Nick Cappa
North York,Canada
Summary
Adaptable professional with a quick-learning ability and a talent for adjusting to new environments. Skilled in rapidly acquiring new knowledge and applying it effectively. Driven by a passion for continuous learning and successfully navigating change.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Lead Cook; Kitchen Manager
Big Bone BBQ
Whitby, Canada
09.2022 - 06.2025
- Responsible for training and managing employees.
- Employ strong time management to complete all mis en place required for each day's service.
- Employ strong customer service skills to communicate with patrons.
- Responsible for receiving and organizing all product deliveries.
- Oversee catering functions outside of the restaurant.
- Employ sound strategies to ensure consistent high-quality of services.
- A primary key-holder for the restaurant.
Lead Educator
Fire and Flower
Scarborough, Canada
09.2022 - 07.2023
- Responsible for training and managing employees - this included setting daily goals, encouraging product knowledge, monitoring and aiding with proficiency on our preferred software, customer service standards and P.O.S. training.
- Responsible for tracking inventory, finding any discrepancies and reporting to General Manager.
- Responsible for keeping a clean shop, organized displays, and customer friendly environment.
- Employ strong customer service skills and product knowledge to ensure the best experience possible for guests.
- A primary key-holder for the shop.
2nd Cook
Platinum Club - Scotiabank Arena (MLSE)
Toronto, Canada
01.2019 - 06.2022
- Responsible for running, overseeing, and executing Chef's vision through the Garde Manger station.
- Responsible for coordinating with various stations, departments, and other kitchens in the building to ensure my station ran smoothly and successfully as part of the whole.
- Responsible for training and managing both full-time and temporary employees assigned to my station.
- Responsible for ordering product, receiving deliveries, and managing product for freshness and station cleanliness.
- Employed strong time management to complete all mis en place required for each night's service.
2nd Cook; Lead Cook
Big Bone BBQ
Whitby, Canada
09.2020 - 09.2021
- Employ strong time management to complete all mis en place required for each day's service.
- Prepared high-quality meals in a fast-paced kitchen environment.
- Employ strong customer service skills to communicate with patrons.
- Responsible for receiving and organizing all product deliveries.
- A primary key-holder for the restaurant.
Reach Truck Driver, Shipper/Receiver, Order Picker
Sobeys Retail Distribution Center
Whitby, Canada
01.2013 - 08.2017
- Worked efficiently within time constraints in a fast paced, 24-hour warehouse environment.
- Prepared multiple store orders per night to be shipped across Ontario, which included picking orders, loading trailers and moving expensive product around in and out of racking storage.
- Trained and certified on varying types of heavy machinery, with a strong emphasis on safety; this included a pallet lift truck, a dock-stocker style forklift truck and a reach style forklift truck.
- Was dependably relied on to complete high-responsibility tasks on my own.
Education
Toronto, ON
George Brown College
Toronto, ON07-2019
Skills
- Employee training
- Time management
- Inventory management
- Food safety
- Attention to detail
- Customer relationship management
Certification
- Certified CPR and Emergency First-Aid Trained
- Completed Diversity & Inclusion Training
- Food Safety Certificate
- Proficient in Microsoft Office Suite
- Completed WHIMS Training
References
Available Upon Request
Timeline
Lead Cook; Kitchen Manager
Big Bone BBQ
09.2022 - 06.2025
Lead Educator
Fire and Flower
09.2022 - 07.2023
2nd Cook; Lead Cook
Big Bone BBQ
09.2020 - 09.2021
2nd Cook
Platinum Club - Scotiabank Arena (MLSE)
01.2019 - 06.2022
Reach Truck Driver, Shipper/Receiver, Order Picker
Sobeys Retail Distribution Center
01.2013 - 08.2017
Toronto, ON
George Brown College
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