Summary
Overview
Work History
Timeline
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TIMOTHY FERGUSON

Sooke,BC

Summary

Knowledgeable [Desired Position] with robust background in diverse culinary environments. Proven history of creating innovative dishes that align with modern dining trends and enhance customer satisfaction. Demonstrated expertise in menu planning and kitchen management.

Culinary professional with deep commitment to delivering high-quality dining experiences. Expertise in crafting unique recipes and leading kitchen teams to consistent excellence. Known for adaptability and collaborative approach, ensuring smooth operations and customer satisfaction.

Overview

16
16
years of professional experience

Work History

Chef

Northern Escape Heli-Ski Lodge
12.2023 - 04.2024
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Pastry Chef

King Pacific Lodge
03.2023 - 09.2023
  • Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
  • Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
  • Implemented efficient production techniques, reducing waste and improving overall pastry quality.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.

Pastry Chef

Roar at Hotel Zed
03.2022 - 10.2022
  • Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
  • Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
  • Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.

Jr. Sous Chef

Josie Hotel
11.2020 - 05.2021
  • Prepped daily menu items to quickly deliver upon request.
  • Maintained inventory records and updated ordering systems regularly to ensure adequate stock levels based on anticipated demand.
  • Oversaw cleanliness of each station in kitchen.
  • Planned and directed high-volume food preparation in fast-paced environment.

Lodge Chef

Dolphins North Lodge
05.2016 - 09.2020
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.

Chef De Tournant

Clayoquot Wilderness Resort
04.2015 - 10.2015
  • Followed recipes and presentation guidelines to assemble high-quality [Type] fare.
  • Ensured compliance with health department regulations through diligent monitoring of food storage practices and adherence to sanitation guidelines.
  • Enforced compliance with company policies, legal requirements and best practice standards to guarantee cleanliness, efficiency and safety of prepared dishes.
  • Created innovative recipes for tasty, well-presented [Type] dishes to complement existing menu.

Sous Chef

Pizzeria Prima Strada
03.2012 - 02.2015
  • 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.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.

Chef De Partie

Sonora Resort
04.2011 - 10.2011
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
  • Maintained well-organized mise en place to keep work consistent.

First Cook, Apprentice Cook

James Island, Owner Craig McCaw, Private Island
02.2008 - 01.2011
  • Maintained high-quality standards by consistently preparing dishes according to established recipes and presentation guidelines.
  • Contributed to a safer workplace by promptly identifying potential hazards and taking appropriate corrective actions where necessary.

Timeline

Chef

Northern Escape Heli-Ski Lodge
12.2023 - 04.2024

Pastry Chef

King Pacific Lodge
03.2023 - 09.2023

Pastry Chef

Roar at Hotel Zed
03.2022 - 10.2022

Jr. Sous Chef

Josie Hotel
11.2020 - 05.2021

Lodge Chef

Dolphins North Lodge
05.2016 - 09.2020

Chef De Tournant

Clayoquot Wilderness Resort
04.2015 - 10.2015

Sous Chef

Pizzeria Prima Strada
03.2012 - 02.2015

Chef De Partie

Sonora Resort
04.2011 - 10.2011

First Cook, Apprentice Cook

James Island, Owner Craig McCaw, Private Island
02.2008 - 01.2011

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TIMOTHY FERGUSON