Nashira Berry
Summary
Quality-driven chef with a complete understanding of kitchen operations, equipment, and sanitation. Demonstrating strong organizational skills, budgeting experience, and full knowledge of financial reports. Highly skilled in hiring, training, and managing staff to provide adequate guidance and resources for accomplishing established objectives. With over 10 years of experience as a precise line cook, successful in coordinating high-volume orders with accuracy and precision. Educated in preparing specialty foods and safely operating baking and cooking equipment. Reliable collaborator with team members, adept at training new staff and setting clear expectations for junior team members to ensure successful kitchen operations. Additionally, boasting over 7 years of experience as a talented catering chef, consistently exceeding client expectations in fine dining and banquet-style venues. Ready to embrace new opportunities and challenges. A banquet professional with a robust background in culinary arts, specializing in large-scale event preparation and execution. Renowned for meticulous attention to detail and a collaborative spirit that drives successful team outcomes while exceeding client expectations. Adaptable and reliable, consistently meeting dynamic event demands with culinary creativity and precision.
Overview
20
20
years of professional experience
Work History
Banquet Chef
TPC Sugarloaf PGA Tour
03.2022 - Current
- Reduced food waste through proper inventory management, portion control, and timely utilization of ingredients.
- Established positive working relationships with colleagues through effective communication and teamwork strategies.
- Upheld high customer service standards by addressing guest feedback and swiftly resolving any concerns or complaints.
- Developed strong multitasking abilities, managing multiple orders simultaneously while maintaining attention to detail.
- Showcased culinary skills during special events, catering to large groups while maintaining exceptional quality standards.
- Maintained a safe and sanitary work environment by following strict food handling guidelines and regular cleaning schedules.
- Collaborated with fellow chefs to create innovative menu items, contributing to a diverse and unique dining experience.
- Fostered a positive work atmosphere through enthusiasm, dedication, and a strong work ethic, leading to increased team morale.
- Assisted in training new line chefs, sharing best practices for efficient food preparation and service consistency.
- Showcased creativity in plating design, enhancing visual appeal of dishes without compromising flavor profiles.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Supported sous chef with daily tasks such as ingredient selection, recipe development, and staff scheduling.
- Assisted head chef in preparing and serving food.
- Banquet setup & preparation
- Working/ serving at carving station.
Lead, Kitchen Manager
Hamilton Mill Golf Club, Club Corp
06.2019 - 06.2021
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Cooked food following specific measurements and recipes.
- Maintained consistent quality and high accuracy when preparing identical dishes every day.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Double-checked plated meals for last-minute changes before sending to dining room.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Assisted Executive Chef with training and development of culinary staff.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Stock and maintain all food stations, ensuring hygienic workspaces.
- Inventoried kitchen sections and refilled supplies.
- Practiced safe operations of kitchen equipment, regulating temperatures and cooking times
- Kept stations stocked and ready for use to maximize productivity.
- Employee scheduling and training.
Lead Cook/Junior Sous
C Ellet's Steakhouse
01.2017 - 12.2019
- Completed workstation set up and break down, properly disposing of leftover food.
- Kept stations stocked and ready for use to maximize productivity.
- Stood in for other members of kitchen staff.
- Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
- Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
- Double-checked plated meals for last-minute changes before sending to dining room.
- Implemented food quality specifications through menu planning, plate presentation and quality checks.
- Modified standard recipes to account for ingredient issues, customer requests or substitutions for allergen concerns.
- Assisted Sous Chef with training and development of culinary staff.
- Precooked garnishes for later use to top off fresh dishes.
Kitchen Supervisor
Cherokee Town and Country Club
12.2017 - 06.2019
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Oversaw food preparation, production and presentation according to quality standards.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Maintained optimal inventory levels and kept food costs in line with budget limitations.
- Managed kitchen staff team and assigned various stages of food production.
Sous Chef
Hyde Park Prime Steakhouse
10.2016 - 06.2017
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Assisted with interviewing, hiring and training kitchen personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
Sous Chef
Tavern Restaurant Group, The Pub
03.2013 - 01.2017
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted with interviewing, hiring and training kitchen personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Assisted head chef with scheduling, training and professional development for team.
- Managed shift of 12 cooks, bakers, and kitchen helpers.
Sous Chef
Chagrin Valley Country
05.2013 - 09.2015
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Improved performance of team members resulting in high-quality meals produced daily.
- Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
- Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
- Assisted head chef with scheduling, training and professional development for team.
Sous Chef
Keeneland Horse Park
05.2010 - 04.2013
- Supervised kitchen food preparation in demanding, high-volume environments.
- Trained kitchen workers on culinary techniques.
- Performed as head chef to maintain team productivity and restaurant quality.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Liaised closely with kitchen and front-of-house personnel.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Developed delicious customized menu items for catered functions, delivering exceptional food and service for plated, buffet and family-style.
- Worked closely with customers and internal development teams to provide on-trend concepts and menu guidance.
Banquet Chef/ Manager
R.J Corman Railroad
04.2010 - 04.2013
- Gathered customer requirements and worked with catering team in implementing specifications.
- Managed 15-20 servers and staff members to effectively foster team-oriented environment.
- Scheduled, organized and lead food tastings to facilitate selections and surpass expectations.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Resolved problems or concerns to satisfaction of involved parties.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Line Cook
Limited Brands Inc.
03.2008 - 02.2010
- Kept stations stocked and ready for use to maximize productivity.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Assisted in preparation of menu items ranging from burgers to sandwiches.
- Recorded and reported status of various ingredient stock levels to notify manager to reorder products.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cooked multiple orders simultaneously during busy periods.
Line Cook
CMB Soul Food
05.2005 - 03.2008
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Sanitized food preparation areas & grill area.
- Kept stations stocked and ready for use to maximize productivity.
- Followed proper food handling methods and maintained correct food temperature.
- Set up and performed initial prep work
- Grilled and deep fried various foods from meats to potatoes.
- Cooked multiple orders simultaneously during busy periods.
Education
Bachelor Of Business - Accounting And Business Management
Capella University
AAS - Business Management & Entrepreneurship
University of Phoenix
01.2018
Business
Cuyahoga Community College
01.2004
Skills
- Team Leadership
- Team Training Coordination
- Kitchen Operations Management
- Training in Performance Optimization
- Inventory Control
- Team Motivation Strategies
- Operational Streamlining
- Cost Control Expertise
- Safety & health guidelines
- Menu preparation & development
- Culinary techniques
- Sauté techniques
- Grilling techniques
- Food preparation techniques
- Knife skills
- Recipe creation
- Banquets and catering
- Food presentation/preparation skills
- Menu development
- Kitchen management
- Allergen awareness
- Sanitation procedures
- Food pairing
- Health code compliance
- Food presentation
- Quality control
- Menu pricing
- Banquet preparation
- Large scale events
- Food preparing, plating, and presentation
- Teamwork and collaboration
- Cooking technique demonstrations
- Safe food handling
- Customer service
- Time management
- Food and beverage service
Education
true
Featured on Food Network TV
I was featured on the Food Network Show "The Best Things I've Ever Ate, Atlanta Season 7, Episode 1 2019, C-Ellets Steakhouse. What an amazing honor and experience!
Timeline
Banquet Chef
TPC Sugarloaf PGA Tour
03.2022 - Current
Lead, Kitchen Manager
Hamilton Mill Golf Club, Club Corp
06.2019 - 06.2021
Kitchen Supervisor
Cherokee Town and Country Club
12.2017 - 06.2019
Lead Cook/Junior Sous
C Ellet's Steakhouse
01.2017 - 12.2019
Sous Chef
Hyde Park Prime Steakhouse
10.2016 - 06.2017
Sous Chef
Chagrin Valley Country
05.2013 - 09.2015
Sous Chef
Tavern Restaurant Group, The Pub
03.2013 - 01.2017
Sous Chef
Keeneland Horse Park
05.2010 - 04.2013
Banquet Chef/ Manager
R.J Corman Railroad
04.2010 - 04.2013
Line Cook
Limited Brands Inc.
03.2008 - 02.2010
Line Cook
CMB Soul Food
05.2005 - 03.2008
AAS - Business Management & Entrepreneurship
University of Phoenix
Business
Cuyahoga Community College
Bachelor Of Business - Accounting And Business Management
Capella University
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