Joshua Caudle
Clayton,NC
Summary
Adept at leading high-pressure kitchen environments, I significantly enhanced guest satisfaction by streamlining operations and mentoring teams in advanced culinary skills. My expertise in allergen awareness and knife skills, coupled with a knack for adaptability and effective communication, propelled service excellence and operational efficiency.
Overview
16
16
years of professional experience
Work History
Saute
Outback Steakhouse
07.2024 - Current
- Prepared sauces and garnishes to complement sauteed menu items.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food quality and presentation to maintain high standards.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Trained new kitchen staff on food safety, preparation and cooking techniques.
- Covered, dated, rotated and properly stored food items to preserve quality and freshness.
- Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
- Skilled at working independently and collaboratively in a team environment.
- Worked effectively in fast-paced environments.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Developed and maintained courteous and effective working relationships.
- Proved successful working within tight deadlines and a fast-paced environment.
Executive Chef
Barrelback
06.2022 - 04.2023
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed close relationships with suppliers to source best ingredients.
- Set up and broke down kitchen for service.
- Implemented food cost and waste reduction initiatives to save money.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Utilized culinary techniques to create visually appealing dishes.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Monitored food production to verify quality and consistency.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Modified recipes to accommodate dietary restrictions and allergies.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Conducted market research to keep menu fresh and aligned with current culinary trends.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Fostered partnerships with local farmers, securing premium ingredients and supporting community.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Used critical thinking to break down problems, evaluate solutions and make decisions.
- Adaptable and proficient in learning new concepts quickly and efficiently.
Soux Chef
Hotel Iroquois
05.2008 - 10.2015
- Disciplined and dedicated to meeting high-quality standards.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
Education
Aviation And A&P Certification - Jet Engines
Naval Air Station Pensacola
Pensacola, FL12.2000
High School Diploma -
Union Pines High School
Cameron, NC06.2000
Skills
- Knife Skills
- Sanitation protocols
- Allergen awareness
- Food safety practices
- Time Management
- Cleaning and organization
- Attention to Detail
- Problem-solving abilities
- Reliability
- Excellent Communication
- Leadership and Decision Making
- Adaptability
Timeline
Saute
Outback Steakhouse
07.2024 - Current
Executive Chef
Barrelback
06.2022 - 04.2023
Soux Chef
Hotel Iroquois
05.2008 - 10.2015
Aviation And A&P Certification - Jet Engines
Naval Air Station Pensacola
High School Diploma -
Union Pines High School