Nicholas Siciliano
Chicago,IL
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. Eleven year background in Chicago restaurant industry.
Overview
11
11
years of professional experience
1
1
Certification
Work History
Sous Chef/Restaurant Manager
Gordon Ramsay Burger
01.2022 - Current
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Coordinated with vendors to order supplies and maintain high quality standards.
Kitchen Manager
Greenleaf Chopshop
03.2021 - 12.2021
- Managed three concepts in one kitchen (Greenleaf Chopshop, Camile Thai and Trejos Tacos)
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- In charge of scheduling, catering, inventory, ordering and food quality
- Delegated and lead the whole kitchen
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Kept whole kitchen organized and clean.
Lead Line Cook
Yolk
02.2018 - 03.2021
- On average 1500 people served during business hours
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
Line cook
Little Goat Diner
07.2016 - 08.2017
- On average 1600 people served in one shift
- Increased ticket turnover rate by quickly adapting to changing priorities and multitasking effective
- Contributed to restaurant success by maintaining a positive attitude and strong work ethic under pressure.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
Banquet/ Line Cook
Mid America Club
08.2015 - 06.2016
- On average 500 guests would be served at a single Banquet
- Enhanced customer satisfaction by consistently preparing and presenting high-quality buffet dishes.
- Created Fish, Chicken, Veal, and Beef Stock (weekly)
- Experienced on live action stations such as omelet, pasta, carving, and risotto stations.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked food temperature regularly to verify proper cooking and safety.
Line Cook
The Grand Food Center
09.2013 - 08.2015
- Managed time effectively and efficiently to handle such a high volume of guests
- Assisted executive chef with daily events from 15 to 75 people (prep, cooking and plating)
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Full setup and breakdown of stations (fryers, broilers, ranges, grills)
- Catered all private parties and events for the town of Winnetka.
Line Cook
Frontier West Town
07.2015 - 08.2015
- Average 150-200 covers daily
- In-house smoked meats and sausages
- Scratch kitchen
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
Education
High School Diploma -
William H. Wells High School
Skills
- Kitchen leadership
- Inventory Management
- Food Safety Compliance
- Staff Motivation
- Sanitation Standards
- Food presentation
- Cost Control
- Kitchen equipment operation and maintenance
- Team Leadership
Certification
- Illinois BASSET Certification
- ServPro Sanitation Certification
- ServSafe Certification
Timeline
Sous Chef/Restaurant Manager
Gordon Ramsay Burger
01.2022 - Current
Kitchen Manager
Greenleaf Chopshop
03.2021 - 12.2021
Lead Line Cook
Yolk
02.2018 - 03.2021
Line cook
Little Goat Diner
07.2016 - 08.2017
Banquet/ Line Cook
Mid America Club
08.2015 - 06.2016
Line Cook
Frontier West Town
07.2015 - 08.2015
Line Cook
The Grand Food Center
09.2013 - 08.2015
High School Diploma -
William H. Wells High School
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