Joel David Timotheus
Toronto,ON
Summary
Knowledgeable Food Supervisor skilled in Cullinary environments. Manages food preparation teams and daily workloads effectively by delegating assignments and staying ahead of fast-paced demands. Safety-conscious leader diligent about cleaning and sanitation. Responsible Kitchen Person bringing strong background in cooking, kitchen supervision and food service. Competent in training, motivating and scheduling kitchen staff to handle high numbers of meals in short time-spans. Directs kitchen staff to maintain cleanliness and efficiency at all times. Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity. Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Collaborative individual trained and ready to succeed in high-volume food environments. Offering exemplary stock rotation and inventory oversight skills. Ready to master new challenges in the role of Commis Chef. Ambitious individual promoting a strong understanding of the food and beverage industry. Knowledgeable in food stock rotation and kitchen safety. Pursuing a position as a Commis Chef in the downtown area. Gifted Sous Chef with undeniable talents in developing menus to draw in clientele. Passionate individual creating healthy dishes made with locally grown ingredients. Ready for new challenge creating tasty meals for successful establishment. Highly motivated candidate with experience in food service. Adept at using excellent knife skills and knowledge of food safety regulations. Skilled at quickly preparing high-quality meals.
Overview
8
8
years of professional experience
Work History
Food Supervisor , Prep Chef
Levy Canada
08.2023 - Current
- Managed regular cleaning and sanitation to keep kitchen free of debris or build-up and minimize infection risks.
- Directed work of cooks, food handlers and dishwashers to maintain efficient operations.
- Kept costs under control by managing portions and minimizing food waste caused by overcooking.
- Oversaw meal planning for residents by developing special activities theme meals.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Boosted team performance by developing customer service training materials and conducting service training.
- Solicited customer feedback to identify and improve on areas of weakness.
- Developed and implemented customer service policies to enhance satisfaction.
- Gathered, organized and input information into digital database.
- Optimized customer experience by delivering superior services and effectively troubleshooting issues.
- Created and managed project plans, timelines and budgets.
- Conducted regular reviews of operations and identified areas for improvement.
- Supported creation of detailed, technical financial models to value potential acquisition targets.
- Evaluated staff performance and provided coaching to address inefficiencies.
- Developed effective improvement plans in alignment with goals and specifications.
- Collected, arranged, and input information into database system.
- Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
- Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
- Helped meet changing demands by recommending improvements to business systems or procedures.
- Devised and implemented processes and procedures to streamline operations.
- Maintained database systems to track and analyze operational data.
- Educated staff on organizational mission and goals to help employees achieve success.
- Generated reports detailing findings and recommendations.
- Observed packing operations to verify conformance to specifications.
- Frequently inspected production area to verify proper equipment operation.
- Evaluated customer needs and feedback to drive product and service improvements.
- Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Ordered new ingredients and supplies to meet expected needs.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Seasoned and marinated cuts of meat, poultry and fish.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Placed orders to restock items before supplies ran out.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Rotated through all prep stations to learn different techniques.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Collaborated with staff members to create meals for large banquets.
- Modernized work processes to reduce guest wait times and boost daily output.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Trained new staff on food preparation and safety procedures.
- Cleaned and maintained work areas, equipment and utensils.
- Prepared sandwiches, salads and other specialty items according to customer specifications.
- Stocked and rotated food items according to expiration dates.
- Maintained high personal grooming standards and uniform presentation.
- Followed food safety practices and sanitation guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained composure and work quality while under stress.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Assisted in setting up and breaking down kitchen stations.
- Pushed, pulled and transported large loads and objects.
- Monitored food temperature, discarding items not stored correctly.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Lifted and carried heavy materials.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Communicated closely with servers to fully understand special orders for customers.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Developed relationships with local suppliers to obtain freshest ingredients available.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
- Measured and mixed ingredients according to precise recipes for best results.
- Prepared and served various food items in fast-paced [Type] environment.
- Monitored food quality and presentation to maintain high standards.
- Suggested actionable improvements to streamline training procedures.
- Followed strict standards for food handling and safety, minimizing risks to customers.
- Maintained food safety and sanitation standards.
- Trained and supervised cooking staff to expertly meet daily needs.
- Identified inefficiencies leading to improved productivity.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
- Managed opening and closing shift kitchen tasks.
Chef
Hogtown Smokes
04.2022 - 08.2023
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Collaborated with staff members to create meals for large banquets.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed close relationships with suppliers to source best ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
Cook ( Part Time )
Nose
04.2022 - 12.2022
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
Sues Chef
All Bar One
06.2020 - 10.2021
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with staff members to create meals for large banquets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
Sues Chef
Salty Dog
08.2019 - 12.2020
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Collaborated with staff members to create meals for large banquets.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Developed close relationships with suppliers to source best ingredients.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Grill Chef , Prep Chef Supervisor and Trainer
Nandos Chicken
04.2016 - 10.2018
- Cleaned and maintained kitchen equipment regularly.
- Distributed food to team members with efficiency in high-volume environment.
- Grilled meats and seafood to customer specifications.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.
- Provided support to crew members through all facets of food preparation and delivery.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Verified order accuracy and quality ahead of service to maintain standards.
- Adjusted gas and electric grills to specified temperatures for quality food output.
- Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
- Restocked and rotated food items according to expiry dates to minimize waste.
- Stored and handled goods correctly to maintain freshness and condition.
- Maintained clean, organized grill stations for hygienic, orderly food preparation.
- Provided support to crew members, facilitating quick food preparation and delivery.
- Established and maintained productive staff relationships for positive working environments.
- Restocked stations and supplies during slower periods between rushes.
- Performed daily food preparation tasks by chopping, slicing and dicing various food and ingredients.
- Verified accurate portioning of food items and garnishes.
- Worked closely with other kitchen staff to facilitate timely completion of orders.
- Developed deep understanding of menu items and ingredients.
- Created innovative recipes to increase customer satisfaction.
- Used cost-saving measures to maximize profits.
- Checked freshness and quality of ingredients.
- Prepared meals according to customer specifications.
- Modified recipes according to dietary requirements.
- Trained new team members on kitchen operations and safety protocols.
- Utilized problem-solving skills to address customer complaints.
- Washed, peeled and seeded fruits and vegetables to prepare for consumption.
- Adhered to strict food safety regulations and hygiene standards.
- Followed recipes and cooking techniques for consistent results.
- Operated and maintained grills, fryers and other cooking equipment.
- Monitored food temperatures for proper cooking and safe consumption.
- Observed different kitchen chefs' preparation of sauces, breads, and other items to gain knowledge in diverse cooking and baking techniques.
- Seasoned and marinated cuts of meat, poultry and fish.
- Maintained well-organized mise en place to keep work consistent.
- Rotated through all prep stations to learn different techniques.
- Ordered new ingredients and supplies to meet expected needs.
- Collaborated with staff members to create meals for large banquets.
- Placed orders to restock items before supplies ran out.
- Planned and directed high-volume food preparation in fast-paced environment.
- Signed for deliveries, checked items into inventory and stocked goods into proper locations.
- Measured high demand spices and commonly used ingredients to prevent overages and waste.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepped daily menu items to quickly deliver upon request.
- Loaded dishes, glasses and tableware into dishwashing machines.
- Operated food slicers, grinders and chopper in accordance with safety guidelines.
- Washed, peeled and cut various foods such as fruits and vegetables to prepare for cooking or serving.
- Maintained high personal grooming standards and uniform presentation.
- Stocked and rotated food items according to expiration dates.
- Maintained composure and work quality while under stress.
Education
High School Diploma -
Omni College of Nursing
Vancouver, Canada10.2018
Skills
- Scheduling Staff
- Waste Reduction
- Ordering Supplies
- Recipe Development
- Food presentation
- Sanitation Procedures
- Menu Planning
- Food Preparation
- Nutrition knowledge
- Production records
- Purchasing
- Hiring procedures
- Portion Control
- Team Development
- Special events planning
Languages
English
Full Professional
Hobbies
Reading Books (Bible) , Listening Music , Watching Horror Movies , Playing Video Games , love collecting speakers , Camera , Shoes and Perfume , like to play games like Football , Rugby , Badminton , Billiards Pool , Love cooking food and making my friends eat . like singing Karaoke .
Timeline
Food Supervisor , Prep Chef
Levy Canada
08.2023 - Current
Chef
Hogtown Smokes
04.2022 - 08.2023
Cook ( Part Time )
Nose
04.2022 - 12.2022
Sues Chef
All Bar One
06.2020 - 10.2021
Sues Chef
Salty Dog
08.2019 - 12.2020
Grill Chef , Prep Chef Supervisor and Trainer
Nandos Chicken
04.2016 - 10.2018
High School Diploma -
Omni College of Nursing
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