Summary
Overview
Work History
Education
Skills
Certification
Summary
References
Timeline
Generic

Naukendra Nicholson

Virginia Beach

Summary

Experienced culinary professional with a passion for creating delicious dishes that delight customers. Thrives in fast-paced kitchen settings and excels at leading teams to deliver exceptional meals. Seeking a rewarding opportunity with a company that values talent and enthusiasm in the culinary arts.

Overview

8
8
years of professional experience
1
1
Certification

Work History

Executive Chef

Roger Browns Restaurant and Sports Bar
03.2018 - 08.2019
  • Managed kitchen operations to ensure efficiency and uphold high standards.
  • Prepared delicious, healthy, and well-rounded dishes for clientele.
  • Led team of 12 employees.
  • Calculated portion sizes to ensure consistency in servings.
  • Ensured kitchen staff adhered to dress code guidelines.
  • Managed storeroom inventory to sustain correct quantities of fresh, frozen, and dried foods.
  • Managed inventory records and processed invoices daily.
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Chef De Cuisine

Riverstone Chophouse
06.2013 - 12.2015
  • Sustained a well-organized workspace enabling efficient multitasking while maintaining high quality standards.
  • Prepared a variety of cold appetizers, salads, and desserts according to established recipes and guest preferences.
  • Supported kitchen staff during high-volume service periods, contributing to team success and customer satisfaction.
  • Demonstrated flexibility by adapting to changing menu requirements or dietary restrictions as needed.
  • Maintained a clean and sanitary work environment, adhering to strict food safety guidelines.
  • Displayed correct recipes on monitor during prepping, frying and sautéing process to prepare ingredients and plate dishes to business standards.
  • Chopped vegetables, butchered meat and made sauces to prepare food for service.
  • Cooled, stored, labeled and dated food products appropriately to maximize ingredient freshness when preparing recipes.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Verified proper portion sizes to consistently attain high food quality standards.

Sous Chef

P.F.Changs
03.2018 - 06.2021
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
  • Fostered positive working environment, encouraging teamwork and open communication among staff.

Education

Culinary Certification -

Potomac Job Corps

B.S. - Culinary Management

The Art Institute of Washington DC

Skills

  • cooking terminology
  • Cooking methods
  • Preparing cold foods
  • Preparing hot foods
  • Identifying foodborne illness
  • Preventing foodborne illness
  • Food presentation
  • Garnishment
  • Banquet-style serving
  • Catering
  • Cleaning tools and equipment
  • Health and safety standards
  • Preparing baked goods
  • Front-of-house operations
  • Back-of-house operations
  • Mexican cuisine
  • Indian cuisine
  • Jamaican cuisine
  • Asian cuisine
  • Mentoring
  • Training
  • Supporting junior chefs
  • Creative product development
  • Commercial viability
  • Physical fitness
  • Communication skills

Certification

  • Serv Safe Certified
  • Food Handlers card

Summary

Seasoned professional that's calm, pleasant, helpful and hardworking, with a passion for great food and who enjoys cooking mouth watering dishes. I get a real buzz out of working in a busy kitchen, and great pleasure out of seeing happy faces enjoying a good meal that I have cooked. As a natural leader I am not only able to give orders and delegate tasks, but also able to reliably carry out orders as well. As an experienced Chef I have a proven track record of making great food that will entice diners and leave them wanting more. I love the freedom of expression that cooking gives and is willing to work hard to build a career in the culinary world. Right now I am looking for a suitable position with a company that wants to recruit talented and enthusiastic individuals., Knowledgeable of cooking terminology and cooking methods, Ability to prepare cold and hot foods, Ability to identify cause of food borne illness and ways to prevent them, Knowledge of food presentation and garnishment, Proficient with banquet style serving and catering, Proper use and care of cleaning tools and equipment, Thorough understanding and knowledge of health and safety standards, Ability to prepare baked goods, Ability to work front of house as well as back of house, Familiar with Mexican, Indian, Jamaican and Asian cuisines, Strong desire to instill good practice and procedures in those working with you, Mentoring, training and supporting junior chefs, Ability to bring creative and commercially viable new lines to the market before any competitors do, Physically fit and able to lift heavy goods and stand for long periods of time, Able to communicate well with both superiors and subordinates

References

Chao Cohm (chewy)7579133541

Co- worker @ PF Chang's



Dallas Walton head chef of Riverstone chophouse.


Tonya Evans Long time client for my catering. 757 5355104

Timeline

Executive Chef

Roger Browns Restaurant and Sports Bar
03.2018 - 08.2019

Sous Chef

P.F.Changs
03.2018 - 06.2021

Chef De Cuisine

Riverstone Chophouse
06.2013 - 12.2015

Culinary Certification -

Potomac Job Corps

B.S. - Culinary Management

The Art Institute of Washington DC

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Naukendra Nicholson