JOSHUA POVEDA
Overview
29
29
years of professional experience
Work History
Personal Chef
SPANISH PERMANENT MISSION TO THE UN-AMBASSADORS RESIDENCE
NEW YORK
01.2024 - 07.2024
- Hired as the Interim Personal Chef to the Ambassador, Responsibilities included all kitchen management and organization.
- From menu planning to shopping, daily meal preparation for the Ambassadors family to catering for official events at the Residence.
School Chef / Chef-Manager
EVERGREEN CHARTER SCHOOL / CIRCULO FOOD SERVICES
HEMPSTEAD, NEW YORK
09.2012 - 01.2025
- In charge of all operations of a Charter School in New York.
- Created and implemented all new menus both for breakfast and lunch for a total of 1200 students.
- While keeping and following all NYSED nutrition regulations and meal pattern standards, created menus that are prepared from scratch on a daily basis.
- Being aware of all the health issues our young face these days, really focused on delivering freshly made meals that comply and often surpass all meal pattern requirements put in place by the NYSED and the USDA.
- Reduced the amount of sugar, salt and fat that is consumed by children in school nationwide by replacing canned fruit with only fresh fruits, chocolate milk with regular milk, taking of previous menus all food items prepared with white refined flour and only using whole wheat flour and grains made only with whole wheat.
- Reduced the amount of salt by not using any type of frozen, premade meals like frozen pizza, burgers, hot dogs or any type of processed or canned goods.
- And reduced the amount of fat by rarely serving fried items such as French fries, chips, nachos.
- Created monthly nutritional bulletins, organized workshops with parents, imparted nutrition classes to children and overall focused on feeding the best possible meals to all children.
Executive Chef
LA TABERNA MADRIZ
MADRID, SPAIN
11.2011 - 08.2012
- Opened and fully operated a small neighborhood Tapas Bar and restaurant.
- In charge of all menu planning and daily specials.
- Worked directly with local markets and vendors.
- Implemented new menus based on customers standards.
Executive Chef
HEAVEN RESTAURANT
KIGALI, RWANDA
10.2010 - 10.2011
- In charge of all back of the house management and organization including creating new a la carte menus and daily specials, training staff in new cooking techniques, proper food handling, sanitation procedures, proper mise en place, stock rotation.
- Also train interns from hospitality schools.
- Started catering business for all types of private functions and implemented overall proper organization and management of kitchen.
Executive Chef Interim
LE PERIGORD
NEW YORK
03.2010 - 08.2010
- Worked in partnership with the Executive Chef in creating and preparing new a la carte menus and daily specials.
- In charge of daily mise en place for a la carte menu, implemented new managerial skills and overtook overall kitchen responsibilities when Executive Chef was out.
- Responsible for all private functions as well buffets and out of house catering.
Executive Chef
EL CHAFLAN, Michelin Star Restaurant
MADRID, SPAIN
08.2008 - 01.2010
- In charge of all aspects of kitchen organization which include menu development, staff hiring and training, expediting, schedule and timetables.
- Responsible for daily inventory and delivery of goods.
- Organized international internships from different cooking schools around the world and trained these interns.
- Also responsible of all health and sanitation regulations and inspections including daily registration of fridge and freezer temperatures, temperatures for dishwashers and daily registration of cleaning procedures.
- Supervised overall operation of in house and out of house events such as private catering, food fairs and gastronomic presentations.
Chef/Owner
HAPPY CHEF CATERING
ZIMBABWE
09.2003 - 07.2008
- Launched a specialized international catering company serving embassies and the expatriate community.
- Recurrent clients included private sector companies and diplomatic corps.
- Offered tailor-made menus for special occasions, including the provision of a full bar.
Executive Chef
COTTON BAR
COTONOU, BENIN
09.2002 - 06.2003
- Launched and organized kitchen processes and hired personnel.
- Established gourmet menu, trained staff, and procured provisions and ensured daily service.
- Managed a la carte menu and tapas menu for bar.
- Designed dinner suggestions and coached staff to cater for special events and large parties.
Chef Entremetier
EL CHAFLAN, Michelin Star Restaurant
MADRID, SPAIN
05.2002 - 08.2002
- Responsible for entree station, including rice, pastas, vegetables, seafood and meats.
- Supervised, mentored and trained assistant chef.
- Improved service efficiency by employing time management techniques.
- Promoted to Sous Chef.
Chef de Partie
EL POBLET, Michelin Star Restaurant
ALICANTE, SPAIN
06.2001 - 02.2002
- In charge of the fish station: duties included cleaning, portioning, and cooking.
- Specialized in grilling, sautéing, poaching, and marinating fish.
- Developed competency in soups, stocks and sauces.
- Responsible for ordering kitchen produce.
- Assumed executive chef interim.
Lead Line Chef
CITY HAL RESTAURANT
NEW YORK, USA
11.1998 - 07.2000
- Responsible for kitchen preparation and operation.
- Supervised and secured daily menu supplies for multiple service sessions.
- Maintained inventory of provisions for house menu.
- Managed the following stations: cold room, fry, sauté, broiler and grille stations.
Assistant Chef
CLUB 31
MADRID, SPAIN
09.1995 - 03.1998
- Involved in all phases of food preparation, development and presentation.
- Participated in all of kitchen mis en place.
- Rotated throughout all stations in brigade-style European system.
- Served Saucier, Poissonnier, Entremetier and Tournant.
- Assisted sauté, fry, stir-fry, grill, broil and poaching stations.
- Supported banquets and private engagements.
Timeline
Personal Chef
SPANISH PERMANENT MISSION TO THE UN-AMBASSADORS RESIDENCE
01.2024 - 07.2024
School Chef / Chef-Manager
EVERGREEN CHARTER SCHOOL / CIRCULO FOOD SERVICES
09.2012 - 01.2025
Executive Chef
LA TABERNA MADRIZ
11.2011 - 08.2012
Executive Chef
HEAVEN RESTAURANT
10.2010 - 10.2011
Executive Chef Interim
LE PERIGORD
03.2010 - 08.2010
Executive Chef
EL CHAFLAN, Michelin Star Restaurant
08.2008 - 01.2010
Chef/Owner
HAPPY CHEF CATERING
09.2003 - 07.2008
Executive Chef
COTTON BAR
09.2002 - 06.2003
Chef Entremetier
EL CHAFLAN, Michelin Star Restaurant
05.2002 - 08.2002
Chef de Partie
EL POBLET, Michelin Star Restaurant
06.2001 - 02.2002
Lead Line Chef
CITY HAL RESTAURANT
11.1998 - 07.2000
Assistant Chef
CLUB 31
09.1995 - 03.1998