Line Cook

JOSEPH M. VEVE

**** ********** ***. **

Mobile: 646-***-****

Bronx, NY 10463

advgg1@r.postjobfree.com

PROFESSIONAL EXPERIENCE

January 2020 – March 2021; May 2021- January 2022 Triumph Hotels Iroquois New York, New York

Chef

Assisted in menu development for various dinner options

Set up Grab and Go breakfast

Mar 2019- Jan 2020- Mercado Little Spain

Commissary Production Cook

Production of all sauces, stocks, and braises.

Order picker for various kiosk outlets

Dec 2017- Mar 2019 Happy Cooking Hospitality-FreeHand Hotel Lead

Line Cook Employee dining room

Responsible for producing 300 meals twice daily for staff

Catering Chef for Special Events and Parties

New York, New York

New York, New York

June 2016 -December 2017 Metropolitan Museum of Art -MOMA

Production Cook - 2nd Cook - Employee dining room

Responsible for producing 1,500 meals daily for staff and students Catering Chef for Special Events and Parties.

New York, New York

Sept 2014 - June 2016 Columbia University

New York, New York

Production Cook - Responsible for producing 4500 meals daily for faculty, staff and students.

In charge of action station items, breakfast buffet, pasta station, dinner buffet, and special needs menu. Catering Chef for Events Management Staff.

Oct. 2013- Sept 2014: DoubleTree by Hilton Hotels New York, New York

Lead Line Cook- Responsible for all catering events; work closely with Food and Beverage Manager to develop menus for the catering events; responsible for 3pm-l1 pm shift and breakfast on hot-line when required; responsible for inventory and placing orders as needed; responsible for training new employees on the hot-line and ensuring that all recipes and plates are followed according to Hilton DoubleTree standards; also responsible for sanitation and food safety - ensuring that policies and regulations are met according to the Department of Health.

DEC. 2012 - Oct. 2013: Empire City Casino Yonkers, New York

Production Cook - for Empire Terrace Cafe and Nono's Italian Restaurant (both are "al minute") Lead Line Cook - for Employees Dining Room serving 600 employees per shift.

2011-2012: Genting New York, LLC, Inc. Jamaica, New York

Rounds man - Banquet production for up to 700 guests (in Resorts World Casino) including preparation and production of all soups, sauces, pasta, starches and batch cooking. Stations include broiler, grill, fry, sauté all cold stations. Cafe ala-cart menu.

2005-2011: Dean & DeLuca New York, New York Commissary Kitchen Cook-Duties included high volume production stations including pasta, hot line, fry, and catering department.

2000-2005: Acorn Food Services New York. New York

Sous Chef -United States Federal Court House Dining Room worked in the Supreme Court Dining Room. Worked at all production stations: griddle, breakfast production, hot line and exhibition cooking. In charge of catering and light baking; ordering beverages, breads and dairy products.

1995-2000: Jekyll & Hyde New York, New York Cook-high volume restaurant. Stations included: Sauté. Broiler. Pantry. Fry and Pizza.

1990-1996: Mt. Sinai Medical Center New York, New York

Lead Cook-in Kosher Kitchen- Duties included cooking and meeting dietary specifications for patient feedings: all soups, sauces, side dishes and salads. Cooked for Cafeteria Special Events.

EDUCATION

1994-1995: New York Restaurant School New York, New York Certificate in Culinary Arts.

Extensive Culinary Arts program with experience: Trained in all methods of cooking and general day to day kitchen operations.

NYC Certificate in Food Safety

Servsafe Food Handler Certificate

N.Y.R.A License

Resorts World Casino-2011

Empire City Casino-2012

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