Joseph Branch

845-***-****

ad2t2b@r.postjobfree.com

Summary of Qualifications

● 20+ years of culinary experience in high volume, fast-paced cooking environments, working in a variety of different positions

● Advanced knife skills; comfortable in all areas of the kitchen including line, grill, salad, sauté

● The Doe Fund Chef-In-Training Program

● NYC Department of Health and Mental Hygiene: Food Protection Certificate

● New York Food and Hotel Management Commercial Cooking Plus Externship Certificate (600+ Instructional Hours)

● The National Restaurant Association: ServSafe Certificate (Pending)

● Mastery of Basic Computer Skills

Work Experience

Line Cook 2019 - 2023

The Doe Fund New York, NY

● Cook food according to recipes, quality standards and presentation standards, using a variety of cooking methods, including by operating ovens, stoves, grills, microwaves, and fryers, and more

● Prepare ingredients for cooking, including portioning, chopping, and storing food, washing and peeling fruits and vegetables, and weighing, measuring, and mixing ingredients using kitchen tools and knives

● Monitor food quality and adhere to and uphold all safety, hygiene, and food handling standards

● Maintain a clean and organized work station, wash and disinfect kitchen area, tables, tools, knives, and equipment; remove garbage, clean floors and mats in the immediate prep area

● Clean dishes, pots and pans utilizing dishwashing equipment Stock Worker 2016 - 2019

Foodtown New York, NY

● Maintained adequate stock of all different types of food products throughout the grocery store

● Answered all customer questions or inquiries regarding items available at the store

● Fostered a positive work environment by consistently treating all employees and customers with respect

● Responsible for assuring all shelves and displays were appropriately stocked and front faced correctly

● Loaded and unloaded merchandise using a ladder and pallet jack; Stocked and rotated grocery items Sous Chef 2014 - 2016

Waterfront Alehouse New York, NY

● Planned and directed food preparation in a high volume kitchen environment

● Scheduled appropriate number of staff according to daily needs and functions of the restaurant

● Completed regular back of house inventory; Controlled waste and variance of product

● Audited product and inventory procedures; Maintained company standards and commitment to quality

● Assisted in the training and on-boarding of new cooks and line workers in the kitchen

● Tested and fine-tuned new menu items prior to them being added to the official restaurant menu Kitchen Manager 2012 - 2014

Essence Bar and Grill New York, NY

● Responsible for high volume day to day operations, scheduling and staff selection/weekly menu

● Communicated with restaurant owners daily to budget goals and reduce labor and food costs

● Developed catering protocol increasing overall restaurant revenue through off site catering

● Worked alongside managing partner to create menu items and recipes Cook 2010 - 2011

Red Rooster Harlem New York, NY

● Prepared daily menu using local fresh ingredients and implementing creative techniques and cooking methods

● Helped orchestrate and facilitate a solid working relationship between front and back of the house

● Maintained food quality, presentation, execution while following all health code standards

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