Summary
Overview
Work History
Education
Skills
Timeline
Generic

JOSEPH NSIAH

Kyle,TX

Summary

Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Cajun, French and other cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [ both written and verbal] skills.

Overview

16
16
years of professional experience

Work History

Executive Chef

Bar Pillot Association
09.2016 - 03.2021
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Evaluated food products to verify freshness and quality.

Chef

SEACOR Marine
04.2009 - 09.2016
  • 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.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Maintained well-organized mise en place to keep work consistent.
  • 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.
  • Collaborated with staff members to create meals for large banquets.
  • Assisted with menu development and planning.

Executive Chef

Boomtown Casino & Hotel New Orleans
11.2004 - 03.2009
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Monitored food production to verify quality and consistency.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.

Education

Associate of Arts - Culinary Arts

Delgado Community College
New Orleans, LA
08.1993

Bachelor of Arts - Business Administration

University of Houston
Houston, TX
07.1984

Houston Community College
Houston, TX
04.1980

Skills

  • Fine Dining Expertise
  • Verify Food Quality
  • Food Stock and Supply Management
  • Dish Preparation
  • Restaurant Operation
  • Coaching and Mentoring
  • Recipe Development
  • Food Preparation and Safety
  • Verbal and Written Communication
  • Hygiene Policy Implementation
  • Equipment Inspection and Maintenance
  • Resource Management

Timeline

Executive Chef

Bar Pillot Association
09.2016 - 03.2021

Chef

SEACOR Marine
04.2009 - 09.2016

Executive Chef

Boomtown Casino & Hotel New Orleans
11.2004 - 03.2009

Associate of Arts - Culinary Arts

Delgado Community College

Bachelor of Arts - Business Administration

University of Houston

Houston Community College

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JOSEPH NSIAH