10975 Evanston Way
Aurora, Colorado 80012
DENISE Y. JOSEPH Phone: 516-761-7193 * Email: djoseph208@yahoo.com
OBJECTIVE:
Seeking a position of Sous Chef utilizing my culinary experience honed specifically in large restaurant
environments
KEY QUALIFICATIONS:
 7 years experience with kitchen procedures
 Hands-on experience in food preparation following prescribed menu, recipes and preparation
techniques
 Train newly hired cooks
 Good communication organizational and management skills
 Attention to detail – Ability to quickly discover and resolve problems
WORK EXPERIENCE:
11/2013 - Present PAPPADEAUX * Greenwood Village, Colorado
Promoted to: Lead Trainer
 Train newly hired cooks on recipe procedures, preparation and cleaning duties
 Ensure customers are served well and effectively
 Maintain high food quality and presentation
 Supervise the preparation and service of food
 Assist cooks on the preparation, cooking and presentation of foods in the restaurant and banquets
 Monitor food expenditures
Hired as: Line Cook
 Utilize the FIFO method of rotating products to avoid spoilage
 Handle concerns in the kitchen
 Perform product inventory for day to day preparation
 Ensure all food served is arranged properly and meets quality standards
11/2014 – 03/2015 THE YARDHOUSE * Denver, Colorado
Line Cook
 Utilized the FIFO and HACCP methods to avoid food spoilage
 Performed full product inventory for day to day preparation
 Ensured that all food served is arranged properly and met quality standards
 Responsible for labeling and sanitation
11/2012 - 11/2013 UNIVERSITY OF COLORADO HOSPITAL * Aurora, Colorado
Line Cook
 Utilized the FIFO and HACCP methods to avoid food spoilage
 Performed full product inventory for day to day preparation
 Ensured that all food served is arranged properly and met quality standards
 Responsible for labeling and sanitation
 Managed the stock room

DENISE Y. JOSEPH (continued)
09/2011 - 12/2012 THE CHEESECAKE FACTORY * Littleton, Colorado
Line Cook
 Grill and Pasta station
 Responsible for labeling and sanitation
 Utilized the FIFO method to avoid food spoilage
04/2012 - 09/2012 TAVERN LITTLETON * Littleton, Colorado
Prep Cook
 Responsible for the creation of seasonal desserts
 Prepared sauces, soups and other hot and cold food items
 Responsible for labeling, sanitation and wrapping
 Utilized the FIFO method to avoid food spoilage
 Conducted product inventory for day to day preparation
12/2010 - 07/2011 CITRON, AN AMERICAN BRASSERIE RESTAURANT * Orlando, Florida
Line Cook
 Responsible for the creation of daily specials
 Prepared sauces, soups and other hot and cold food items
 Responsible for labeling, sanitation and wrapping
 Completed daily HACCP duties
 Conducted inventory of produce on hand
01/2009 - 10/2010 WALT DISNEY WORLD * Orlando, Florida
EPCOT INTERNATIONAL FOOD & WINE FESTIVAL
Cook 2
 Responsible for the preparation of banquet style foods for large parties and high volume events
 Completed daily HACCP duties
 Conducted inventory of produce on hand
KOUZZINA BY CAT CORA
Line Cook
 Delivered over 450 covers per night
 Completed daily HACCP duties
 Worked on the Grill, Fry, Salad, Pasta and Dessert stations
DISNEY’S YACHT CLUB RESORT
Externship
 Worked at the gelato and hot stations
 Responsible for the preparation of banquet style foods for large parties and high volume events
EDUCATION:
09/2008 – 02/2010 CULINARY INSTITUTE OF AMERICA (CIA) * Hyde Park, NY
 Major: Culinary Arts
 Degree: Associates in Occupational Studies (AOS)