Nicholas Billings

• Trained new & old staff members to follow safety guidelines and handbook
• Evaluated employee performance providing guidance towards improvement as necessary.
• Daily equipment and facility walk through
• In house dry aging process
• Assisted with menu and daily special's.
• Worked closely with front-of-house staff with daily pre shifts.

• Trained new & old staff members to follow safety guidelines and handbook
• Daily equipment and facility walk through
• Weekly manager meetings
• Managed inventory levels effectively, resulting in reduced food waste.

• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Knew and work on project since January 2020.
• Developed and wrote menu and all recipes for kitchen.
• In charge of ordering and bring in new product for seasonal menu changes.
• Run day to day operations.
• Hiring and making schedule.
• Doing Inventory and food cost outs.

• Demonstrated exceptional time-management skills by juggling multiple orders simultaneously while maintaining attention to detail.
• Helped train new staff
• Assisting in opening new location.
• Assisting Chefs with set-up for up to 1000 covers

• Setting up line for nightly service Counting meats, and prep list

• Produced adequate amounts of mise en place to make meal preparation easier.
• Received and stored food supplies, raw materials and other ingredients.
• Operated grills, fryers and ovens to cook food items.
• Responsible for delegating tasks among team members.
• Full knowledge of back-of-house restaurant operations, which includes ordering
  produce and fresh fish for daily consumption in restaurant.