Timothy Hadley

*** **** **** **** *******

MD, **157

aduuzs@r.postjobfree.com

+1-347-***-****

It is my intention to secure a responsible culinary career opportunity to fully utilize my training and skills as an experienced hospitality worker. I pride myself on possessing a strong work ethic with a diverse background in food service, handling, and preparation specific to customer service. As a result of my experience in various leadership roles, I have a strong knowledge of NYC health standards. Authorized to work in the US for any employer

Work Experience

Private Contractor (Sous Chef Capacity)

Lightbox - New York, NY

January 2016 to Present

• Helped curate customized foods for events ranging up to 350 people.

• Lead the kitchen when the consulting chef was not on premise, including liaising with the CEO, General Manager, and Clients.

• Oversaw the maintenance, receiving, and organization of the entire facility including, but not limited to; FIFO, ECOLAB tech visits, Shrinkage, and the conducting of monthly full venue inspections. Patient Cook (maternity)

New York Presbyterian Hospital (Compass Group) - New York, NY June 2021 to July 2022

• Prepare meals for maternity patients according to their dietary specifications. Maintain HACCP log for all prepared foods.

• Conduct daily walk through of cold and dry storage spaces to ensure proper dating and labeling of products.

Lead Line Cook

Pig Beach - New York, NY

August 2016 to March 2020

Pig Beach • Responsible for the preparation and execution of all stations as needed by the Executive Chef in a 500-seat food hall.

• Engaged clients in regard to the content and preparation of food, offered suggestions, and provided a positive customer service experience.

Breakfast Chef

Augustine - New York, NY

November 2016 to July 2019

• Worked under Chefs Shane McBride and Marcus Glocker.

• Prepared tailored food based on the preferences and allergies of guests.

• Complied with DOH and HACCP protocols.

Managerial Sous Chef

Culinaria Group - Southampton, NY

July 2014 to September 2016

Manager in charge of ordering, receiving, DOH and HACCP in three restaurants

(Georgica, Beautique,and Oriya) over the course of three summers in Southampton, NY.

• Engaged with hotel guests and led breakfast, brunch, and lunch shifts.

• Supervised ordering, receiving, and meal preparation at Kettlebell Kitchen, a healthy meal company serving Paleo and KETO, producing 35,000 meals a week. Education

Some college

High school diploma or GED

Skills

• New York Food Handler Certificate and HACCP training

• Highly responsible and reliable

• Ability to work under pressure in a fast-past environment

• Strong interpersonal and problem-solving abilities

• Inventory management in restaurants and a large-scale production facility

• Experience with French technique in fine dining settings

• Ability to establish and maintain effective working relationships with supervisors, associates, and staff

• Maintained three jobs, one full-time, to best achieve professional goals

• Cooking

• Food Handling

• Food Safety

• Culinary Experience

• Food Preparation

• HACCP

• Supervising Experience

• Food Production

• Banquet Experience

• Kitchen Management Experience

• Microsoft Office

• Kitchen Experience

• Food Service

• Quality Control

• Catering

• Menu Planning

• English

• Meal Preparation

• Time Management

• Profit & Loss

• Basic math

• Leadership

• Customer service

• Quality Assurance

• Restaurant experience

• Sanitation

• Production planning

• Store management

• Management

• Communication skills

• Hotel experience

• Spanish

• Knife skills

Languages

• English - Expert

• Spanish - Intermediate

Certifications and Licenses

NY Food Handler Certified

Present

ServSafe

Additional Information

Job search primarily in NYC area but, amiable to relocating to VA. or MD. areas for the right employer.

Contact this candidate