Nicholas Holeman

• Prepared high-quality dishes following standardized recipes and presentation guidelines.
• Maintained cleanliness and organization of kitchen stations to ensure compliance with health regulations.
• Collaborated with team members to streamline food prep processes, enhancing overall kitchen efficiency.
• Assisted in inventory management by monitoring stock levels and reporting shortages to supervisors.
• Operated kitchen equipment safely, adhering to safety protocols and best practices at all times.
• Developed new menu items by experimenting with flavors and presentation techniques, contributing to seasonal offerings.
• Trained junior cooks on proper cooking techniques, food safety standards, and efficient workflow practices.
• Implemented feedback from chefs to refine dish quality and improve customer satisfaction in dining experiences.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.

• Supervised kitchen staff, ensuring high standards of food preparation.
• Trained new line cooks on cooking techniques and safety protocols.
• Collaborated with management to create seasonal menus reflecting artistic themes of exhibits.
• Maintained inventory levels, ordering supplies as needed to prevent shortages.
• Ensured compliance with health regulations through regular inspections and staff training sessions.
• Assisted in cost control measures by minimizing waste during food prep and service.
• Fostered a positive team environment, promoting communication and teamwork among kitchen staff.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Checked food temperature regularly to verify proper cooking and safety.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.

•Responsible for prepping all items in house.

•Working with head chef to source local items.

•Brainstorming new menu concepts.

•Assisting on the line as needed.

•Helping manage inventory and product management.