Joshua Murillo

Chef

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Summary

I'd love to open up a sustainable farmers driven restaurant that focuses on local ingredients to create beautiful dishes. Everything in house made and fresher than Doug E. Fresh himself. There will be a garden and a chicken coup as well as an outdoor grill. That's the dream but for now I want to work with passionate individuals such as myself that ... Read more

I'd love to open up a sustainable farmers driven restaurant that focuses on local ingredients to create beautiful dishes. Everything in house made and fresher than Doug E. Fresh himself. There will be a garden and a chicken coup as well as an outdoor grill. That's the dream but for now I want to work with passionate individuals such as myself that are motivated and confident. People who love food but love the idea of food and the energy a great meal creates. Making people happy and excited about trying new things and learning new techniques. A lot if my inspiration for plating as well as creating new dishes comes from nature and art. I try to remain outdoors as much as possible. Surfing, hiking and camping are a few of the things I use to stay inspired and on the go. With the occasional stop to snack everywhere I go. I pride myself in being punctual as well as reliable. You can teach anyone to cook but you can't teach character. There isn't anywhere else I'd rather be than in the kitchen surrounded by great people doing what we love. I was born to do this.

My Dream Job is Destination chef. Travel. Cook. Learn. Return. Teach. I want to explore the endless possibilities that food has to offer and share my dishes

Work Experience
  • Head Chef

    Market Provisions
    Aug. 2016 to Oct. 2016 (2 months)

    See Details

    Role & Tasks:

    *same company as All'Acqua
    Promoted to Head Chef
    Inventory, Invoicing & Ordering
    Food Costing & Menu Pricing
    Opening & Closing Kitchen
    Scheduling
    Menu Writing
    Daily & Weekly Specials
    Pasta Making
    Sauces & Stocks
    Cheese Program
    Restaurant Buyouts & Large Private Events
    Pastry & Dessert
    Kitchen Staff Management
    Private Dining & Family Style Menus

  • Sous Chef

    All'AcquaLos Angeles, CA, US
    May. 2016 to Aug. 2016 (3 months)

    See Details

    Role & Tasks:

    Line Chef to Sous Chef (1 month)
    Inventory, Invoicing & Ordering
    Opening & Closing Kitchen
    Scheduling
    Menu Writing & Daily Specials
    Pasta Making
    Sauces & Stocks
    Cheese Program
    Restaurant Buyouts & Large Private Events
    Pastry & Dessert
    Kitchen Staff Management
    Social Media
    Italian Cuisine
    Equipment Knowledge

  • Line Cook

    The Moose DenGlendale, CA, US
    Feb. 2016 to May. 2016 (3 months)

    See Details

    Role & Tasks:

    Opening & Closing Kitchen
    1 to 2 man line
    In-House Smoking, Curing & Pickling
    Sauces & Dressings
    Protein Breakdown
    Menu Writing
    Ordering & Inventory
    Large Parties

  • Banquet Chef

    Flat Iron Catering
    Feb. 2016 to Apr. 2016 (2 months)

    See Details

    Role & Tasks:

    Event Preparation
    On/Off-site Cooking
    Large Scale Plating

  • Grill Cook

    Nick & Stef's SteakhouseLos Angeles, CA, US
    Nov. 2015 to Feb. 2016 (3 months)

    See Details

    Role & Tasks:

    Dry Aged Meat Maintenance
    Meat Breakdown & Butchery
    Argentinian Wood-Fire Grill
    Walk-in Maintenance & Cleanliness
    Handling of Expensive Products & Delicacies
    Expediting & Ticket Management
    Inventory & Ordering
    Product Labeling
    Up to 350 guests
    Large Private Dining Events

  • Line Cook

    EveleighWest Hollywood, CA, US
    May. 2014 to Nov. 2015 (1 year and 6 months)

    See Details

    Role & Tasks:

    Prep Chef to Line Chef
    Delegation of Tasks
    Stocking & Inventory
    Protein Breakdown
    Plating Techniques
    Stocks & Sauces
    Multiple Station Set Up
    Event Prep
    Fish & Shellfish Knowledge
    Produce Knowledge
    Garden Maintenance
    Family Style Menus & Private Events
    Charcuterie & Curing
    Lacto-Fermentation & Pickling

Education
  • HVAC/R
    WyoTech Long BeachLong Beach, CA, US
    Feb. 2008 to Oct. 2008

    See Details

    HVAC Certification EPA Universal Degree

Skills

Advanced Knife Handling

Charcuterie

Off-site Event Management

Cheese course

On-site Special Events

Chopping

Ordering / Purchasing

Ordering / Receiving

Culinary Menu / Recipe Development

Over 300 covers a night

Dough Making / Portioning

Pasta Cooking

Dressings

Pasta making

Enforcement Of Safety / Sanitation Standards

Pizza Cooking

Equipment Maintenance

Portioning

Expediting

Purveyor/Local Farmer Relationships

Family Meal

Receiving/Organizing

Fish Cookery

Sauce Development

Fish butchery

Saute

Food / Beverage Pairing

Scheduling

Food Budgeting

Food Cost Optimization

Smoking

Food Safety Knowledge

Sous-vide

Food Styling

Staff education / motivation

Frying

General knife handling

Ticket Management

Gluten Free

Up to 100 covers a night

Grilling

Up to 200 covers a night

Inventory

Up to 300 covers a night

Kitchen Cleaning/Sanitation

Up to 50 covers a night

Kitchen management

Vegan / Vegetarian Cooking

Kosher Preparation

Vegetable Breakdown

Meat Butchery

Vegetable cookery

Meat Cookery

Wok Skills

Bread making

Pastry Plating

Cake Making

Pastry Production

Pastry Program Management

Catering

Cost Optimization

Food / Beverage Pairing

Staff Education / Motivation

Gluten-Free

Time Management

Ice Cream/Sorbet

Menu / Recipe Development

Pastry Menu Development

Budgeting

Profit And Loss

Purchasing / ordering

Conflict Resolution

Recruiting / hiring

Customer Service

Social Media

Food Safety Knowledge

Staff Education / Motivation

Vendor Management

Marketing / PR

Microsoft Office

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