Joseph BEDIENT
Chef De Partie
RENO,NV
Summary
Motivated and driven professional with seven-plus years of experience in busy upscale restaurants. Recognized for overcoming challenges in high-volume fast paced environments and working well under pressure. Hardworking, passionate and organized recognizing the importance of details. Collaborative and thoughtful team member with excellent leadership skills.
Overview
7
7
years of professional experience
Work History
Lead Line Cook
Culinary Dropout
TEMPE, AZ
09.2022 - 05.2023
- Prepared multiple orders simultaneously during peak periods with high accuracy and customer satisfaction.
- Trained new staff in proper food preparation, storage, use of equipment and sanitation procedures following Food Code.
- Analyzed banquet event orders and planning accordingly with Banquet Chef and staff to exceed customer expectations typically for parties of 50-200+.
Line Cook
Cantina Gueros
GOODYEAR, AZ
03.2022 - 09.2022
- Plated and presented all dishes to match established restaurant standards, served in timely manner.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Grilled meats and seafood to customer specifications
Pantry Chef
Beaujolais Bistro
Reno, NV
08.2016 - 02.2018
- Monitored line processes to maintain consistency in quality, portions, and presentation dedicated to high standards.
- Prepared meals from scratch daily using authentic, popular recipes to generate repeat business, understanding desired taste and smells.
- Utilized culinary techniques to create visually appealing dishes, showing proficiency in cutting techniques and styles.
- Showed adaptability and progress by learning several stations and different culinary techniques.
Education
High School Diploma -
Earl Wooster High School
Reno, NV 02.2016 - 05.2016
Skills
Highly responsible and reliable
References
Bill Gilbert – Executive Chef/Owner (775) 232-0573 (Beaujolais Bistro, Reno, NV)
Haley Breen-Drymalski Pastry Chef (775) 303-4731 (Beaujolais Bistro, Reno, NV)
Chris Monroe – Regional Executive Chef (480) 234-1505 (Culinary Dropout, Tempe, AZ)
Seth Jamison - Banquet Captain (623) 204 -2154 (Culinary Dropout, Tempe, AZ)
Krissy Robles – General Manager (719) 271-8189 (Cantina Gueros, Goodyear, AZ)
Timeline
Lead Line Cook
Culinary Dropout
09.2022 - 05.2023
Line Cook
Cantina Gueros
03.2022 - 09.2022
Pantry Chef
Beaujolais Bistro
08.2016 - 02.2018
High School Diploma -
Earl Wooster High School
02.2016 - 05.2016