Timothy Michels
Brisbane,QLD
Summary
Proven leader in the culinary industry, with a track record of enhancing customer satisfaction and streamlining operations at Magistic Cruises, Accor. Expert in menu development and vendor relations, I excel in staff leadership and business planning, driving significant improvements in food quality and service efficiency. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
23
23
years of professional experience
Work History
Restaurant Owner
Self Employed
05.2020 - Current
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Supervised daily activities of restaurant and [Number] employees.
- Mentored and developed staff members, fostering an environment that promoted professional growth within the team.
Head Chef
150 Ascot Coats Group
02.2016 - 03.2022
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Head Chef
The Art House Hotel
01.2003 - 02.2016
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Owner/Operator Catering Business
The Art House Hotel. The Tree House Hotel
01.2010 - 02.2015
- Managed day-to-day business operations.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Increased customer satisfaction by providing high-quality services and timely communication.
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Consulted with customers to assess needs and propose optimal solutions.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
- Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
Head Chef
Margan Wines
01.2009 - 01.2010
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
Head Chef
Magistic Cruises , Accor
01.2001 - 02.2003
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Education
High School Diploma -
Certificate III Commercial Cookery
Sydney Institute of Safe
Sydney, NSW01.1997
Skills
- Menu development
- Staff Supervision
- Business Planning
- Customer Engagement
- Staff Management
- Inventory Management
- Food presentation
- Vendor Relations
- Small business operations
- Staff Leadership
Timeline
Restaurant Owner
Self Employed
05.2020 - Current
Head Chef
150 Ascot Coats Group
02.2016 - 03.2022
Owner/Operator Catering Business
The Art House Hotel. The Tree House Hotel
01.2010 - 02.2015
Head Chef
Margan Wines
01.2009 - 01.2010
Head Chef
The Art House Hotel
01.2003 - 02.2016
Head Chef
Magistic Cruises , Accor
01.2001 - 02.2003
High School Diploma -
Certificate III Commercial Cookery
Sydney Institute of Safe
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