Summary
Overview
Work History
Education
Skills
Timeline
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James Nigrelli

Melbourne,FL

Summary

High-performing Chef offering 30 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Overview

15
15
years of professional experience

Work History

Chef

Pineapples
10.2021 - 01.2024
  • Oversaw scheduling, inventory management, and all cooking and cleaning procedures as well as recipes
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Modified and personalized existing recipes and procedures to better manage cooking times and techniques.
  • Developed new recipes and flavor combinations to enhance customer dining experience while maintaining an economic food cost.
  • Created daily, weekly, holiday and event menu's based on customers needs.
  • Physically redesigned kitchen layout to allow optimum work production and employee moral.
  • Redesigned and streamlined the kitchen KDS as well as front of house POS system to help and simplify employees interaction.
  • Designed and trained on Expo. station and its procedures to allow a better interaction with front and back of house
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Trained kitchen staff to perform various preparation tasks under pressure
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Cooked memorable dishes that brought new customers into establishment.
  • Maintained well-organized mise en place to keep work consistent.
  • Arranged for kitchen equipment maintenance and repair if I was unable to complete myself.
  • Led staff meetings to discuss upcoming events, address concerns or challenges, and reinforce company values as well as expectations within the workplace environment.
  • Collaborated with front-of-house team to ensure seamless service during high-volume periods, resulting in increased customer satisfaction rates.
  • Assisted in successful menu launches by conducting thorough tastings with key stakeholders to gather feedback for final adjustments before rollout.

Kitchen Manager

Meg O'Malley's
02.2018 - 07.2021
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maximized quality assurance by completing frequent line checks.
  • Increased customer satisfaction with high-quality food preparation, presentation, and timely service.
  • Enhanced kitchen efficiency by streamlining processes and implementing effective time management strategies.
  • Coordinated and organized restaurant inventory.
  • Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
  • Contributed to restaurant''s overall success through active participation in marketing campaigns, special events planning, and community outreach activities.
  • Ensured consistent quality of dishes by standardizing recipes and conducting regular taste tests with kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Developed unique events and special promotions to drive sales.

Sous Chef

Foxwoods Resort and Casino
03.2013 - 12.2018
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Implemented food cost and waste reduction initiatives to save money.
  • Participated in food tastings and taste tests.
  • Disciplined and dedicated to meeting high-quality standards.
  • Coordinated with team members to prepare orders on time.
  • Utilized culinary techniques to create visually appealing dishes.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

Sous Chef

The Lighthouse Inn
04.2009 - 01.2013
  • Acted as head chef when required to maintain continuity of service and quality.
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Collaborated with staff members to create meals for large banquets.
  • Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
  • Monitored food and labor costs to verify budget targets were met.
  • Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.

Education

High School Diploma -

Robert E. Fitch High School
Groton, CT
1999

Skills

  • Kitchen Management
  • Menu development
  • Menu Planning
  • Food Safety Regulations
  • Banquets and catering
  • Seasonal Menu Planning
  • Recipe creation
  • Process Improvements
  • Food Pairing Knowledge
  • Fine-dining expertise
  • Sanitation Standards
  • Equipment Maintenance
  • Food spoilage prevention
  • Staff Recruiting and Hiring
  • Coaching and Mentoring
  • Fine Dining
  • Hiring, Training, and Development

Timeline

Chef

Pineapples
10.2021 - 01.2024

Kitchen Manager

Meg O'Malley's
02.2018 - 07.2021

Sous Chef

Foxwoods Resort and Casino
03.2013 - 12.2018

Sous Chef

The Lighthouse Inn
04.2009 - 01.2013

High School Diploma -

Robert E. Fitch High School

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