BIO
Calm, quick and collected in the kitchen... I first started cooking for my love of food and being able to share this with my friends and family. This developed into a passion - I enjoy learning to create any new dish and bringing my expertise and chilled personality to the kitchen.
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From a cookery apprenticeship to head-chef in New Zealand, creating menus and teaching in Cambodia to running my own kitchen in Dubai... I've gathered experience, techniques and ideas along the way which I look forward to building upon in my next endeavours.
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Right: my classic chocolate cake dressed for a child's birthday w. chocolate buttercream, spun sugar lava and dry-ice special effects
MY EXPERIENCE
Background & Expertise
My rustic spinach and cheese scones
2016-2017
'JOEL'S STREET EAT'S' - UAE
PRIVATE KITCHEN OWNER, MANAGER, CHEF
I ran a full kitchen service from my home. I provided breakfast, lunch, dinner, baked goods and bulk-catering options to my community.
I designed revolving menus and created my own recipes to cater for a range of needs, from healthy snacks with special dietary requirements to ultimate traditional comfort food.
I'd shop at local markets for the freshest ingredients, take orders from customers and keep them well fed!
I catered for community events which involved baking 250 cupcakes for a breast cancer awareness charity event, UAE day and end of year functions. I catered for birthday parties, including personalised birthday cakes.
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2015
'COCONUT BEACH RESORT' - KOH RONG, CAMBODIA
RESIDENT MENU DEVELOPER
I volunteered at a newly established Cambodian resort to teach the Cambodian chefs all aspects of Western cookery.
I designed a Western menu, taught the chefs of our ingredients, gave them technical training and advised them on financial and ordering systems.
The menu is still being used today.
2011-2014
'PENTHOUSE BOUTIQUE CINEMA AND RESTAURANT' - WELLINGTON, NZ
CHEF, HEAD CHEF
I worked a range of shifts covering breakfast, lunch and dinner. I ran grill and larder services and eventually ran the entire kitchen as Head Chef.
During breakfast shifts I enjoyed baking all muffins, scones and a wide range of cabinet food each morning, while also cooking breakfast for customers off the A La Carte Menu. I ordered all bread and breakfast foods needed to run the breakfast menu.
For my roll as Head Chef I was employed to run the kitchen, order in food, write up rosters and create seasonal menus. I prepared and cooked for functions, ran both breakfast, lunch and night services, controlled food wastage, ensured food cost was low and the kitchen ran smoothly on a day to day basis.
2007-2011
IBIS TAINUI HOTEL, HAMILTON, NEW ZEALAND
CHEF
-Training and completion of Modern Apprenticeship in Cookery
-Kitchen hand experience: dishwashing, mopping, floor cleaning, keeping the kitchen to a high standard of presentation and hygiene
-Larder: Specialising in sides, salads and desserts
-Hots and mains: grilling meats, preparing and presenting hot dishes
-Breakfast: Prepared and monitored buffet style breakfasts independently
-Lunch: Prepared and served food as ordered from a set menu. (Burgers, fish and chips, pasta meals etc).
-Functions: Prepared platters, hors d'oeuvres, buffet style meals and desserts for up to 80 guests
EDUCATION
Chicken, leek and thyme pie woven with handmade puff pastry
2008-2010
MODERN APPRENTICESHIP IN COOKERY
I completed my apprenticeship at Hotel Ibis, through the ACCOR Hotel training system. I completed extra papers at the local unitec.
MY KAI
Snapshots of my creations in the kitchen
Superfood salad w. quinoa, pomegranate, roast veg, brocollini, seeds + garlic yoghurt dressing
Gourmet beef burger w. secret recipe burger sauce + caramelised onion
Vege big breaky w. housemade baked beans + guac
Japanese sesame beef on organic soba-noodles w. bean sprouts, julienned carrot + spring onion
Personalised birthday cake - chocolate with buttercream icing + biscuit crumb topping
My classic hot-cross buns
6-folded puff pastry w. housemade custard and poached apricot danishes
Spinach, feta, caralemised onion danishes w. housemade puff pastry + rosemary
"If you are reading this letter, it means you have the good fortune to have met, or are about to meet Joel Arnold. Celebrate, because today is your lucky day.
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I worked with Joel at the Penthouse Cinema and café for just over a year. He had been there for two years prior to my tenure as manager and was a solid, reliable member of the kitchen team.
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When our head chef left, Joel was an obvious choice to replace her. He is quick, cool under pressure, extremely well organised and creative. The new menu he designed was one of the most popular we had in the time I worked at the Penthouse.
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So if you’re looking for a chef who can bang out over 100 meals in a two-hour period and do it without screaming or tearing his hair out, look no further. Joel is your man. I would not hesitate to hire him again if I had the opportunity (and I hope I do).
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Regards,
Kate Larkindale"
