Hi, I’m
Joseph Louis Felise
Kununurra,WA
Summary
Being a Chef is not a job but a lifestyle which enhances one’s passion when in the kitchen. High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with asian.european,French and southern smoking style cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational world language skills. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in all facets of kitchen with skills in concept development and high-quality restaurant operation.
Overview
22
years of professional experience
Work History
Awaroa Lodge
Sous Chef
07.2021 - 03.2022
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
West Plaza Hotel
Sous Chef
08.2017 - 02.2018
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
Macs Brewbar
Head Chef
01.2011 - 12.2016
Job overview
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Mentored kitchen staff to prepare each for demanding roles.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cooked memorable dishes that brought new customers into establishment.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Modernized work processes to reduce guest wait times and boost daily output.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
Nosh Catering
Chef
01.2010 - 01.2012
Job overview
- Design menu when catering for 300 people
- Stock ordering and organisation of food deliverance.
Seabreeze Resort
Head Chef
01.2009 - 01.2010
Job overview
- Staff Training Staff Rostering Planning and Impletation of Menu Stock Controller Recruiting Forecasting of Budget and Revenue Managing of all food and beverage outlets
- Safety and Hygiene Officer.
The Tap on Mitchel
Head Chef
01.2005 - 01.2009
Job overview
- Staff training and Rostering Daily Operations Budget, Costing and Revenue Forecasting Stock Controller.
Crowne Plaza
Sous Chef
01.2002 - 01.2005
Job overview
- Manage multi-outlets of day to day operations
- Stock Ordering Functions’manager Budget and Rostering.
Holiday Inn Darwin
Sous Chef
02.2003 - 01.2004
Job overview
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored food and labor costs to verify budget targets were met.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Assisted with menu development and planning.
Cambridge Hotel
Head Chef
07.2022 - Current
Job overview
- Created recipes and prepared advanced dishes.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained well-organized mise en place to keep work consistent.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
Education
(752), (753). Lower Hutt.
HACCP Training
First Aid
Tsunami and other natural disaster training
Fire and evacuation procedure training
Safety, Hold-up and security training.
Catering and Professional Cookery
1996
Skills
- Budget Development
- Fine Dining Expertise
- Servsafe Certified
- Staff Meetings
- Scheduling
- Food Preparation Techniques
- Regulatory Compliance
- Food Safety
- Cleaning and Sanitation
- Critical Thinking
- Special Dietary Requirements
- Active Listening
- Hiring, Training and Development
- Cook Consistent Dishes
- Performance Assessment
- Inventory and Supply Management
- Cost Control
- Performance Improvement Monitoring
- Food and Beverage Pairings
- Purchasing
- Chef Consultations
- Profit Target Achievement
- Kitchen Equipment Safety
- Equipment Inspection and Maintenance
- Waste Reduction
- Process Improvement
- Dish Preparation
- Dietary Restrictions
- Food Spoilage Prevention
- Inventory Rotation
Timeline
Head Chef
Cambridge Hotel
07.2022 - Current
Sous Chef
Awaroa Lodge
07.2021 - 03.2022
Sous Chef
West Plaza Hotel
08.2017 - 02.2018
Head Chef
Macs Brewbar
01.2011 - 12.2016
Chef
Nosh Catering
01.2010 - 01.2012
Head Chef
Seabreeze Resort
01.2009 - 01.2010
Head Chef
The Tap on Mitchel
01.2005 - 01.2009
Sous Chef
Holiday Inn Darwin
02.2003 - 01.2004
Sous Chef
Crowne Plaza
01.2002 - 01.2005
(752), (753). Lower Hutt.
HACCP Training
First Aid
Tsunami and other natural disaster training
Fire and evacuation procedure training
Safety, Hold-up and security training.
Catering and Professional Cookery
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