
Tracy,CA
Summary
Resourceful United States Navy E5 with 11 years of experience as Culinary Specialist providing food service and dining facility management. Accomplished in planning, preparing and serving balanced meals under strict deadlines and budget limitations. Focused on proper food handling, safety procedures and maintaining clean food service and dining environment.
Overview
10
10
years of professional experience
Work History
Culinary Specialist
United States Navy
Cleveland, OH
08.2011 - Current
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Inspected deliveries for accuracy and safety.
- Reduced spending by 18% by documenting inventory and purchases for budget management.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Managed 30 culinary personnel in service to 4,000-customer base.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Introduced new market items and spearheaded production of highly popular Sunday brunch.
- Disciplined and dedicated to meeting high-quality standards.
- Reduced food costs 10% by using seasonal ingredients, setting standards for portion size and minimizing waste.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Account manager for food service contracts with public, private and educational institutions.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw kitchen operations for air craft carrier, base hospital and destroyer ship.
- Monitored and controlled overhead and production costs with responsibility for profit and loss.
Education
Bachelor of Science - Criminal Justice
Souther New Hampshire
Manchester, NH05.2023
Bachelor of Science - Bachelor of Arts in Hospitality Management
American Military University
Charles Town, WV05.2017
Skills
- Relationship Building
- Quality Assessment
- Menu Planning
- Data Analysis
- Equipment Inspection and Maintenance
- Food Preparing, Plating and Presentation
- Sanitation and Cleaning
- Quality Control and Oversight
- Recordkeeping and Documentation
- Staff Supervision and Coordination
- Coaching and Mentoring
- Flexible and Adaptable
Quote
"But by the grace of God I am what I am: and his grace which was bestowed upon me was not in vain; but I laboured more abundantly than they all: yet not I, but the grace of God which was with me."
Corinthians 15:10 King James
Timeline
Culinary Specialist
United States Navy
08.2011 - Current
Bachelor of Science - Criminal Justice
Souther New Hampshire
Bachelor of Science - Bachelor of Arts in Hospitality Management
American Military University
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