Nicholas Berry
Block Island,RI
Summary
Head Chef delivering exceptional inventory management and cost control. Committed to maintaining food safety standards while fostering a collaborative kitchen atmosphere that enhances team performance. I'm skilled in food safety, quality control, and team collaboration. Proven ability to maintain high sanitation standards and reduce kitchen waste through effective inventory management. I'm Dynamic culinary professional with a strong focus on team collaboration and staff training. I have expertise in creating positive work environments and implementing cost-control measures, driving efficiency and quality in kitchen operations.
Overview
3
3
years of professional experience
1
1
Certification
Work History
Head Chef
One Bi Steak & Oyster Bar
Block Island, Rhode Island
05.2025 - Current
- Created a positive work environment through effective communication and team-building activities.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored food production to guarantee quality standards were met.
- Monitored quality, presentation and quantities of plated food across line.
Head Chef
TC Family Restaurant & Beach
Block Island, Rhode Island
11.2024 - 05.2025
- Supervised kitchen staff, ensuring efficient workflow and adherence to food safety protocols.
- Managed inventory, ordering supplies to maintain optimal stock levels for kitchen operations.
- Trained new kitchen staff on food preparation techniques and safety standards.
- Collaborated with front-of-house team to ensure seamless service during busy periods.
- Implemented cost-control measures to reduce waste and enhance kitchen efficiency.
Chef
Champlins Marina & Resort
Block Island, Rhode Island
04.2024 - 10.2024
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Trained kitchen workers on culinary techniques.
- Resolved customer complaints regarding food quality or service issues.
- Adjusted seasonings of dishes according to customers' tastes.
Banquet Chef
Danfords Hotel And Marina
Port Jefferson, New York
11.2023 - 04.2024
- Worked with chef to complete dishes on schedule and in line with exacting presentation and taste standards.
- Directed presentation and portioning of food for banquet functions.
- Prepared banquet meals according to standard recipes and customer preferences.
- Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
Chef
Waterview Steak House
Long Island City, New York
11.2023 - 04.2024
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Prepared workstations with ingredients and tools to increase efficiency.
Chef
Champlin's Marina & Hotels
Block Island, Rhode Island
05.2023 - 10.2023
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Prepared high-quality dishes according to established recipes.
- Stored foods correctly using correct storage containers and labelling systems.
- Exercised portion control for items served, eliminating waste.
Chef
Weekend Jxn
Jackson, MS
08.2022 - 04.2023
- Prepared diverse dishes following standardized recipes and presentation guidelines.
- Maintained kitchen cleanliness and adhered to food safety standards.
- Collaborated with team members to ensure efficient kitchen operations.
- Operated kitchen equipment safely and effectively during meal preparation.
Education
Associate of Arts -
Hinds Community College
Raymond, MS07-2020
High School Diploma -
Provine High School
Jackson, MS05-2017
Skills
- Food safety
- Inventory management
- Menu development
- Quality control
- Equipment maintenance
- Customer service
- Team collaboration
- Cost control
- Time management
- Staff training
- Conflict resolution
- Decision making
- Creative presentation
- Effective communication
- Problem solving
- Workflow optimization
- Inventory rotation
- Resource allocation
- Ingredient sourcing
- Kitchen management
- Food preparation techniques
- Attention to detail
- Collaboration skills
- Adaptability to change
Certification
- Safe Service Certification
Timeline
Head Chef
One Bi Steak & Oyster Bar
05.2025 - Current
Head Chef
TC Family Restaurant & Beach
11.2024 - 05.2025
Chef
Champlins Marina & Resort
04.2024 - 10.2024
Banquet Chef
Danfords Hotel And Marina
11.2023 - 04.2024
Chef
Waterview Steak House
11.2023 - 04.2024
Chef
Champlin's Marina & Hotels
05.2023 - 10.2023
Chef
Weekend Jxn
08.2022 - 04.2023
Associate of Arts -
Hinds Community College
High School Diploma -
Provine High School
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