Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Certification
Timeline
Generic

Nicholas Demarquez

Andover,MA

Summary

Punctual professional experienced in following menus and recipes to prepare quality food. Polished in setting up and cleaning equipment for daily food preparation and helping manage supplies. Excellent multitasker recognized for supporting successful kitchen operations.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef

Hopothecary Ales
Andover, MA
08.2017 - 07.2024
  • Developed creative ideas for special events or promotions involving food preparation or presentation.
  • Inspected kitchen equipment for cleanliness and functionality prior to use.
  • Managed daily operations of the kitchen including scheduling shifts for staff.
  • Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
  • Adjusted seasonings of dishes according to customers' tastes.
  • Supervised team members during meal service to ensure accuracy of orders.
  • Resolved customer complaints regarding food quality or service issues.
  • Checked quality of raw materials before use.
  • Prepared high-quality dishes according to established recipes.
  • Trained new chefs on proper cooking techniques and menu items.
  • Adhered to budget guidelines when purchasing ingredients and equipment.
  • Maintained a clean work environment by adhering to sanitation policies and procedures.
  • Organized special events such as banquets or buffets requiring complex menus or decorations.
  • Stored foods correctly using correct storage containers and labelling systems.
  • Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
  • Kept up to date with current culinary trends, as well as health and safety regulations.
  • Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
  • Planned menus, ordered supplies and managed kitchen staff.
  • Documented employee performance reviews in order to assess progress towards goals set out in training plans.
  • Collaborated with restaurant management to align kitchen operations with goals of establishment.
  • Selected and developed recipes and planned menus, driving consistent food quality and production.
  • Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
  • Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Monitored quality, presentation and quantities of plated food across line.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Exercised portion control for items served, eliminating waste.
  • Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
  • Assigned specific duties to employees to maintain productive operation of kitchen and food service.
  • Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
  • Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Trained kitchen workers on culinary techniques.
  • Established controls to alleviate supply and food waste.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Distributed food to service staff for prompt delivery to customers.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
  • Checked quality of food products to meet high standards.
  • Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
  • Determined schedules and staff requirements necessary to prepare and plate food.
  • Supervised food preparation staff to deliver high-quality results.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
  • Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.

Education

High School Diploma -

Braintree High School
Braintree, MA
06-2015

Skills

  • Cost Control
  • Business Management
  • Pantry restocking
  • Equipment Maintenance
  • Regulatory Compliance
  • Workflow Optimization

Affiliations

  • have a 5 year old dog, love her with all my heart
  • practice how you play
  • aspiring professional golfer

Accomplishments

  • huge fan of the Olympics, loved sports growing up, and that has not changed one bit. very proud of how our athletes are representing our country in Paris. Their determination, dedication, and unwillingness to quit is what inspires me to become a better version of myself

Certification

Certified Food Handler, got my certification about 4 years ago. When i first started in 2017, the restaurant was called Dos Lobos. When i was given the opportunity to lead, the restaurant was transitioning into a brewery. The main reason i left, was because i am trying to stay sober. I learned a lot during my time in the industry. My biggest takeaway, fortunately, was learning right from wrong.

Timeline

Chef

Hopothecary Ales
08.2017 - 07.2024

High School Diploma -

Braintree High School

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