Joseph Costelli
St. Catherine Of Sienna Hospital
Oyster Bay,NY
25
years of professional experience
Forward-thinking professional offering more than 20 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Culinary professional with extensive experience in high-volume kitchen environments, known for maintaining high standards and achieving exceptional dining experiences. Strong focus on collaboration and adaptability, consistently delivering results even under pressure. Expertise in menu planning, food safety, and team leadership.
Professional culinary expert ready to elevate kitchen operations. Proven ability to excel in high-pressure environments, leveraging strong culinary skills, menu development, and kitchen management. Known for fostering teamwork and adapting to changing needs, consistently delivering exceptional results. Reliable, collaborative, and focused on achieving excellence in every dish.
Work History
Senior Cook
2 Years 4 Months- Supervised kitchen operations and maintained safety and sanitation standards.
- Trained and mentored junior cooks, enhancing their culinary skills and promoting effective teamwork.
- Streamlined food preparation processes, enhancing efficiency and reducing waste.
- Implemented inventory management practices, ensuring optimal stock levels and reducing shortages.
- Conducted quality control checks on meals served, ensuring consistency in taste and presentation.
- Led staff meetings to discuss menu changes, operational improvements, and team performance updates.
- Consistently met or exceeded daily production goals while maintaining high-quality standards.
- Demonstrated versatility by mastering various cooking stations within the restaurant's fast-paced kitchen environment.
- Contributed to a positive workplace culture by fostering strong relationships with co-workers and demonstrating leadership skills.
- Supported front-of-house staff with timely dish preparation and efficient communication during busy shifts.
- Remained up-to-date on culinary trends, continually refining personal techniques to stay ahead in the industry.
- Implemented proper food handling procedures, ensuring the safety of all dishes served to guests.
- Collaborated with fellow cooks to ensure smooth service during high-volume periods.
- Maintained a clean and sanitary work environment, adhering to strict health department guidelines.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Placed orders to restock items before supplies ran out.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Prepared kitchen for service by setting up equipment and supplies.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Executive Sous Chef
1 Year 6 Months- Enhanced dining experience by creating innovative and visually appealing menu items.
- Streamlined kitchen operations, enhancing food quality and ensuring timely service.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Developed and implemented staff training programs to elevate culinary skills and knowledge.
- Established strong relationships with local vendors, ensuring the use of fresh, high-quality ingredients.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Supervised plating techniques during service hours, ensuring high standards of food presentation.
- Elevated customer satisfaction by delivering consistently exceptional dishes that garnered positive reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Chef De Partie
3 Years 5 Months- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Complied with portion and serving sizes as per restaurant standards
- Trained kitchen staff to perform various preparation tasks under pressure
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates
- Rotated stock to use items before expiration date
- Plated meals paying special attention to garnishes and overall presentation
- Operated all kitchen equipment safely to prevent injuries
- Supervised and enhanced work of 12-person team producing several hundred plates per day
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper
- Prepared items for roasting, sautéing, frying and baking
- Maintained well-organized mise en place to keep work consistent
- Sanitized all counters properly to prevent food-borne illness
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Chef
12 Years 5 Months- Monitored line processes to maintain consistency in quality, quantity and presentation
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders
- Developed kitchen staff through training, disciplinary action and performance reviews
- Maintained well-organized mise en place to keep work consistent
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Handled and stored food to eliminate illness and prevent cross-contamination
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
- Collaborated with staff members to create meals for large banquets
- Oversaw grill, stove and oven and cleaned equipment after every shift
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs
Sous Chef
1 Year 6 Months- Acted as head chef when required to maintain continuity of service and quality
- Prepared foods daily for cafeteria service
- Prepared foods as needed for special catered events
Sous Chef
2 Years- Acted as head chef when required to maintain continuity of service and quality
- Cultivated positive relationships with vendors to source best ingredients at best prices
- Daily prep for restaurant and catered events
- Maintain high level standards of cleanliness and sanitary levels
Banquet Chef
4 Months- Daily food prep for off premise caterings
- Travelling to specified locations, setting up kitchen and preparing food on site
Sous Chef
6 Months- Plated every dish with attractive flair to meet strict restaurant standards
- Making fresh soup daily
- Responsible for daily food preparation
- Daily ordering such as meat, fish and bread
Education
High School Diploma
- General Studies
Skills
Food preparation
Menu planning
Catering operations
Food safety
Sanitation standards
Food storage
Allergen awareness
Ingredient knowledge
Cross-functional teamwork
Inventory oversight
Cost control
Kitchen management
Meal preparation
Order fulfillment
Food delivery
Culinary techniques
Food presentation
Spoilage prevention
Special diets
Staff training
Staff management
Team leadership
Kitchen management
Customer service
Time management
Problem-solving
Attention to detail
Multitasking
Effective communication
Adaptability and flexibility
Decision-making
Prioritization
Operations Support
Effective communication
Adaptability and flexibility
Decision-making
Safe food handling
Catering events
Sanitation procedures
Timeline
Senior Cook
St. Catherine Of Sienna Hospital
07.2024 - CurrentRead More
Executive Sous Chef
Long Island Jewish Valley Stream
01.2023 - 07.2024Read More
Chef De Partie
North Shore University Hospital
07.2019 - 12.2022Read More
Chef
The Knox School
01.2007 - 06.2019Read More
Sous Chef
Cradle Of Aviation
06.2006 - 12.2007Read More
Sous Chef
Village Club Of Lake Success
06.2004 - 06.2006Read More
Banquet Chef
Elegant Affairs Off Premise Catering & Event Design
11.2002 - 03.2003Read More
Sous Chef
Oak Neck Inn
04.2002 - 10.2002Read More
St. John's University
from General Studies
Read More
Culinary Academy of Long Island
High School Diploma
Read More