Joseph Garney

Chef

Mazzone Hospitality

02.2013 - 08.2023

Oversaw grill, stove, and oven, and cleaned equipment after every shift.
Placed orders to restock items before supplies ran out.
Handled and stored food to eliminate illness and prevent cross-contamination.
Prepared meals from scratch using authentic, popular recipes to generate repeat business.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Trained kitchen staff to perform various preparation tasks under pressure.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Maintained well-organized mise en place to keep work consistent.
Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
Interacted with guests to obtain feedback on product quality and service levels.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
Cooked memorable dishes that brought new customers into establishment.
Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Monitored line processes to maintain consistency in quality, quantity, and presentation.
Collaborated with staff members to create meals for large banquets.
Modernized work processes to reduce guest wait times and boost daily output.
Coordinated employee schedules and developed staff teams to boost productivity.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Worked closely with front-of-house staff to facilitate excellent customer service.
Coordinated with team members to prepare orders on time.
Assisted with menu development and planning.
Disciplined and dedicated to meeting high-quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Evaluated food products to verify freshness and quality.
Set up and broke down kitchen for service.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
Utilized culinary techniques to create visually appealing dishes.
Developed and remained accountable for safety, quality, consistency and adherence to standards.
Monitored food production to verify quality and consistency.
Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Trained and managed kitchen personnel and supervised related culinary activity.
Modified recipes to accommodate dietary restrictions and allergies.
Developed new recipes and flavor combinations to enhance customer dining experience.
Implemented food cost and waste reduction initiatives to save money.
Participated in food tastings and taste tests.
Developed close relationships with suppliers to source best ingredients.
Implemented successful cross-marketing strategies such as food and wine pairings.

Summary

Overview

Work History

Chef

Executive Chef

Education

Human Services

Graduated -

Skills

Timeline

Chef

Executive Chef

Human Services

Graduated -

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