Customer Service Executive
Resume:
Timothy L. Bellamy
***********@*****.***
***** *. ******* ***** *** Forest, IL 60452
Executive Chef
Accomplished leader with over 20 yrs. of distinguished culinary and management career encompassing fine dining, hotel
restaurant management, healthcare, and high volume catering. Strong leadership qualifications combined with outstanding team
building skills. Background in providing exceptional regional leadership while directing multiple chain accounts simultaneously.
Significant contributor to revenue/profit growth through aggressive improvements in quality, productivity, operational efficiency,
and customer service. Demonstrated expertise in
• Food/Beverage & Labor Cost Controls
• Purchasing & Inventory Management
• Food Preparation & Presentation
• Customer Service & Guest Relations
• Staff Training & Development
• New Facilities Startup
• Budget Administration
• Quality Assurance & Control
• Innovative Menu Development & Planning
• Development & Disciplinary Action
• Budget Preparation & Capital Expenditures
• Recipe Design & Development
• Productivity, Efficiency, Quality, Performance & Taste improvements
• Corporate Policy & Procedure Compliance
PROFESSIONAL EXPERIENCE
EXECUTIVE CHEF/ CULINARY OPERATIONS- Advocate Healthcare Hazel Crest IL
3/2007-6/2014
Coordinated and oversaw all kitchen activities from catering, retail and patient services (room service).
Controlled all aspects of operations which included budget, labor & food cost, menu implementation, hired and trained all
kitchen and retail staff, ordered equipment, set sanitation standards following H.A.C.CP. and health code compliance with
JACHO. Budget preparation & capital expenditures and food handling training throughout three different locations.
Delivered Results:
Chosen to represent 11 hospitals as leading Executive Chef for supporting all high end catering events to bring a higher
level of expertise and culinary expertise to the table.
Recognized as the best account for culinary cuisine by President, CEO’s Dr’s, Nursing Staff, VP’s,
Recognized in the local newspaper for serving hotel room service style food in a hospital setting.
Raised Press Gainey Scores from a 10%tile to the best in the 11 hospital system to 99%tile
Increased Dr.’s satisfaction score from 36%tile to 86%tile in 1 year
Increased Associates satisfaction from 10%tile to 92%tile in 1 year.
Taught leadership classes to managers and supervisors
Reviewed and was on a committee to rewrite standard operating procedures for the kitchen and food service operations.
Established cohesive operations between font and back of the house; organized and standardized all purchasing,
receiving and inventory procedures for food service operation.
Retail sales up 40%, Food Cost down 28%, small ware & paper goods down 36%
Increased Catering sales 40% because everyone enjoyed the quality of food that they were receiving and could not
believe it was hospital food.
EXECUTIVE CHEF- Majestic Star Casino 1 Buffington Harbour Gary IN
4/03-6/07
Directed all aspects of the restaurant both FOH and BOH, instrumental in hiring General Manger, Catering Director and all front
of the house managers. Trained all kitchen staff for 4 different restaurant outlets with one being a fine dining outlet, a buffet, a
coffee outlet and a sandwich shop grossing about $13.5 million a year. Worked side by side with vendors to assure that were
getting good quality foods and ingredients at a reasonable cost.
Delivered Results:
Trained 8 Sous Chefs to deliver my high expectations of delicious, elegant, appealing cuisine to our customers with a
smile.
Appeared in Infra-Structure Magazine for running a multi-unit restaurant for Majestic Star Casino Indiana as leading
Executive Chef
Lowered food cast 22%, labor cost dropped 18%
Implemented sanitation guidelines H.A.C.C.P. master cleaning schedules put in place
Lowered waste from food to help food cost, retrained associates on proper cutting techniques of vegetables & meats to
utilize as stocks.
Made soups from scratch –vs- buying them saved $40,000 a yr.
Offered creativity to the Pass Port Buffet such as Sunday brunches, specials, menu driven items to move and not
become waste to effect the inventory budget.
EXECUTIVE CHEF/ PRODUCTION MANAGER - Methodist Hospital Gary IN
2/200-5/2003
Overseen the entire kitchen operation and catering services, over recipe adherence, supplies and procurement management &
relations, sanitation codes and health code compliance, community outreach all costs and controls. Trained associates in proper
food handling. Trained associates on cutting techniques, proper cutting methods to control waste of food, to receive proper yield.
Delivered Results:
Raised moral throughout the hospital by serving excellent food to the patients and the associates to give better service
Raised Press Gainey scores up 30%
Created a safer work place for the associates by training, implementing safer work strategies
Raised quality, temperature and courtesy scores for patient services
Created a restaurant style menu for associates so they feel that they walked inside a restaurant or went out for lunch in
the cafeteria offering display innovation cooking, cook to order product such as sizzling ceasar salad, new look to the
salad bar, omlettes to order, and an array of selected menu items to choose from.
Executive Chef than ran 3 outlets Northlake Hospital Gary, Mid lake Gary, and Southlake hospital Merrillville IN.
Committed to providing and communicating safe food handling directives, temperature specifics and ultimately
delivering culinary peace of mind to a discerning clientele.
EDUCATION
BACHELOR OF ARTS, Culinary Arts,
Florida Culinary Arts West Palm Beach Florida
CERTIFICATIONS
SERV SAFE CERTIFIED IN INDIANA/ ILLINOIS
CPR
FOOD & BEVERAGE LICENSE
MEMBER OF ACF (AMERICAN CULINARY FEDERATION) BOTH FLORIDA / CHICAGO
ACCOMPLSHMENTS
Top 200 Chefs in South Florida
Appeared in Food & Wine Magazine
Golden Spoon Award for most recognized Executive Chef at Prawn Broker Grill
Won Pinnacle Award for Marriott~ saving $90,000 yr.
Implemented At Your Request Room Service for Sodexho @ Porter Health Systems
Appeared in Infra Structure Magazine for running a multi-unit restaurant for Majestic Casinos
Lowered budget with a $56,000 drop in expenses for the year at Advocate Healthcare
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