Summary
Overview
Work History
Education
Skills
Languages
Timeline
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Nick Zervos

Dollard-Des-Ormeaux,Quebec

Summary

Dynamic and results-driven professional with a strong background in culinary arts and diverse work experiences. At Bistro Abbiocco, excelled in kitchen management, food safety, and team leadership while implementing strategies that enhanced efficiency and reduced food waste. Known for strong communication and collaboration skills, consistently delivering exceptional customer experiences. Past roles have further strengthened expertise in operations management, staff training, client relations, and problem-solving, creating a well-rounded foundation for success across multiple industries.

Overview

2026
2026
years of professional experience

Work History

Chef

Eva’s
06.2024 - Current
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.

Fish Monger

Solomos
04.2021 - 05.2024
  • Collaborated with team members to maintain a clean, organized, and safe work environment for both employees and customers.
  • Upheld the highest standards of cleanliness throughout the department, performing daily sanitation tasks such as washing cutting boards, utensils, display cases, and work surfaces.
  • Washed floors, walls, coolers and storage shelves.
  • Conducted routine quality assurance inspections to ensure adherence to food safety standards within the seafood department.
  • Addressed customer concerns with politeness to promote a positive shopping environment.

Restaurant Owner/chef

Bistro Abbiocco
10.2018 - 03.2020
  • Managed payroll, daily deposits, and cost controls.
  • Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Maintained positive relationships with local community and government officials.
  • Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
  • Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.

Pizza Chef

Pizza 900
06.2017 - 08.2018
  • Operated pizza oven and other kitchen equipment safely to protect team members from harm and equipment from damage.
  • Maintained a clean workspace, ensuring compliance with health and safety regulations for food handling.
  • Reduced food waste by efficiently managing pizza ingredients and rotating stock regularly.
  • Trained new staff members in proper pizza preparation techniques, fostering a culture of continuous improvement.

Cook/delivery Driver

EVOO’S
02.2016 - 06.2018
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

After Disaster Agent

First Onsite
2015 - 2017
  • Informed clients of policies and procedures.
  • Maintained accurate records of client communications, transactions, policies, and other relevant documentation for seamless operations within the agency.
  • De-escalated and resolved customer complaints with punctual, polite and professional service.
  • Delivered exceptional customer service by proactively addressing concerns and fostering a positive experience throughout all interactions.
  • Coordinated with cross-functional teams to ensure seamless service delivery.

Education

DEP - Hospitality

Pius Culinary Institute
Montreal, QC
05.2014

Skills

  • Food safety and sanitation
  • Customer service
  • Knife skills
  • Cooking techniques
  • Food quality
  • Kitchen management
  • Food presentation
  • Meal preparation
  • Attention to detail
  • Effective communications
  • Grilling techniques
  • Team collaboration
  • Kitchen equipment operation and maintenance
  • Ingredient knowledge
  • Verbal and written communication
  • Frying techniques
  • Kitchen equipment operation
  • Recipes and menu planning
  • Hospitality service expertise
  • Food plating and presentation
  • Allergen awareness
  • Sauce preparation

Languages

English
Full Professional
French
Full Professional
Greek
Native or Bilingual

Timeline

Chef

Eva’s
06.2024 - Current

Fish Monger

Solomos
04.2021 - 05.2024

Restaurant Owner/chef

Bistro Abbiocco
10.2018 - 03.2020

Pizza Chef

Pizza 900
06.2017 - 08.2018

Cook/delivery Driver

EVOO’S
02.2016 - 06.2018

After Disaster Agent

First Onsite
2015 - 2017

DEP - Hospitality

Pius Culinary Institute

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Nick Zervos