Josef Maleci

Chef De Partie

Restaurant Uliassi

03.2023 - 12.2023

Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
Acted as head chef when required to maintain continuity of service and quality.
Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
Enhanced kitchen efficiency by streamlining prep work and implementing proper mise en place techniques.
Reduced food waste by creatively repurposing ingredients and tracking inventory closely.
Assisted with menu development for seasonal offerings, focusing on local and sustainable ingredients.
Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
Maintained a clean and sanitary work environment in compliance with health department standards.
Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
Supported head chef in managing daily operations, including scheduling, ordering supplies, and supervising team members.
Participated in regular tastings to refine flavors and improve overall culinary offerings.
Improved kitchen morale by fostering a collaborative atmosphere that encouraged open communication among team members.
Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Earned recognition from management for consistently demonstrating excellent teamwork skills during peak service hours.
Consistently followed recipes accurately while also adding personal touches when appropriate to enhance flavor profiles.
Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
Mentored kitchen staff to prepare each for demanding roles.
Trained kitchen staff to perform various preparation tasks under pressure.
Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
Collaborated with staff members to create meals for large banquets.
Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Coordinated with vendors to order supplies and maintain high quality standards.
Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
Set up and broke down kitchen for service.
Disciplined and dedicated to meeting high-quality standards.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Monitored food production to verify quality and consistency.
Utilized culinary techniques to create visually appealing dishes.
Modified recipes to accommodate dietary restrictions and allergies.