Joseph Antiorio III
Summary
Creative Event Chef experienced in culinary arts and menu development for large-scale events. Enhanced guest experiences through innovative cuisine while maintaining stringent health and safety standards. Committed to improving operational efficiency and adapting to current culinary trends.
Overview
33
33
years of professional experience
Work History
Chef
Jay z caterers
Lyndhurst, Nj
12.2019 - Current
- Prepared a variety of different styles of cooking and techniques adhered to the customer’s request
- Managed kitchen inventory and ordered supplies as needed.
- Trained and mentored new kitchen staff on recipes and procedures.
Chef/Owner/Operator
Jojos paddock cafe LLC
East Rutherford, New Jersey
12.2010 - Current
- Managed daily operations of a busy café environment.
- Supervised staff to ensure excellent customer service.
- Developed seasonal menus based on customer preferences.
- Work all different shift to ensure the horseman will have meals at any time needed
- Catering for all types of events
- Coordinated marketing efforts to promote café events and specials.
Chef/ event chef
Robert Treat Hotel
Newark, CA
09.2021 - 11.2024
- Crafted diverse menus for large-scale events, enhancing guest satisfaction and experience.
- Partnered with event planners to tailor culinary experiences, ensuring alignment with client visions.
- Managed kitchen staff to ensure smooth food preparation and service.
- Created seasonal dishes using local ingredients, showcasing regional flavors and supporting local producers.
- Maintained high standards of food safety and cleanliness in the kitchen.
- Prepared regional cuisine per customer requests
Chef/ production shoot chef
Premier caterers
Clifton, Nj
08.2010 - 10.2011
- Created innovative menu items featuring seasonal ingredients to enhance guest experience.
- Oversaw kitchen staff to uphold high standards of food preparation and service quality.
- Coordinated inventory management and supply ordering to optimize kitchen operations.
- Designed catering setups for various events and occasions.
- Setup and breakdown of events including preparing in a truck on site
Chef
Midland bagels and grill
Hackensack
06.2009 - 06.2011
- Trained and mentored new kitchen staff on recipes and procedures.
- Managed kitchen inventory and ordered supplies.
- Trained and mentored new kitchen staff on recipes and procedures to enhance team skills.
- Collaborated with front-of-house staff to streamline communication and improve service efficiency.
Chef/Manager
Global Culinary Concepts
Lodi, NJ
09.2001 - 09.2009
- Progressed from event chef to executive chef, managing kitchen operations.
- Managed daily operations of off-premise catering, including staffing, scheduling, ordering, menu preparation, and recipe development.
- Managed daily kitchen operations and staff scheduling for efficient meal service.
- Developed seasonal menus focusing on culinary trends and customer preferences.
- Trained and mentored kitchen staff to enhance skills and teamwork.
Sous/event Chef
Sterling Affair Caterers
New York, NY
04.2004 - 06.2006
- Assisted staff in commissary operations to ensure efficient food preparation.
- Led off-premise events as Chef, overseeing preparation of all menu items at main kitchen.
- Coordinated food presentation and service logistics for seamless execution.
- Coordinated food presentation and service logistics, ensuring smooth execution of events.
- Assisted in commissary and off-premise preparations to support event execution.
Chef/Line Cook
American Bistro
Nutley, NJ
05.1993 - 01.2006
- Supported culinary team by preparing ingredients and cooking meals for patrons.
- Operated various stations on the line, including grill, sauté, garde manger, and pastry.
- Led culinary team for on-site and off-site events, ensuring quality and timely service.
Chef/Line Cook
Soma Restaurant
East Rutherford, NJ
07.2002 - 11.2005
- Assisted in opening new restaurant specializing in continental cuisine, contributing to menu development and kitchen setup.
- Collaborated with French inspired chef to prepare diverse range of traditional and contemporary French dishes with American twist.
- Executed line cooking and prepared daily ingredients for dinner service, ensuring timely and quality meal delivery.
- Assisted in Garde Manger and Pastry stations during service
Chef/Manager
Lori K Private Yacht
, NJ
09.1998 - 10.2001
- Coordinated nightly private events, focusing on creating memorable experiences for guests.
- Ordered and prepared menus daily.
- Managed wait staff and crafted specials tailored to client requests.
Executive Chef
Dimitrios Caterers
Lyndhurst, NJ
11.2000 - 09.2001
- Managed catering kitchen operations with team of 18 staff.
- Oversaw daily operations, including scheduling, ordering, food cost management, and employee hiring.
- Ran catering kitchen with approximately 18 staff.
- Coordinated with staffing agencies to recruit and integrate up to 100 outsourced staff into cohesive team.
Sous Chef
Lentinas catering and Italian specialties
Lyndhurst, NJ
11.1998 - 12.2000
- Contributed to daily food preparation, ensuring quality in specialty Italian dishes like fresh mozzarella and ricotta.
- Created all items using southern Italian recipes developed with the owner/chef.
- Prepared foods for Italian specialty retail store and managed off-premise catering events, ensuring quality and consistency.
Executive Chef
Sanborns Catering and Event Planning
North Arlington, NJ
06.1996 - 11.2000
- Operated catering business focused on residential clients and managed select corporate accounts.
- Handled outside events which included weddings and corporate events.
- Created innovative daily specials and soups to enhance menu offerings.
- Coordinated outside events, including weddings and corporate functions, ensuring seamless execution.
Education
Continuing Education
Culinary Institute of America
New Hyde Park , Ny 05.2000 - 05.2000
Qualifications - Culinary arts
Bergen Acedemies
Hackensack, NJSkills
- Menu development
- Food safety compliance
- Catering coordination
- Event coordination
- Large event management
- Ingredient sourcing
- Cost-effective sourcing
- Budget oversight
- Inventory management
- Staff management
- Catering/Hospitality-Managing
- Client relations
- Quality control
- Great knife skills
- Creative Problem Solving
- Pay Attention to Detail
- Café operations
Personal Information
Date of Birth: 06/23/78
Phone Numbers
2013067835, 201 843 4317
Timeline
Chef/ event chef
Robert Treat Hotel
09.2021 - 11.2024
Chef
Jay z caterers
12.2019 - Current
Chef/Owner/Operator
Jojos paddock cafe LLC
12.2010 - Current
Chef/ production shoot chef
Premier caterers
08.2010 - 10.2011
Chef
Midland bagels and grill
06.2009 - 06.2011
Sous/event Chef
Sterling Affair Caterers
04.2004 - 06.2006
Chef/Line Cook
Soma Restaurant
07.2002 - 11.2005
Chef/Manager
Global Culinary Concepts
09.2001 - 09.2009
Executive Chef
Dimitrios Caterers
11.2000 - 09.2001
Continuing Education
Culinary Institute of America
05.2000 - 05.2000
Sous Chef
Lentinas catering and Italian specialties
11.1998 - 12.2000
Chef/Manager
Lori K Private Yacht
09.1998 - 10.2001
Executive Chef
Sanborns Catering and Event Planning
06.1996 - 11.2000
Chef/Line Cook
American Bistro
05.1993 - 01.2006
Qualifications - Culinary arts
Bergen Acedemies