Joseph Comunale
Stuart ,USA
Summary
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Professional chef possessing a versatile skill in customizing decadent gourmet menu items. Leads productive working environments that attract top-notch talent. Highly motivated and offering 15+ years in the food industry. Capable of adapting to regional tastes and various diets. Exemplary knowledge of food hygiene in concordance with proper food handling regulations. Continuously striving for the success in my career and seeking long term opportunity to enhance my skills as Executive Chef.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Executive Sous Chef
The Admiral’s Cove Club
06.2024 - Current
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
Executive Chef
Inwood Country Club And Beach Club
02.2020 - 02.2024
- Create menus for all functions held at the main club and the beach club
- Oversee allocation of 3 million dollar budget towards purchasing materials and supplies
- Operated at 36% food cost
- Lead staff of 15-20 employees on a daily basis, including budgeting for payroll
- Assisted in training the front of the house staff
- Serve as focal point in development of departmental policies and procedures
- Manage monthly inventory and P&L statements
- Planned promotional menu additions based on seasonal pricing and product availability
- Maintain food and labor budgets; lowered labor costs by cross training staff and through conscientious staff scheduling
- Established and maintain robust vendor relationships, sourcing the highest quality products at optimal pricing; leverage strong negotiation skills to secure savings
Executive Chef
Centerport Yacht Club
01.2017 - 01.2020
- Designed and implemented a creative menu with the use of fresh, organic ingredients to provide the highest quality dining experience
- Coordinated and executed catering services, including weddings and various private member parties and events
- Verified compliance in preparation of menu items and member special requests/dietary needs
- Devise special tasting menus to pair with fine wines and beers for private events, along with personally introducing each plate to the members
- Monitor linework processes to ensure consistency in quality, quantity, and presentation
- Continuously maintain a food cost of 32-40%
- Direct the activities of all kitchen staff, including engaging in full-service restaurant operations (food preparation, customer service, cooks and wait staff)
Sous Chef
Indian Hills Country Club
05.2014 - 01.2017
- Planning, preparing and directing food operations in kitchen and catering events
- Help train, develop and grow kitchen staff, ensuring all kitchen staff performs to the highest culinary standards
- Responsible for the development of profitable secondary menus, as well as execution of standardized in house established menus
- Checking quality and quantity of food received from suppliers
- Positively engage with members and adhering to their requests for new menu items, dietary restrictions, etc
Executive Banquet Sous Chef
Crescent Beach Club
05.2015 - 08.2015
- Innovative menu planning and development
- Food and labor cost control
- Managed special events
- Purchase supplies and equipment necessary to ensure quality and timely delivery of services
- Training and guiding employees to adhere to rules and codes
- Relaying both positive and negative feedback to staff on a daily basis to improve work quality and ethic
Line Cook for Grill, Sauté, In-Room, Garde Manger, Banquet
Garden City Hotel
09.2013 - 05.2014
- Line Cook for Grill, Sauté, In-Room, Garde manger
- Grilled and Sautéed various types of meats and seafood for restaurant and parties
- In-Room, took care of customer needs staying in the hotel for food only
- Garde Manger, helped with sauces, dressings, pates, foie gras, prepped and prepared food for parties from 10-400 people
- Lounge menu development
- Second in charge of banquet events
Line Cook
21 Main (Lovin'Oven Corp.)
06.2012 - 12.2012
- Called purveyors and placed orders based on restaurant needs
- Acted as Sous Chef and supervised the kitchen
- Created prep list for morning kitchen staff
- Managed the kitchen during small parties of 15-60 people that included breakfast and dinner
- Prepared sauces and cut various types of meat
- Cooked an average of 600 steaks a week and various types of seafood
Foreman
E. Armata Fruit & Produce
06.2010 - 06.2012
- Directly supervised and instructed team of workers throughout entirety of shifts
- Strong knowledge of transportation industry in relation to produce
- Managed all activities in reference to produce handling and receiving quality inspections
- Lead product inventory checks on a daily and weekly basis
- Trained all new hire staff and warehouse assistants on proper fruit handling and delivery procedures
Line Cook in Broiler and Sauté
Danford's Inn
08.2007 - 08.2008
- Prepped food for dinner service
- Worked closely with Sous Chef
- Prepared chicken and beef stocks
- Prepared a variety of different sauces
- Broiled, grilled and sautéed seafood and meat
Banquets and Catering Internship
Danford's Inn
06.2007 - 08.2007
- Responsible for cooking proteins and starch
- Helped plated dishes with executive chef and banquet chef
- Prepped and prepared food for 100-300 people
Education
Associates Degree - Restaurant/Food Services Management
The Culinary Institute of America
Hyde Park, NY01.2010
Certificate in Professional Cooking -
Culinary Academy of Long Island
Syosset, NY01.2007
Skills
- Kitchen operations
- Bar operations
- Dining room operations
- Integrated inventory control
- Budgeting
- Profit & loss
- Staff training
- Staff development
- Team building
- Leadership
- Management safety compliance
- Sanitation compliance
Certification
ServSafe
Additionalinformation - Volunteerexperience
Taste of the Nation Share Our Strength, Volunteer, Summer 2010
Timeline
Executive Sous Chef
The Admiral’s Cove Club
06.2024 - Current
Executive Chef
Inwood Country Club And Beach Club
02.2020 - 02.2024
Executive Chef
Centerport Yacht Club
01.2017 - 01.2020
Executive Banquet Sous Chef
Crescent Beach Club
05.2015 - 08.2015
Sous Chef
Indian Hills Country Club
05.2014 - 01.2017
Line Cook for Grill, Sauté, In-Room, Garde Manger, Banquet
Garden City Hotel
09.2013 - 05.2014
Line Cook
21 Main (Lovin'Oven Corp.)
06.2012 - 12.2012
Foreman
E. Armata Fruit & Produce
06.2010 - 06.2012
Line Cook in Broiler and Sauté
Danford's Inn
08.2007 - 08.2008
Banquets and Catering Internship
Danford's Inn
06.2007 - 08.2007
Associates Degree - Restaurant/Food Services Management
The Culinary Institute of America
Certificate in Professional Cooking -
Culinary Academy of Long Island
ServSafe
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