Joseph Vincent Joson
Bury St. Edmunds,Suffolk
Summary
Skilled Culinary Professional specialising in food preparation, meal presentation, and hygiene compliance. Demonstrates strong knife skills and kitchen equipment operation, with effective stock management and team coordination under pressure. Holds HACCP certification and possesses expertise in seafood handling, sauce creation, and pastry making, while remaining current with culinary trends.
Overview
1
1
Certification
3
3
years of post-secondary education
4
4
years of professional experience
Work history
Chef
Surya Hotels
Bury St. Edmunds, Suffolk
2025.10 - Current
- Maintained exemplary hygiene standards in the kitchen area.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Monitored inventory levels, ensured timely replenishment of stock.
- Improved kitchen efficiency by streamlining cooking processes.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Instituted a rotation system to minimise food waste.
- Fostered a positive work environment, boosted team morale.
- Assisted restaurant manager in cost control strategies implementation.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Upheld health and safety regulations at all times in the kitchen.
- Established strong rapport with team members through effective communication skills.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Meticulously checked delivery contents to verify product quality and quantity.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Chef
Blitz Catering LLC (Claas Bury St. Edmunds)
Bury St. Edmunds, Suffolk
2025.03 - 2026.04
- Achieved [Number] star rating by delivering exceptional dishes and prompt service.
- Forecasted demand and ordered optimum level of supplies to prevent spoilage.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Tracked ingredient use and portioning to identify cost reduction opportunities and enhance profitability.
- Developed menus for continuous use, events and promotions for different seasons.
- Reduced customer complaints by enforcing strict quality control procedures.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Adhered to strict hygiene standards, and ensured a clean working environment.
- Coordinated prep work, streamlined the cooking process.
- Maintained high safety standards during food preparation and serving procedures.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Transformed under-utilised ingredients into special menu items, increasing menu variety and reducing waste.
- Orchestrated seamless kitchen service during peak hours.
- Reduced food waste to improve profitability.
- Led catering events, delivering exceptional dining experiences for guests.
- Performed regular equipment maintenance and increased lifespan of kitchen appliances.
Chef
Wagamama
Bury St. Edmunds, Suffolk
2025.02 - 2025.11
- Coordinated prep work, streamlined the cooking process.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Orchestrated seamless kitchen service during peak hours.
- Enhanced team productivity with effective delegation of tasks.
- Trained junior chefs to enhance their professional skills.
- Optimised workflow processes reduced time spent on administrative tasks.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Reduced food waste to improve profitability.
- Streamlined kitchen operations for enhanced efficiency.
- Maintained high safety standards during food preparation and serving procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Chef
Wagamama
Swindon, Wiltshire
2023.04 - 2026.06
- Prepared wide range of cuisines with precision and creativity.
- Worked well under pressure whilst delivering consistent and high-quality dishes.
- Maintained food quality and freshness to maximise customer satisfaction.
- Enhanced customer satisfaction by consistently delivering well-presented meals on time.
- Expedited food preparation processes to meet peak demand times in restaurant.
- Streamlined kitchen operations to improve workflow and reduce preparation time.
- Demonstrated strong knife skills, improved speed and safety in kitchen.
- Controlled portion sizes to minimise waste and optimise resource use.
- Ensured adherence to health codes with regular equipment cleaning.
- Observed strict hygiene practices to ensure food safety standards were met at all times.
- Adhered to strict hygiene standards, ensuring a clean working environment.
- Maintained cleanliness and organisation in assigned station, ensuring a safe working environment.
- Enhanced team productivity with effective delegation of tasks.
Chef
Nagomi Ltd
Cheltenham, Gloucestershire
2023.10 - 2024.05
- Improved customer satisfaction by creating innovative and appetising menu items.
Chef
Pyesta Cheltnam
Cheltenham, Gloucestershire
2023.09 - 2024.02
- Adhered to strict hygiene standards, ensured clean working environment.
- Trained junior chefs to enhance their professional skills.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Coordinated prep work, streamlined cooking process.
- Maintained high safety standards during food preparation and serving procedures.
- Orchestrated seamless kitchen service during peak hours.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Line Chef
Wagamama Belfast
Belfast, Belfast
2022.08 - 2024.02
- Maintained food quality and freshness to maximise customer satisfaction.
- Streamlined food prep processes to enhance kitchen efficiency.
- Optimised service flow to improve dining experience for customers.
- Ensured adherence to health codes with regular equipment cleaning.
Line Chef
Zen
Belfast, Belfast
2022.03 - 2022.08
- Streamlined food prep processes to enhance kitchen efficiency.
- Preserved food quality and freshness, contributing to customer satisfaction.
- Conducted regular equipment cleaning to ensure compliance with health codes.
Education
Computer Systems Design & Programming - Computer
AMA Computer College
Philippines 2005.06 - 2008.05
Skills
- Food preparation
- Food hygiene
- HACCP certification
- Kitchen equipment operation
- Knife handling
- Food preparation techniques
- Seafood handling experience
- Meat butchery
- Time management
- Multitasking under pressure
- Stock management
- Portion control
- Catering operations
- Recipe modification
- Recipe adaptability
- Creativity in dishes
- International cuisine familiarity
- Cultural cuisine
- Sous-vide cooking
- Meal presentation
- Sauce creation
- Food cost calculation
- Pastry making
- Team coordination
- Food storage principles
- Safety compliance
- Passion for food presentation
Certification
- Manual Handling
- GDPR
- Emergency First Aid At Work Course
- Fire Marshal Training Course
- Food Safety Level 2
- First Aid Awareness
- Food Allergens
- Health and Safety Level 2
LANGUAGES
English - Intermediate
Filipino - Fluent
WEBSITES, PORTFOLIOS, PROFILES
- Https://www.facebook.com/beansjoson
- Https://www.instagram.com/beans_joson/
References
References available upon request.
Timeline
Chef
Surya Hotels
2025.10 - Current
Chef
Blitz Catering LLC (Claas Bury St. Edmunds)
2025.03 - 2026.04
Chef
Wagamama
2025.02 - 2025.11
Chef
Nagomi Ltd
2023.10 - 2024.05
Chef
Pyesta Cheltnam
2023.09 - 2024.02
Chef
Wagamama
2023.04 - 2026.06
Line Chef
Wagamama Belfast
2022.08 - 2024.02
Line Chef
Zen
2022.03 - 2022.08
Computer Systems Design & Programming - Computer
AMA Computer College
2005.06 - 2008.05