Timothy Boudreaux
Surprise
Summary
High-performing Chef with 30 years of culinary expertise, specializing in menu development and kitchen operations. Proven ability to lead cohesive teams and enhance communication for optimal performance. Consistently recognized for delivering exceptional dining experiences and garnering positive customer feedback. Skilled in creating innovative seasonal menus that elevate guest satisfaction.
Overview
27
27
years of professional experience
3
3
Certifications
Work History
Owner
Timoteo's Spice Co.
06.2016 - Current
- Managed day-to-day business operations within a spice company.
- Consulted with customers to assess needs and propose optimal solutions.
- Trained and motivated employees to perform daily business functions.
- Evaluated spice suppliers to maintain cost controls and improve operations.
- Established foundational processes for business operations.
- Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
- Monitored spice market conditions to set accurate product pricing and take advantage of emerging trends.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.
- Established, optimized and enforced business policies to maintain consistency across industry operations.
- Generated revenues yearly and effectively capitalized on industry growth.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Put together realistic budgets based upon costs and fees for successfully operating business.
- Operate online website. timoteospiceco.com
- Instagram: @timoteospice
Executive Chef
Hume Lake Christian Camps Inc
05.2014 - 04.2016
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Mentored kitchen staff in their daily walk with Jesus Christ.
Executive Chef Owner
New Creations Catering
03.2003 - 04.2014
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
- Disciplined and dedicated to meeting high-quality standards.
- Set up and broke down kitchen for service.
- Utilized culinary techniques to create visually appealing dishes.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Executive Chef Manager
Sodexo @ BlueCross BlueShield
03.2003 - 03.2007
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Chef
Phoenician Resort
02.1999 - 04.2003
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Chef
Wrigley Mansion Club
04.1999 - 03.2003
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Cooked memorable dishes that brought new customers into establishment.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Collaborated with staff members to create meals for large banquets.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
Education
Associate of Arts - Diploma in Culinary Arts
Le Cordon Bleu College of Culinary Arts - Scottsdale
Scottsdale, AZBachelor of Divinity - Biblical Studies
Andersonville Theological Seminary
Camilla, GASkills
- Cooking Skills
- Food Spoilage Prevention
- Company Quality Standards
- Supply Ordering
- Food Safety Regulations
- Culinary Staff Management
- Menu Planning
- Spiritual Mentorship
- Staff Scheduling
- Team Management
- Special Dietary Requests
- Budgeting
- Business management
- Restaurant operations
- Employee training
- Quality control
- Menu development
- Cost control
- Effective communication
- Team leadership
- Problem solving
- Strategic planning
- Customer service
- Profit and loss
- Business development
- Staff hiring
Certification
- Licensed Chaplain - Present
- Chaplain Fellowship Ministries
Additional Information
Ordained Baptist Pastor-Mission Park Baptist Church
Worship Leader-Calvary Community Church Phoenix, Arizona, Resurrection Church, Phoenix, Arizona
Hobbies
Enjoy playing worship guitar, hiking, and enjoy the outdoors.
Websites
Timeline
Owner
Timoteo's Spice Co.
06.2016 - Current
Executive Chef
Hume Lake Christian Camps Inc
05.2014 - 04.2016
Executive Chef Owner
New Creations Catering
03.2003 - 04.2014
Executive Chef Manager
Sodexo @ BlueCross BlueShield
03.2003 - 03.2007
Chef
Wrigley Mansion Club
04.1999 - 03.2003
Chef
Phoenician Resort
02.1999 - 04.2003
Associate of Arts - Diploma in Culinary Arts
Le Cordon Bleu College of Culinary Arts - Scottsdale
Bachelor of Divinity - Biblical Studies
Andersonville Theological Seminary