Josue Montolio
Naples
Summary
An accomplished Executive Chef who is motivated by the thought of producing a unique food experience for those who we serve. Skilled in leadership, management of multiple stations and possessing high quality knife skills.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Executive Chef
Fish Restaurant
03.2024 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Streamlined kitchen processes for improved efficiency and faster service times.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Sous Chef
Warren
10.2022 - 03.2024
- Develop and implement menu items
- Assist in the handling of purchasing & inventory
- Handled new staff hire
- Train new hires at different stations
- Delegate task to kitchen staff and monitor progress
- Assist in different stations as needed
- Traveled between Del Ray, FL location & Naples, FL as needed
- Handled catering event orders & private membership orders
- Assist in overall operation of the kitchen when Executive Chef is unavailable
Chef de Partie
15 Central Park West
10.2020 - 09.2022
- Fine Dining with high volume
- In charge of butchering whole chicken, rabbit, duck, salmon, black cod, Kona Kanpachi and lobster, beef and pork
- Produced large volume of different stocks such as Chicken, beef, rabbit, duck
- Handled stations such as grill, sauté and Garde manager
- Assisted in the development of new specials
Education
B.H.M. - Hospitality Management
Monroe Collage
01.2008
A.A. - Culinary Art
Monroe Collage
01.2007
Skills
- Knowledge of kitchen function
- Team leadership/management
- Inventory ordering & stocking
- Attention to detail
- Ability to collaborate effectively
- Knife/butchering skills
Certification
ServSafe Certification
Timeline
Executive Chef
Fish Restaurant
03.2024 - Current
Sous Chef
Warren
10.2022 - 03.2024
Chef de Partie
15 Central Park West
10.2020 - 09.2022
B.H.M. - Hospitality Management
Monroe Collage
A.A. - Culinary Art
Monroe Collage
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