NIA SPENCER
Oshkosh,WI
Summary
Passionate and innovative culinary professional with over 5 years of progressive experience in crafting exquisite dishes and managing full-service kitchen operations for renowned kitchens and restaurants. Exceptionally skilled in incorporating diverse dishes and flavors from a variety of cultures and cuisines; creating seasonal, on-trend, locally sourced items for high-profile catering events, everyday retail menu items, and for season specials. Additional entrepreneurial background with exceptional financial acumen and strengths in purchasing, cost containment, strategic planning, and business development. Proven communication and leadership skills with a track record of overseeing multi-unit kitchen operations, creating innovative menus, maintaining a high standard of hygiene and safety, and fostering a strong team from varied specialties enhancing quality, and customer satisfaction.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Sous Chef
Bon Appetit Management
08.2023 - Current
- Planned promotional menu additions based on seasonal pricing and product availability.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Plated every dish with attractive flair to meet strict dietary standards and maintain stellar business reputation.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
SOUS CHEF
Aramark Under Loyola University College
08.2022 - 08.2023
- Oversee and participate in the production, preparation, and presentation of all food items within the designated unit(s), as directed by the Aramark Executive Chef, in order to maintain consistent production of high-quality culinary offerings
- Enforce consistent adherence to food safety and sanitation regulations, while maintaining meticulous handling of food products and equipment, and upholding kitchen standards for taste and presentation
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
COMMIS CHEF
Next Restaurant
08.2021 - 07.2022
- Managed the complete operations of the kitchen under the supervision of the Executive Chef; maintained proper storage, prep, and service procedures, and maintained all equipment and workspaces to ensure sanitary conditions
- Collaborated with the chef team to develop innovative menu items using locally sourced, in-season ingredients and aided in ingredient preparation for recipes under the direction of the Head Chef
- Provided coaching and performance feedback to employees, directed employees to ensure customer service standards are met, and conducted formal performance reviews
- Championed innovation by conducting rigorous culinary research, analyzing food industry trends, devising menu enhancements, evaluating restaurant strategies, and performing in-depth market analysis
- Engaged and collaborated within cross-functional teams to develop innovative menu offerings that garnered recognition at local, regional, and national levels, resulting in enhanced establishment visibility.
HIGH END LUXURY PRIVATE CHEF
Private Chef Confidential
07.2020 - 03.2022
- Provided comprehensive daily meal services including breakfast, lunch, and snacks to the client, as well as their family and friends, for five days every week
- This includes tailored meal planning through discussions with clients to ascertain nutritional requirements, portion sizes, dietary preferences, food allergies, and restrictions
- Established relationships with quality, nutritional-minded vendors to source seasonal, local, and sustainable ingredients, while also ensuring optimal food freshness through efficient management of prep levels and daily checklists
- Managed inventory, minimized shrinkage, and optimized supply and culinary expenditures, all while maintaining adherence to food cost targets and budget constraints
- Assisted clients in strategizing and executing corporate events, social galas, and gourmet dinners with precision and attention to detail
- Integrated high nutritional value into menu items through ingredient utilization and cooking methods without compromising taste, quality, or presentation.
COMMIS CHEF
Gather Chicago Restaurant
08.2018 - 08.2021
- Executed and supervised the arrangement, presentation, and dismantling of workstation inventory with precision and attention to detail
- Assisted other chefs with ingredient preparation in support of recipes designed by the Head Chef
- Maintained labor expenses at or below 30% in alignment with strategic business profitability objectives
- Identified and communicated food trends and brought these trends to life across the organization through tasting, presentations, etc
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
Education
AS in Culinary Arts -
MONROE COLLEGE - The Culinary Institute of New York
01.2021
BA in Hospitality Management -
MONROE COLLEGE - The Culinary Institute of New York
01.2019
Skills
- Menu Development
- Time Management
- Adaptability
- Recipe Standardization
- Training and Development
- Plating
- Culinary Trends Monitoring
- Staff Motivation
- Professionalism
- Workflow Optimization
Websites
Certification
ServSafe Food Handler Manager Certificate
Highlight Of Skills
- Creativity
- Supervision
- Inventory Management
- Kitchen Design
- Budgeting
- Customer Service
- Relations
- Guest & Vendor Relations
- Budget Administration
- Order Management
- Food & Beverage Pairing
- Attention-To-Detail
- Physical Stamina
- Decision Making
Timeline
Sous Chef
Bon Appetit Management
08.2023 - Current
SOUS CHEF
Aramark Under Loyola University College
08.2022 - 08.2023
COMMIS CHEF
Next Restaurant
08.2021 - 07.2022
HIGH END LUXURY PRIVATE CHEF
Private Chef Confidential
07.2020 - 03.2022
COMMIS CHEF
Gather Chicago Restaurant
08.2018 - 08.2021
AS in Culinary Arts -
MONROE COLLEGE - The Culinary Institute of New York
BA in Hospitality Management -
MONROE COLLEGE - The Culinary Institute of New York
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