John Wesley

Chef de Partie

Location 15h@2xNew York, NY

Please verify your email first.

Connect with John Wesley and other industry professionals

Join Now for Free
Summary

I am 25 years old and have been cooking for seven years. After obtaining one michelin star at my first restaurant job I ventured out to some of the top restaurants in the Bay Area until eventually moving to New York City to experience a large volume, 3 Michelin star restaurant. I am moving back to the Bay Area and am interested in applying my experiences and standards in a new environment.

I am 25 years old and have been cooking for seven years. After obtaining one michelin star at my first restaurant job I ventured out to some of the top restaurants in the Bay Area until eventually moving to New York City to experience a large volume, 3 Michelin star restaurant. I am moving back to the Bay Area and am interested in applying my experiences and standards in a new environment.

Work Experience
  • Chef de Partie

    AskaBrooklyn, NY, US
    May. 2016 to Present (7 months)

    See Details

    Role & Tasks:

    `Meat Roast Station
    -Responsible for five dishes on menu and sauces for 8
    -Processed proteins and sauces for Menu
    -Assisted with fermentation projects
    -Worked with chef de cuisine setting up relationships with local farms and purveyors

  • Chef de Partie

    Eleven Madison ParkNew York, NY, US
    Sep. 2015 to Apr. 2016 (7 months)

    See Details

    Role & Tasks:

    Chef De Partie
    -Responsible for daily prep and execution during service
    -Worked front of house as a "cook server`' one day a week

  • Sous Chef

    BaumePalo Alto, CA, US
    Jul. 2014 to Sep. 2015 (1 year and 2 months)

    See Details

    Role & Tasks:

    -Assisted with Conceiving Menu itmes
    -worked with market purveyors and restaurant purevyors
    -Assisted Chef with inventory and ordering
    -Oversaw daily prep and execution of menu with Chef

  • Chef de Partie

    CommisOakland, CA, US
    Jun. 2013 to Jul. 2014 (1 year)

    See Details

    Role & Tasks:

    Meat Roast/ Fish Roast
    -Assisted in ordering for daily menu and taking inventory
    -Contributed in menu planning

  • Chef de Partie

    BaumePalo Alto, CA, US
    Jul. 2012 to May. 2013 (10 months)

    See Details

    Role & Tasks:

    Garde Manger/ Meat Roast
    -Assisted in daily ordering and inventory for station

  • Culinary Stagiaire

    ManresaLos Gatos, CA, US
    May. 2012 to Jul. 2012 (2 months)

    See Details

    Role & Tasks:

    stage
    -Assisted Meat Roast in daily prep
    -Helped process farm deliveries and market deliveries

  • Chef de Cuisine

    Sons & DaughtersSan Francisco, CA, US
    Sep. 2010 to Apr. 2012 (1 year and 7 months)

    See Details

    Role & Tasks:

    Started as a stagiere in culinary school and worked my way on to the team as garde mangier cook.
    -Worked cold station on the team that got the restaurant their first michelin star

Skills

Advanced Knife Handling

Molecular gastronomy

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Dough Making / Portioning

Enforcement Of Safety / Sanitation Standards

Portioning

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Scheduling

Servesafe Certified

Food Cost Optimization

Food Handlers Certificate

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Gluten Free

Grilling

Inventory

Kitchen Cleaning/Sanitation

Kitchen management

Vegan / Vegetarian Cooking

Meat Butchery

Vegetable cookery

Meat Cookery

Menu development

Wood Fire Cooking

Languages
english
Search for another John Wesley