Timothy Perkins
Plymouth Meeting,PA
Summary
High-performing Chef offering 10+ years of restaurant and private client experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
8
8
years of professional experience
Work History
Executive Chef
The Stave
10.2023 - Current
- 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.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Interacted with guests to obtain feedback on product quality and service levels.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Private Chef
Private Employer
12.2022 - 10.2023
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
- Prepared and cooked over 15 meals per week for Principal Client and family/guests.
- Safely packaged and labeled each individual meal when requested for work days.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Met with client and discussed preferred meals, dietary restrictions and food allergies.
- Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
- Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
- Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
- Recommended menu items for new dish development, holidays and special events.
Executive Chef
SageLife
04.2022 - 12.2022
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Developed kitchen staff through training, disciplinary action and performance reviews.
Executive Chef
The Campbell House Hotel
03.2021 - 04.2022
- Developed kitchen staff through training, disciplinary action and performance reviews.
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
- Generated employee schedules, work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to lower grocery costs.
Chef De Cuisine
21c Museum Hotels
10.2020 - 03.2021
- Created menus and designed corresponding recipes for 21C Museum Hotels.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for 21C Museum Hotels.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Created recipes and prepared advanced dishes.
Chef De Cuisine
GreenHouse17
09.2017 - 10.2020
- Created menus and designed corresponding recipes for GreenHouse17.
- Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Oversaw preparation of creatively-designed recipes for GreenHouse17.
- Hired, managed and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Placed orders to restock items before supplies ran out.
Sous Chef
Local Feed
08.2015 - 09.2017
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Education
Associate of Science - Culinary Arts
Sullivan University
Louisville, KY10.2018
Skills
- Classic French Cuisine
- Butchery
- Pastry
- Equipment Inspection and Maintenance
- Restaurant Operation
- Hiring, Training and Development
- Order Management
- Cleaning and Sanitation
- Verbal and Written Communication
- Staff Training
- Vendor Relations
- Team Leadership
- Menu Planning
Timeline
Executive Chef
The Stave
10.2023 - Current
Private Chef
Private Employer
12.2022 - 10.2023
Executive Chef
SageLife
04.2022 - 12.2022
Executive Chef
The Campbell House Hotel
03.2021 - 04.2022
Chef De Cuisine
21c Museum Hotels
10.2020 - 03.2021
Chef De Cuisine
GreenHouse17
09.2017 - 10.2020
Sous Chef
Local Feed
08.2015 - 09.2017
Associate of Science - Culinary Arts
Sullivan University
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