Thomas Thistlewood

Magnolia, NJ ***** ad14uu@r.postjobfree.com

+1-856-***-****

• Quailty-foused and efficient Chef adept at preparing and plating food in a high energy fast paced kitchens, with 25 years of critically acclaimed work preparing delicious, healthy dishes in restaurants.

• Specializes in preparing menus that attract and retain customers.

• Looking for a role in culinary management.

• Focused and disciplined.

• 9 and half years United Coast Guard

Strong Butcher

• Skills Front and Back of the house management.

• High volume production capability,

• Fast And Casual Exp. Focus on portion control Cost

• Inventory management familiarity

• Well trained palette.

• Military Trained .

• Successfully managed a kitchen staff of 45 plus employees during high volume dinner services for more then 500 diners each meal.

• Recognized by peers and management for going above and beyond the normal job functions.

• Meritorious Unit Commendation

• Top five large scale afloat and ashore dinning facility awards 4 years consecutive.

• Wilton cake degree .

• USGC A school top 5 graduate

Work Experience

Sous Chef

OTG

September 2023 to Dec 2023

Promote an attitude of pride, cooperation, and success in the unit and with all Crew members. Provide leadership to the Crew members and newly hired Crew members in the unit. Monitor and ensure quality, effective, and efficient kitchen operations. Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction. Check proper temperature holding zones by conducting frequent line checks. Ensure all documented line checks are complete and properly recorded.

Responsible for maintaining OTG, state, and local standards of sanitation

Ensure standards of cleanliness and organization in the kitchen

Maintain inventory order, receive and account for all food products and purchases. Accountable for the successful on boarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover Directs the team toward achieving the Unit's service and financial goal. Ensure crew is productive and performs all their responsibilities

Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures. Ensure cost-effective and efficient staffing and adherence to labor budgets. Maintain regular communication with managers and crew .Keep abreast of changes in food compliance and OTG company standards and practices. Professional culinary training and experience

Exemplary product knowledge, skill, and presentation Knowledge of and commitment to food sanitation and kitchen safety. Train and supervise kitchen crew members

Culinary Supervisor

Thistle Health Inc.

March 2023 to September 2023

Work cross-functionally with Culinary, Production, and Facilities teams to ensure proper receiving, hand offs, QA, and other organizational GMPs and standards,Ensure the accuracy of manifests and documentation logs, and ensure all team members understand their functionalities, Keep up to date and maintain a working knowledge of relevant SOPs and processes, Have consistent communication with the team for issues, and work with management to troubleshoot and resolve any challenges in real-time effectively and efficiently, Perform production area audits and conduct regular shift meetings to comply with GMPs, food safety, audits, and safety regulations, Attend weekly safety meetings; maintain records of policy changes and rollouts, Ensure OSHA compliance standards are adhered to at all times by staff, Ensure that all COVID protocols are followed at all times

Front of House Manager

Max Brenner’s

January 2023 to March 2023

Hire and train FOH staff, Set and maintain a shift schedule, Oversee day-to-day operations in the FOH, Ensure customer satisfaction by quickly fixing any issues,Facilitate quick and efficient communication between front and back-of-house. Assigned servers to sections according to seating charts. Ordering all front of house items, including items needed for the bar and retail store. All cash and trip reports. Open and closing paperwork,sales,cash reports. Inventory controls. Monthly inventory of both front and back of house. Acted as kitchen supervisor due not having one. Worked all stations of the back line,grill,saute,fry and dessert station. As-sited on all food preparation.

Chef Manager

Culinart/Compass - 2018 to December 2022

Menu planning. Ensuring food quality and taste is of the highest standard.

Controlling budgets and minimizing wastage. Maintaining health and hygiene in the kitchen. Organizing duty roster of the staff, training and developing staff. Responsible for deliveries and stock rotations at their designated station. Ensure safety and sanitation practices in the kitchen. Keep up with industry trends and create new recipes. Manage relationships with distributors and resolve issues with vendors promptly. Manage kitchen staff and delegate tasks related to meal prep, cooking, and serving. Increased productivity and efficiency in the kitchen by reorganizing kitchen operations. Organized and planned meals, food preparations, and cook time. Ensures that no problem arises during serving; if any, it should be rectified quickly. Prepare cook and serve all food items on menu. Cover all positions including deli grill cashier, etc... Clean and sanitize all kitchen equipment. Follow all culinart and compass weekly and monthly menu promotions. Trained in all food order procedures. Serve Safe manager certificate current .

Cook/Prep Cook

Inspira - Woodbury NJ

January 2008 to December 2018

Delegates task to team members to productivity. Handles all products and equipment in accordance with safety and sanitation guidelines. Directs and manages all functions of the dairy, frozen, produce and bakery equipment .Fulfills all special order request, including special occasion cakes and party supplies. Handles request according to schedule, including deleted and new merchandise.

Safely uses all knives, scales, wrappers, compactors, garbage disposals, pallet jacks and hand trucks. Suggests additional items and offers samples of weekly promotional items to increase store sale. Provides courteous and informative customer service in an open kitchen format. Systematically taste and smell all prepared dishes, and observed color, texture and temperature. Collaborates with closely with Food and Beverage director to conduct staff meetings and resolve service, product or personnel issues. Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.

Consistently keeps a clean and safe work environment by adhering to all federal, state and local sanitation and safety requirements. Ensures smooth kitchen operation Delegates task to team members to optimize productivity, Handles products and equipment in accordance with safety and sanitation guidelines.

Directs and manages all functions of the dairy, frozen on by overseeing daily product inventory, purchasing and receiving. Follows proper food handling methods and maintain correct temperature of all food products. Conducts daily inspections and maintains food sanitation and kitchen equipment safety reports. Regularly develops new recipes in accordance with consumer tastes and nutritional needs and budgetary considerations. Enforces appropriate work flow and quality controls for food quality and temperature. Consistently taste smells and observes all dishes to ensure they are prepared correctly. Diligently enforces proper sanitation practices to prevent spoiling or contamination of foods.

Clerk

Wawa - Malaga NJ

January 2005 to December 2008

Prevented store losses using awareness, attention to detail and integrity. Worked as a team member performing cashier duties, product assistance and cleaning

Driver CDL

Swift - Newark NJ

January 2004 to December 2005

Processed shipment documents neatly and efficiently for each load. Obtained and maintained proper delivery authorization and pickup documentation. Conducted daily

DOT pre -trip inspection according to a set checklist. Retained valid proof of insurance and registration in vehicle at all times.

General Manager

Arbys - Woodbury NJ

January 1999 to December 2004

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problem or concerns to satisfaction of all involved parties. Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.

Exhibited thorough knowledge of food and beverages, supervisory duties, service techniques, and guest interactions. Assigned task and oversaw employees to ensure compliance with food safety procedures and quality control.

Food Service Technician 3rd Class (FS4 Pending)

USCG Otis ANGB

January 1990 to December 1999

daily food prep, meals and cleaning. Enforced safety procedures in accordance with facility policies and government regulations. Accountable for all staff development, budgeting and supply ordering. Responsible for single handedly managing two man line for kitchen requiring twenty-four hour operations. Promoted to Supervisor after only 3 months in position. Trained and instructed subordinates and supported units on food tech.

Patrolled areas and allowed restricted area access for access for authorized personnel. Prepared operation plans and orders to support security of resources and installations. Coordinated training schedules and flied curial administrative paperwork. Seized and secured numerous narcotics. Trained in hand to hand combat as well as small and large weapon classes.

FS3

Education

USCG A School in Food Service

Certifications and Licenses

ServSafe 3/10/2022 to 3/10/2027

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