Resume Landing Page of Joshua Peterson

JOSHUA PETERSON

231 Beacon Street, Boston MA 02215 • 657 876 315 • joshuapeterson@yahoo.com

SUMMARY

Highly efficient, and creative Chef with over five years of hands-on and progressive experience in restaurant, and hotel settings. Passionate about cooking with strong dedication for quality food. Adept in preparing Italian and Mediterranean cuisines in a fast paced environment. Leads staff in a busy and challenging kitchen. Highly knowledgeable in food and beverage management and operational policies with a focus on safety.

SKILLS

•Menu Planning

•Budgeting

•Seasoning

•Quality Assurance

•Catering Services

•Baking

•Food Presentation

•Cooking Techniques

•Food Hygiene

EDUCATION

The Cambridge School of Culinary Arts

07/2010

Certificate Program in the Culinary Arts, Cambridge MA 02140

WORK EXPERIENCE

Piperi Mediterranean Grill

06/2013 - Present

Chef

•Responsible for providing daily hot breakfast/buffet dinner/hot & cold desserts and pastries, including food inspection and inventory management while maintaining composure in a high pressured environment

•Prepares ingredients, cooks and presents dishes according to standard recipes with full regards to cost, quality, consistency, presentation, and taste

•Responsible for training and supervising a team with 6 staff on a 12 hour rotating work shifts

•Oversees general cleanliness and sanitation of the kitchen and dining areas

•Measures portion sizes and ingredients accurately and within budget constraints

•Organizes food for special occasions such as VIP functions and theme nights

•Ensures high standards of food hygiene though food safety checking and

temperature monitoring

•Identifies underperforming staff members and takes necessary disciplinary actions

•Determines work schedules and delegates duties for smooth operations

•Adheres to OHS policies and procedures

Giacomo's Restaurant

01/2011 - 01/2013

Assistant Chef

•Assisted in managing the day-to-day operation of the kitchen area, coordinate food production schedules and ensure highest level of food quality, taste and presentation

•Participated in actual food preparation, produce food of consistent high quality, taste and presentation

•Controlled food cost by training kitchen staff on the proper methods of food preparation and handling, training kitchen, restaurant and steward employees on how to handle leftover food items

•Ensured that all kitchen employees consistently adhere to uniform, grooming and appearance standards

•Worked in conjunction with the Head Chef to establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen

•Anticipated trends, enacted approved profit-oriented and cost saving ideas/activities

•Established and implemented strict adherence to health department and hotel sanitation and food handling guidelines

•Assisted the head chef with ideas on the development of new menus based upon seasonal supplies and budget

•Trained kitchen staff on the implementation of all new menus and ensure strict adherence to recipes and product specifications