NICHOL BATE
Albany,OR
Summary
To obtain a line cook position in a fast paced environment, while obtaining a high standard of product.
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
17
17
years of professional experience
Work History
Executive Chef
Northwest Mobile Catering
03.2022 - Current
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- 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.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Developed close relationships with suppliers to source best ingredients.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
Executive Chef
Frankie's
03.2018 - 03.2022
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- 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.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
Night Kitchen Manager
Calapooia Brewery
01.2015 - 03.2018
- Prepping daily needs
- Run a crew of 2-4 employees
- Help with catering events
- Clean kitchen at night and set up for the morning crew
- Maintained a safe and sanitary work environment through diligent cleaning, equipment maintenance, and adherence to health regulations.
- Ensured smooth kitchen operations during high-volume periods by effectively allocating resources, delegating tasks, and providing hands-on support as needed.
- Reduced food waste by closely monitoring inventory levels and adjusting ordering practices accordingly.
- Provided exceptional customer service by addressing guest concerns promptly and professionally, resulting in increased satisfaction ratings.
- Developed strong relationships with suppliers to ensure timely delivery of quality ingredients at competitive prices.
Lead Supervisor
Mennonite Village
01.2010 - 01.2015
- Ordering for an assisted living facility of 150 people
- Inventory
- Lead a crew of 7 on average
- Work in fast paced environment
- Produce large prep amounts in short period of time
- Communicate tickets to short order cook
Cook
The Canteen
01.2008 - 01.2010
- Company Overview: Lowe’s Distribution Center
- Menu design
- Ordering
- Inventory
- Stock
- Serve 250 - 500 people in an hour
- Lowe’s Distribution Center
Education
Bachelor of Science - Reforestation
Linn-Benton Community College
Albany, OR09-2015
Skills
- Menu Planning and Cost Control
- Curate Seasonal Offerings
- Proficient in ESysco Ordering
- Community Sustainability Partnerships
- ServSafe Food Safety Certified
- Performs Well in High-Pressure Situations
- Efficient Workflow
- Strong work ethic
- Kitchen management
Accomplishments
- Prepared 1500 meals, including appetizers and desserts, for high-volume catering event.
- Re-designed kitchen stations and equipment placement which increased productivity and enhanced workflow processes.
- Designed whole new menu, including meal selections, beverages and pricing.
- Supervised team of 12 staff members.
Activities
- Private catering: help prepare and serve food for 25-500 people at private events
- Chopped Challenges: set up and participate in a contest with random ingredients that players draw out and prepare a meal with.
Languages
Spanish
Elementary
English
Full Professional
Timeline
Executive Chef
Northwest Mobile Catering
03.2022 - Current
Executive Chef
Frankie's
03.2018 - 03.2022
Night Kitchen Manager
Calapooia Brewery
01.2015 - 03.2018
Lead Supervisor
Mennonite Village
01.2010 - 01.2015
Cook
The Canteen
01.2008 - 01.2010
Bachelor of Science - Reforestation
Linn-Benton Community College
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