Nicholas Tesoro
Merrimack
Summary
Dedicated and experienced Sous Chef with over 10 years of progressive culinary leadership, specializing in kitchen management, team development, and restaurant opening operations. Adept at maintaining high standards of food quality, safety, and efficiency. Seeking to leverage my expertise to contribute to a dynamic culinary team.
Culinary professional with strong background in high-pressure kitchen environments. Expertise in menu development, ingredient sourcing, and maintaining high standards of food quality and presentation. Known for fostering collaboration, adapting to changing needs, and consistently achieving desired results. Skilled in team leadership, inventory management, and culinary innovation.
Overview
14
14
years of professional experience
Work History
Chef
The Nash Casino
04.2025 - Current
- Supervised kitchen staff, ensuring adherence to food safety standards and operational efficiency.
- Streamlined food preparation processes, reducing waste and improving service speed.
- Trained new chefs on culinary techniques and kitchen equipment usage, fostering skill development.
- Collaborated with management to design seasonal menus based on market trends and customer preferences.
- Implemented inventory control measures, optimizing ingredient usage and minimizing costs.
- Monitored kitchen operations to maintain high-quality food presentation and taste consistency.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
Sous Chef
The Beach Plum
01.2023 - 01.2025
- Led kitchen operations for a specialized seafood and ice cream establishment, managing a team of culinary professionals.
- Developed innovative menu items and daily specials that enhanced guest satisfaction and drove repeat business.
- Significantly reduced food waste through strategic planning, creative utilization of ingredients, and staff training on proper portioning techniques.
- Achieved and maintained stringent food cost targets through careful vendor selection, portion control, and inventory management.
- Demonstrated adaptability in managing dual-concept operations, balancing fresh seafood preparation with ice cream service demands.
- Created recipes and seasonal offerings that showcased ingredient quality while maximizing profitability.
- Streamlined kitchen workflows to accommodate smaller team structure while maintaining high service standards.
- Mentored kitchen staff on waste reduction practices and cost-conscious preparation methods.
- Cultivated strong relationships with local seafood vendors to ensure premium product quality and competitive pricing.
- Adapted leadership approach to fit intimate restaurant setting, fostering close-knit team culture and accountability.
Sous Chef
The Thirsty Moose
01.2018 - 01.2021
- Played integral role in successful restaurant opening.
- Supervised and trained 30+ kitchen staff members, including line cooks and prep cooks, fostering a collaborative and efficient work environment.
- Consistently maintained food cost targets and quality standards in high-volume service environment.
- Managed comprehensive inventory control, including weekly vendor ordering, stock rotation, and organization of walk-in coolers and dry storage.
- Ensured food safety compliance through proper labeling, dating, and product rotation while maintaining up-to-date sanitation logs.
- Coordinated daily kitchen operations by maintaining prep sheets and overseeing all stations to ensure smooth service and timely food delivery.
- Implemented quality control measures across all menu items, maintaining consistency in food presentation and taste.
- Developed and updated standardized recipe cards to ensure consistency and facilitate staff training.
- Managed cook and sous chef scheduling to optimize labor costs and maintain adequate staffing levels.
- Collaborated with front-of-house management to resolve service issues and enhance overall guest experience.
- Directed expo station operations, ensuring proper plating, quality standards, and efficient ticket times.
- Assigned and supervised kitchen cleaning projects during slower periods to maintain pristine kitchen standards.
- Participated in monthly inventory counts to support accurate cost analysis and ordering decisions.
- Updated and maintained order guides to streamline purchasing processes and control costs.
Sous Chef
The Ninety Nine Restaurant
01.2012 - 01.2018
- Rapidly advanced from Dishwasher (2012) to Line Cook (2013) to Sous Chef (2014-2018), demonstrating strong work ethic, dedication, and culinary aptitude.
- Contributed to location's recognition as #1 restaurant in the company for three consecutive years during tenure as Sous Chef.
- Oversaw daily kitchen operations in high-volume casual dining environment, including food preparation, plating, and quality control.
- Trained and mentored new kitchen staff across all positions, leveraging firsthand experience from entry-level roles to provide comprehensive guidance.
- Built cohesive kitchen teams by fostering collaborative culture and leading by example.
- Maintained strict adherence to health and safety regulations, ensuring clean, organized, and compliant workspaces.
- Coordinated and executed large-scale catering operations for corporate and community events, including annual golf tournament and Boys & Girls Club sponsorship events.
- Oversaw complete event setup, food preparation, and service delivery for off-site catering functions.
- Participated in menu development and execution of special event preparations to elevate guest experience.
- Implemented quality assurance protocols across all stations to ensure consistency in food preparation and presentation.
- Supported inventory management and ordering processes to maintain adequate stock levels while controlling costs.
- Demonstrated versatility and deep operational knowledge gained from working in multiple kitchen positions.
Education
High School Diploma -
Merrimack High School
Merrimack, NH06-2013
Skills
- Kitchen Operations & Leadership:
- Kitchen Management & Team Leadership
- Staff Training, Development & Mentoring
- Scheduling & Labor Cost Optimization
- High-Volume & Multi-Concept Operations
- Restaurant Opening & Startup Operations
- Culinary Excellence:
- Menu Development & Innovation
- Recipe Creation & Standardization
- Food Quality Assurance & Consistency
- Plating & Presentation Standards
- Culinary Creativity & Problem-Solving
- Financial Management:
- Inventory Management & Control
- Food Cost Analysis & Reduction
- Vendor Relations & Procurement
- Waste Reduction Strategies
- Budget Management & P&L Awareness
- Compliance & Safety:
- Food Safety & Sanitation Standards
- Health Code Compliance
- HACCP & Temperature Monitoring
- Proper Labeling & Product Rotation
- Workplace Safety Protocols
- Operational Skills:
- Expo Station Management
- Prep Planning & Execution
- Event Catering & Off-Site Operations
- Time Management & Multitasking
- Quality Control Systems
- Communication & Collaboration:
- Excellent Communication Skills
- Front-of-House Collaboration
- Conflict Resolution
- Team Building & Motivation
- Customer Satisfaction Focus
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Grilling techniques
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Frying techniques
- Kitchen equipment operation
- Recipes and menu planning
- Hospitality service expertise
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Sanitation guidelines
- Food pairing
- Plating techniques
- Recipe creation
- Inventory management
- Workflow optimization
- Sanitation practices
- Staff coordination
- Menu development
- Banquets and catering
- Portion and cost control
- Recipe development
- Menu planning
- Made-to-order meals
- Cost control
- Menu supervision
- Performance improvement
- Culinary expertise
- Equipment maintenance
- Vegetarian cooking
- Food service operations
- Food spoilage prevention
- Garnishing techniques
- New hire training
- Pantry restocking
- Company quality standards
- Process improvements
- Forecasting and planning
- Regulatory compliance
- Complex Problem-solving
- Food cost analysis
- Operations management
- Vendor relations
- Time management
Accomplishments
- Awarded Best store in the region in 2014 for the 99 restaurant in nashua
Timeline
Chef
The Nash Casino
04.2025 - Current
Sous Chef
The Beach Plum
01.2023 - 01.2025
Sous Chef
The Thirsty Moose
01.2018 - 01.2021
Sous Chef
The Ninety Nine Restaurant
01.2012 - 01.2018
High School Diploma -
Merrimack High School