Timothy Stewart
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
7
7
years of professional experience
Work History
Sous Chef
Bjorn Shen And Sons Pte Ltd. Artichoke
09.2018 - Current
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Monitored food and labor costs to verify budget targets were met.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Modernized work processes to reduce guest wait times and boost daily output.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Chef De Partie
Pan Americana
03.2018 - 09.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
Chef De Partie
Superloco Customs House
08.2016 - 02.2018
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
Education
Diploma in Culinary Arts - Culinary
AtSunrice
Singapore06.2016
Skills
- Food Preparation
- Food Safety
- Inventory Management
- Workflow Optimization
- Cost Control
- Menu Memorization
- Team Leadership
- Staff Training
- Recipes and Menu Planning
- Culinary Trends Monitoring
- Ordering and Requisitions
- Supervising Food Prep
- Performance Improvement
- Staff Motivation
- Menu Development
- Safe Handling
- Safety Management
- Operations Support
- Kitchen Leadership
- Kitchen Management
- Mentoring and Coaching
Timeline
Sous Chef
Bjorn Shen And Sons Pte Ltd. Artichoke
09.2018 - Current
Chef De Partie
Pan Americana
03.2018 - 09.2018
Chef De Partie
Superloco Customs House
08.2016 - 02.2018
Diploma in Culinary Arts - Culinary
AtSunrice
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