Joseph Burton
Milton,MA
Overview
32
32
years of professional experience
Work History
Cook
Pembroke Hospital
Pembroke, MA
05.2010 - Current
- Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
- Transitioned between breakfast and lunch service.
- Maintained central standardized recipe and ingredient repository with nutritional and cost information.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Ordered and received products and supplies to stock kitchen areas.
Banquet Chef/Sous Chef
Blue Hill Country Club
Canton, MA
06.1997 - 01.2010
- Established and updated staff schedules and assignments to optimize coverage of peak times.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Disciplined and dedicated to meeting high-quality standards.
Pantry Cook/Deli
Sodexo Food Service
Waltham, MA
05.1996 - 07.1996
- Completed side work and prep according to back of house checklist.
- Stocked supplies to maintain sufficient levels of food products at pantry station.
- Prepped dressing, vinaigrettes and accompanying garnishes for pantry menu items.
- Coordinated with fellow employees to meet guests' needs to support restaurant operation.
- Notified chef in advance of supply needs to prevent inventory shortage.
- Prepared salads, sandwiches and desserts for restaurant guests and catered events.
- Cleaned and sanitized pantry station at end of shift.
Line Cook/Banquet Cook
Holiday Inn
Dedham, MA
05.1995 - 01.1996
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Prepared food items such as meats, poultry and fish for frying purposes.
- Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Transitioned between breakfast and lunch service.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Handled portion control activities according to specified instructions provided by chef.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Grilled meats and seafood to customer specifications.
Pizza/prep/grille Cook
Aramark
Milton, MA
09.1995 - 11.1995
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
US Marine
United States Marine Corps
06.1986 - 11.1992
Education
Post Grad Program Culinary Arts - Culinary Arts
Blue Hills Regional Technical School
Canton, MA05.1995
High School Diploma -
Milton High School
Milton, MA05.1986
Skills
- Food plating and presentation
- Institutional and batch cooking
- Recipes and menu planning
- Food spoilage prevention
- Creative Thinking
- Staff Supervision and Coordination
- Supply Ordering
- Decision Making
- Standards Compliance
- Recordkeeping and Documentation
- Food Preparing, Plating and Presentation
- Staff Scheduling
- Production Scheduling
Timeline
Cook
Pembroke Hospital
05.2010 - Current
Banquet Chef/Sous Chef
Blue Hill Country Club
06.1997 - 01.2010
Pantry Cook/Deli
Sodexo Food Service
05.1996 - 07.1996
Pizza/prep/grille Cook
Aramark
09.1995 - 11.1995
Line Cook/Banquet Cook
Holiday Inn
05.1995 - 01.1996
US Marine
United States Marine Corps
06.1986 - 11.1992
Post Grad Program Culinary Arts - Culinary Arts
Blue Hills Regional Technical School
High School Diploma -
Milton High School