Joel Ackerman
Mobile
Summary
Accomplished Sous Chef with a proven track record at Pirouge Grille, enhancing kitchen efficiency and mastering food safety. Excelled in menu innovation and staff development, significantly improving guest satisfaction. Skilled in inventory management and kitchen leadership, adept at fostering a collaborative and high-performing team environment. Bringing positive, upbeat attitude and passion for culinary excellence, with deep knowledge of food preparation and kitchen management combined with advanced skills in recipe creation and plating. Adept at maintaining high standards of kitchen hygiene and efficiency, ensuring smooth operations and exceptional dining experiences. Committed to delivering innovative dishes and enhancing guest satisfaction.
Overview
12
12
years of professional experience
Work History
Sous Chef
Pirouge Grille
12.2018 - Current
- 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.
- 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.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Executive Chef
Radisson Hotel
11.2017 - 12.2018
- 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.
- Scheduled and received food deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Sous Chef
State Game Lodge
04.2013 - 11.2017
- 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.
- Improved efficiency in kitchen, organizing workflow to ensure timely preparation and delivery of dishes.
Executive Chef
Blue Bell Lodge
04.2015 - 11.2016
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Consistently prepared chuck wagon dinners for 50 - 200 guests daily.
Education
Culinary Certificate - Culinary
Le Cordon Bleu
Mendota, MN01-2013
High School Diploma -
Owatonna High School
Owatonna, MN01-2012
Skills
- Kitchen leadership
- Food safety
- Inventory management
- Food presentation
- Menu planning
- Kitchen organization
- Cooking techniques
- Knife skills
- Butchery skills
- Portion control
- Ordering and requisitions
- Food preparing, plating, and presentation
Timeline
Sous Chef
Pirouge Grille
12.2018 - Current
Executive Chef
Radisson Hotel
11.2017 - 12.2018
Executive Chef
Blue Bell Lodge
04.2015 - 11.2016
Sous Chef
State Game Lodge
04.2013 - 11.2017
Culinary Certificate - Culinary
Le Cordon Bleu
High School Diploma -
Owatonna High School