Joseph Dygert
Miami,FL
Summary
Result-oriented culinary expert skilled in managing fast-paced kitchen operations. Demonstrated proficiency in cooking techniques and cost control, ensuring efficient resource use. Successful in training and developing kitchen staff to boost overall productivity. Exceptional communication and leadership abilities foster a collaborative team environment. Eager to apply proven abilities to drive efficiency, an orientation to detail, and provide excellent customer service to support team success.
Overview
11
11
years of professional experience
Work History
Jr. Sous Chef
Mandarin Oriental Hotel Group
Miami, FL
01.2024 - Current
- Trained kitchen staff on advanced culinary techniques for improved food preparation.
- Prepared sauces, dressings, soups, stocks, and marinades to meet daily service demands.
- Coordinated meal timing with front-of-house staff to ensure seamless service.
- Managed food inventory, overseeing ordering and receiving processes from vendors.
- Resolved customer complaints regarding food quality and service efficiently.
- Delivered exceptional customer service during interactions with guests.
Chef De Partie
Mandarin Oriental Hotel Group
Miami, FL
02.2018 - 01.2024
- Executed food preparation according to precise recipes and specifications.
- Ensured compliance with health and safety regulations in kitchen operations.
- Conducted routine inspections of kitchen areas, equipment, and storage for hygiene standards.
- Facilitated training sessions for new employees on food preparation and safety techniques.
Line Cook
Cherokee Town & Country Club
Atlanta, GA
01.2017 - 08.2017
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Prep/Line Cook
Sports Grill Sunset
Miami, FL
05.2015 - 02.2016
- Performed workstation prep prior to shift start.
- Followed proper food handling methods as outlined by health department guidelines.
- Cleaned dishes, pots, pans and other kitchen equipment used during the day's operations.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Made meals in accordance with company standards and requirements.
- Operated kitchen equipment such as ovens, grills, stoves, fryer and slicers.
Education
Associate of Science - Culinary Arts Management
Miami Dade College
Miami, FL04-2018
High School Diploma -
Robert Morgan Educational Center
Miami, FL05-2015
BBA -
Florida International University
Miami, FLSkills
- Inventory management
- Food preparation
- Customer service and support
- Quality assurance
- Effective communication
- Health regulations compliance
- Time management
- Conflict resolution
- Bilingual: English and Spanish
- Team collaboration
- Detail-oriented
Languages
- English
- Spanish
References
References available upon request.
Timeline
Jr. Sous Chef
Mandarin Oriental Hotel Group
01.2024 - Current
Chef De Partie
Mandarin Oriental Hotel Group
02.2018 - 01.2024
Line Cook
Cherokee Town & Country Club
01.2017 - 08.2017
Prep/Line Cook
Sports Grill Sunset
05.2015 - 02.2016
Associate of Science - Culinary Arts Management
Miami Dade College
High School Diploma -
Robert Morgan Educational Center
BBA -
Florida International University