JOSHUA CRASTO

Work History

EMAAR (Skyviews & The Burj Khalifa)

Dubai

12.2022 - Current

Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
Handled special customer requests to meet dietary needs and mitigate allergen risks.
Prepared, produced and packed food in tight timescales.
Checked freezers and refrigerators to verify correct storage and temperatures.
Supervised and trained junior chefs cook assigned dishes.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Checked food portioning for optimal presentation and cost control.
Calculated food requirements and labor costs to stay at par with budget.
Followed recipe specifications strictly to produce high volume of food orders.
Monitored line production to achieve consistent quality.
Executed efficient mise en place to facilitate smooth service.

THE TAP HOUSE DUBAI

Dubai

11.2021 - 12.2022

Handling the Ala Carte Menu of the Hot kitchen
Preparing the mis-en-place of daily special menus
Taking care of ordering and also helping in controlling the food cost and wastage
Taking care of the daily temperature check of the cooler and deep freezer
Collaborated with head chef to create innovative, seasonal menus for special events.
Experimented with new dishes while incorporating customer feedback.
Followed recipe specifications strictly to produce high volume of food orders.
Met company portion and serving size standards, maintaining kitchen cost-efficiency.
Maintained clean and tidy food preparation areas.
Monitored line production to achieve consistent quality.

TRIDENT NARIMAN POINT

Mumbai

06.2017 - 10.2021

Adhering to food safety regulations and culinary practices in the preparation of ingredients and meals
Developing full tasting and special events menus to meet all the establishment needs
Planning and directing high volume preparation in a fast-paced environment
Ensuring the assigned Commis understand menu content, which includes recipes and food production guidelines
Disciplined and dedicated to meeting high quality standards while participating in food preparation and presentation during meal hours
Operating in an all-day dining restaurant that serves international cuisine
Assisting with the development of menu items, researching and workshopping recipes compatible with the existing menu
Part of the team for the ceremony of Mr Ambani's daughter held at the The Oberoi Udaivilas, Udaipur