Tim Pak
Pointe-Claire,QC
Summary
Dynamic culinary professional with extensive experience as Executive Chef at Huntingdon Manor Hotel & Suites, excelling in menu development and cost control. Proven track record in enhancing guest satisfaction through innovative banquet menus and effective team training. Skilled in time management and creative thinking, consistently reducing food waste while maintaining high-quality standards.
Overview
15
15
years of professional experience
Work History
Sous Chef
Origine Brass/4 Origine
10.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Chef De Cuisine
Blue Crab Restaurant/Coast Hotel
03.2019 - 07.2022
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Created menus and designed corresponding recipes for Blue Crab Restaurant.
Executive Chef
Huntingdon Manor Hotel & Suites/Pendrey Tea House
06.2015 - 03.2019
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Oversaw business operations, inventory control, and customer service for restaurant.
Banquet Chef
Lure Restaurant & Bar/Delta Hotel
10.2013 - 05.2015
- Enhanced guest satisfaction by creating and executing innovative banquet menus tailored to various event themes.
- Established strong relationships with local vendors to source fresh ingredients for menu development purposes.
- Reduced food waste by implementing efficient portion control practices during plating processes.
- Performed regular equipment maintenance checks, ensuring proper functionality and avoiding unexpected breakdowns during crucial moments of events.
Chef De Partie
Inn at Laurel Point
02.2010 - 09.2013
- Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Education
Certificate - Hotel, Resort And Restaurant Management
International School of Canada
Toronto, ON08-2010
Skills
- Time management
- Decision-making
- Hiring, training, and development
- BOH operations
- Banquets and catering
- Menu development
- Cost control
- Safe food handling
- Creative thinking
Accomplishments
- Supervised team of 50 staff members.
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Promoted to sous chef in only 3 months.
Timeline
Sous Chef
Origine Brass/4 Origine
10.2022 - Current
Chef De Cuisine
Blue Crab Restaurant/Coast Hotel
03.2019 - 07.2022
Executive Chef
Huntingdon Manor Hotel & Suites/Pendrey Tea House
06.2015 - 03.2019
Banquet Chef
Lure Restaurant & Bar/Delta Hotel
10.2013 - 05.2015
Chef De Partie
Inn at Laurel Point
02.2010 - 09.2013
Certificate - Hotel, Resort And Restaurant Management
International School of Canada
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