Joseph Easley
Lockhart,TX
Summary
High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.
Pursuing full-time role that presents professional challenges and leverages interpersonal skills, effective time management, and problem-solving expertise.
Overview
10
10
years of professional experience
Work History
Chef De Partie
L'oca D'oro
11.2024 - 02.2025
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Rotated stock to use items before expiration date.
Chef De Partie
Ladino
08.2023 - 10.2024
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Disciplined and dedicated to meeting high-quality standards.
Executive Sous Chef
Westlake Wine Bar
08.2022 - 08.2023
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Assisted with menu development and planning.
- Implemented food cost and waste reduction initiatives to save money.
- Developed close relationships with suppliers to source best ingredients.
Sous Chef
Lombardi Family Concepts
08.2021 - 08.2022
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Trained and managed kitchen personnel and supervised related culinary activity.
Assistant Manager
CEFCO Convenience Stores
08.2020 - 08.2021
- Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
- Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
- Generated repeat business through exceptional customer service.
- Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
Kitchen Manager
FLIK Hospitality
08.2015 - 02.2019
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
Education
High School Diploma -
Bastrop High School
Bastrop, TXNo Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
Austin, TX08-2015
Skills
- Recruiting and training
- Inventory oversight
- Recipe creation
- Ingredient sourcing
- Kitchen organization
- Food cost control
- Menu development
- Special diets
Timeline
Chef De Partie
L'oca D'oro
11.2024 - 02.2025
Chef De Partie
Ladino
08.2023 - 10.2024
Executive Sous Chef
Westlake Wine Bar
08.2022 - 08.2023
Sous Chef
Lombardi Family Concepts
08.2021 - 08.2022
Assistant Manager
CEFCO Convenience Stores
08.2020 - 08.2021
Kitchen Manager
FLIK Hospitality
08.2015 - 02.2019
High School Diploma -
Bastrop High School
No Degree - Culinary Arts
Auguste Escoffier School of Culinary Arts
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