Sam Nicolle
Revelstoke,Canada
Summary
Accomplished Executive Chef with a proven track record at prestigious venues, adept in leading large teams and managing high-volume food operations. Certified in Red Seal standards and FOODSAFE practices, excelling in cost control and enhancing guest experiences. Demonstrates exceptional organizational abilities and culinary expertise, ensuring top-notch service and efficiency.
Overview
13
13
years of professional experience
Work History
Executive Chef
Cote Gold Mining Project
Gogama, Canada
08.2021 - Current
- Led a team of up to 70 in both FOH and BOH settings, preparing diverse menu items for up to 1,500 people, twice a day.
- Managed all ordering and controlled food costs with a tight budget.
- Responsible for occupational and food-related health and safety of the team and guests.
Executive Chef
Black Rock Oceanfront Resort
Ucluelet, Canada
02.2021 - 07.2021
- Oversaw operations of two food service establishments and large-scale banquet events in a luxury environment.
- Managed a large team, as well as ordering, scheduling, and costing processes.
- Responsible for occupational and food-related health and safety of the team and guests.
Sous Chef
Tofino Resort & Marina
Tofino, Canada
01.2019 - 02.2021
- Create and execute menus for 1909 Kitchen alongside Top Chef Paul Moran.
- Managed ordering, organization, and cleanliness for 1909 Kitchen.
- Implemented advanced pastry & butchery techniques.
Banquet Sous Chef
Sheraton Grand Mirage
Port Douglas, Australia
01.2018 - 12.2019
- Designed and implemented menus for large-scale banquet events.
- Production of soups, sauces, meat, and seafood for multiple outlets.
- Managed labor and optimized cost control.
Chef De Partie
Joe Beef/Le Vin Papillon
Montreal, Canada
09.2016 - 12.2017
- Open and close, execute service, and maintain standards of the entire kitchen.
- Responsible for overall cleanliness, organization, as well as dessert and pastry.
- Assist in ordering, wastage control, and other managerial aspects of the kitchen.
Chef De Partie
Araxi
Whistler, Canada
10.2014 - 06.2016
- Executed culinary tasks on the line in upscale dining establishment.
- Acquired training in various stations including Garde Manger, Entremetier, Rôtisseur, Oyster Bar and Pastry.
- Contributed to the execution of high-volume banquet functions.
1st Cook
Fairmont Chateau Whistler Resort
Whistler, Canada
11.2011 - 10.2014
- Handled preparation and line service across four distinct restaurant locations.
- Utilized diverse culinary techniques across multiple cuisines.
- Organized large-scale banquet functions accommodating up to 700 attendees.
Education
Red Seal Certificate -
Vancouver Community College
Vancouver, BC01.2014
Chef Training -
Conestoga College
Waterloo, ON01.2011
OSSD -
Parkside Collegiate Institute
St. Thomas, ON01.2009
Skills
- Red Seal Certification
- FOODSAFE Certification
- WHMIS Training
- Smart Serve Certification
- Microsoft Office Training
Timeline
Executive Chef
Cote Gold Mining Project
08.2021 - Current
Executive Chef
Black Rock Oceanfront Resort
02.2021 - 07.2021
Sous Chef
Tofino Resort & Marina
01.2019 - 02.2021
Banquet Sous Chef
Sheraton Grand Mirage
01.2018 - 12.2019
Chef De Partie
Joe Beef/Le Vin Papillon
09.2016 - 12.2017
Chef De Partie
Araxi
10.2014 - 06.2016
1st Cook
Fairmont Chateau Whistler Resort
11.2011 - 10.2014
Red Seal Certificate -
Vancouver Community College
Chef Training -
Conestoga College
OSSD -
Parkside Collegiate Institute
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