Summary
Overview
Work History
Education
Skills
Timeline
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Nicolas Galvan

Prosperity,SC

Summary

Dependable Cook with expertise preparing foods in fast-paced settings. Team-minded professional knowledgeable in food safety, attractive presentation, stock management, and efficient multitasker.

Overview

8
8
years of professional experience

Work History

Intern Executive Chef

Green Boundary Club
Aiken, SC
09.2023 - 01.2024
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.
  • Created daily specials based on seasonal ingredients and customer feedback.
  • Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
  • Supervised the selection, training, scheduling, and performance of kitchen personnel.
  • Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
  • Ensured compliance with health department regulations by implementing proper sanitation procedures.
  • Reviewed orders from vendors to ensure accuracy and cost effectiveness.
  • Planned weekly production schedules to maximize efficiency while minimizing waste.
  • Controlled labor costs through effective use of staff scheduling techniques.

Line Cook

Brinkleys Chop House
North Augusta, SC
07.2023 - 09.2023
  • Cleaned food preparation areas, cooking surfaces, and utensils.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Stocked and restocked kitchen supplies as needed.
  • Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.

Line Cook

The Library Kitchen & Bar
Sapphire, NC
07.2019 - 06.2023
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.

Line Cook

Sage Valley Golf Club
07.2020 - 08.2022
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Prepared food items such as meats, poultry and fish for frying purposes.

Chef De Partie

Green Boundary Club
09.2015 - 06.2019
  • Maintained well-organized mise en place to keep work consistent.
  • Operated all kitchen equipment safely to prevent injuries.
  • Prepared items for roasting, sautéing, frying and baking.
  • Rotated stock to use items before expiration date.

Line Cook Intern

Edgars Grill
11.2018 - 12.2018


  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.

Education

Associate of Arts - Culinary Arts

Helms College
Augusta, GA
07.2019

Skills

  • Contamination Control
  • Sauce Preparation
  • Scheduling
  • Food Spoilage Prevention
  • Team Coordination
  • Menu Planning
  • Knife Skills
  • Food Preparation
  • Research
  • Workflow Optimization

Timeline

Intern Executive Chef

Green Boundary Club
09.2023 - 01.2024

Line Cook

Brinkleys Chop House
07.2023 - 09.2023

Line Cook

Sage Valley Golf Club
07.2020 - 08.2022

Line Cook

The Library Kitchen & Bar
07.2019 - 06.2023

Line Cook Intern

Edgars Grill
11.2018 - 12.2018

Chef De Partie

Green Boundary Club
09.2015 - 06.2019

Associate of Arts - Culinary Arts

Helms College

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Nicolas Galvan