Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nicholas Libassi

San Antonio

Summary

My goal is to consistently maintain the quality and standards of my establishment. I seek to add insight and perspective to ensure guests positive experience. I constantly search out new techniques and methods of cooking to stay fresh and creative.

Overview

8
8
years of professional experience

Work History

Chef De Cuisine

Fife and Farro
02.2023 - Current
  • Responsible for all menu development
  • Undertook community outreach opportunities and events
  • Maintained a food cost of 24% or lower
  • Work to ensure the training and development of all staff
  • Executed 4.5 million dollars in sales per year with a 15% increase by year

Pasta Maker

Corto
04.2022 - 12.2022
  • Make fresh pasta daily using handmade and extruded methods
  • Assist in daily prep tasks including stocks, braises, sauces, and pasta fillings
  • Assist in menu creation and development on a seasonal rotating menu
  • Expedite service daily and assist line during service
  • Receive orders and maintain cleanliness of food storage areas

Sous Chef

Don Angie
11.2020 - 03.2022
  • Mastery of all stations
  • Maintained a Michelin star
  • Experience ordering 5 days a week from multiple vendors
  • Responsible for maintaining a crew of at least 13 employees
  • Contribute to the creation of menu items
  • Prepared all food that restaurant uses including bar inventory and liqueur

Line Cook

Toro NYC
07.2019 - 03.2020
  • Operating Saute, Paella, and Fry stations
  • Keeping my station in a clean and orderly manner
  • Experience working high volume in a fast paced environment
  • Maintaining prompt and accurate ticket times
  • Trained employees on all stations
  • Received multiple promotions

Line Cook

South and Pine
01.2018 - 07.2019
  • Experience working all stations in kitchen including garde manger, hot apps, grill, saute
  • Regularly serving 200-300 guests per night
  • Pastry making such as Ice cream, tarts, cakes, etc
  • Properly executed recipes to chefs specifications

Education

Culinary Arts

Institute of Culinary Education
07.2019

Skills

  • Team management
  • Kitchen operations
  • Creativity and innovation
  • Pasta Making
  • Whole animal butchery
  • Menu development

Timeline

Chef De Cuisine

Fife and Farro
02.2023 - Current

Pasta Maker

Corto
04.2022 - 12.2022

Sous Chef

Don Angie
11.2020 - 03.2022

Line Cook

Toro NYC
07.2019 - 03.2020

Line Cook

South and Pine
01.2018 - 07.2019

Culinary Arts

Institute of Culinary Education
Nicholas Libassi