Joyce Sosa
Miami
Summary
High-performing creative Chef offering years of restaurant experience. Excellent communication, leadership and problem-solving skills. Always promoting positive kitchen environments and willing to cooperate with all teammates. Talent for building streamlined, cohesive teams.
Professional culinary expert with proven track record in delivering high-quality, personalized dining experiences that cater to always add to the health of the client. Strong focus on creating innovative menus, sourcing fresh ingredients, and maintaining impeccable kitchen environment. Known for exceptional team collaboration and adaptability to changing needs, ensuring seamless service and client satisfaction. Skilled in various cooking techniques, presentation, and dietary customization.
Overview
7
7
years of professional experience
Work History
Private Chef
High Profile Client
Coral Gables, FL
12.2023 - Current
- Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.
- Adapted quickly to last-minute changes in menu requests or guest counts without sacrificing quality or presentation standards.
- Prepared high-quality meals for clients with diverse palates, emphasizing the use of fresh, local ingredients.
- Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.
- Upheld confidentiality agreements with high-profile clientele while providing discrete personal chef services in various settings.
- Demonstrated versatility by preparing various types of cuisine from around the world according to client preferences.
- Enhanced client satisfaction by creating customized menus tailored to individual dietary needs and preferences.
- Implemented creative presentation techniques that added visual appeal to dishes while maintaining taste quality.
- Managed all aspects of meal planning, grocery shopping, and budgeting to ensure timely service delivery.
- Provided easy-to-read cooking preparation instructions for clients.
- Conducted thorough research on nutrition trends and dietary restrictions to better cater to clients'' specific needs.
- Preparation of kids meals and snacks to keep them interested in different kind of foods
Chef Manager and Co-owner
Tania’s Table
Aventura, FL
08.2021 - Current
- Bought new kitchen equipment and organized the space as a better functioning kitchen
- Remodeled kitchen and front of the house.
- Brought the restaurant back to making profits
- Implemented a food to go system ( grab and go) which helped during the pandemic as a system for people to bring vacuum sealed food from Tanias to their house.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Pitched in to work line during busy periods or in place of sick employees.
Sous Chef
Bachour Bakery
Coral Gables, FL
01.2019 - 12.2019
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Chef De Partie
Obra Kitchen Table
Miami, FL
01.2018 - 01.2019
- Acted as Sous chef when needed to step in
- Worked all stations, from pastas to desserts.
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Developed and cooked memorable dishes that brought new customers into establishment.
Education
Associate of Arts - Culinary Arts
Miami Culinary Institute
05.2017
Bachelor of Arts - Graphic Design
University of Miami
05.2013
Skills
- Weekly menu design
- Create new menu items
- Preventive Maintenance
- Supply Ordering
- Portion Sizes
- Menu Planning
- Proper Storage Procedures
- Culinary Staff Management
- Food Consumption Estimates
- Food Spoilage Prevention
- Dish Preparation
- Collaborative Relationships
- Food Safety Regulations
- Team Management
- BOH Operations
- International cuisine
- Allergy awareness
- Client relationship building
- Food presentation
- Recipe development
- Special diet accommodation
- Nutritional advice
- Budgeting and cost control
- Strong work ethic
- Food prep planning
- Creative thinking
- Verbal and written communication
- Food safety
Additional Information
Internships:
2 week internship Celler Can Roca
2 Month internship with James beard award
restaurants Folk and Rolf and daughters in nashville
Worked with different renowned chefs
Languages:
Fluent spanish
Fluent english
Italian
Languages
Spanish
Native or Bilingual
English
Native or Bilingual
Italian
Limited Working
Interests
- Cooking
- Graphic Design
- Volunteering
- Outdoor Recreation
- Gardening
- Fundraising Events
- Functional Medicine
- Practices like Ayurveda and TCM
- Health trends
- Adaptogens
- work/life balance
Timeline
Private Chef
High Profile Client
12.2023 - Current
Chef Manager and Co-owner
Tania’s Table
08.2021 - Current
Sous Chef
Bachour Bakery
01.2019 - 12.2019
Chef De Partie
Obra Kitchen Table
01.2018 - 01.2019
Bachelor of Arts - Graphic Design
University of Miami
Associate of Arts - Culinary Arts
Miami Culinary Institute
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