Nicholas Johnson
Cathedral City
Summary
Enthusiastic Chef eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. Experienced and dedicated to assisting the culinary team achieve company goals.
Overview
17
17
years of professional experience
Work History
Private Chef
Bros. Meal Prep
2019.09 - Current
- Shopped for ingredients.
- Safely packaged and labeled each individual meal.
- Aligned seasonal promotions with ingredient availability to maximize profits.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
Lead Line Cook
Soho House
2022.07 - 2023.02
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Mentored new hires on company policies, procedures, and best practices to ensure seamless integration into the team.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Upheld strict adherence to food safety regulations by regularly sanitizing workstations and monitoring cooking temperatures for optimal results.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Produced high volume covers per day and maintained near-perfect customer satisfaction.
Sous Chef
3rd Corner- Palm Desert
2013.08 - 2015.02
- Acted as head chef when required to maintain continuity of service and quality.
- Obtained fresh, local ingredients to improve dish flavors and limit inventory costs.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Acted as lead line cook at all functioning as needed for service
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Line Cook/Banquet Chef
Leons Bar And Grrill
2007.03 - 2015.02
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- followed all recipe instructions to prepare items to maximize ideal flavors prepared by the chef
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Inspected completed dishes for best-in-class plating, aroma and food quality.
- Verified proper portion sizes and consistently attained high food quality standards.
Sous Chef
Viceroy Palm Springs
2011.02 - 2013.08
- Oversaw preparation of creatively-designed recipes for the main restaurant and banquet events.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Created menus and designed corresponding recipes
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Created recipes and prepared advanced dishes.
- Interacted with guests to obtain feedback on product quality and service levels.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Maintained well-organized mise en place to keep work consistent.
Jr Sous Chef
Noble House
2008.10 - 2011.02
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Ordered new ingredients and supplies to meet expected needs.
- Assisted sous chef with weekly schedule drafts for kitchen staff.
- Led team by example in preparing items accurately and according to high-quality standards.
- Ordered food items for upcoming events per sous chef request.
- Oversaw cleanliness of each station in kitchen.
- expedite and oversee all working station on busy nights with the ability to work and fill in on any station with high knowledge proficiency and accuracy
Education
Associate of Arts - Culinary Management
Art Institute of California , San Bernadino
San Bernadino 01.2010
Skills
- Recipes and menu planning
- Stocking and Replenishing
- Conflict Resolution
- Food Preparation and Safety
- Food Spoilage Prevention
- Workflow Optimization
- Baking and broiling skills
- Signature dish creation
- precise knife skills
- leadership
Languages
Spanish
Professional Working
Timeline
Lead Line Cook
Soho House
2022.07 - 2023.02
Private Chef
Bros. Meal Prep
2019.09 - Current
Sous Chef
3rd Corner- Palm Desert
2013.08 - 2015.02
Sous Chef
Viceroy Palm Springs
2011.02 - 2013.08
Jr Sous Chef
Noble House
2008.10 - 2011.02
Line Cook/Banquet Chef
Leons Bar And Grrill
2007.03 - 2015.02
Associate of Arts - Culinary Management
Art Institute of California , San Bernadino
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