Timothy D HallamJr
Effingham
Summary
Dynamic Executive Chef with a proven track record at Stonehurst Manor, excelling in cost control and quality assurance. Expert in menu development and culinary techniques, I lead teams to enhance customer satisfaction while reducing food waste by 20%. Committed to maintaining high sanitation standards and fostering a collaborative kitchen environment.
Overview
38
38
years of professional experience
1
1
Certification
Work History
Food Service Manager
Green Mountain Treatment Center
Effingham
02.2023 - Current
- Ordering/Receiving
- Developed innovative menu layouts to enhance customer experience.
- Scheduling
- Implemented cost-control strategies to reduce expenses and maximize profitability.
- Streamlined processes to enhance efficiency in inventory management.
- Crafted dishes using fresh, unprocessed components.
- Conducted evaluations to assess employee performance.
- Employee Performance Improvement Plans.
- Managed recruitment and termination processes.
- Facilitated onboarding process to ensure smooth integration of new hires.
- Facilitated client interactions.
- Monitored quality of dishes served by tasting them periodically throughout the day.
- Assigned tasks and monitored progress of all kitchen personnel.
- Conducted weekly employee meetings to discuss performance issues and training opportunities.
- Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
- Monitored employee performance and provided feedback for improvement opportunities.
- Tracked costs associated with food production to maintain profit margins.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Resolved customer complaints promptly in a professional manner.
- Created menus that incorporated seasonal ingredients while adhering to budgetary constraints.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Maintained records of food inventory, supplies, and equipment.
- Established relationships with vendors to secure favorable pricing on ingredients.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Adhered to company food, safety, quality and sanitation policies.
- Responded to customer concerns efficiently, accurately and with detailed information.
Owner
Timeless Structures NH
Effingham
03.2021 - Current
- Owner/builder from start to finish carpentry.
- Created marketing campaigns to attract new customers.
- Ensured compliance with applicable laws and regulations related to business operations.
- Analyzed industry trends to develop competitive strategies.
- Oversaw budgeting and financial management.
- Analyzed market trends to identify new business opportunities.
- Reviewed legal documents related to business operations.
- Developed strategic plans to increase profitability and efficiency.
- Analyzed client business needs and assisted in determining appropriate resources and strategies.
Executive Chef Manager
Stonehurst Manor
North Conway
03.2024 - 05.2025
- Established quality control procedures to ensure consistent high-quality of food served in the restaurant.
- Ensured that all meals were prepared according to health code standards and regulations.
- Created weekly schedules for kitchen staff members ensuring adequate coverage at all times during peak meal periods.
- Monitored labor costs by tracking employee hours worked versus budgeted labor costs for each shift.
- Analyzed menus on a regular basis to identify areas where cost savings could be achieved without sacrificing quality or taste of food.
- Performed regular maintenance checks on kitchen equipment in order to prevent breakdowns or malfunctions during service times.
- Developed strategies for reducing food spoilage while maintaining quality standards.
- Inspected deliveries upon arrival at the restaurant premises ensuring that only fresh produce is accepted into the kitchen area.
- Collaborated with front-of-house managers to ensure smooth execution of events such as banquets or special occasions.
- Developed and implemented new recipes and menu items to increase customer satisfaction.
- Evaluated performance of kitchen staff members through observation and feedback sessions.
- Managed kitchen staff including training, scheduling, hiring, and disciplinary action when necessary.
- Created daily specials based on seasonal availability of ingredients.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Educated culinary staff on all current safety and food regulations to keep kitchen compliant.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Executive Chef
Hobbs Tavern and Brewing Company
Ossipee
03.2018 - 06.2020
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Controlled labor costs through effective use of staff scheduling techniques.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored meals served for temperature and visual appeal.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Trained kitchen workers on culinary techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared workstations with ingredients and tools to increase efficiency.
Sous Chef/Line Cook
Pine Cone/ Knotty Pine
Wakefield
02.2017 - 06.2018
- Coordinated ordering, receiving, storage, and distribution of food items.
- Created a positive work environment by encouraging teamwork among staff members.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted in menu development and recipe testing.
- Developed daily specials utilizing seasonal ingredients.
- Monitored inventory levels to ensure adequate supplies on hand.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assisted restaurant in meeting financial targets by achieving food quality objectives.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Trained kitchen workers on culinary techniques.
- Contributed to the successful execution of catered events from start to finish.
- Ensured food preparation and presentation met high standards of quality and sanitation.
Executive Chef
Tumbledown Cafe
Wakefield
10.2015 - 02.2017
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Controlled labor costs through effective use of staff scheduling techniques.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Coordinated with front-of-house staff regarding reservations and table management.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Monitored meals served for temperature and visual appeal.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Trained kitchen workers on culinary techniques.
- Utilized local, fresh food products to support local economies and showcase community support.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Distributed food to service staff for prompt delivery to customers.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
Executive Chef
Wolfden Bistro
Wolfeboro
03.2015 - 11.2015
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Controlled labor costs through effective use of staff scheduling techniques.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Coordinated with front-of-house staff regarding reservations and table management.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored meals served for temperature and visual appeal.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Trained kitchen workers on culinary techniques.
Owner/Chef/Manager
Nawlins Grill and All That Jazz
Manchester
06.2014 - 03.2015
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Evaluated existing recipes to make sure they met the highest standards of quality.
- Performed cost analysis on existing recipes to determine if changes should be made in order to reduce expenses while maintaining quality standards.
- Enforced health department regulations regarding storage and preparation of foods.
- Ensured food safety by monitoring temperature control points, date marking, and rotating stock.
- Organized catering events with a focus on high-quality presentation of dishes served.
- Monitored costs associated with food production and labor expenses to maintain budgetary goals.
- Coordinated communication between front-of-house personnel and back-of-house staff during peak business hours.
- Established relationships with local farmers markets for sourcing fresh produce for menu items.
- Conducted weekly inventory checks to identify any discrepancies in quantities of items ordered or received.
- Implemented innovative strategies designed to increase efficiency within the kitchen environment.
- Maintained accurate records of food orders placed from suppliers as well as invoices received from vendors.
- Planned special meals for VIP guests or those with dietary restrictions such as allergies or religious beliefs.
- Analyzed customer feedback data collected from surveys in order to improve overall dining experience.
- Tracked waste management procedures to minimize losses due to spoilage or other factors.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Evaluated staff job performance, rewarded excellent work and issued disciplinary action when appropriate.
- Monitored temperatures of prepared food and cold-storage areas.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
- Distributed food to service staff for prompt delivery to customers.
- Prepared workstations with ingredients and tools to increase efficiency.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Trained and supervised line cooks to develop new skills and improve team performance.
Line Cook/Prep Cook
Ignite Bar and Grill/ Hooked Seafood
Manchester
06.2013 - 08.2014
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Adhered to sanitation policies at all times when handling food products.
- Stocked and restocked kitchen supplies as needed.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Maintained accurate records of daily production sheets including waste logs.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Ensured that all dishes were prepared according to recipe specifications.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Adhered to portion controls and presentation specifications.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cooked multiple orders simultaneously during busy periods.
- Kept stations stocked and ready for use to maximize productivity.
Executive Chef
Garwoods Restaurant and Pub
Wolfeboro
04.2004 - 09.2012
- Ordering, receiving, saute, grill, fry, daily specials, menu and recipe writing, setup, cleanup, scheduling, training.
Sous Chef
Mise en Place
Wolfeboro
05.2002 - 04.2004
- Sauté, grill, fry, daily prep, setup, cleanup, daily specials, receiving.
Executive Chef
Wolfeden/Wolfetrap Restaurant
Wolfeboro
04.2000 - 06.2002
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Developed and implemented menus for multiple restaurants, catering events, and private parties.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Monitored quality, presentation and quantities of plated food across line.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Trained kitchen workers on culinary techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Observed food safety and sanitation protocols to reduce germ spread.
Executive Chef
The Lakeview Inn
Wolfeboro
06.1993 - 09.2000
- Grill, saute, broiler, ordering, receiving, banquets, menu writing, recipe writing, inventory, setup, cleanup, daily specials, scheduling.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Created daily specials based on seasonal ingredients and customer feedback.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Dishwasher/Line Cook/Prep Cook
Loons Landing Family Restaurant
Ossipee
05.1987 - 06.1993
- Dishwasher, Fry, flat top, setup, cleanup, receiving, daily prep.
Education
Continuing Education Courses - Culinary Arts
CIA
Albany, NY01.2001
GED -
Kingswood Regional High School
Wolfeboro, NH06.1991
Skills
- Cost control
- Quality assurance
- Inventory management
- Food safety regulations
- Team leadership
- Employee training
- Vendor negotiation
- Problem solving
- Time management
- Performance evaluation
- Waste reduction
- Kitchen management
- Menu pricing
- Culinary techniques
- Sanitation standards
- Food presentation
- Recipe creation
- Food safety management
- Food spoilage prevention
- Kitchen operations
- Culinary expertise
- Cleaning and sanitation
- Culinary staff management
- Cooking skills
- Dish preparation
- Order control
- Equipment inspection
- Menu development
Certification
- ServSafe, 08/01/23, 08/01/28
- Servsafe Food Protection Manager Certification
- C.I.A., 01/01/01, Present
Assessments
- Work style: Reliability, Proficient, 11/01/23
- Food service: Customer situations, Proficient, 03/01/24
- Cooking skills: Basic food preparation, Proficient, 11/01/23
References
References available upon request.
Timeline
Executive Chef Manager
Stonehurst Manor
03.2024 - 05.2025
Food Service Manager
Green Mountain Treatment Center
02.2023 - Current
Owner
Timeless Structures NH
03.2021 - Current
Executive Chef
Hobbs Tavern and Brewing Company
03.2018 - 06.2020
Sous Chef/Line Cook
Pine Cone/ Knotty Pine
02.2017 - 06.2018
Executive Chef
Tumbledown Cafe
10.2015 - 02.2017
Executive Chef
Wolfden Bistro
03.2015 - 11.2015
Owner/Chef/Manager
Nawlins Grill and All That Jazz
06.2014 - 03.2015
Line Cook/Prep Cook
Ignite Bar and Grill/ Hooked Seafood
06.2013 - 08.2014
Executive Chef
Garwoods Restaurant and Pub
04.2004 - 09.2012
Sous Chef
Mise en Place
05.2002 - 04.2004
Executive Chef
Wolfeden/Wolfetrap Restaurant
04.2000 - 06.2002
Executive Chef
The Lakeview Inn
06.1993 - 09.2000
Dishwasher/Line Cook/Prep Cook
Loons Landing Family Restaurant
05.1987 - 06.1993
Continuing Education Courses - Culinary Arts
CIA
GED -
Kingswood Regional High School
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