Joel Florian

Multilingual Sous Chef with 17+ years of international culinary experience across fine dining, bistro-style French cuisine, Japanese cuisine, Caribbean dishes, bakery, breakfast operations, and high-volume kitchen management. Proven ability to lead multicultural kitchen teams, maintain AA Rosette-level culinary standards, control costs, and deliver exceptional guest experiences. Strong expertise in menu development, inventory control, food safety, staff training, and operational efficiency.

Sous Chef - Apothecary East - London

(2022-01)

• Lead kitchen operations while maintaining exceptional culinary and service standards.
• Collaborate on menu innovation and seasonal dish development.
• Manage inventory, supplier coordination, stock control, and food cost optimization.
• Train and supervise kitchen staff in high-performance culinary environments.
• Ensure strict compliance with hygiene, food safety, and kitchen maintenance standards.

Sous Chef - Otto's Restaurant Limited - London

(2018-01 - 2022-12)

• Played a key role in menu planning, innovation, and kitchen cost management.
• Supervised and developed kitchen staff to maintain consistency and efficiency.
• Maintained high culinary standards within a fine dining environment.
• Oversaw inventory management and minimized operational waste.
• Ensured all kitchen equipment operated at optimal performance.

Jr. Sous Chef - Smiths of Smithfield - London

(2018-01 - 2018-12)

• Managed daily kitchen operations with focus on quality and service excellence.
• Led and trained kitchen teams in a fast-paced hospitality environment.
• Monitored stock levels and kitchen organization to improve operational efficiency.

Senior Chef de Partie - The Don Restaurant - London

(2016-01 - 2017-12)

• Oversaw culinary section operations and supported overall kitchen leadership.
• Motivated and coordinated kitchen staff to achieve high culinary standards.
• Collaborated with restaurant management to deliver exceptional dining experiences.

Professional - Hotel and Catering Business, Restaurant Management - Grameimpuls (2008-01 - 2010-12)

Bachelor's Degree - History - Dominico-Frances College (2004-01 - 2008-12)