NICOLE KERRIGAN
Boise,ID
Summary
High-performing individual with solid background in Culinary Arts and Culinary Management. Skilled in creating a culture of hospitality, with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve both front and back of house workflows.
Overview
21
21
years of professional experience
Work History
Pastry Chef
Boise State University
04.2023 - Current
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Contributed to successful catering events by designing custom dessert menus tailored to specific client preferences.
Owner/Executive Chef
Pink Box Baking Company
09.2018 - 04.2022
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Technical Sales Representative
CSM Bakery Solutions
02.2016 - 09.2018
- Secured high-value contracts with targeted customer presentations tailored to their specific needs.
- Increased product sales by effectively communicating technical specifications and benefits to potential clients.
- Provided exceptional customer service, addressing technical inquiries and resolving issues promptly.
- Developed strong relationships with key industry players, enhancing company reputation and market presence.
- Maintained up-to-date expertise in industry trends and competitor offerings, ensuring a competitive edge in negotiations.
- Consistently surpassed sales targets through strategic account planning and effective time management.
Bakery Production Supervisor
Whole Food Market
11.2014 - 02.2016
- Enhanced production efficiency by implementing lean manufacturing techniques and reducing waste.
- Optimized workflow through effective resource allocation and scheduling adjustments.
- Reduced equipment downtime by implementing preventive maintenance programs and timely repairs.
- Mentored team members through regular feedback and performance evaluations, leading to professional growth and skill development.
- Managed inventory levels effectively to ensure availability of raw materials and minimize stock discrepancies.
Culinary Consultant
Self-employeed
04.2013 - 11.2014
- Collaborated with restaurant owners to redesign menus, leading to improved customer satisfaction rates.
- Conducted comprehensive menu analysis, optimizing food quality and reducing waste.
- Provided guidance on proper food handling practices, ensuring compliance with health and safety regulations.
- Revitalized underperforming restaurant menus by incorporating fresh ideas based on current industry trends.
- Inspected deliveries for accuracy and safety.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
Executive Chef/ Owner
Forno Vecchio Restaurant
07.2010 - 10.2013
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Interacted with guests to obtain feedback on product quality and service levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Diablo Magazine winner of "101 things to eat before you die"
- Opentable winner "Neighborhood Gem" and "Best New Restaurant 2011"
Pastry Chef
Google
03.2008 - 06.2010
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Mentored junior staff members in pastry techniques, fostering a supportive work environment and increasing their skillsets.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
Pastry Chef
Garibaldi's
07.2004 - 01.2007
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Collaborated with the culinary team to create unique dessert offerings that complemented main dishes.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Consistently met tight deadlines for special orders, ensuring client satisfaction and repeat business.
- Implemented portion control measures that lowered costs without compromising product quality or customer satisfaction.
Assistant Pastry Chef
Blackhawk Grille
10.2002 - 12.2004
- Assisted head pastry chef in developing new recipes for seasonal menus, resulting in increased sales.
- Enhanced customer satisfaction by creating visually appealing and delicious pastries.
- Managed multiple tasks simultaneously, ensuring timely completion of daily production goals. Both on the pastry line and on the savory line.
Education
Associate of Arts - Hotel And Restaurant Management / Pastry Arts
California Culinary Academy
San Francisco, CA2004
Certificate -
Italian Culinary Institue
Clabria, Italy 2004
Skills
- Vendor Relations
- Food Preparation and Safety
- Employee Training
- Fine Dining Expertise
- Cost Control
- Recipe Development
- Creative Thinking
- Verbal and Written Communication
- Restaurant Industry Trends Awareness
- Performance Improvement
- Hospitality Service Expertise
- Catering and Events
Technical Proficiencies
PowerPoint - Canva - Word - Outlook - Zoom - Salesforce - Shopify
Timeline
Pastry Chef
Boise State University
04.2023 - Current
Owner/Executive Chef
Pink Box Baking Company
09.2018 - 04.2022
Technical Sales Representative
CSM Bakery Solutions
02.2016 - 09.2018
Bakery Production Supervisor
Whole Food Market
11.2014 - 02.2016
Culinary Consultant
Self-employeed
04.2013 - 11.2014
Executive Chef/ Owner
Forno Vecchio Restaurant
07.2010 - 10.2013
Pastry Chef
Google
03.2008 - 06.2010
Pastry Chef
Garibaldi's
07.2004 - 01.2007
Assistant Pastry Chef
Blackhawk Grille
10.2002 - 12.2004
Associate of Arts - Hotel And Restaurant Management / Pastry Arts
California Culinary Academy
Certificate -
Italian Culinary Institue
Similar Profiles
Krystle AramburuKrystle Aramburu
Academic Advisor at Boise State UniversityAcademic Advisor at Boise State University
Nichole WhiteNichole White
Student Success Coach at Boise State UniversityStudent Success Coach at Boise State University
Alyson PetersonAlyson Peterson
Flex Staff-BSU Children's Center at Boise State UniversityFlex Staff-BSU Children's Center at Boise State University
Casey TimmermanCasey Timmerman
Cyber Defense Analyst Intern at Boise State UniversityCyber Defense Analyst Intern at Boise State University
Noah HIlgemanNoah HIlgeman
Cook at Pie HoleCook at Pie Hole