Joshua Moore
Little Rock,AR
Summary
Artistic head chef with strong experience in food service and hospitality. Knowledgeable in managing a full-service kitchen and overseeing work of several personnel. Works well with teams and consistently exceed expectations.
With experience in multiple kitchens and styles of cooking.
Overview
1
1
Certification
3
3
years of post-secondary education
2027
2027
years of professional experience
Work History
Head chef owner
Plates by jay llc
Littlerock, AR
2021.04 - Current
- Designed seasonal menus with diverse culinary themes.
- Supervised kitchen staff during service to ensure efficiency.
- Managed inventory and ordered supplies for daily operations.
- Coordinated special events to deliver customized culinary experiences that enhanced guest satisfaction.
- Developed recipes that emphasized local and sustainable ingredients.
- Ensured compliance with health regulations and safety guidelines.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Organized special events such as banquets and catering services.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Monitored quality and presentation of plated food to ensure consistency and meet customer expectations.
- Established portion control guidelines to reduce waste and maximize profits.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Engaged with guests to gather feedback on product quality and service, facilitating continuous improvement.
- Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Assisted in developing marketing strategies aimed at increasing restaurant revenue.
- Monitored temperatures of prepared food and cold-storage areas.
- Assisted management in tracking supply needs to ensure timely restocking of inventory. on top of supply needs by sharing information about low or spoiled inventory.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Prepared workstations with ingredients and tools to increase efficiency.
- Developed new menu items to enhance customer experience and engagement.
Head Chef
Grand Elk Golf Club
Granby, Colorado
- Developed seasonal menus focusing on fresh, local ingredients for members and guests.
- Oversaw food preparation techniques ensuring consistency and quality in dishes.
- Trained and mentored kitchen staff on culinary skills and safety protocols.
- Managed kitchen operations and staff scheduling at a premier golf club.
- Collaborated with management to enhance dining experience for patrons.
- Implemented sanitation standards ensuring compliance with health regulations.
- Resolved customer complaints promptly to maintain high service levels.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Maintained inventory control and ordered supplies to meet kitchen demands.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Organized special events such as banquets or catering services when required.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Head Chef
Strip n tail
Winter Park, Colorado
- Developed seasonal menus focusing on fresh, local ingredients for members and guests.
- Oversaw food preparation techniques ensuring consistency and quality in dishes.
- Trained and mentored kitchen staff on culinary skills and safety protocols.
- Implemented sanitation standards ensuring compliance with health regulations.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
- Oversaw daily kitchen operations to ensure smooth workflow and efficiency. and staff scheduling at a premier golf club.
- Maintained inventory control and ordered supplies to meet kitchen demands.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Collaborated with management to enhance dining experience for patrons.
- Resolved customer complaints promptly to maintain high service levels.
- Coordinated special events to provide unique dining experiences for guests. such as banquets or catering services when required.
Multi station chef
Lunch rock high bar and eatery
Winter Park, CO
- Prepared and cooked diverse menu items for high-volume service.
- Trained new kitchen staff on cooking techniques and safety protocols across multiple stations, including salad, woodfire pizza, and grill.
- Collaborated with team members to ensure timely delivery of meals during peak hours, enhancing overall service efficiency.
- Managed inventory levels, ensuring fresh ingredients were available for daily preparation.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Followed food safety guidelines to maintain health standards in food handling.
- Assisted in menu planning by incorporating seasonal ingredients and aligning offerings with customer preferences.
Pizza Maker
Davanni's Pizza & Hot Hoagies
Burnsville, Minnesota
- Topped pizzas with fresh ingredients according to customer orders.
- Operated the pizza oven, ensuring pizzas were cooked to order.
- Operated ovens to ensure perfect baking of pizzas and hoagies.
- Prepared pizza dough using quality ingredients and precise measurements.
- Maintained cleanliness of workstations and kitchen equipment throughout shifts.
- Collaborated with team members to ensure timely order fulfillment during peak hours.
- Assisted in inventory management by tracking ingredient supplies.
- Provided excellent customer service by addressing inquiries and special requests.
- Followed safety guidelines while handling kitchen tools and equipment properly.
Chef
Snowasis
Winter Park, CO
- Prepared high-quality dishes according to established recipes.
- Prepared and presented diverse menu items for customer satisfaction.
- Collaborated with staff to create seasonal specials and promotional dishes.
- Monitored cooking times to ensure optimal quality and consistency of dishes.
- Trained new kitchen staff on food safety protocols and cooking techniques.
- Managed inventory levels to ensure freshness of ingredients and supplies.
- Communicated effectively with front-of-house staff to coordinate meal service flow.
- Maintained cleanliness and organization of kitchen workstations and equipment.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
Chef
Mcgarry's Pub
Maple Plain, Minnesota
- Prepared diverse menu items using fresh ingredients in a fast-paced kitchen environment.
- Created many recipes from scratch to enhance menu variety.
- Crafted soups from bone stock to deliver rich flavors.
- Collaborated with team members to ensure smooth kitchen operations.
- Maintained cleanliness and organization of kitchen workstations.
- Five star wine cooking
Chef
Pei Wei Asian Kitchen
Littlerock, AR
- Prepared diverse dishes using fresh, local ingredients at a popular ski resort.
- Collaborated with team members to create seasonal menus for customer enjoyment.
- Maintained high standards of cleanliness and organization in the kitchen.
- Wok cooking in a vast menu
Chef
Supervalue Inc.
Chanhassen, Minnesota
- Prepared diverse dishes using fresh, local ingredients at a popular ski resort.
- Collaborated with team members to create seasonal menus for customer enjoyment.
- Maintained high standards of cleanliness and organization in the kitchen.
Chef
Taher, Inc. Professional Food Service Management
Chaska, Minnesota
- Prepared diverse dishes using fresh, local ingredients at a popular ski resort.
- Collaborated with team members to create seasonal menus for customer enjoyment.
- Maintained high standards of cleanliness and organization in the kitchen.
Chef
Crave mall of America
Bloomington, MN
- Variety Prepared diverse dishes using fresh, local ingredients at a popular ski resort.
- Executed high-volume cooking in a fast-paced kitchen environment. one the world's largest malls
- Collaborated with team members to create seasonal menus for customer enjoyment.
- Cooking from scratch
- Variety of unique cooking and multiethnic food.
- Maintained high standards of cleanliness and organization in the kitchen.
Education
Chef - Culinary Arts
Lecordon Blue
St. Paul, MN 2011.04 - 2013.05
Chef - Culinary Arts
Hubert H Humphrey Job Corps
St. Paul, MN 2010.01 - 2011.04
Eden Prairie High School
Eden Prairie, MNSome College (No Degree) - Culinary Arts
Hennepin Technical College
Eden Prairie, MNSkills
- Many many cooking jobs
- Over 15 years cooking experience
- Safe knife skills
- Multicultural cooking and awareness
- High paced cooking
- Chef from smallest to highest position
- Scratch cooking
- Culinary grad in american italian two different programs
- Made multiple varieties of food from different kitchens
- Ability to teach others and strong attention to detail
- Menu development
- Food safety
- Inventory management
- Cost control
- Culinary creativity
- Customer service
- Staff training
- Event coordination
- Quality assurance
- Team collaboration
- Problem resolution
- Time management
- Communication skills
- Adaptability to feedback
- Conflict management
- Culinary expertise
- Budgeting and cost control
- Seasonal menu planning
- Menu planning
- Performance assessments
- Team management
- Food safety regulations
- Leadership qualities
- Food presentation
- Health regulations
- Food spoilage prevention
- Workflow coordination
- Grilling
- Plating and presentation
- Signature dish creation
- Kitchen operations
- Kitchen equipment safety
- Forecasting and planning
- Workflow optimization
- Banquets and catering
- Resource management
- Allergy awareness
- Food pairing
- Professional networking
- Food and beverage pairing
- Sanitation standards
- Food science
- Sustainable practices
Certification
- Culinary degrees and certification
- Multicultural certification
Accomplishments
- Chef of the month four times job corps
- Early grad job corps
Timeline
Head chef owner
Plates by jay llc
2021.04 - Current
Chef - Culinary Arts
Lecordon Blue
2011.04 - 2013.05
Chef - Culinary Arts
Hubert H Humphrey Job Corps
2010.01 - 2011.04
Head Chef
Grand Elk Golf Club
Head Chef
Strip n tail
Multi station chef
Lunch rock high bar and eatery
Pizza Maker
Davanni's Pizza & Hot Hoagies
Chef
Snowasis
Chef
Mcgarry's Pub
Chef
Pei Wei Asian Kitchen
Chef
Supervalue Inc.
Chef
Taher, Inc. Professional Food Service Management
Chef
Crave mall of America
Eden Prairie High School
Some College (No Degree) - Culinary Arts
Hennepin Technical College