Joey Bronk's Page

Zip Code

94111

Title

Student/ Chef

Company

Deadhorse Camp / Sukakapak Trips

Website

http://jbronk.zenfolio.com

Restaurant Segment

Hotel / Motel Foodservice

I work at the unit level and my role is

Chef

I work at the corporate level and my functional area is

Not Applicable

I work for the foodservice industry and my profession is

Not Applicable

Interests

Career Advancement, Consulting, Discovering New Food, Discovering New Wines, Locavore, Finding a Job, Learning, Making Friends, Networking, New Locations, Organic Foods

Personal Quote

"On the Line, you can't think then do. You have to trust your gut, follow your instincts and think while doing, 'cause you either got it or you don't"

Biography

Joseph Bronk
668 Clay Street # 53
San Francisco, CA 94111
(415) 867-2044
Jbronk1@yahoo.com
Objective: To pursue a position that can utilize my education and passion in the restaurant industry.
Highlights of Qualifications:
• Fifteen plus years of quality work experience and on-going skill development.
• Thrives on challenges and opportunities to assume responsibility
• Works well with a diversity of people, independently or as a team member
• Am currently an active member of the SF chapter of the ACF and the IACP
• Am currently holding a NRFSP Food Safety Permit
Experience:
Line Cook / Chef, Acrobat Staffing, San Francisco, CA 11/2006-Current
I am working in various kitchens throughout the Bay Area as a temporary professional assistant in the capacity of a line cook and Sous Chef. I work with a variety of clientele including hotels, restaurants, caterers, and institutions. I am flexible and available for all assignments in the Bay Area.
Garde Manger, Epic Roast House, San Francisco, CA 05/2009- 09/2009 I prepared cold salads, charcuterie, tar tare, crudo, mousses, & terrines. I also prepared all emulsified dressings & vinaigrettes as well as a menagerie of other prep tasks as needed.
Pastry Production/Bread Production, Globe, San Francisco, CA (Intern) 01/2009-06/2009
I primarily produced Artisan Breads in a high volume capacity with a secondary focus of rustic pastries, sorbets, and ice creams according to a daily/weekly par sheet. I was also responsible for product creation and menu development based upon local availability and seasonality.

Pastry Production/Plater, Restaurant LuLu, San Francisco, CA 05/2008-11/2008
I produced high quantities of high quality pastries, confections, and frozen treats according to a daily par sheet. I also executed the final presentation during dinner service averaging 200 + covers per night. I am proficient in: scaling ingredients; formula production; mixing and rolling techniques; producing dessert sauces, ice cream, and sorbet bases; chocolate tempering and writing; candy, sugar, and tuile work.

Volunteer Experience:
Cook, Project Open Hand, San Francisco, CA
Provide my cooking expertise to provide nutritional meals to homeless and low income
families in San Francisco. Part of my regular duties is to prepare meals to the specific nutritional guidelines for each of the program’s clients.

Digital Portfolio:
http://jbronk.zenfolio.com/
Education / Certifications:
City College of San Francisco A.S. with honors in Culinary Arts-2009
Award of Achievement in Restaurant Management - 2009
Award f Achievement in Catering &Event Management-2010
The Bread Project, Berkeley, CA Certificate in Commercial Baking - 2003
Job Corps, San Francisco, CA & Clearfield, UT Accredited Certificate Chef de Partie -1996
Great Basin High School, Clearfield, UT High School Diploma -1994

Years in the Industry

15+