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
Similar Profiles
Andinet Abera HailuAndinet Abera Hailu
Packaging Operator at The Goulding ChemicalsPackaging Operator at The Goulding Chemicals
Jonathan murphyJonathan murphy
Maintenance Electrician at Goulding Chemicals LtdMaintenance Electrician at Goulding Chemicals Ltd
Rachel KosseckiRachel Kossecki
Assistant Coach at Goulding Park Minor SoftballAssistant Coach at Goulding Park Minor Softball
Colin GreganColin Gregan
Queenstown Taxi Owner/operator at Self EmployedQueenstown Taxi Owner/operator at Self Employed
Rajni BalaRajni Bala
Assistant Store Manager at WILD SOUTHAssistant Store Manager at WILD SOUTH