Summary
Overview
Work History
Education
Skills
Personal Information
References
Hobbies and Interests
Timeline
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Joseph Hoeta-Ashton

Joseph Hoeta-Ashton

Hamilton,WKO

Summary

Highly motivated individual that can work both alone and with others at a high rate completing tasks with precision.

High-performing Chef offering 10 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. I am now looking to further my career in order to provide for my family.

Overview

1
1
year of professional experience

Work History

Chef De Partie

Keystone Bar and Restaurant
  • 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.
  • Complied with portion and serving sizes as per restaurant standards.

Security

SKYCITY Casino
  • Provided safety reports and data analysis to building managers to inform security processes.
  • Completed vulnerability scans to identify at-risk systems and remediate issues.
  • Outlined and maintained security patching schedule to efficiently address ongoing system issues.
  • Created and implemented security network framework across [Number] devices.
  • Conducted drills to keep security staff on alert and proficient with established plans.

Secuirty

Allied Security (Waikato Hospital)
  • Skilled at working independently and collaboratively in a team environment.
  • Managed time efficiently in order to complete all tasks within deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Excellent communication skills, both verbal and written.
  • Strengthened communication skills through regular interactions with others.

Sign Writer

BURGEON SIGNS
  • Maintained clean and tidy shop space for maximum customer appeal, safety and organization.
  • Created custom signs for customers with quality builds and careful installation.
  • Applied vinyl to metal, foam board and plastic by hand and with use of laminating table.
  • Prepared vinyl for application on substrates or flat socks with associated weeding, trimming and taping.

Chef De Partie

Chateau Tongariro Hotel
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Utilized culinary techniques to create visually appealing dishes.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Chef

Royal New Zealand Navy
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.

Chef De Partie

Brew On Quay Limited
01.2023 - Current
  • Rotated stock to use items before expiration date.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Complied with portion and serving sizes as per restaurant standards.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sanitized all counters properly to prevent food-borne illness.

Education

ACCOMPLISHED NCEA LEVEL 1 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

ACCOMPLISHED NCEA LEVEL 2 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

ACCOMPLISHED NCEA LEVEL 3 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

Skills

  • Customer service
  • Ability to work well in a team
  • Strong communication skills
  • A positive attitude towards everything
  • Performs tasks to the best of my ability
  • Able to work independently
  • Fast learner
  • Music
  • Strong out-going person
  • Capable of working under pressure
  • Able to work in a fast paced environment
  • Proper Food Handling
  • Food Spoilage Prevention
  • Hospitality
  • Food Allergy Understanding
  • Portion Standards

Personal Information

Date of Birth: 11/04/1995

References

  • Shannon Mathers, Head Chef
  • Ms Aleisha Berkland, HR Tier 2 Case Manager, 0800 DFHRSC (334772), 021 151 7262, HRSC

Hobbies and Interests

  • Cooking
  • Keeping active
  • Maintaining a healthy lifestyle
  • Spending quality time with friends and family

Timeline

Chef De Partie

Brew On Quay Limited
01.2023 - Current

Chef De Partie

Keystone Bar and Restaurant

Security

SKYCITY Casino

Secuirty

Allied Security (Waikato Hospital)

Sign Writer

BURGEON SIGNS

Chef De Partie

Chateau Tongariro Hotel

Chef

Royal New Zealand Navy

ACCOMPLISHED NCEA LEVEL 1 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

ACCOMPLISHED NCEA LEVEL 2 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

ACCOMPLISHED NCEA LEVEL 3 -

FRANCIS DOUGLAS COLLEGE MEMORIAL

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Joseph Hoeta-Ashton