Joseph Anthony Marin

Po box ****

Brick, New Jersey, 08723

732-***-****

f9mgiz@r.postjobfree.com

OBJECTIVE:

Positive and self motivated chef seeking the position of an Executive /Sous chef in a well established organization where I get an opportunity to utilize my knowledge in cookery and my culinary skills to its maximum potential.

Accomplished Chef with strong combination of culinary experience and management skills, extensive experience in food inventory planning

QUALIFICATIONS:

Over 20 years of culinary experience work with top chef from CIA and ACC in the culinary industry, specializing in a la carte and banquet operation

In-depth knowledge of preparing multiple cuisines

Ability to multitask and work under high pressures

Capability to work under minimum supervision

Strong emphasis on hygiene and cleanliness standards

Remarkable ability to read, understand, follow, and enforce safety procedures

Possess the strength and the willingness to work for longer duration of hours

Consistently utilizing creative talent to develop attractive presentation and proficient in the production of original creation.

Bilingual Spanish

EDUCATION/ CERTIFICATION

High school diploma 1988

Safe serve certify at Lawrenceville High School

15 years of culinary of hard knocks in private restaurant and hotels

EMPLOYMENT:

2002- Present Lawrenceville High school

Sous Chef and catering Executive

Managed the daily production, preparation and presentation of all food for the school

Assisted Executive Chef in the creation, costing and implementation of seasonal and special menus

Responsible for cost control and purchasing support

Along with inventory and food audit responsibilities, monitored and analyzed all labor and food cost ensuring budgets were met while maintaining product quality costs

Assumed the responsibilities of the Executive Chef in his absence

2003 to 2004 Sous Chef Paris Desserts in Mercer

In charge of off premise catering in New York

Managed daily production, preparation and presentation of all food

2001 to 2002 Sous Chef, College of New Jersey

Charge in catering travel

1997 to 2001 Executive Chef, at Harvest House Restaurant

Supported the preparation and presentation of all food

Created and implemented seasonal and special menus

Along with inventory and food audit responsibilities, monitored and analyzed all labor and food costs ensuring budgets were met while maintaining product quality

Assisted with staff supervision

Assumed the responsibilities of the Executive Chef as needed

1997 to 1998 Gardemanger Chef, Ramada Inn

Managed daily production, preparation and presentation of all food

Responsible for providing guest with excellent food quality and managing the culinary functions to meet the food quality goals

Assisted in maintaining adequate supply of all food items like meat, groceries, and perishables

1994 to 1998 Sous Chef, Neil's Restaurant

Responsible for culinary operations

Inspect storage areas to insure that the best sanitation is maintained and that all equipment is functioning properly

1993 to 1994 King Falafa Egyptian restaurant

Prepared Foods

Coordinated the purchase of all food and develops menus

REFERENCES UPON REQUEST

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