Nicholas Policastro

• Collaboration with FOH manager to ensure quality of food, neccesary timing, staffiing and overseeing day to day responsibilities
• Responsible for food cost, and seasonal menu changes
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.

• Collaborated with Executive Chef to seamlessly execute high level 15 course tasting menu while simultaneously cooking a la cart menu
• Proficiency in knowledge and butchering of seafood with food lineage stemming from Daniel Boulud as well as Le Bernadin
• Refined plating and serving to michelin standard

• Acted as head chef when required to maintain continuity of service and quality.
• Planned and directed high-volume food preparation in fast-paced environment.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Set up and broke down kitchen for service.
• Utilized culinary techniques to create visually appealing dishes.
• Participated in food tastings and taste tests.

• Created recipes and prepared advanced dishes.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Cooked memorable dishes that brought new customers into establishment.

• Assisted the head chef with seasonal recipes, plating, banquet and special event
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored kitchen staff to prepare each for demanding roles.

• Learned and prepared numerous Mediterranean-Style dishes
• Assisted the sous chef in preparation of these dishes before moving to another property
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• Practiced in the cookery and style of classic italian cuisine Learned various pasta dishes, making of house-made pasta and Neapolitan style pizza dough
• Place of origin for use of Wood-Fired pizza oven
• Adapted to a high-density coworker workplace

• Cooked various proteins such as shrimp, chicken, salmon, steak, and burger to temperature using a wood-fired grill
• Frequently grilled steaks included: Sirloin (8 oz, 1.5 lb), Tomahawk (3 lb), Porterhouse (18 oz.), New York Strip Bone in or out, subjected to change), as well other sought after cuts of beef

• Led junior level chefs as a grill cook through a 450 hour required summer internship
• later promoted and asked to work full time with full 40f 1k and benefits
• learned skills from different styles of chefs such as banquet chefs, executive sous chefs, in-house butchers, and more
• Acquired a sense of fine dining and the learned the importance of various departments in a company that make elevated dining possible

*Returned to this establishment after graduating in 2019 with Bachelor's in Culinary Arts Management from the State University of New York at Delhi (May 2019- June 2020)*

• Gained experience with basic food preparation
• Trained all new dishwashers as line cook help
• Averaged cooking of 100 people in a little over an hour on weekends
• Extended use of breakfast, lunch and dinner cookery