JOSEPH MACHARIA

High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation.

• ABUDHADI NATIONAL HOTELS, 12/01/2022, Present, SOUS CHEF
• SOHO GARDEN (DUBAI), 11/01/2020, 11/01/2022, SOUS CHEF, Cooking and preparing high quality dishes, Assisting the Head Chef to create menu items, recipes and develop dishes, Able to work in all the kitchen sections., Supervising, motivating and working closely with other Chefs of all levels, Being responsible for health and safety, Being responsible for food hygiene practices, Ensuring food quality and excellent standards are maintained for all dishes created, Assisting with determining food inventory needs, stocking and ordering, Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• VIBE CAFÉ DUBAI, 2019, 2020, JUNIOR SOUS CHEF, Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met., Ensure that the production, preparation and presentation of food are of the highest quality at all times., Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis., Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation., Full awareness of all menu items, their recipes, methods of production and presentation standards., Follows good preservation standards for the proper handling of all food products at the right temperature.
• PARIS GROUP COMPANY, 02/01/2017, 12/01/2018, CHEF DE PARTE, Keeps all working areas clean and tidy and ensure no cross contamination., Prepares all mis-en-place for all relevant menus., Assists in positive outcomes from guest queries in a timely and efficient manner., Ensures food stuffs are of a good quality and stored correctly., Contributes to controlling costs, improving gross profit margins, and other departmental and financial targets., Assists other departments wherever necessary and maintain good working relationships., Assists Head Chef/Sous Chef in the training of all staff in compliance of company procedures., Reports maintenance, hygiene and hazard issues., Ensures all food preparation meets standards., Makes sure night is covered and Pass all information to next shift., Ensures HACCP forms completed and hygiene standard is maintained.
• Bull AND ROO COMPANY (DUBAI), 03/01/2015, 01/01/2017, CHEF DE PARTIE, Ensure proper portion, arrangement, and food garnish., Monitor the quality and quantity of food that is prepared., Inform Chef of excess food items for use in daily specials., Inform F&B service staff of 86'Ed items and available menu specials., Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist., Assist management in, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model., Maintain confidentiality of proprietary information; protect company assets., Anticipate and address guests' service needs., Develop and maintain positive working relationships with others; support team to reach common goals;, Listen and respond appropriately to the concerns of other employees.
• EMIRATES LEISURE RETAIL, 02/01/2014, 12/01/2015, DEMI CHEF DE PARTIE, Depending on the establishment, may be asked to receive deliveries, check and store merchandise, Organizes his/her work and timing to suit fluctuations in guest numbers and special events, Leads the team under his/her responsibility and creates HEARTIST working atmosphere, Helps provide smooth running services and a high standard of production by managing his/her section, Contributes globally to guest satisfaction through the quality of his/her work and exemplary behavior