Summary
Overview
Work History
Education
Skills
Languages
Timeline
GeneralManager

JoeKyle Garrison

Chef
Portland,OR

Summary

Dynamic Executive Chef with a proven track record at multitude of fine dining restaurants ,excelling in menu development and inventory management. Enhanced customer satisfaction through innovative menu creation, while maintaining health compliance and quality control. Recognized for strong leadership and effective communication, fostering a high-performing kitchen team.

Overview

7
7
years of professional experience

Work History

Executive Chef

Salt & Thyme
02.2023 - 02.2024
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • 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.

Executive Chef

Balcones
10.2022 - 02.2023
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Oversaw business operations, inventory control, and customer service for restaurant.

C.D.C.

Juniper
04.2021 - 10.2022
  • Self-motivated, with a strong sense of personal responsibility.
  • Worked effectively in fast-paced environments.
  • Skilled at working independently and collaboratively in a team environment.
  • Proven ability to learn quickly and adapt to new situations.
  • Excellent communication skills, both verbal and written.
  • Worked well in a team setting, providing support and guidance.

Sous Chef

BEAST
02.2018 - 12.2019
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.

Sous Chef

Irving St. Kitchen
02.2017 - 03.2018

Education

Midland High School
Midland, TX
05.2005

Skills

  • Menu development
  • Inventory management
  • Quality control
  • Health compliance

Languages

Spanish
Professional Working

Timeline

Executive Chef

Salt & Thyme
02.2023 - 02.2024

Executive Chef

Balcones
10.2022 - 02.2023

C.D.C.

Juniper
04.2021 - 10.2022

Sous Chef

BEAST
02.2018 - 12.2019

Sous Chef

Irving St. Kitchen
02.2017 - 03.2018

Midland High School

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