Joshua Paton
Perth,WA
Summary
Motivated Sous Chef polished in keeping kitchen staff on task and handling high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Works with management to analyze food costs and forecast business trends to meet company goals.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Sous Chef
ISS
04.2021 - Current
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Monitored food products, driving quality, freshness and integrity.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Maximized customer satisfaction and team operations by executing command-based structure and staff performance oversight.
- Improved performance of team members resulting in high-quality meals produced daily.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
Chef
sodexo
05.2010 - 02.2021
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Exercised portion control for items served, eliminating waste.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Established controls to alleviate supply and food waste.
Education
Certificate III - Commercial Cookery
South Metropolitan TAFE
Fremantle, WA12.2019
Kings High School
Dunedin Nz11.2003
Skills
- Cost Control and Budgeting
- Staff Training
- Supervising Food Prep
- Food Preparation
- Line Inspections
- Customer Service
- Safe Food Handling
- Food Prep Planning
- Time Management
- Inventory Management
- Menu Planning
- Stocking and Replenishing
Certification
- High Risk Work License
- Forklift Operator License
Timeline
Sous Chef
ISS
04.2021 - Current
Chef
sodexo
05.2010 - 02.2021
Certificate III - Commercial Cookery
South Metropolitan TAFE
Kings High School
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