Joe Friesinger
Cincinnati
Summary
I started in the industry at a young age bussing tables, back when knowing how to cap an ashtray was needed. After a few years I realized that I wanted to be the person behind the amazing dishes making the guests night memorable. I started working in kitchens full-time at the same time my culinary training began junior year of high school. My love for cooking has kept me in kitchens ever since and given me the opportunity to learn many cooking techniques and styles. I have worked hard to get where i am currently in my culinary career and take pride in everything I do.
Overview
8
8
years of professional experience
1
1
year of post-secondary education
Work History
Line Cook
Council Oak- Hard Rock Casino
Cincinnati
05.2024 - Current
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Communicated effectively with other staff members regarding orders and menu changes.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Ensured that all dishes were prepared according to recipe specifications.
- Adhered to sanitation policies at all times when handling food products.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
Sous Chef
French Crust
Cincinnati
03.2023 - 05.2024
- Established standard procedures for plating presentations.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Trained new hires in proper cooking techniques and recipes.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Maintained accurate records for cost analysis purposes.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
- Supervised cooks and other kitchen personnel during meal services.
- Coordinated ordering, receiving, storage, and distribution of food items.
Sous Chef
Nada
Cincinnati
03.2021 - 03.2023
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Developed daily specials utilizing seasonal ingredients.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
Sous Chef
Prime Cincinnati
Cincinnati
03.2018 - 03.2021
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Developed daily specials utilizing seasonal ingredients.
- Analyzed customer feedback to identify areas of improvement in service or product quality.
Education
GED
Cincinnati, OhioCulinary - Culinary Arts
Diamond Oaks
Cincinnati, OH 07.2002 - 07.2003
Skills
- Menu development
- Equipment maintenance
- Food safety compliance
- Recipe execution
- Time Management
- Budgeting food cost
- Budgeting labor with sales
- 20 years experience with many cooking styles
- Inventory management
- Plating presentation
- Cost control analysis
- Customer feedback evaluation
- Staff training
- Effective communication
- Team leadership
- Problem solving
- Time management
- Conflict resolution
- Quality assurance and control
- Kitchen operations
- Kitchen equipment management
- Ingredients measuring
- Allergen awareness
- Roasting techniques
- Line management
- Ordering and stocking
- Customer service
- Food plating
- Kitchen station setup
- Kitchen sanitation
- Stock making
- Food safety
- Order accuracy
Timeline
Line Cook
Council Oak- Hard Rock Casino
05.2024 - Current
Sous Chef
French Crust
03.2023 - 05.2024
Sous Chef
Nada
03.2021 - 03.2023
Sous Chef
Prime Cincinnati
03.2018 - 03.2021
Culinary - Culinary Arts
Diamond Oaks
07.2002 - 07.2003
GED