Summary
Overview
Work History
Education
Skills
Certification
Education and Training
Timeline
Generic

Nicholas Parham

Gulfport,MS

Summary

To secure a challenging position in a reputable organization to expland my learning, knowledge, and skills.

Professional culinary expert equipped for high-demand environments. Skilled in grill techniques, food safety, and kitchen management. Strong focus on team collaboration and achieving results. Adaptable to changing needs with reliable performance and leadership in fast-paced settings.

Overview

18
18
years of professional experience
1
1
Certification

Work History

Lead Grill Cook

Half Shell Oyster House
04.2024 - Current
  • Played a key role in catering large-scale events, showcasing excellent organizational skills while providing outstanding culinary experiences for guests.
  • Cleaned and maintained kitchen equipment regularly.
  • Maintained clean, organized grill stations for hygienic, orderly food preparation.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
  • Grilled meats and seafood to customer specifications.
  • Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

Kitchen Manager

The Blind Tiger
02.2023 - 05.2024
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.

Assistant Kitchen Manager

Steve's Marina
06.2010 - 03.2023
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Received, organized and rotated paper goods and food ingredients.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements.

Lead Cook

Mugshots Grill and Bar
02.2009 - 06.2010
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • Double-checked plated meals for any last minute changes before sending to dining room.
  • Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
  • Kept stations stocked and ready for use to maximize productivity.
  • Inventoried kitchen sections and refilled supplies.
  • Cooked food following specific measurements and recipes.
  • Monitored culinary standards and operational guidelines, including kitchen areas, food preparation and facility conditions.
  • Completed workstation set up and break down, properly disposing of leftover food.
  • Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
  • Implemented food quality specifications through menu planning, plate presentation and quality checks.

Forklift Driver

Future Piping
02.2007 - 02.2008
  • Communicated with team members to coordinate efficient and accurate movements.
  • Logged weight and destination production data in detailed daily logs for management review.
  • Identified and troubleshot issues with equipment and completed basic repairs to restore functionality.
  • Tied and secured loads to prevent shifting or damage to items.
  • Transported, loaded, unloaded and stacked materials.
  • Picked orders from storage, wrapped and staged for shipments.
  • Used equipment such as loaders, hand trucks, forklifts and cranes safely.
  • Moved goods between warehouse locations according to shipment and storage needs.
  • Loaded items in optimal manner to maximize work efficiency.

Education

Nashville Auto Diesel College
Nashville, TN
10 2006

Skills

  • Team supervision
  • Inventory management
  • Team management
  • Problem resolution
  • Process improvement
  • Sanitation
  • Food safety
  • Employee training
  • Operational improvement
  • Recipe execution
  • Workstation organization
  • Meat preparation
  • Allergen awareness

Certification

FORKLIFT OPERATOR

Currently expired - In the process of renewing

MIG WELDER

Currently expired - Can renew upon request

Education and Training

other

Timeline

Lead Grill Cook

Half Shell Oyster House
04.2024 - Current

Kitchen Manager

The Blind Tiger
02.2023 - 05.2024

Assistant Kitchen Manager

Steve's Marina
06.2010 - 03.2023

Lead Cook

Mugshots Grill and Bar
02.2009 - 06.2010

Forklift Driver

Future Piping
02.2007 - 02.2008

Nashville Auto Diesel College

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Nicholas Parham