1. T I M O T H Y C A M P B E L L
PROFESSIONAL SUMMARY
17 Paradise Parade, Paradise Point, QLD 4216
Mobile: 0431297199
Email: tjcampbell74@gmail.com
Trade Qualified Cook with 12 years of experience cooking in very high paced ship
based environments. Energetic culinary professional with a blend of creativity, passion
for food and exceptional cooking skills. Works well as a dynamic leader and team
player in high-pressure settings. Experienced as a plasterer, laborer, server and bring
with me a high level of customer service skills. I enjoy helping people and making them
feel important. I am open minded to all and any employment and excel when tasked
with new challenges. You will not find a more dedicated hard working individual to join
your team.
SKILLS
• Institutional and batch cooking
• Strong attention to safe food
handling and procedures
• Effective planner
• Hospitality and service industry
background
• Effective in fast paced
environment
• Attention to detail
• Great communicator
• Very organized and punctual
• Organized multi-tasker
• Customer-orientated
• Dedicated team player
• Effective leader
• Skilled waitstaff
• Adaptability and responsiveness
• Budgeting and cost control
• Dynamic, friendly hostess
• Natural leader
• Strong work ethic
• Passion for customer satisfaction

2. WORK HISTORY
Head Chef December 1997 to April 2014
BRITISH COLUMBIA FERRY CORPORATION – Nanaimo B.C.
• Inspected kitchens to observe food preparation quality and service, food appearance and
cleanliness of production and service areas.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and
waste control guidelines.
• Managed kitchen staff by orienting, training, assigning, scheduling, supervision, evaluating and
enforcing discipline when necessary.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
• Verified proper portion sized and consistently attained high food quality standards.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
• Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen
work.
• Led shifts while personally preparing food items and executing requests based on required
specifications.
• Regularly interacted with guests to obtain feedback on product quality and service levels.
• Achieved and exceeded performance, budget and team goals.
• Maintained smooth and timely operations and preparation and delivery of meals and kitchen
sanitation.
• Inspected kitchens to observe food preparation quality and service, food appearance and
cleanliness of production and service areas.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry,
dairy and dry goods in the appropriate storage room. Walk-in refrigerator, freezer or cooler.
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes,
portions, temperature control procedures and facility policies.
• Communicated all emergencies, delays due to weather and carrier schedule changes to
customers and supervisors.
• Was part of the lifesaving team, in charge of passenger safety, First aid attendant.
• Passenger control as we were on a large ferry that carried up to 1500 persons every 2 hours.
• Transport Canada certified, trained in man overboard, fire, sinking and many other
emergencies.
Warehouse Supervisor and Customer Service May 1992 to November 1997
CANADIAN TIRE – Nanaimo British Columbia
• Promoted from Team Leader to Assistant Manager within 9 months.
• Interviewed job candidates and made staffing decisions.
• Counted cash drawers and made bank deposits.
• Assigned employees to specific duties to best meet the needs of the store.
• Reordered inventory when it dropped below predetermined levels.
• Instructed staff on appropriately handling difficult and complicated sales.
• Examined merchandise to verify that it was correctly priced and displayed.
• Increased profits through effective sales training and troubleshooting profit loss areas.
• Trained and developed new associated on POS system and key sales tactics.
• Generated repeat business through exceptional customer service.
• Conducted store inventories once per quarter.