Nick Prewitt
Samoa,CA
Summary
I've been in kitchens my whole life, my moms side of family owns a fish market/ fine dining establishment. My dad has operated a catering business my whole life, as well as owning and running a diner for a period of time. I spent most of my teenage years cutting fish and prepping for the fish market and fine dining establishment. Then later in life honed my skills and creativity with local food trucks and working at Newhalen. I did take a break from the kitchen to explore other avenues of life, and gained some useful skills via random handyman projects and helping folks on their farms.
Overview
7
7
years of professional experience
Work History
Sous Chef
Newhalen Lodge
05.2024 - 10.2024
- Plated every dish with attractive flair to meet strict lodge standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Modified recipes to accommodate dietary restrictions and allergies.
- Disciplined and dedicated to meeting high-quality standards.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted with menu development and planning.
- Coordinated with team members to prepare orders on time.
- Evaluated food products to verify freshness and quality.
Line Cook
South G Kichen
04.2021 - 06.2021
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- 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.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Plated and presented all dishes to match established restaurant standards.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared food items in compliance with recipes and portioning control guidelines.
Catering Chef
Brett Schueler Catering
03.2018 - 06.2021
- Crafted exciting catering options for clients.
- Cooked for large groups of people and managing various types of food for large events.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature, and quantity.
- Set up and disassembled food service stations, equipment and furniture per contract specifications.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Offered vegetarian versions of frequently ordered entrees to appeal to health conscious customers.
Line Cook
Loco Fish CO
01.2019 - 02.2021
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- 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.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Prepared food items in compliance with recipes and portioning control guidelines.
Education
No Degree -
Tulsa Schl Of Arts/Sciences
Tulsa, OKSkills
- Dish preparation
- Food Preparation
- Inventory Management
- Plating
- Workflow Optimization
- Station oversight
- Menu Memorization
- Food Safety
- Customer Service
- Special dietary requirements
- Compliance
- High-quality ingredients
- Garnishing and Plating
- Knife Skills
- Seafood Preparation
- Sauce preparation
- Recipes and menu planning
- Kitchen Management
Timeline
Sous Chef
Newhalen Lodge
05.2024 - 10.2024
Line Cook
South G Kichen
04.2021 - 06.2021
Line Cook
Loco Fish CO
01.2019 - 02.2021
Catering Chef
Brett Schueler Catering
03.2018 - 06.2021
No Degree -
Tulsa Schl Of Arts/Sciences
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