Joseph Mendoza
Queenstown,Otago
Summary
Hi my name is Joseph from Philippines: was lucky enough to be in this beautiful country off New Zealand thanks to my mum and my step dad; I started working as kitchen hand in bay off islands for two months then got opportunities got trained cooking steaks cooking on fryers section learning new things while I was studying my cooking apprenticeship in 2007 been a chef for 16 years..
Overview
14
14
years of professional experience
Work History
Chef De Partie
Jenny & Terry Goulding
Queenstown, New Zealand
05.2017 - Current
- 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.
- Maintained well-organized mise en place to keep work consistent.
- 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.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Cooked memorable dishes that brought new customers into establishment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Collaborated with staff members to create meals for large banquets.
Chef De Partie
Liz Selby
Queenstown, New Zealand
09.2012 - 07.2017
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Operated all kitchen equipment safely to prevent injuries.
- Rotated stock to use items before expiration date.
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Sanitized all counters properly to prevent food-borne illness.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Mike Jull
Paihia , New Zealand
02.2009 - 08.2013
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Participated in food tastings and taste tests.
- Utilized culinary techniques to create visually appealing dishes.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Monitored food production to verify quality and consistency.
- Coordinated with team members to prepare orders on time.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modernized work processes to reduce guest wait times and boost daily output.
- Monitored food and labor costs to verify budget targets were met.
Skills
- Safety Standards
- Cooking and Baking
- Verify Food Quality
- Portion Sizes
- Kitchen Utensils
- Disciplinary Action
- Staff Supervision and Coordination
- Union Relationships
- Profit Target Achievement
- Kitchen Staff Management
- Product Availability
- Operational Processes
- Dish Preparation
- Station Preparation
- Personal Grooming Standards
- High-Volume Environments
- Freezer Temperature Oversight
- Contamination Prevention
- Injury Prevention
- Farm-to-Table Understanding
- Supply Estimates
- Dessert Preparation
- Collaborative Relationships
- Kitchen Preparation
- Proper Storage Procedures
- BOH Operations
- Equipment Inspection and Maintenance
- Attentive Service
- Food Stock and Supply Management
- Estimate Food Needs
- Safety Standards
- Safety Standards
- Staff Recruiting and Hiring
- Portion Standards
- Maintaining Consistency
- Cook Consistent Dishes
- Cleaning and Sanitation
- Attention to Taste
- Counter Sanitization
- Cooking Technique Demonstrations
- Staff Meetings
- Food Allergy Understanding
- Disposal Management
- Timely Food Delivery
- Portion and Cost Control
- Garnishes
- Proper Food Handling
Timeline
Chef De Partie
Jenny & Terry Goulding
05.2017 - Current
Chef De Partie
Liz Selby
09.2012 - 07.2017
Sous Chef
Mike Jull
02.2009 - 08.2013
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