Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nichole Flewitt

Calgary

Summary

PROFESSIONAL OBJECTIVE: As a dedicated professional with a background in culinary arts, small business owner, I am eager to transition into a new career with the help of your company My experience in outdoor work has honed my strong work ethic, attention to detail, and commitment to safety, I would be a solid asset in this role as my energy and respectful workplace attitude would contribute greatly to becoming a valuable member of the team. I am excited to apply to the maintenance and enhancement of urban green spaces. I am enthusiastic about embracing this new opportunity to contribute to the well being of our city and its residents while further developing my skills in this rewarding field. QUALIFICATIONS SUMMARY Proven professional with 20 years experience in a landscaping environment with a commitment to safety. Effective leadership skills developed through overseeing a team of individuals as a head chef in an isolation camp. Hands on experience in maintenance and construction in the landscaping industry for two seasons with a keen understanding of outdoor space management. Enthusiastic career changer with a passion for contributing to the preservation and enhancement of urban green spaces and a commitment to personal and professional growth in this new field. Operation of a Sole Proprietor business over 20 years ADDITIONAL SKILLS Ability to understand and carry out basic requirements Well organized approach with an ability to multitask Demonstrated ability to read and follow instructions Good interpersonal and communication skills I have experience in all areas of the culinary field I like a challenging workload as well as maintain a safe environment for myself and other staff. Very active and live a healthy lifestyle. ACCOMPLISHMENTS/SKILLS 22 year owner/operator of a successful commercial kitchen and business Working with advisement committees for large scale (150 children) fun lunch caterings. Volunteer with soup sisters to guide a group of volunteers in the making of soup. Exemplary knowledge of the food guide along with interesting, healthy menus. Ability to understand and carry out basic sanitation requirements. Proponent of slow cook food movement through teaching us that cooking is affordable with basic techniques, Well organized approach with an ability to multitask and handle high stress environments. Demonstrated ability to read and follow instructions. Good interpersonal, communication skills. Proven expertise in shopping with regards to location, budgetary demands, and seasonal/dietary/organic specific requests. Personal Chef with [Number] years of experience cooking in commercial and residential kitchens. Delivers deep passion for food, large repertoire of ethnic and classic dishes and self-motivation to learn new recipes. Creates menus built around client preferences to cultivate satisfaction and drive referrals. Forward-thinking professional offering more than [Number] years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven [Type] skills. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with [Type] cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational [Language] skills. Exceptional [Job Title] brings top-notch cooking, kitchen management and organizational skills. Maintains flawless condition and consistently meets or exceeds meal expectations. Versed in financial and administrative side of high-budget kitchens with frequent events. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Overview

28
28
years of professional experience

Work History

Chef and Owner of Green

Green Figs and Yam, Figs and Yam
01.2000 - Current

Personal chef

Institute of Technology
  • Services include
  • Home cooked meals delivered to your door
  • 2 years @ Sait, for culinary school
  • Food Handling Safety Permit / Valid
  • 24 years working as a chef and caterer
  • Currently working at pop up markets
  • Business is based out of a AHS approved kitchen
  • Infuse Catering

Food prep and caterer server

01.2005 - 01.2007

Onsite

Alpha Betta Landscaping
01.1996 - 01.1998
  • Captain to delegate services
  • Served food items to high end executives, faculty and staff., Maintenance and Construction for 2 seasons
  • General maintenance of grass trimming, edging, weeding, shrub pruning, clean-up of parks and design layout of the green space.

Head Day Chef

Entre Nous
01.2000 - 01.2002
  • Was in charge of “4 Daily lunch specials” using premium leftover ingredients
  • Prepared classic French food for service as well as small bites (hordervevs)

Tree Planter

Sundog Forestry
01.1998 - 01.2002
  • Yr
  • Practiced safe care of seedling by handling and transporting to location
  • Trees planted to code and approved by Forestry
  • Head Chef 2 season’s
  • Set up base camp and take down every 3 weeks
  • Nichole Flewitt #509 1820 26th
  • Ave S.W
  • (403) 797-0875 nichole@greenfigsandyam.ca
  • This included setting up the cook shack, dry shack, and the toilets
  • Gas fitting propane, unhooking food orders from the helicopter, Bear awareness course, gun shooting for emergency wildlife
  • Prepared food for 45 people, breakfast, lunch and dinner in a fly in camp!
  • Was in charge of ordering food/menu planning/cooking/potable water/ all on a budget
  • Made everything from scratch (soup, salad, bread, main, veggie entre and dessert)

Education

Safe Food Handler -

Sait Institute
Calgary, AB

X11 – Central Memorial High School Mount Royal College
1998

Skills

  • Kitchen Equipment Usage
  • Kitchen Preparation
  • Diabetic Menus
  • Keto Diets
  • Special Diets
  • Different Culinary Techniques
  • Low Fat Recipes
  • Kitchen Management
  • Menu Planning
  • Special Events
  • Local Ingredient Sourcing
  • Grocery Shopping
  • Quality Assurance
  • Customer Service
  • Recipes and Menu Planning
  • Inventory Management
  • Safe Food Handling
  • Food Prep Planning
  • Team Leadership
  • Ingredients Selection
  • Food Stock and Supply Management
  • Food Spoilage Prevention
  • Kitchen Staff Management
  • Banquets and Catering
  • Menu Development
  • Strong Work Ethic
  • Attention to Detail

Timeline

Food prep and caterer server

01.2005 - 01.2007

Chef and Owner of Green

Green Figs and Yam, Figs and Yam
01.2000 - Current

Head Day Chef

Entre Nous
01.2000 - 01.2002

Tree Planter

Sundog Forestry
01.1998 - 01.2002

Onsite

Alpha Betta Landscaping
01.1996 - 01.1998

Personal chef

Institute of Technology

Safe Food Handler -

Sait Institute

X11 – Central Memorial High School Mount Royal College
Nichole Flewitt