Joyce Brandes Rivera is a high-skilled professional, that works in Flik Hospitality Group main office of which is in 411. as a Executive Chef since 2019. Joyce Brandes Rivera gained professional experience in more than 12 positions at different companies. Joyce Brandes Rivera went to the Essex Community College and received education there from 1998 to 2000. Flushing, New York is the area, where this person was lastly known to settle. This professional's phone number and email can be accessed through this website on demand.
Name variants:
Joy Rivera
Last updated May 29, 2024
Contact Information
Last Update
Jul 6, 2022
Email
jr**@gmail.com, st**@aol.com
Location
Flushing, NY
Company
Flik Hospitality Group
Workplace
Executive Chef
Work History
Executive Sous Chef
315 Park Ave south, New York, NY 10010
Executive Chef for a high-volume restaurants such as Atlantic Grill, Bill's Bar & Burger and Dos Caminos. Manage an average of 40-50 employees as well as 4 Sous Chefs daily. Oversee daily op...
Aug 2013 — Sep 2018
Corporate Chef
Corporate Chef to a Michelin Star restaurant group. Directly overseeing Boh operations for Dressler, Dumont and Dumont Burger. Created, implemented and oversaw all BOH operational standards,...
Aug 2011 — Mar 2013
Sous Chef
Sous Chef in a high-volume casual fine dining restaurant- managed staff of 30 in daily food operations. Oversaw sauce production for multi-unit inter-transfer. Daily line checks and daily op...
Sep 2010 — May 2011
Executive Chef Rosa Mexicano
Executive Chef of a high volume fine dining restaurant. Manage staff of 30 and 2 Sous Chefs daily. Oversaw inventory, recaps, ordering, labor, line checks, scheduling,budgeting, boh non f&b,...
Jul 2006 — Aug 2010
Assistant Kitchen Manager
450 north Brand Blvd, Glendale, CA 91203
Manager to a high-volume restaurant. Oversaw Sensitive Inventory, weekly Recaps, Ordering and Labor. Managed staff of 47 in daily food operations. Assisted in front of the house management d...
Jun 1, 2004 — May 1, 2006
Head Chef
Supervised and coordinated staff of 8, participating in the training, hiring and scheduling of all personnel.
Planned menus, developed recipes according to owners needs and tastes.
Manage...
Feb 2003 — Apr 2003
Head Chef
Supervised, coordinated and participated in activities of cooks and other kitchen personnel engaged in preparing and cooking foods. - selected and developed recipes, applying personal knowle...
Jan 2002 — Aug 2002
Sous Chef
Assisted chef with all special functions in prestigious restaurants. Ran high volume kitchen in busy tourist town. Supervised staff in daily food preparation. Planned and designed all daily ...
Feb 2001 — Jan 2002
Banquet and Pastry Chef
402 Key Hwy, Baltimore, MD 21230
Rusty Scupper Baltimore -Steve Bohlman Planned and created all desserts menus. Decorated cakes for all occasions according to customers desires. Coordinated banquets and special occasion eve...
Jan 1, 2000 — Feb 1, 2001
Line Cook
Worked saute and garde manger in busy fine dinning restaurant. Organized and prepared Sunday Champagne Brunch.
Sep 1998 — Jan 2000
Education
1998 — 2000
1998 — 2000
1999 — 2000
1997 — 1998
1993 — 1997
Occupations
Cook
Head Chef
Sous Chef
Executive
Chef
Head Cook
Skills
Menu Development
Micros
Catering
Food and Beverage
Restaurant Management
Fine Dining
Culinary Skills
Food
Hospitality
Banquets
Hospitality Management
Recipes
Cooking
Sanitation