Timothy Penny
Woodhaven,New York
Overview
1
1
Certification
26
26
years of professional experience
Work History
Sous chef
Grimm tavern
05.2026 - 09.2026
- Recipe development
- Coordinated staff schedules to maintain optimal kitchen coverage during service
- Delegation of daily preparation and task
- Provided coverage on the line during peak service hours
- Led training sessions for new employees on company procedures to ensure consistent standards
- Safety and sanitation training
- Ordering of daily goods
- Negotiated with purveyors for competitive pricing and sourcing of quality ingredients
- Assist with scouting hiring of BOH employees
Lead line cook
Watermark communities
Brooklyn Heights, New York
08.2021 - 05.2026
- Monitored and enforced safety protocols for employees and food preparation.
- Assisted in developing and executing new menu items to enhance dining experience.
- Delegate daily tasks to ensure productive and efficient preparation of food items and daily cleaning duties.
- Assisted with development and Execution of new menu items.
- Planning preparation and Execution of monthly special events.
- Facilitated the ordering process for daily food and paper goods to ensure operational efficiency. of daily food and paper goods items.
- Supervised and managed employees to ensure timely execution of daily menu items.
Supervisor
Corey Catering
Astoria Queens, New York
03.2018 - 02.2023
- Supervised, trained and staffed in all aspects of customer service and satisfaction.
- Supervised and trained staff in customer service and satisfaction to enhance guest experiences.
- Managed food and beverage inventory as well as team scheduling.
- Managed food and beverage inventory and team scheduling to ensure operational efficiency.
Line Cook
Spin 54
New York, NY
04.2019 - 03.2020
- Conducted inventory checks and maintained accurate food storage logs to ensure ingredient availability.
- Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage and utilization.
- Maintain cleanliness and comply with food sanitation requirements by properly handling food and ensuring correct storage and utilization.
- Perform portion control and minimize waste to keep costs within the forecasted range.
- Executed portion control and minimized waste to maintain costs within the forecasted range.
Sous Chef
Z Hotel NYC
L.I.C, NY
06.2015 - 03.2020
- Manage daily kitchen operations and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
- Supervised daily kitchen operations
- Oversaw kitchen operations daily, ensuring smooth workflow and adherence to safety standards.
- Trained and oversaw kitchen workforce on recipe procedures, preparation and cleaning duties.
- Perform weekly inventory duties and collaborated on menu designs
Lead cook
KettleBell Kitchen
Brooklyn, NY
01.2015 - 08.2019
- Set up work station at beginning of shift to ensure efficiency and organization.
- Prepared ingredients for cooking by portioning, chopping, and storing food to ensure efficiency in meal preparation.
- Prepared ingredients by portioning, chopping, and storing food for efficient meal preparation., including portioning, chopping, and storing food
- Followed standardized recipes to deliver consistent quality and presentation of dishes.
- Ensured supplies were consistently available by replenishing items for cooks.
Production/ Catering Manager
Pies-n-Thighs Restaurant
Brooklyn, NY
04.2011 - 01.2015
- Managed ordering and receiving of goods to ensure timely inventory availability
- Supervised and trained new hires to enhance team readiness and service quality
- Coordinated and executed catering events to deliver exceptional client experiences
- Inserted weekly inventory into MS Excel
- Ensured compliance with Department of Health rules and regulations
Head Prep Cook/ Receiver
Elsewhere Restaurant
Manhattan, NY
02.2010 - 02.2011
- Prepared daily fish and poultry menu items to support quality and freshness.
- Monitored product freshness through FIFO controls.
- Rotated and arranged inventory to support stock organization.
- Reviewed delivery invoices and inspected incoming items for recording accuracy.
- Maintained sanitation and cleanliness in line with DOH procedures.
- Completed maintenance on sidewalks and windows to support restaurant appearance.
- Performed exterior maintenance, including sidewalks and windows, for restaurant upkeep.
Baker/Counter Assistant
Zomicks Family Bakery
Cedarhurst, NY
05.2000 - 03.2022
- Provided assistance to customers in a retail environment.
- Managed inventory flow, ensuring accurate stock levels and timely updates.
- Prepared pastry items for daily sales in the bakery.
- Loaded daily deliveries.
Skills
- Menu development
- Recipe costing
- Food costing
- Menu costing
- Inventory control
- Inventory ordering
- Kitchen scheduling
- Recipe consistency
Certification
General Education Diploma, DOH Food handler Certificate, Servsafe Manager Certificate
Timeline
Sous chef
Grimm tavern
05.2026 - 09.2026
Lead line cook
Watermark communities
08.2021 - 05.2026
Line Cook
Spin 54
04.2019 - 03.2020
Supervisor
Corey Catering
03.2018 - 02.2023
Sous Chef
Z Hotel NYC
06.2015 - 03.2020
Lead cook
KettleBell Kitchen
01.2015 - 08.2019
Production/ Catering Manager
Pies-n-Thighs Restaurant
04.2011 - 01.2015
Head Prep Cook/ Receiver
Elsewhere Restaurant
02.2010 - 02.2011
Baker/Counter Assistant
Zomicks Family Bakery
05.2000 - 03.2022