Summary
Overview
Work History
Education
Skills
Timeline
Generic

Joshua Norris

Pottsville

Summary

Dynamic culinary professional with extensive experience at Noma, excelling in meat preparation and customer service. Demonstrated knife handling expertise and strong communication skills, enhancing customer satisfaction and product presentation. Proven ability to maintain high food safety standards while fostering teamwork in fast-paced environments. Committed to delivering exceptional quality and innovative dishes.

Overview

6
6
years of professional experience

Work History

Butcher's Apprentice

Whole Beast Butchery
02.2024 - 12.2024
  • Complied with food safety, hygiene and sanitation regulations for safe food preparation.
  • Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
  • Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
  • Wrapped meat produce to maintain quality, freshness and condition.
  • Adhere to safety and cleanliness standards and maintained equipment.
  • Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
  • Labeled meat items clearly and accurately with allergen information and expiration dates.
  • Used boning knife, skewers and twine to shape, lace, and tie roasts.
  • Identified cuts of meat, grading and pricing accordingly.
  • Stocked, rotated and priced merchandise to meet store standards.
  • Verified proper inventory levels, product quality, and freshness to prevent sale of spoiled products.
  • Performed meat inspections and checked temperature environment to maximize food safety.
  • Replenished butcher counter displays to maintain fresh, appealing produce.
  • Packaged and labeled meat items in preparation for sale to customers.
  • Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
  • Trimmed fat to remove undesirable parts from cuts of meat.
  • Calculated weight and quantity of meat to determine appropriate pricing for customers.
  • Set up displays and stocked shelves with fresh meats, rotating stock for quality.
  • Cut meats to customer specifications and answered questions about specialty products.
  • Prepared and cooked meat products to provide customers with samples and test product quality.
  • Promoted new meat options to offer customers unique and appealing choices.
  • Boned out whole carcass of Beef, Pork and Lamb
  • Sausage production

Assistant Butcher

Victor Churchill
12.2023 - 01.2025
  • Improved customer satisfaction by providing exceptional service and answering questions about various cuts of meat.
  • Adhered to food safety guidelines during all aspects of meat handling and processing, minimizing risk of contamination.
  • Sharpened knives and maintained equipment regularly, ensuring optimal performance during daily tasks.
  • Participated in inventory management, accurately tracking stock levels and ordering supplies as necessary.
  • Supported fellow employees with various tasks when needed, fostering a positive work environment.

Chef Intern

Noma
06.2023 - 11.2023
  • Exhibited strong teamwork by providing assistance to other kitchen staff as needed during busy service times.
  • Participated in weekly meetings with the culinary team to review performance metrics, discuss areas of improvement, and brainstorm innovative solutions for common challenges faced within the industry.
  • Received consistent praise from customers and team members for exceptional culinary skills and attention to detail.
  • Maintained accurate inventory records of all supplies, assisting in cost control measures for the establishment.
  • Collaborated with fellow interns and staff to maintain a clean and organized workspace, promoting a positive work environment.
  • Enhanced customer satisfaction by creating visually appealing and delicious dishes.
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Read through recipes and set up ingredients for chef de parti chef.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Checked expiration dates, rotated food, and removed any items that were no longer usable.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Maintained food safety and sanitation standards.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.

Head Chef

Fishop
04.2023 - 06.2023
  • Placed orders to restock items before supplies ran out.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.

Chef

Halcyon House, Paper Daisy
08.2022 - 04.2023
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Set up and broke down kitchen for service.
  • Assisted with menu development and planning.
  • Utilized culinary techniques to create visually appealing dishes.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.

Chef Fish Butcher

Fish Butchery
06.2021 - 08.2022
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.


Chef

Firedoor
02.2021 - 06.2021
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Contributed to a positive kitchen atmosphere through effective communication and collaboration with team members.
  • Complied with portion and serving sizes as per restaurant standards.
  • Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
  • Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

Chef

Labart
10.2020 - 02.2021
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Utilized culinary techniques to create visually appealing dishes.

Chef

Pipit
07.2019 - 10.2020
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Operated all kitchen equipment safely to prevent injuries.
  • Rotated stock to use items before expiration date.
  • Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
  • Prepared items for roasting, sautéing, frying, and baking.
  • Complied with portion and serving sizes as per restaurant standards.

Education

Certificate I - Butchery

TAFE NSW
NSW
12-2024

Certificate III - Commercial Cookery

TAFE NSW
NSW
09-2022

High School Diploma -

Banora Point High School
Banora Point, NSW
11-2015

Skills

  • Knife handling expertise
  • Workplace safety
  • Food safety
  • Meat cutting precision
  • Cross-contamination prevention
  • Sanitation practices
  • Product presentation
  • Product rotation
  • Portion control
  • Temperature monitoring
  • Communication
  • Meat preparation techniques
  • Meat weighing and labeling
  • Customer service
  • Deboning meat
  • Fish filleting expertise
  • Meat saw operation

Timeline

Butcher's Apprentice

Whole Beast Butchery
02.2024 - 12.2024

Assistant Butcher

Victor Churchill
12.2023 - 01.2025

Chef Intern

Noma
06.2023 - 11.2023

Head Chef

Fishop
04.2023 - 06.2023

Chef

Halcyon House, Paper Daisy
08.2022 - 04.2023

Chef Fish Butcher

Fish Butchery
06.2021 - 08.2022

Chef

Firedoor
02.2021 - 06.2021

Chef

Labart
10.2020 - 02.2021

Chef

Pipit
07.2019 - 10.2020

Certificate I - Butchery

TAFE NSW

Certificate III - Commercial Cookery

TAFE NSW

High School Diploma -

Banora Point High School

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Joshua Norris