Joseph Cordero
Ventura,CA
Summary
Culinary professional with proven track record in delivering high-quality, personalized dining experiences. Strong focus on creating innovative menus, sourcing fresh ingredients, and maintaining impeccable kitchen environment. Known for exceptional team collaboration and adaptability to changing needs, ensuring seamless service and client satisfaction. Skilled in various cooking techniques, presentation, and dietary customization.
Overview
1
1
Certification
21
21
years of professional experience
Work History
Private Chef
Farm to Fork Social Club/ Owner
01.2021 - Current
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Provided exceptional private catering services and wine dinners. Created memorable dining experiences for clients and their families and guests.
- Managed all aspects of meal planning, grocery shopping, and budgeting.
- Obtained fresh, local farmers market ingredients to improve seasonal dish flavors and limit grocery costs.
Lead Line Cook
Birnam Wood Golf Club
Santa Barbara, CA
01.2014 - 01.2021
- Assist with seasonal farm to table menus, ordering, monthly inventory, Breakfast, Lunch, Dinner
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
Lead Line Cook
La Cumbre Country Club
01.2011 - 01.2013
- Seasonal farm to table menu planning, monthly inventory, ordering.
- Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
- Contributed to the development of daily specials based on available ingredients, resulting in increased revenue from sales.
Lead Line Cook
Wine Cask of Santa Barbara
Santa Barbara, CA
01.2008 - 01.2010
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Grilled meats and seafood to customer specifications.
Lead Line Cook
Bouchon of Santa Barbara
Santa Barbara, CA
01.2006 - 01.2010
- Seasonal farm to table menu planning, farmers market 2x weekly, ordering, monthly inventory.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Trained and assisted new kitchen staff members.
Education
Associate of Arts - Culinary Arts
California Culinary Academy
San Francisco, CA06.2006
Skills
- Knowledge of Cooking Equipment
- Inventory Management
- Cooking Techniques
- Menu Planning
- Sanitation practices
- Event catering
- Budgeting and cost control
- Kitchen staff management
Certification
Certified in food safety and sanitation.
Food Handlers card
Timeline
Private Chef
Farm to Fork Social Club/ Owner
01.2021 - Current
Lead Line Cook
Birnam Wood Golf Club
01.2014 - 01.2021
Lead Line Cook
La Cumbre Country Club
01.2011 - 01.2013
Lead Line Cook
Wine Cask of Santa Barbara
01.2008 - 01.2010
Lead Line Cook
Bouchon of Santa Barbara
01.2006 - 01.2010
Associate of Arts - Culinary Arts
California Culinary Academy