Sous Chef Inventory Management
Resume:
Profile Summary
A dynamic Chef Tournant boasting over 25 years
of culinary mastery, with a notable career
highlight at the Renaissance New York Midtown
Hotel. Known for culinary versatility, innovative
menu creation, and commitment to excellence.
Excellence in leadership, team development, and
operational efficiency, combined with a passion
for sustainable practices and local sourcing,
significantly improves guest satisfaction and
positions establishments as leaders in the
culinary scene.
Professional Experience
CHEF TOURNANT
New York City Renaissance Hotel, NYC 1999 - 2024
Demonstrated exceptional culinary skills across various kitchen stations at the vibrant Renaissance New York Midtown Hotel, adapting and excelling in the dynamic culinary environment of an upscale hotel in the heart of New York City. Played a key role in creating and introducing diverse, seasonally inspired menus, contributing to the hotel's reputation for innovative dining experiences, aligning with the Renaissance brand's emphasis on local flavors. Collaborated closely with the culinary team to ensure seamless dining experiences, from upscale restaurant settings to casual, grab-and-go options, showcasing a strong ability to adapt and thrive in varied culinary settings. Upheld the highest standards of food quality and presentation, contributing to the hotel's positive guest dining reviews and enhancing the overall guest experience through meticulous attention to detail and a passion for culinary excellence. Advocated for and implemented sustainable food practices and waste reduction techniques, aligning with the Renaissance Hotel's commitment to sustainability and operational efficiency within its innovative dining venues. SOUS CHEF
Restaurant Associates, New York 1997 - 1999
Showcased leadership in kitchen operations, menu innovation, and a commitment to culinary excellence.
Streamlined kitchen workflows and significantly reduced food waste through effective inventory management and sourcing strategies. Took a proactive role in mentoring and training kitchen staff, enhancing skill levels across all positions while promoting a team-oriented environment. SOUS CHEF
Kafer, Weisbaden, Germany 1994 - 1996
Spearheaded initiatives to enhance guest dining experiences through personalized service and culinary excellence, significantly elevating guest satisfaction scores across the Renaissance New York Midtown Hotel's dining venues. Played a pivotal role in the planning and execution of high-profile events and catering services, ensuring exceptional food quality and presentation that consistently exceeded guest expectations and reinforced the hotel's reputation for luxury dining.
Led the development of creative, seasonal menus that highlighted local ingredients and culinary trends, directly impacting the hotel’s dining popularity and setting new standards for hotel cuisine in the competitive New York City market. SOUS CHEF
Stars Restaurant, Frankfurt am Main, Germany 1993 - 1994 Implemented effective cost-control measures that maximized profitability without compromising quality, demonstrating a keen ability to balance financial objectives with culinary creativity.
Ensured strict adherence to health and safety standards in all kitchen operations, leading by example and instilling a culture of compliance and excellence that protected guests and staff alike.
Actively engaged with local suppliers and community events to source fresh, sustainable ingredients, fostering relationships that benefited both the hotel and the local economy while enhancing the authenticity and appeal of the dining experience.
Brooklyn, NY LinkedIn Profile - Vladimir Timko
************@*****.***
VT VLADIMIR HOSPITALITY CULINARY PROFESSIONAL V. TIMKO Professional Skill
Culinary Operations
Staff Management
Food & Beverage
Customer Service Excellence
Inventory Management
Mentoring & Training
Internationally Trained Chef
Menu Development
Sustainable Food Practices
Labor Management
Banquet & Catering
Vendor Management
Education
Food & Beverage Management
Cornell University - Certificate Program
Certificate of Apprenticeship
Commonwealth of Pennsylvania
National Certificate of Apprenticeship
The Educational Institute of the
American Culinary Federation
Certificate of Apprenticeship
Switzerland
Previous Work Experience
Arabella Congress, Frankfurt am Main,
Germany
Chef de Partie
Member - International Chef’s
Association
Member - American Culinary Federation,
Inc.
Affiliations
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