Nicola Lini
Eatontown
Summary
Dynamic Executive Chef with a proven track record at The Atlantic Club, excelling in menu innovation and team leadership. Expert in seafood preparation and kitchen operations, I enhanced customer satisfaction through creative dishes while maintaining stringent food safety standards. Successfully streamlined processes, resulting in improved efficiency and reduced costs.
Overview
2025
2025
years of professional experience
Work History
Chef De Cuisine
Palombini Roma
- Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
- Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
- Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
- Scheduled and supervised all kitchen employees such as dishwashers and waiters.
- Managed budgetary constraints by negotiating favorable vendor contracts without sacrificing ingredient quality or availability during seasonal fluctuations.
- Reduced food waste through careful menu planning, portion control, and regular monitoring of product expiration dates.
- Created menus and designed corresponding recipes for Business Name.
- Forecasted seasonal staffing levels and interviewed and hired new staff members.
Chef
La Pateria
01.2023 - 01.2025
- 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.
- Placed orders to restock items before supplies ran out.
Executive Chef
The Marina At Oceanport
10.2014 - 12.2023
Executive Chef
The Atlantic Club
01.2002 - 10.2014
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
Education
Mathematics
Boaga
Rome 🇮🇹 06.1977
Skills
- Seafood preparation
- Plating techniques
- Vegetable cookery
- Leadership qualities
- Food safety
- Kitchen sanitation
- Knife skills
- Team management
- Kitchen operations
- Food presentation
- Creativity and innovation
- Culinary expertise
- Grilling techniques
- Food safety standards
- Sauce making
- Recipe creation
- Braising techniques
- International cuisine
- Frying methods
- Budgeting and cost control
Languages
Spanish Italian
Native or Bilingual
Timeline
Chef
La Pateria
01.2023 - 01.2025
Executive Chef
The Marina At Oceanport
10.2014 - 12.2023
Executive Chef
The Atlantic Club
01.2002 - 10.2014
Chef De Cuisine
Palombini Roma
Mathematics
Boaga
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