Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Josue Fontus

Queens,NY

Summary

Dynamic Head Chef with a proven track record at FIVE FIFTY restaurant, excelling in menu development and kitchen management. Expert in food safety compliance and inventory control, I consistently crafted innovative dishes that enhanced guest experiences, while training staff to uphold high culinary standards and reduce waste by 20%.

Overview

12
12
years of professional experience

Work History

Head Chef

FIVE FIFTY restaurant
Cedarhurst, New York
12.2023 - 08.2025
  • Created innovative menu items reflecting seasonal ingredients and culinary trends.
  • Managed kitchen staff, ensuring efficient workflow and high-quality food preparation.
  • Oversaw inventory management, maintaining stock levels and minimizing waste.
  • Established food safety standards, training staff on proper handling and sanitation procedures.
  • Collaborated with front-of-house staff to enhance guest dining experiences through menu knowledge.
  • Developed cost-effective recipes while maintaining quality and presentation standards.
  • 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.
  • 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.
  • Monitored food production to guarantee quality standards were met.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Monitored quality, presentation and quantities of plated food across line.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.

Sous Chef

LEO restaurant
Brooklyn, New York
10.2022 - 12.2023
  • Managed inventory and ordered supplies to ensure kitchen efficiency.
  • Trained and supervised junior kitchen staff on food preparation techniques.
  • Ensured compliance with food safety and sanitation standards daily.
  • Oversaw food presentation to maintain high-quality standards.
  • Assisted in developing recipes that enhance the restaurant's culinary offerings.
  • Coordinated kitchen operations during peak service hours for smooth workflow.
  • Trained kitchen workers on culinary techniques.
  • Complied with all health department regulations regarding proper food handling methods.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Monitored inventory levels to ensure adequate supplies on hand.

Sous Chef

FIVE FIFTY rerstaurant
Cedarhurst, New York
09.2020 - 09.2022
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Established and maintained regular maintenance schedule, keeping kitchen tools and equipment in operable condition.
  • Developed daily specials utilizing seasonal ingredients.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.

Sous Chef

Bison & Bourbon
Brooklyn, New York
10.2018 - 01.2020
  • Collaborated with head chef to create seasonal menu items.
  • Managed inventory and ordered supplies to ensure kitchen efficiency.
  • Ensured compliance with food safety and sanitation standards daily.
  • Trained and supervised junior kitchen staff on food preparation techniques.
  • Oversaw food presentation to maintain high-quality standards.
  • Coordinated kitchen operations during peak service hours for smooth workflow.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Trained kitchen workers on culinary techniques.
  • Assisted in menu development and recipe testing.
  • Assisted restaurant in meeting financial targets by achieving food quality objectives.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.

LINE COOK

LA CAMBIO
Brooklyn, NY
02.2017 - 10.2018
  • Prepared ingredients using various cooking techniques for sauté station.
  • Maintained cleanliness and organization of work area during service hours.
  • Collaborated with kitchen staff to streamline food preparation processes.
  • Monitored food quality and freshness to ensure standard compliance.
  • Assisted in training new cooks on proper sauté techniques and safety protocols.
  • Managed time effectively to meet high-volume service demands during peak hours.
  • Worked quickly to stay ahead of demanding customer loads during rush periods without sacrificing quality.
  • Controlled risk of food-borne infection by consistently following sanitary requirements.
  • Used slower times to clean kitchen surfaces and equipment and restock supplies.
  • Followed recipes closely to prepare delicious meals in line with restaurants' reputation.
  • Kept costs low by minimizing spoilage with proper stock rotation and storage.
  • Assisted other staff members during peak periods of service.
  • Ensured that all dishes were properly garnished before being served.
  • Tasted products periodically during preparation to ensure quality control standards were met.
  • Performed basic culinary tasks such as chopping vegetables or preparing sauces or stocks.
  • Ensured that all orders were accurate, prepared on time, and met quality standards.
  • Labeled containers correctly with name of item, date, weight. prior to storage in refrigerator or freezer units.
  • Prepared and cooked food according to recipes, using various kitchen utensils and equipment.
  • Stocked ingredients from delivery areas to storage, walk-in refrigerators, freezers, and coolers.
  • Checked temperatures of ovens, grills, stoves, fryers. regularly throughout shift.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.

Pantry Garde Manger

Basil pizza & wine restaurant
Brooklyn, NY
08.2013 - 01.2017
  • Assisted in preparing
  • Prepared fresh salads and cold dishes for daily service at Basil pizza & wine restaurant.
  • Maintained cleanliness and organization of pantry and food storage areas regularly.
  • Monitored ingredient freshness and rotated stock to minimize waste in the pantry.
  • Ensured compliance with health regulations in food handling and storage practices consistently.
  • Sourced and prepared fresh ingredients for pantry dishes.
  • Identified opportunities for cost savings through careful management of product usage and waste reduction initiatives.
  • Maintained an organized, clean, and safe work area at all times.
  • Prepared mise en place for upcoming service periods by chopping vegetables, cutting meats.
  • Followed strict sanitation protocols when cleaning surfaces, utensils, pots and pans.
  • Managed inventory of kitchen supplies, such as spices, condiments, and oils.

Education

High School Diploma -

College Alain Clerie
Port Au Prince
06-2010

Skills

  • Menu development
  • Food safety compliance
  • Kitchen management
  • Inventory control
  • Cost-effective recipe design
  • Culinary techniques

Languages

English
Professional
French
Professional
haitian creole
Professional

Timeline

Head Chef

FIVE FIFTY restaurant
12.2023 - 08.2025

Sous Chef

LEO restaurant
10.2022 - 12.2023

Sous Chef

FIVE FIFTY rerstaurant
09.2020 - 09.2022

Sous Chef

Bison & Bourbon
10.2018 - 01.2020

LINE COOK

LA CAMBIO
02.2017 - 10.2018

Pantry Garde Manger

Basil pizza & wine restaurant
08.2013 - 01.2017

High School Diploma -

College Alain Clerie

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