Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nicholas Niel

Las Vegas

Summary

Forward-thinking professional offering more than 15 years of experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams. Flexible and able to perform tasks with minimum to no supervision while encouraging efficient workflow and productivity.

Overview

19
19
years of professional experience

Work History

Corporate Chef

The Lodge Group
01.2018 - Current
  • Ensured consistent quality across multiple locations by standardizing recipes and training staff on proper execution techniques.
  • Conducted regular performance evaluations for kitchen staff, identifying areas for improvement and opportunities for growth within the company.
  • Enhanced employee satisfaction with effective communication, providing ongoing feedback and professional development opportunities.
  • Mentored junior chefs in the development of culinary skills, resulting in increased productivity and enhanced teamwork.
  • Developed strong relationships with local suppliers, securing fresh ingredients at competitive prices to support menu creativity.
  • Trained employees in various cooking techniques, food safety regulations and corporate policies.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.

Sous Chef

Dean's Place
11.2015 - 01.2018
  • Acted as head chef when required to maintain continuity of service and quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.

Sous Chef

Planet Hollywood Restaurant At Caesars Palace
04.2006 - 03.2015
  • Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
  • Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.

Education

GED -

Nevada
06-2025

Skills

  • Guest experiences
  • Sanitation Standards
  • Nutritional knowledge
  • Food presentation
  • Team Leadership
  • Food Safety
  • Food Stock and Supply Management
  • Catering and Events
  • Coaching and Mentoring
  • Hiring, Training, and Development

Timeline

Corporate Chef

The Lodge Group
01.2018 - Current

Sous Chef

Dean's Place
11.2015 - 01.2018

Sous Chef

Planet Hollywood Restaurant At Caesars Palace
04.2006 - 03.2015

GED -

Nevada

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