Nicholas Adams
Saugus,MA
Summary
Quality-driven chef with years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently. Always seeking to use culinary skills and expertise to prepare a special variety of dishes in a positive, professional, and rewarding environment. Enjoys building team management skills based on a strong belief in a lead-by-example and a can-do attitude.
Overview
11
11
years of professional experience
Work History
Sous Chef
Myopia Hunt Club
South Hamilton, MA
06.2021 - Current
- Assisted in menu development and recipe testing.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Monitored inventory levels to ensure adequate supplies on hand.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Developed daily specials utilizing seasonal ingredients.
- Trained new hires in proper cooking techniques and recipes.
- Created menu's that changed weekly for Myopia's lunch & dinner a la carte dining services.
- Ran & oversaw member events that included but were not limited to: golf outings, baby showers, weddings, wine dinners, themed dinners, & business luncheons.
- Created a positive work environment built on the belief that positive reinforcement creates good employee retention.
Bakery Production Manager
Square MFG Co
Natick, MA
10.2020 - 06.2021
- Monitored the daily operations of the production team, providing guidance and support as needed.
- Ensured that all safety policies and regulations were followed in accordance with company standards.
- Oversaw & maintained the production of thousand's of pounds of dough made weekly.
- Trained new employees on proper use of equipment, safety procedures, and job functions.
Menu/Concept Chef
Jamie's Roast Beef
Peabody, MA
07.2020 - 10.2020
- Worked closely with Chef/Owner Matthew Marquis on menu development, recipe testing, and overall concept idea of a new restaurant.
- Helped build a new concept from the ground up with duties that included but were not limited to: meeting with vendors & choosing high quality ingredients, working with a marketing team to ensure peak business performance, creating a menu that was creative & exciting, and developing recipes that could be easily reproduced by staff of all training levels.
Jr. Sous Chef
Myopia Hunt Club
South Hamilton, MA
07.2019 - 07.2020
- Created menu's that changed weekly for Myopia's a la Carte dinner service.
- Ordered all kitchen needs such as produce, meat and seafood, and paper products.
- Managed kitchen staff when the Executive Chef was absent from the kitchen.
- Adhered to all sanitation protocols and always monitored the quality of food.
- Expedited dinner service, and made sure all dishes left the kitchen at peak quality.
Lead Line Cook
Myopia Hunt Club
South Hamilton, MA
06.2017 - 07.2019
- Provided nutritious, safe, visually appealing, innovative, and properly prepared and flavored food.
- Lead the kitchen hot line for Myopia's fine-dining a La carte dinner service.
- Cooked with many non-gmo, local & seasonal ingredients.
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events, and member dining areas.
Lead Line Cook
Haywards Restaurant
Lynn, MA
05.2013 - 06.2017
- Helped to manage the kitchen under Chef/Owner Anastasios Mavros.
- Led the line and ensured all dishes went out according to the chefs standards.
- Helped to make menu revisions and helped in producing new daily & weekend specials.
- Communicated well with customers and provided courteous customer service; always making sure to adhere to their needs and wants.
Education
Culinary Arts
North Shore Community College
Danvers, MASkills
- Food Preparation
- Customer Service
- Cost Control
- Motivational team management
Timeline
Sous Chef
Myopia Hunt Club
06.2021 - Current
Bakery Production Manager
Square MFG Co
10.2020 - 06.2021
Menu/Concept Chef
Jamie's Roast Beef
07.2020 - 10.2020
Jr. Sous Chef
Myopia Hunt Club
07.2019 - 07.2020
Lead Line Cook
Myopia Hunt Club
06.2017 - 07.2019
Lead Line Cook
Haywards Restaurant
05.2013 - 06.2017
Culinary Arts
North Shore Community College
Similar Profiles
Ava BergstromAva Bergstrom
Barn Staff Member at Myopia Hunt ClubBarn Staff Member at Myopia Hunt Club
Mark MonroeMark Monroe
Assistant Golf Professional at Branson Hills Golf ClubAssistant Golf Professional at Branson Hills Golf Club
Christopher CyrChristopher Cyr
Golf Course Superintendent at Brookmeadow Country ClubGolf Course Superintendent at Brookmeadow Country Club