Summary
Overview
Work History
Skills
Timeline
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Matthew Nicoll

Providence

Summary

Dynamic Executive Chef with a strong work ethic and ServSafe certification, recognized for enhancing kitchen operations at Thirsty Beaver. Expert in menu planning and cost control, I successfully streamlined inventory management and fostered team leadership, ensuring efficient service delivery and adherence to food safety standards.

Overview

11
11
years of professional experience

Work History

Executive Chef

Scottis Salumeria
05.2025 - 06.2025
  • Learned to operate cooking equipment and tools under supervision of senior chefs.
  • Facilitated communication between kitchen team members to enhance service delivery.
  • Adapted quickly to changing kitchen environments and prioritized tasks effectively.

Executive Chef

Thirsty Beaver
02.2014 - 05.2025
  • Assisted in meal preparation and presentation for various dining services.
  • Collaborated with kitchen staff to ensure efficient workflow during peak service hours.
  • Gained experience with food safety standards and sanitation practices in a professional kitchen.
  • Supported inventory management by organizing supplies and monitoring stock levels.
  • Participated in menu planning discussions, contributing ideas for seasonal dishes.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Streamlined kitchen operations with effective inventory management and cost controls.

Skills

  • Food safety
  • Menu planning
  • Cost control
  • Menu development
  • Strong work ethic
  • ServSafe certification
  • Team leadership
  • Hiring, training, and development
  • Inventory control
  • Safe food handling

Timeline

Executive Chef

Scottis Salumeria
05.2025 - 06.2025

Executive Chef

Thirsty Beaver
02.2014 - 05.2025

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Matthew Nicoll