Joseph Novak

jn5866f2@westpost.net
Permanent Address:
Temporary:
7853 Richwood Drive
308 Villa East
Mentor on-the-Lake, OH 44060 Fair
Port Harbor, OH 44077
(440) 209-1748
cell (440) 339-8748
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EDUCATION
Pennsylvania Culinary Institute
Pittsburgh, PA
Associate Degree in Specialized Technology
Le Cordon Bleu Program in Culinary Arts
GPA 3.37
Lakeland Community College
Kirtland, OH
Major: Business
September 04 to May 09
WORK HISTORY
Mitchell's Fish Market
Pepper Pike
Kitchen Supervisor
4/08-present
-Start every shift with line check. Finish every shift with morning production.
-In charge of checking employees out every night, making sure kitchen is closed
properly and ready for the morning shift.
-Fluent in all aspects of the kitchen.
-Cooking everything from a vast verity of fish, to lobsters and steaks.
-Very high speed and high volume cooking every shift.
Buca De Beppo
Mayfield, OH
Lead line cook, Kitchen Supervisor 4/07-2/08
-I open the kitchen five days a week with my own keys and security code.
-Daily duties consist of opening the restaurant, making prep list, checking in o
rders and taking inventory every Sunday.
-Have learned every station in the kitchen in just few months.
-Placed produce orders and Gordon food service orders as well.
J. Alexanders
Lyndhurst, OH
Line Cook, Night Prep, Server 8/06-6/08 -Start ever
y shift checking with my supervisor to see if there are any specials on my stati
on and stocking my station up for the night rush.
-When working night prep I check with my supervisor to get my list of thing that
need to be prepped and prioritize my list.
-At the end of every shift, check out making sure everything is clean and ready
for
the morning shift.
- learned as much as I could in the kitchen, and then began serving to gain fron
t of the house experience in a fine dining restaurant.
Ritz Carlton Cleveland
Cleveland, OH
Banquet Chef
3/06-8/06
-Worked in every department during my externship including: Banquet Kitchen, emp
loyee dinning, Garden Major, and Century Kitchen Sunday brunch.
-I prepared large parties up to five
 hundred people and small parties up to five people.
-Learned how to read contracts, forecasts and reservations to ensure the right p
roduct. - learning the very best in fine dining experience.
Joseph Novak
jn5866f2@westpost.ne
t____________________
Permanent Address:
Temporary:
7853 Richwood Drive
1333 Hamlet # 3
Mentor on-the-Lake, OH 44060
Willoughby, OH 44094
(440) 209-1748
cell (440) 339-8748
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Grille on 7th Street
Pittsburgh, PA
Pantry, Saute, Fry
7/05-2/06
-Reported to sous chef or executive chef for par sheets for the upcoming shift.
-Performed duties with little or no manager supervision.
-Promoted in two weeks to start training on saute and fry.
-Gained lot of fine dining experience.
PERSONAL ACHIEVEMENTS
-Received over achievement award in high school, O.W.E. work program.
-Given Certificate for Perfect Attendance in 1st cycle kitchen class at PCI.
CERTIFICATIONS
-NRA Serve Safe Sanitation threw 2010.
-Certified C.P.R. until 2009.
-ACFEI approved courses in culinary Supervision and Nutrition.
-NRA approved course Nutrition.
-NRA approved course in Cost Control.

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