Evangelos Nikolaou
Plainfield,IL
Summary
Accomplished Executive Chef with a proven track record at Compass Group North America, enhancing food quality and team performance. Mastered cost control, reducing food expenses by 2.3%, and excelled in menu planning and customer service. Demonstrates strong work ethic and team leadership, ensuring operational excellence and client satisfaction.
Overview
11
11
years of professional experience
Work History
Executive Chef
Compass Group North America
06.2023 - 06.2024
- Promoted from St. Alexius Medical Center to improve the overall quality of food, communication, and leadership with new Food and Nutrition team at St. Joseph Medical Center.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste. In eight months, food costs were down by 2.3%.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Executive Chef
Compass Group North America
10.2021 - 06.2023
- Created new and innovative specials to maintain appeal for consumers.
- Updated and maintained the recipe database and supported the new HACCP labeling program.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Invited to be one of the chefs to represent Touchpoint Support Services at the National Culinary Conference in Nashville, Tennessee.
Sous Chef
Compass Group North America
08.2020 - 10.2021
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Mentored kitchen staff to prepare each for demanding roles.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
Culinary Supervisor
Aramark
11.2018 - 04.2020
- Set up workstations with all the necessary ingredients and equipment.
- Prepared ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items.
- Operated equipment such as ovens, slicers, grinders, mixers, etc.
- Anticipated guest's needs and responded to and acknowledged guests and resolved concerns.
- Supported team to reach common goals.
Executive Chef
Yeero Revolution (Family-owned Restaurant)
10.2016 - 03.2018
- Oversaw business operations, inventory control, and customer service for restaurant.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Prepared and delivered catering orders using Fooda.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Lead Line Cook
Sodexho Dining Services
03.2014 - 10.2016
- Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Assisted executive chef in menu planning by researching current culinary trends and suggesting unique flavor combinations.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Assisted with catering events, showcasing the restaurant''s culinary expertise and dedication to customer satisfaction.
Senior Line Cook
Ritz-Carlton
02.2013 - 08.2013
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
Education
Culinary Arts
Kendall College
Chicago, ILSkills
- Food Safety
- Menu Planning
- Cost Control
- Strong Work Ethic
- ServSafe Certification
- Team Leadership
- Hiring, Training, and Development
- Inventory Control
- Operations Management
- Customer Service
Accomplishments
- Achieved “Top 3 Hospitals in Patient Satisfaction Scoring” while at St. Alexius Medical Center and St. Joseph Medical Center.
- Featured on Chicago’s “Hungry Hound” with Steve Dolinsky and ABC Channel 7 Morning News while at Yeero Revolution in 2018.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes at St. Alexius Medical Center.
Languages
Greek
Native or Bilingual
Spanish
Limited Working
Timeline
Executive Chef
Compass Group North America
06.2023 - 06.2024
Executive Chef
Compass Group North America
10.2021 - 06.2023
Sous Chef
Compass Group North America
08.2020 - 10.2021
Culinary Supervisor
Aramark
11.2018 - 04.2020
Executive Chef
Yeero Revolution (Family-owned Restaurant)
10.2016 - 03.2018
Lead Line Cook
Sodexho Dining Services
03.2014 - 10.2016
Senior Line Cook
Ritz-Carlton
02.2013 - 08.2013
Culinary Arts
Kendall College
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