Summary
Overview
Work History
Education
Skills
Timeline
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John Joof

Reading

Summary

Dynamic Chef De Cuisine with a proven track record at Heritage Retirement Home, excelling in seafood preparation and leadership. Enhanced guest satisfaction through innovative dishes and effective kitchen management, reducing food waste significantly. Recognized for exceptional plating techniques and fostering a collaborative team environment, driving culinary excellence and guest loyalty.

Professional culinary expert with strong track record in leading kitchen operations and producing high-quality dishes. Adept at team collaboration, ensuring smooth service, and adapting to changing needs. Highly skilled in menu development, food safety, and cost management. Known for reliability and achieving results in fast-paced environments.

Overview

8
8
years of professional experience

Work History

Chef De Cuisine

Heritage Retirement Home
08.2017 - 09.2022
  • Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
  • Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
  • Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
  • Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
  • Scheduled and supervised all kitchen employees such as dishwashers and waiters.
  • Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
  • Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
  • Implemented creative daily specials to showcase unique ingredients or techniques while maintaining consistent customer favorites.

Sous Chef

Kutztown University Dining Services
07.2014 - 08.2017
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.

Education

Culinary Institute of America
1946 Campus Dr, Hyde Park NY 12538

Associate of Applied Science -

Reading Area Community College
Reading PA
06-1994

GED -

St. Augustine's High School
Banjul
09-1989

Skills

  • Seafood preparation
  • Plating techniques
  • Vegetable cookery
  • Leadership qualities

Timeline

Chef De Cuisine

Heritage Retirement Home
08.2017 - 09.2022

Sous Chef

Kutztown University Dining Services
07.2014 - 08.2017

Culinary Institute of America

Associate of Applied Science -

Reading Area Community College

GED -

St. Augustine's High School

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John Joof