NICHOLAS BELEW
Nashville
Summary
Culinary professional with over 16 years of diverse experience in restaurants, hotels, banquets, private clubs, and private chef roles. Recognized for meticulous attention to detail and a strong commitment to excellence, consistently developing innovative recipes and menus that emphasize bold flavors while implementing waste-saving principles. Areas of expertise include recipe and menu development, cost-saving initiatives, catering, banquet operations, inventory management, fish fabrication, pastry creation, open flame cooking, and baking. A passion for culinary arts drives a commitment to delivering exceptional dining experiences that exceed expectations.
Overview
9
9
years of professional experience
Work History
Senior Sous Chef - Cascades American Cafe
Marriott, Gaylord Opryland
02.2024 - Current
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Oversaw business operations, inventory control, and customer service for restaurant.
Sr. Sous Chef - Banquets
Marriott, Gaylord Opryland
08.2022 - 02.2024
- Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
- Wrote, maintained and updated banquet menu specifications, recipes, and production forecasts.
- Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
- Ordered food and supplies used to prepare meals for groups as large as 11,000 people.
- Managed production by adhering to preparation, plating, and presentation standards and following safety regulations to deliver top quality food.
Chef de Cuisine
Sea Salt
05.2021 - 09.2022
- Created menus and designed corresponding recipes for Sea Salt.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Sous Chef
The Black Rabbit
05.2020 - 01.2021
- Oversaw in-house bread program.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Evaluated food products to verify freshness and quality.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
Sous Chef
Ocean Reef Club
10.2018 - 03.2020
- Developed and updated recipes to meet budget and quality standards, while sourcing the best ingredients with trusted vendors.
- Trained culinary employees on proper cooking techniques and kitchen safety procedures.
- Managed and trained kitchen staff to coordinate food orders for a high-volume restaurant.
- Implemented food cost and waste reduction initiatives to save money.
- Monitored food production to verify quality and consistency.
Chef de Cuisine
Montana Fish Company
06.2018 - 10.2018
- Maintained inventory and receiving, worked with international products focused on producing Japanese cuisine.
- Oversaw and executed majority of fish fabrication for restaurant, with emphasis on traditional Japanese seafood.
- Lead, trained and worked with small team to produce volume beyond expected capabilities for restaurant.
- Hired, managed, and trained kitchen staff.
Pastry Chef de Cuisine
Gallatin River Lodge
07.2016 - 06.2018
- Menu development and recipe development, including allergy-friendly gluten-, dairy- and egg-free variations of classic recipes.
- Coordinated with kitchen staff to guarantee timely delivery of all pastries, cakes and desserts.
- Created menus and consulted with clients for small scale events, weddings and on-site caterings for Lodge guests.
- Personalized creations for holidays, weddings, graduations, and personal events.
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Education
High School Diploma -
Eagle Point High School
Eagle Point, OR01.2007
Skills
- Culinary operations management
- Recipe creation
- Inventory management
- Recipes and menu planning
- Detail-oriented approach
- Pastry baking expertise
- Motivational team management
- Operations support
- Open fire cooking expertise
- Food safety
- Vendor relationship management
- Catering background
Timeline
Senior Sous Chef - Cascades American Cafe
Marriott, Gaylord Opryland
02.2024 - Current
Sr. Sous Chef - Banquets
Marriott, Gaylord Opryland
08.2022 - 02.2024
Chef de Cuisine
Sea Salt
05.2021 - 09.2022
Sous Chef
The Black Rabbit
05.2020 - 01.2021
Sous Chef
Ocean Reef Club
10.2018 - 03.2020
Chef de Cuisine
Montana Fish Company
06.2018 - 10.2018
Pastry Chef de Cuisine
Gallatin River Lodge
07.2016 - 06.2018
High School Diploma -
Eagle Point High School