Nicholas Lovisolo
Summary
Accomplished Line Cook with a proven track record at Jean-Georges establishments, adept in knife handling, service excellence, food preparation, and managing multiple priorities. Excels in producing high-quality cuisine for up to 400 covers daily, demonstrating exceptional time management, positive attitude, and a commitment to food safety. Thrives in fast-paced environments, ensuring culinary excellence and staff development.
Overview
3
3
years of professional experience
Work History
Line Cook
The Mark Restaurant By Jean-Georges, LLC
12.2022 - Current
- Produce high quality cuisine aligned to the restaurant standards and consistency requirements, averaging 300-400 covers per day
- Successfully execute techniques under the direction of the Sous Chef and Executive Chef
- Prepare multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business
- Collaborate with team members to maintain a clean and safe working environment, adhering to health and safety guidelines
- Supported head chef during high-volume periods by efficiently executing tasks with precision under pressure
- Mentored junior staff members in culinary skills and techniques, fostering professional growth within the team
- Demonstrate proficiency in using various kitchen equipment safely for efficient food preparation.
- Adapt quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Line Cook
(The Mercer) Kitchen By Jean-Georges, LLC
11.2021 - 12.2022
- Prepared high quality cuisine consistently and in compliance with recipes, portioning, and cooking at the Garde Manger station averaging 200 covers per day
- Promoted to the Entremetier station in September 2022
- Produced adequate amounts of mise en place to make meal preparation easier
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion
- Executed the exact number of items ordered by each customer, and created several different orders simultaneously within a fast‑paced environment
- Set up and prepared workstations and inspected varied kitchen equipment during opening and closing to maximize productivity
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
Education
Culinary Arts Diploma - Culinary Arts
Culinary Tech Center
New York, NY12.2021
Associate of Arts - Communication Studies
Borough of Manhattan Community College of The City University of New York
New York, NY01.2020
Skills
- Knife handling skills and techniques
- Portion Management
- Kitchen Station Setup
- Garnishing and Plating techniques
- Time Management and Organization
- Grill and Fryer Operation
- Highly Motivated
- Food Safety Knowledge
- Kitchen Equipment Management
- Staff Training
Timeline
Line Cook
The Mark Restaurant By Jean-Georges, LLC
12.2022 - Current
Line Cook
(The Mercer) Kitchen By Jean-Georges, LLC
11.2021 - 12.2022
Culinary Arts Diploma - Culinary Arts
Culinary Tech Center
Associate of Arts - Communication Studies
Borough of Manhattan Community College of The City University of New York
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