Joseph Comunale
Naples
Summary
Executive Chef with expertise in menu development, kitchen management, and culinary leadership. Proven track record of creating innovative seasonal menus while maintaining high standards of quality. Skilled in cost control through effective monitoring of purchasing, staffing, and inventory management. Committed to upholding food safety and sanitation regulations at all levels.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Executive Chef
Cobblestone Creek Country Club
victor
03.2025 - 07.2025
- Streamlined daily kitchen operations, enhancing efficiency and productivity.
- Directed core responsibilities to optimize kitchen workflow.
- Developed seasonal menus emphasizing local ingredients and current culinary trends.
- Oversaw food preparation, ensuring adherence to quality and presentation standards.
- Trained new chefs in proper cooking techniques and sanitation procedures.
- Conducted inventory checks to maintain stock levels and reduce waste.
- Collaborated with suppliers to source high-quality ingredients at competitive prices.
- Reviewed customer feedback to refine menu offerings and improve dining experiences.
Executive Sous Chef
Admirals Cove Country Club
Jupiter
03.2024 - 01.2025
- Managed kitchen operations during high-demand service periods.
- Managed core responsibilities and daily tasks to ensure seamless kitchen operations.
- Oversaw daily culinary tasks, optimizing workflow and enhancing kitchen efficiency.
- Directed daily kitchen activities, maintaining high standards of food quality and service.
Executive Chef/Assistant General Manager
Inwood country club and beach club
Inwood
02.2020 - 02.2024
- Directed or coordinated financial or budget activities to fund operations and maximize investments.
- Forecasted customer demand to set prices or credit terms for goods or services.
- Structured HR consulting services to support clients during organizational developments and changes.
- Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
- Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
- Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
- Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
- Created effective business plans to focus strategic decisions on long-term objectives.
- Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
- Disciplined and maintained staff to deliver hospitable, professional service reflecting business initiatives.
- Controlled business inventory to keep numbers beneath targets through expert oversight and usage monitoring.
Executive Chef
Centerport Yacht Club
Centerport
01.2017 - 01.2020
- Designed seasonal menus focusing on fresh, local ingredients for member events.
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Collaborated with procurement to source high-quality ingredients from local vendors.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Trained kitchen workers on culinary techniques.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
sous chef
Indians hills country club
fort salonga
05.2014 - 08.2017
- Prepared and executed high-quality dishes in a fast-paced kitchen environment.
- Collaborated with the head chef to develop seasonal menus and specials.
- Managed inventory and ensured proper storage of ingredients and supplies.
- Coordinated ordering, receiving, storage, and distribution of food items.
- Complied with all health department regulations regarding proper food handling methods.
- Monitored inventory levels to ensure adequate supplies on hand.
Chef de Partie
garden city hotel
Garden City
09.2013 - 05.2014
- Prepared high-quality dishes in line with hotel standards.
- Assisted in managing kitchen inventory and supplies.
- Maintained cleanliness and organization of food preparation areas.
- Prepared a variety of sauces from scratch according to recipes or customer requests.
- Organized the daily mise en place in order to prepare meals efficiently.
- Checked finished plates before they were served to guests, making sure all components met quality standards.
- Supervised and trained kitchen staff to ensure quality standards of food production.
- Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.
- Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
Foreman
Hunts Point Market
south bronx
06.2010 - 07.2012
- Supervised daily operations and ensured safety compliance on job sites.
- Coordinated work schedules and assigned tasks to team members efficiently.
- Assessed work area conditions for potential hazards or risks.
- Provided guidance, direction, and technical assistance to crew members.
- Maintained daily logs of labor and equipment used on-site.
- Coordinated with other departments to ensure project deadlines were met.
- Managed workers at various experience levels in construction and restoration projects.
- Monitored job progress and ensured completion within budget constraints.
Education
Associate of Arts - Culinary And Pastry
Culinary Institute of America
Hyde Park, NY01-2010
Certificate - Culinary Arts
Culinary Academy of Long Island
Syosset, NY01-2008
Skills
- Menu creation
- Kitchen management
- Sanitation standards
- Inventory control
- Culinary trends
- Staff training
- Financial budgeting
- Cost control
Accomplishments
Taste of the Nation Share our Stregnth, voluteer, summer 2010
Languages
Spanish
Limited
Certification
- ServSafe Manager Certificate
Timeline
Executive Chef
Cobblestone Creek Country Club
03.2025 - 07.2025
Executive Sous Chef
Admirals Cove Country Club
03.2024 - 01.2025
Executive Chef/Assistant General Manager
Inwood country club and beach club
02.2020 - 02.2024
Executive Chef
Centerport Yacht Club
01.2017 - 01.2020
sous chef
Indians hills country club
05.2014 - 08.2017
Chef de Partie
garden city hotel
09.2013 - 05.2014
Foreman
Hunts Point Market
06.2010 - 07.2012
Associate of Arts - Culinary And Pastry
Culinary Institute of America
Certificate - Culinary Arts
Culinary Academy of Long Island
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