Joelle Ferentinos

~Servicing the Hamptons to New York City

• Creating menus
• Sourcing all products
• Collaborating with local vendors to get the best products
• Creating and standardizing recipes to ensure consistency
• Experience with meal preparation for highly restrictive diets (AIP, Paleo, etc.)
• Organizing dinner parties for various group sizes; typically 15-20 people
• Overseeing 3-5 workers at a time

• Trained kitchen staff to perform various preparation tasks t
• Monitored food production to verify quality and consistency.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

• Cooking for 2 families in their private residences as personal part time chef
• Responsible for stocking fridges during week with groceries
• Prepared bulk batches of dishes for each week; ready to eat or easily reheated
• Worked with 1-2 chefs on weekends to arrange dinner parties for clients; average of 8 people.
• Developed menus to fit preferences and allergies of clients, as well as their guests.
• Executed 6 or 8 course tasting menus in a timely manner
• Coordinated with numerous local provisioners to obtain high quality and fresh products.

• Supervised team of over 20 kitchen staff.
• Reduced food costs by 10%, from 40% to 30% over 2 month period
• Developed menus; refined and standardized recipes.
• Established weekly kitchen training workshops to improve kitchen staff's knowledge and skills; thus improving overall performance and bringing tickets time from 9 minutes to 6 minutes.
• Collaborated with local provisioners to obtain all necessary products, as well as sourcing fresh and local products available.

• Ensured all mise en place was ready for each station prior to service
• Assisted other line cooks with preparation and execution of dishes
• Floated from station to station during service to assist wherever necessary
• Coordinated with other line cooks at night to develop preparation lists for next day and create list of products to order

• Matriculated from Garde Manger to Sauté in under two months; from Sauté to Plancha in three months; Plancha to Grill station in 2 months
• Assisted with banquet event preparation and execution
• Executed dishes during service; adept at cooking for high volume of guests

• Worked sauté station; responsible for all seafood and pasta dishes
• Maintained inventory for all seafood and assisted in ordering process
• Assisted head pasta chef in making fresh pasta daily, as well as keeping inventory of all pastas

• Coordinated with other line workers and worked as a team to deliver dishes as quickly as possible
• Developed and executed new dishes for prix fixe menu which changed every 2 days; appetizer, soup, and foie gras preparation.

• Responsible for placing orders for produce and seafood
• Responsible for overseeing all aspects of the AM shift preparation

• Seasonal position working for a family of 6 on a 150 metre Super yacht
• Gained experience in meal planning, diet restrictions, and nutrition emphasis

• Stocked cases containing seafood regularly; maintaining temperatures and safely storing all product throughout daily operation and nightly closing procedures
• Daily tasks included all small butchery; peeling shrimp, skinning fish, cutting calamari, cleaning loins of tuna, cleaning all types of shellfish

• Following guidelines for safe food handling and transportation from on-site to off-site locations
• Responsible for all prep; making dough, sauce, cheese, other specialty toppings