Nicholas Gibbens

Chef

Marcosasia

Lewiston, Maine

02.2008 - 03.2022

Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
Stored foods correctly using correct storage containers and labelling systems.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Created weekly schedules for employees based on projected business volume.
Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
Selected and developed recipes and planned menus, driving consistent food quality and production.
Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
Inspected kitchen equipment for cleanliness and functionality prior to use.
Managed kitchen staff team and assigned tasks for various stages of food production.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Monitored temperatures of prepared food and cold-storage areas.
Managed daily operations of the kitchen including scheduling shifts for staff.
Trained new chefs on proper cooking techniques and menu items.
Trained kitchen workers on culinary techniques.
Exercised portion control for items served, eliminating waste.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
Checked quality of raw materials before use.
Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.