Summary
Overview
Work History
Education
Skills
Certification
Accomplishments
Timeline
Generic

Tom Neilson

Banff,AB

Summary

Culinary Leader with a proven track record at Rimrock Hotel, specializing in menu planning and cost control while fostering team collaboration. Demonstrated expertise in quality assurance and operational improvements has significantly enhanced kitchen efficiency and profitability. Proven ability to lead and innovate in high-pressure culinary environments, driving exceptional results.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Executive Sous Chef

Rimrock Hotel
Banff, Alberta
10.2023 - Current
  • Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
  • Created cost-effective menus that increased customer satisfaction and profitability.
  • Trained new employees in food safety and sanitation regulations.
  • Conducted regular staff meetings to discuss menu changes, operational updates, and customer feedback.
  • Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
  • Ensured compliance with local health department regulations by performing routine inspections.
  • Implemented strategies to reduce waste and improve efficiency in the kitchen operations.
  • Evaluated employee performance through monthly reviews and established corrective action plans when necessary.
  • Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.

Head Chef

The Ox Barn at Thyme
Cirencester
05.2021 - 08.2023
  • I joined the Ox Barn after the pandemic and have been working on improving the procedures of the kitchen, keeping standards high and menu development.
  • With my experience and variety of different styles I think this was been a very positive thing for the restaurant and hotel as I have brought a higher standard to the kitchens.
  • The main focus of moving to a smaller restaurant than I have worked previously was the kitchen gardens which produce a huge amount of fresh seasonal ingredients for us to use and benefit from.
  • Learning more about growing and then incorporating the seasonal ingredients into ever changing dishes and menu creation, this process is phenomenal for keeping team members engaged and invested in the kitchen.
  • As Head chef I have been working to a budget, hitting GP goals while balancing menu design and staff development, managing a kitchen team of 8 chefs with different skill levels and backgrounds.
  • Working closely with directors and GM, planning and then actioning plans to increase revenue and quality across the business.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

Senior Chef De Partie

Gleneagles Hotel, Strathearn Restaurant
Auchterarder
05.2019 - 03.2021
  • Trained kitchen workers on culinary techniques.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Monitored food products, driving quality, freshness and integrity.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and front-of-house personnel.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Supervised food preparation staff to deliver high-quality results.

Sous Chef / Head Chef

Magpie, AA Rosette
London
02.2017 - 01.2019
  • Trained kitchen workers on culinary techniques.
  • Plated food according to the restaurant's artistic guidelines to promote an attractive presentation.
  • Maintained the highest food quality standards regarding food inventory procedures, food storage, and rotation.
  • Conducted daily line checks, food reviews, and taste tests to make improvements and correct deficiencies.
  • Established and maintained a regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Monitored food products, driving quality, freshness, and integrity.
  • Helped staff adhere to tough restaurant requirements through practical discipline, and motivation.

Demi Chef De Partie

Dinner By Heston Blumenthal 2 Michelin
London
11.2015 - 11.2016
  • Working at a 2 star michelin standard doing 250 covers a day.
  • Learning techniques and timing to a very high level.
  • Working to a very high standard of cleanliness
  • Set up workstations with needed ingredients, utensils and cooking equipment.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Performed assigned cooking tasks to float and relieve chefs throughout kitchen.

Chef De Partie

Corinthia Hotel
London
01.2014 - 11.2015
  • Managed food usage with proper stock rotation to prevent spoilage.
  • Prepped foods for dishes, including roasted, sautéed, fried and baked items.
  • Trained kitchen workers on culinary techniques.
  • Plated completed foods paying special attention to overall presentation and necessary garnishes.
  • Abided by company standards in terms of portion and serving sizes.
  • Removed expired food and beverages from kitchen and stockroom and coordinated proper disposal.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Education

Some College (No Degree) - Professional Cookery

Guildford College, Training Certification
Guildford

Skills

  • Dish Preparation
  • Inventory Rotation
  • Performance review
  • Hiring, training, and development
  • Quality Assurance
  • Coordinating Kitchen Staff
  • Safe Food Handling
  • Team Collaboration
  • Food Preparing, Plating and Presentation
  • Menu Planning
  • Cost Control and Budgeting
  • Waste reduction
  • Forecasting and planning
  • Business operations oversight

Certification

  • Food and Hygiene Safety Level 3
  • Allergen training certification.

Accomplishments

  • Level 3 HACCP Supervisor

Timeline

Executive Sous Chef

Rimrock Hotel
10.2023 - Current

Head Chef

The Ox Barn at Thyme
05.2021 - 08.2023

Senior Chef De Partie

Gleneagles Hotel, Strathearn Restaurant
05.2019 - 03.2021

Sous Chef / Head Chef

Magpie, AA Rosette
02.2017 - 01.2019

Demi Chef De Partie

Dinner By Heston Blumenthal 2 Michelin
11.2015 - 11.2016

Chef De Partie

Corinthia Hotel
01.2014 - 11.2015

Some College (No Degree) - Professional Cookery

Guildford College, Training Certification

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