Joshua Payne
South Milwaukee,WI
Summary
Professional cook with seven years of experience preparing food for restaurant services and catered events. Collaborative team member skilled with kitchen equipment, menu design and kitchen supervision. Familiar with various cooking methods and sanitation procedures.
Overview
2
2
years of professional experience
1
1
Certification
Work History
Line Cook
The Wolf on Broadway
Milwaukee, WI
10.2023 - present
- Contributed to the opening of the restaurant with kitchen set up and menu development.
- Weigh, measure and mix ingredients, following recipes to produce quality dishes.
- Work Saute, Grill, flat top, and fry stations during service and ensure effective communication within the kitchen.
- Assist chefs in creating specials for both regular and special occasion menus.
- Help other staff members complete job tasks during peak times to keep kitchen running efficiently.
Banquet Supervisor
Noble Catering
Milwaukee, WI
07.2022 - 03.2023
- Oversaw culinary aspects of offsite events and set up
- Worked with catering chefs to execute plated dinners
- Managed and execute weddings/corporate events
- Created tasting menus and executed private dinners
- Assisted with and delegated prep tasks for several events
- Organized and consolidated large produce and dry good orders.
Lead Line Cook
The Brown Bottle
Milwaukee, WI
07.2021 - 07.2022
- Managed and ensure all prep work and line work is done for service
- Assisted in creating specials in order to prevent wasting produce and protein products
- Made produce orders as needed when chef and kitchen manager weren’t on site
- Developed recipes in accordance with head chef for menu changes.
Education
Culinary Management Associate Degree -
Waukesha County Technical College
05.2023
Skills
- Understand the principles of effective menu designing, food and labor cost control, as well as menu pricing
- Learned and applied fundamental culinary techniques including the production of stocks, sauces, soups, basic meat fabrication, and handling of shellfish
- Gained knowledge and experience with principles of baking including the production of quick breads, yeast breads, and pastries
- Learned principles of garde manger including the production of sausages, pates and terrines, cheese, cold sauces, salads, as well as pickling and curing
- Menu Development
- Safe Food Handling
- Staff Supervision
Certification
- Food Manager, 2021
- ServSafe, 2021
Key Coursework
- Food Cost and Labor Control
- Garde Manger
- Menu Planning and Design
- Baking for Culinary Arts
Languages
Spanish
Native/ Bilingual
Timeline
Line Cook
The Wolf on Broadway
10.2023 - present
Banquet Supervisor
Noble Catering
07.2022 - 03.2023
Lead Line Cook
The Brown Bottle
07.2021 - 07.2022
Culinary Management Associate Degree -
Waukesha County Technical College