Nisorin Paulino
Teanck
Summary
Chef with a passion for the culinary arts and preparing daily delectable meals. Well-versed in the appropriate handling of foods and plating arrangements. Extensive experience in dealing with organic ingredients and cooking international cuisine. Organized and creative.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Private Chef
Private Home
12.2022 - Current
- Created customized meal plans based on client dietary restrictions and preferences.
- Shopped for ingredients.
- Modified recipes to suit preferences and dietary restrictions of household.
- Safely packaged and labeled each individual meal.
- Provided easy-to-read cooking preparation instructions for clients.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Executive Sous Chef
The Clocktower
02.2021 - 12.2022
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
Sous Chef
L'Atelier De Joel Robuchon
09.2017 - 01.2020
- Preparing meals and food to meet the specifications of guests in a timely manner. Properly measuring kitchen ingredients and food portions
- Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
- Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
- Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
- Ensuring proper food temperatures when cooking and proper storage afterward
- Keeping the workstation and kitchen equipment clean, organized and sanitized.
- Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef
Education
French Culinary Arts
The International Culinary Center
New York, NY04.2014
Skills
- Kitchen Knife Proficiency
- Production Scheduling
- Vendor Relationships
- Food Preparing, Plating and Presentation
- Special Events
- Supply Estimates
- Recipe Development
- Food Allergies
- Fine Dining Expertise
- Quality Control and Oversight
- Staff Supervision and Coordination
- Menu Planning
- Cost Control and Budgeting
- Coordinating Kitchen Staff
- Food Production
- Inventory Control
- Menu Development
Languages
Spanish
English
Certification
ServSafe Certification
NYC Food Handler license
Timeline
Private Chef
Private Home
12.2022 - Current
Executive Sous Chef
The Clocktower
02.2021 - 12.2022
Sous Chef
L'Atelier De Joel Robuchon
09.2017 - 01.2020
French Culinary Arts
The International Culinary Center
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