DANIEL MOSS JAMES

** ***** ***** **, *** Bank, NJ 07701 Ph: 848-***-**** E: ad0ogy@r.postjobfree.com

SKILLS

Able to work all kitchen stations. Experienced with all cooking methods, including but not limited to grilling, broiling, sautéing, frying, baking, sous vide, pickling, crudo, preserving, smoking. Able to butcher beef, pork, chicken, fowl, lamb from primal to sub-primal cuts; weigh, portion, pack.

Able to cut fish, round or flat, from whole to filets, loins, and steaks Experienced in cooking using wood and coal smoke

Experienced with menu planning, food costing, and teaching line cooks EXPERIENCE

Triumph Brewery 03/2022 Current 1 Bridge Ave, Red Bank NJ Employed as grill cook. Responsibilities include all grilled menu items, in house ground burgers

(grass fed Angus brisket and chuck), prime steaks, organic chicken. Weekly fish specials, including stews and small plates made using grill, fryer, plancha, and sauté pans. Also responsible for regular maintenance of the station equipment, nightly cleanup. Rooney's Oceanfront Restaurant 04/2016 10/2021 100 Ocean Ave, Long Branch NJ Employed as a Roundsman, Fish cutter, and Banquet Chef Responsibilities included all line stations during peak hours. All fish prep, receiving, icing, cutting whole fish, sides, and loins into portions and storing via Cryovac bagging. Additionally, I’ve worked carving stations for banquets, events, and brunch. Avenue Restaurant and le Club 05/2018 01/2019 Pier Village, Long Branch NJ Employed as a fish cook, I was responsible for all fish entrees. I butchered the fish, including Dover Sole, and prepped the accouterments. For all fish side entrees, I cooked the fish on the planchette, sauté pans, sous vide machines and ovens. Average plate cost $40.

Antique Bar and Bakery 02/2015 04/2016 Willow St., Hoboken NJ Employed as a line cook. My responsibilities included lunch, brunch, and dinner service. I was responsible for cutting and portioning dry-aged beef, fresh local fish, chicken and lamb. I was also responsible for preparing fresh pasta, risotto, farro, stocks, demi-glace and sauces. Piccola Italia 01/2010 04/2014 West Park Ave., Ocean Township NJ Employed as sous chef for this highly rated fine dining restaurant. I was responsible for working all line stations, helping create nightly specials utilizing seasonal and local products, butchering meats, cutting and portioning fish, making fresh pasta, and sauces, and making desserts. The Downtown Café 09/2006 01/2010 West Front St., Red Bank NJ Employed as sous chef. Responsibilities included running the production kitchen and making all products for the current seasonal menu, catered events and parties; including appetizers, sauces, dressings, grains, pastas, vegetables, and desserts. I also worked all kitchen stations and expedited orders during peak service hours.