Nickel Bundy

• Worked across multiple outlets — Banquet Department, Pool House Kitchen, and Carolina Fine Dining Restaurant — supporting high-volume events, casual dining, and fine dining service.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
• Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
• Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.

• Increased efficiency by creating detailed prep lists for each event to ensure that tasks were completed on schedule without compromising quality.
• Adapted cooking techniques and ingredient substitutions when faced with unexpected challenges or last-minute changes in event details.
• Coordinated with event planners to establish timelines and specific requirements for each function, facilitating smooth service execution.
• Demonstrated versatility in culinary skills by proficiently preparing diverse cuisine types for various banquet themes simultaneously.
• Maintained a clean and sanitary work environment in compliance with health department regulations, promoting food safety standards.
• Managed simultaneous preparation of multiple courses while maintaining impeccable timing and organization.
  Streamlined kitchen operations for banquets by efficiently organizing workstations, equipment, and ingredients.
• Maintained open communication with colleagues and supervisors to proactively address potential issues and ensure a successful event.
• Execute tasting for potential client and plate every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.

• Supported sous chef in menu creation, incorporating seasonal ingredients for innovative dishes.
  Streamlined food preparation process, increasing kitchen productivity.
• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
• Adjusted recipes based on ingredient availability or customer request.
• Mentored junior cooks in refining culinary skills through hands-on guidance to expertly meet daily needs.
  Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
• Reduced food waste significantly by implementing proper portion control and storage techniques.
  Prioritized and re-prioritized kitchen tasks based on fluctuating demands.
• Curate special dishes for lady gaga, Former President daughter, Savage Dior Owner & Directors and many other celebrities from all over the world.
• Coordinated with HR on the recruitment project by developing Excel software using macros to streamline the process and reduce workload using modern technology.

• Preparing unique dishes to meet customer requests
• Supervising junior staff in the area
• Assisting in the preparation of large-scale cooking projects ( Celebrities, Vice President of USA, etc.)
• Delegating work assignments to lower-level cooks
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
• Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Expedite
• Manage sauté line

• Contributed to positive guest experiences by accommodating special dietary needs and requests.
• Radio communication
• Breakfast cookery
• Prepared multiple orders simultaneously during peak periods with a high accuracy rate, maximizing customer satisfaction, and repeat business.
• Trained new kitchen staff on food safety, preparation and cooking techniques.
• Bake pastry and cakes
• Usage of cooling techniques
• Basic baking method

Winery on the Biltmore Estate

• Safety awareness
• Clean and sanitize workstation, bottling line, cellar, tanks and other equipment
• Use of sterile techniques
• Reading plates and data entry
• Inspect and sort empty bottles by serial number
• Receive and prepare grapes for fermenting
• Maintain oak barrels
• Cork, bottle and label wines

• Implemented food cost and waste reduction initiatives to save money.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
• I worked closely with front-of-house staff to facilitate excellent customer service.
• Continuously improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
• Developed new recipes and flavor combinations to enhance the customer dining experience.
• Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
• Modernized work processes to reduce guest wait times and boost daily output.
• Reduced food waste with strategic menu planning and inventory control techniques.
• Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Led selection and training of sous chefs and kitchen staff, building cohesive and skilled team.

• Organized logistics and materials for each meeting and took detailed notes for later dissemination to key stakeholders and politicians.
• Built and maintained excellent customer relationships through timely responses to inquiries and going above and beyond to accommodate unusual requests.
• Routed business correspondence, documents, and messages to correct departments and staff members.
• Increased office participation in special events by creating newsletter with detailed calendars and other office updates.
• Drafted agendas, recorded minutes and generated documents to facilitate meetings.

• Elevated restaurant reputation by consistently creating high-quality, innovative dishes and maintaining top-notch presentation standards.
• Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
• Fostered a positive working environment by promoting teamwork and open communication among all kitchen staff members.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Exercised leadership capabilities by successfully motivating and inspiring others.

• Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
• Adhered to strict dietary requirements for guests with allergies or restrictions, ensuring enjoyable dining experiences for all patrons.
• Prepared and served various food items in a fast-paced environment.
• Worked closely with the kitchen team to meet high demand with delicious, on-recipe foods.
• Prepared food items in compliance with recipes and portioning control guidelines.
• Identified issues, analyzed information and provided solutions to problems.
• Gained strong leadership skills by managing projects from start to finish.
• Charge with responsibility for all VIP and Butler Guest.
• Exercise proper telephone etiquette and communication skills
• Carry out data entry and retrieval procedures
  Implement food safety procedures.
• Receive and store stock
• Use basic cookery methods
  Prepare sandwiches, appetizers, salads, vegetables, stocks, sauces, porridge, soups, games, farinaceous and a variety of cuisine.
• Plan, prepare and supervise junior staff and buffet.
• Provided exceptional private catering services for special events and creating memorable dining experiences for guests.
• Paid attention to detail while completing assignments.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Curated Recipe and Menus for special events in collaboration with my C.D.C