High School Customer Service

Timothy M. Collins

Email: abpkfm@r.postjobfree.com

Address:

City: Naugatuck

State: CT

Zip: 06770

Country: USA

Phone: 203-***-****

Skill Level: Any

Salary Range:

Primary Skills/Experience:

Fifteen years Chef/Owner Operator of Timothy's Gourmet in Orange, CT. Offering over 35 years experience in the food service industry. Focused on high standards for taste and quality, while maintaining profitable margins. Experienced food service professional with results-orientated leadership and relationship-building skills. Accomplished Manager with experience in front-of-house and back-of-house operations. Proven ability to cut costs and decrease staff turnover.

Educational Background:

High School Dipolma from Culinary Institute of America, Hyde Park NY 1/2001 to 1/1978 (Culinary Arts)

High School Dipolma from Notre Dame High School, Hyde Park NY 1/2001 to 11/2012

Job History / Details:

Summary

Fifteen years Chef/Owner Operator of Timothy's Gourmet in Orange, CT. Offering over 35 years experience in the food service industry. Focused on high standards for taste and quality, while maintaining profitable margins. Experienced food service professional with results-orientated leadership and relationship-building skills. Accomplished Manager with experience in front-of-house and back-of-house operations. Proven ability to cut costs and decrease staff turnover.

Summary of Skills

Focused and Disciplined

High Volume Capability

Well-tuned Palette

Focus on Portion and Cost Control

Operations Management

Staff Development

Inventory Control

Supervision and Training

Calm Under Pressure

Professional Experience

11/15/2012 12:00:00 AM

Reduced food costs estimating purchasing needs and negotiating with approved purveyors.

Provided courteous and informative customer service in an open kitchen format.

Estimated staffing needs and adjusted hourly schedules in accordance with demand patterns and budget.

Conducted informative staff meetings to resolve service, product and personnel issues.

Implemented and supported company initiatives and programs.

Effectively managed kitchen staff in producing food for banquets, catered events and dining areas.

Maintained a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements.

Ensured smooth kitchen operation by overseeing daily product inventory, purchasing and receiving.

Followed proper food handling methods and maintained correct temperature of all food products.

Established and maintained open, collaborative relationships with the kitchen team.

Consistently produced creative menu items to develop repeat customer base.

Quickly and courteously resolved all guest problems and complaints.

Routinely conducted inspections and maintained kitchen equipment safety reports.

Created recipes and food prep procedures for soups, sauces, salads, specials, etc.

Consistently tasted, smelled and observed all dishes to ensure they were visually appealing and prepared correctly.

Actively participated in staff meetings and operated as an effective management team leader.

Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising customer satisfaction.

Education

1978 Culinary Institute of America Hyde Park, NY

Culinary Arts

Notre Dame High School West Haven, CT

High School Diploma

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