Refining Systems Executive Chef

JOSHUA PICKEL

**** *. ****** **. ** 773-***-**** adrw3x@r.postjobfree.com

BAR SIENA MAY 2020- SEPTEMBER 2021

EXECUTIVE SOUS CHEF

Collaborated with Executive chefs, management staff, and owners to maintain standards and work towards refining systems of daily management to maximize profits while improving efficiency. Monitored linens and chemical pars, daily logs, daily inspection of dish equipment, and inquiring with all shifts of employees on issues with plumbing, equipment, and all problems in general. Communicated with chef staff daily to responsibly order product for forecasted service needs and achieving weekly budgets. Responsible for completion and filing of new hire paperwork, incident reports, and disciplinary actions. Monitored receiving, execution of prep lists and storage/rotation of product and prepped items. Coded invoices and sent necessary reports weekly to corporate and accounting. Worked on new menu development including: creation of dishes, developing recipes, standardizing recipes, updating recipe book, training staff on new dishes and MOP of recipes, and creating allergy sheets for FOH and BOH to reference. Communicated with staff daily to learn of any issues that may be overlooked including (efficiency of equipment, problems with prep, product, staff relations). LA STORIA FEBRUARY 2018- APRIL 2020

EXECUTIVE SOUS CHEF

Responsible for all administrative facilities of kitchen. Including hiring, disciplinary actions, scheduling, ordering, inventory, monitoring and correcting food cost issues, menu development, training and mentoring of staff front and back, prep goals and monitoring of quality of AM prep, menu development and development of standardized recipes, butchery and deep prep. Daily collaboration with all restaurant group chefs. (Tightening of food and labor costs, HR issues, facilities maintenance and repairs, writing and executing of special events including parties off site events and tasting menu dinners).

THE JAMES HOTEL- DAVID BURKES PRIMEHOUSE APRIL 2015 – JANUARY 2018 SOUS CHEF

Worked both AM and PM services, managing schedules and staff on the day to day. (Training on standards, recipes, and technique. Line checks, corrective actions, ordering and cost controls.) Worked with executive chef on menu and recipe development. Ran charcuterie department and fish butchery and meat fabrication.

ASSOCIATES IN CULINARY ARTS, CHIC LE CORDON BLEU 2002-2004 REFERANCES: Chef Dino Tsaknis 630-***-**** Chef Chris Macchia 773-***-**** Chef Aaron Brockwell 312-***-****