Dayana Joseph

Chef's Assistant

Location 15h@2xNew York, NY

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Summary

In my short time in the culinary industry I have sought opportunities to grow and learn from anyone willing to teach and though I feel I have learned a lot in the past four years I know that the trajectory I'd like to take in my career requires more calculated and precise training. I am a hard worker who is willing to put in the time necessary to b... Read more

In my short time in the culinary industry I have sought opportunities to grow and learn from anyone willing to teach and though I feel I have learned a lot in the past four years I know that the trajectory I'd like to take in my career requires more calculated and precise training. I am a hard worker who is willing to put in the time necessary to become a great Chef. I am intuitive, very intelligent and pride myself on having a great work ethic. I am a team player who understands and respects rank and discipline in the kitchen.My insatiable curiosity for food is backed by tenacity and the willingness to remain teachable in order to achieve my goals of becoming a world class Chef.

Work Experience
  • Chef's Assistant

    The Salmagundi Club
    Mar. 2016 to Present (10 months)

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    Role & Tasks:

    Assisted and supported the executive Chef in routine and specific tasks
    Ensured customers are served well-on-time and effectively,Helped with the planning of menus and meals
    Maintained high food quality and presentation,Supervised the preparation and service of food
    Rotated products to avoid spoilage, Handled concerns in the kitchen
    oversaw kitchen workforce on recipe procedures, preparation and cleaning duties
    Assisted to the sales and cuisine team, Monitored food expenditure
    Performed product inventory,Helped executive chef to pick and train kitchen personnel
    Assisted cooks on the preparation, cooking and presentation of different foods in the restaurant and banquets

  • Owner

    Dine with Day
    Jan. 2013 to Present (4 years)

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    Role & Tasks:

    Founded a private chef and event planning service that provides fastidiously curated dinner parties and events customized per client specifications
    Provides health conscious and restrictive diet meal planning services for clients
    Sources space, talent, supplies,develops menus and prepares dishes for each event
    Handles all promotional needs via Social Media and Food Social networks such as Eatwith.com and VousLesVous.com

  • Sous Chef

    Brooklyn BesoBrooklyn, NY, US
    Jul. 2016 to Dec. 2016 (5 months)

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    Role & Tasks:

    Prepared menus for seasonal changes in restaurant private parties and other occasions
    Delegated and supervised responsibilities of kitchen staff
    Managed careful practices of raw material safe food handling procedures and cost
    Ensured appropriate and regulated execution of recipes

  • Line Cook

    Carnal Brooklyn
    Oct. 2015 to Feb. 2016 (4 months)

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    Role & Tasks:

    Under the direct mentorship and tutelage of seasoned chefs during seasonal pop-up restaurant gained critical knowledge of best in class principles and techniques for preparing dishes
    Organized supplies, put food deliveries away and rotated stock, monitored freshness of food products
    Utilized excellent knife skills to chop, dice, julienne and slice vegetables, carve and grind meats and cheeses and fillet fish.
    Acquired additional knife skills, achieving ability to slice and carve meats, scale and fillet fish and debone poultry
    Portioned and plated cold prepared food for serving to customers
    Maintained cleanliness of station, ensuring sanitary conditions and scoring 100 percent on safety checks

  • Event Coordinator

    Cena supper club
    Oct. 2015 to Feb. 2016 (4 months)

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    Role & Tasks:

    Under the direct mentorship and tutelage of seasoned chefs during seasonal pop-up restaurant gained critical knowledge of best in class principles and techniques for preparing dishes
    Organized supplies, put food deliveries away and rotated stock, monitored freshness of food products
    Utilized excellent knife skills to chop, dice, julienne and slice vegetables, carve and grind meats and cheeses and fillet fish.
    Acquired additional knife skills, achieving ability to slice and carve meats, scale and fillet fish and debone poultry
    Portioned and plated cold prepared food for serving to customers
    Maintained cleanliness of station, ensuring sanitary conditions and scoring 100 percent on safety checks

Education
  • Business Administration
    Florida International University
    Jan. 2009 to Dec. 2014

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    BS: Marketing/Public Relations Degree • GPA: 4.0

Skills

Charcuterie

Off-site Event Management

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Enforcement Of Safety / Sanitation Standards

Family Meal

Fish Cookery

Sauce Development

Fish butchery

Food Safety Knowledge

Food Styling

Frying

General knife handling

Vegan / Vegetarian Cooking

Meat Cookery

Menu development

Ability To Lift 40+ Lbs

Menu development

OpenTable or other

Customer service

POS Systems

Event Management / Organization

Experience in a Fine Dining Establishment

Experience in a High Volume Environment

Food Safety Knowledge

Languages
French Fluent
Spanish Basic
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