Joshua Tevyaw
Warwick,RI
Summary
Dynamic culinary professional with extensive experience as Head Chef at The Joyce Restaurante, excelling in menu development and kitchen management. Proven track record in reducing food costs through effective inventory management and waste reduction. Strong leadership skills foster team collaboration, ensuring high-quality dishes and exceptional customer satisfaction.
Overview
14
14
years of professional experience
Work History
Head Chef
The Joyce Restaurante
Wakefield, RI
06.2025 - 01.2026
- Assisted in food preparation and cooking processes to support kitchen operations.
- Maintained cleanliness and organization in workstations to ensure safety standards.
- Collaborated with team members to develop new menu items based on seasonal ingredients.
- Learned and applied proper food handling techniques to minimize waste and enhance efficiency.
- Supported inventory management by checking stock levels and assisting with ordering supplies.
- Engaged in continuous learning about culinary trends and techniques to improve skills.
- Followed recipes accurately to deliver consistent quality in dishes served.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Placed orders to restock items before supplies ran out.
Sous Chef
Tavern On Main Street
Wakefield, RI
04.2019 - 02.2025
- Prepared high-quality dishes in accordance with menu specifications and customer preferences.
- Assisted in managing kitchen operations, ensuring compliance with food safety regulations.
- Supervised line cooks during service to optimize workflow and maintain efficiency.
- Trained new kitchen staff on techniques, equipment use, and company standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
Warehouse Worker
Builders Surplus
West Warwick, RI
01.2012 - 01.2014
- Prepared ingredients following established recipes for consistency and quality.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health standards.
Chef
Quidnessett Country Club
North Kingstown, RI
05.2017 - 03.2019
- Prepared and presented high-quality dishes in accordance with seasonal menus.
- Executed daily kitchen operations, ensuring cleanliness and organization.
- Collaborated with kitchen staff to maintain efficient workflow during peak service times.
- Developed new recipes, incorporating local ingredients to enhance menu offerings.
- Monitored inventory levels, minimizing waste through effective stock management practices.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
Line Cook
Bonefish Grill Restaurants
Cranston, RI
01.2014 - 03.2017
- Prepared ingredients following established recipes for consistency and quality.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health standards.
Line Cook
UNOS Pizzeria and Grill
Wrentham, MA
02.2016 - 02.2017
- Prepared ingredients following established recipes for consistency and quality.
- Operated kitchen equipment safely and efficiently to maintain productivity.
- Collaborated with team members to ensure timely meal service during peak hours.
- Maintained cleanliness and organization of workstations in compliance with health standards.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Education
High School Diploma - College Prep
Pilgrim
Warwick, RI06.2004
Skills
Food safety
Kitchen management
Team management
Menu development
Waste reduction
Culinary expertise
Food safety regulations
Kitchen operations
Cost reduction
Leadership qualities
Purchasing
Grilling
Inventory rotation
Equipment maintenance
Plating and presentation
Timeline
Head Chef
The Joyce Restaurante
06.2025 - 01.2026
Sous Chef
Tavern On Main Street
04.2019 - 02.2025
Chef
Quidnessett Country Club
05.2017 - 03.2019
Line Cook
UNOS Pizzeria and Grill
02.2016 - 02.2017
Line Cook
Bonefish Grill Restaurants
01.2014 - 03.2017
Warehouse Worker
Builders Surplus
01.2012 - 01.2014
High School Diploma - College Prep
Pilgrim