Nichole Desir
Grand Rapids,MI
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Executive Chef
Creative Dining Service
Holland, MI
09.2023 - Current
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Created daily specials based on seasonal ingredients and customer feedback.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
Culinary Director
American House Senior Living Communities
Wyoming, MI
01.2023 - 12.2023
- Analyzed customer satisfaction surveys to determine areas where improvements could be made in terms of taste, presentation or service.
- Ensured that all sanitation regulations were followed at all times during food preparation processes.
- Established standard operating procedures for kitchen employees to follow during peak hours.
- Managed nutrition labeling process and execution and verified accuracy and alignment with ingredient database.
- Developed nutritious menus and ordered variety of healthy food to change up menu offerings.
- Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches.
General Manager
4gr8food
Grand Rapids, MI
05.2021 - 01.2023
- General Manager, Feb 2022 - Jan 2023
- Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
- Directed or coordinated financial or budget activities to fund operations and maximize investments.
- Assistant General Manager, Nov. 2021-Feb 2022
- Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
- Conducted regular meetings with senior management team to review progress against established objectives.
- Prepared detailed reports for senior leadership outlining key performance metrics related to operational success.
- Assisted in the recruitment process by interviewing potential candidates for open positions.
- Kitchen Manager, May 2021 - Nov 2021
- Prepared staff work schedules and assigned team members to specific duties.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Ensured compliance with health and safety regulations.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Chef
Aramark at Herman Miller
Spring Lake, MI
09.2018 - 12.2020
- Maintained compliance with appropriate food handling practices and diligently monitored the temperature of all prepared items
- Effectively supervised the production of food for Customers and catered events by assisting kitchen staff
- Maintained consistency in portion sizes and recipe execution by monitoring kitchen staff
- Implemented effective work-flow and quality control measures for consistent food quality and temperature.
- Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
- Trained new chefs on proper cooking techniques and menu items.
- Adhered to budget guidelines when purchasing ingredients and equipment.
Sous Chef
Crowne Plaza Grand Rapids Airport
Grand Rapids, MI
02.2018 - 09.2018
- Build and foster a team environment
- Consistently produced exceptional menu items that regularly garnered diners' praise
- Set up and performed initial prep work for food items such as soups, sauces and salads
- Effectively managed and assisted kitchen staff in producing food for banquets, catered events and dining areas.
Supervisor/ Corporate Trainer/ Lead Cook
Houlihan's
Grand Rapids, MI
03.2014 - 02.2018
- Expert in final plate preparation with authentic presentation
- Continually supervised the training and cross training of kitchen staff for all phases of preparation
- Consistently verified that kitchen staff followed all recipes and portioned serving guidelines correctly
- Persistently strove for continual improvement and worked cooperatively as a team member.
- Directed and supervised team of 15 employees in daily operations.
- Monitored employee productivity levels on a regular basis to identify areas of improvement.
- Trained new employees on company policies, job duties, and performance expectations.
Kitchen Manager
The Omelette Shoppe
Grand Rapids, MI
10.2015 - 05.2016
- Expertly estimated staffing needs and adjusted hourly schedules in accordance with demand patterns, budget and local labor laws
- Followed proper food handling methods and maintained correct temperature of all food products
- Enforced appropriate work-flow and quality controls for food quality and temperature
- Diligently enforced proper sanitation practices to prevent the spoiling or contamination of foods.
Asst. Kitchen Manager
The Omelette Shoppe
Grand Rapids, MI
05.2015 - 10.2015
1st Cook
Divi Carina Bay Resort & Casino
Christiansted, St Croix
09.2009 - 10.2011
Cook
U.S. Air Force
CA
02.2005 - 06.2009
Education
Hospitality Business Management Certificate - Hospitality Management
Hospitality Training Institute of Michigan
Grand Rapids, MI06-2024
Associate of Science - Hospitality Administration And Management
Grand Rapids Community College
Grand Rapids, MI12-2023
Associate of Arts - Culinary Arts
Air Force Institute of Technology
Dayton, OH05-2006
High School Diploma - Mathematics, Principles of business
English Entrepot Secondary
06-2005
Skills
- Chef
- Institutional and batch cooking
- Strong attention to safe food handling procedures
- Kitchen Operations Oversight
- Waste Reduction
- Creative Thinking
- Great attention to detail and Recipe specifications
- Forecasting and planning
- Budgeting and cost control
- Ingredients Selection
- Culinary techniques
- Menu development
- Dietary Restrictions
- Recipe creation
- Inventory Management
Certification
- ServSafe Manager
- ServSafe Alcohol
- ServSafe Allergen
- Hospitality Beverage Specialist
Timeline
Executive Chef
Creative Dining Service
09.2023 - Current
Culinary Director
American House Senior Living Communities
01.2023 - 12.2023
General Manager
4gr8food
05.2021 - 01.2023
Chef
Aramark at Herman Miller
09.2018 - 12.2020
Sous Chef
Crowne Plaza Grand Rapids Airport
02.2018 - 09.2018
Kitchen Manager
The Omelette Shoppe
10.2015 - 05.2016
Asst. Kitchen Manager
The Omelette Shoppe
05.2015 - 10.2015
Supervisor/ Corporate Trainer/ Lead Cook
Houlihan's
03.2014 - 02.2018
1st Cook
Divi Carina Bay Resort & Casino
09.2009 - 10.2011
Cook
U.S. Air Force
02.2005 - 06.2009
Hospitality Business Management Certificate - Hospitality Management
Hospitality Training Institute of Michigan
Associate of Science - Hospitality Administration And Management
Grand Rapids Community College
Associate of Arts - Culinary Arts
Air Force Institute of Technology
High School Diploma - Mathematics, Principles of business
English Entrepot Secondary
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