Nicolas Linardi
Justin,TX
Summary
High-performing Chef offering 13 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
Overview
14
14
years of professional experience
Work History
Specialty Chef - BBQ
Gaylord Texan Resort & Convention Center
09.2022 - Current
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Responsible for food during ICE! event with over 450,000 attendees.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Placed orders to restock items before supplies ran out.
Specialty Restaurant Chef
Westin Irving Convention Center At Las Colinas
01.2020 - Current
- Was part of opening team while hotel was finishing construction.
- Responsible for hiring in 3-meal restaurant.
- Created Menu for the restaurant in the hotel.
- $800,000 in sales in 2019.
- Managed payroll for entire department.
- Enhanced guest satisfaction by creating innovative and visually appealing dishes with fresh ingredients.
- Collaborated with front-of-house staff to provide exceptional service, ensuring seamless communication between departments.
- Developed signature recipes that increased brand recognition and customer loyalty to the restaurant.
Sous Chef
Gaylord Texan Resort & Convention Center
10.2016 - 01.2020
- Extensive experience in restaurants and banquets
- Averaged $8 million a month in food sales for catering.
- Planned and executed Marriott GM event.
- Developed the skill set to assist in every kitchen.
- Worked expo in high volume restaurants serving 2,000+ guests per meal service
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Kitchen Supervisor
Gaylord Texan Resort & Convention Center
11.2015 - 10.2016
- Responsible for creating and executing menus for all VIP Chef's Tables and Site Visits.
- Worked with sales team to bring in over $100 million in new business to the hotel.
- Assisted in catering functions for the hotel.
- Managed a team of 10 cooks.
Cook
JW Marriott Orlando Grande Lakes
06.2010 - 11.2015
- Worked from cleaning tables up to Lead Cook of the restaurant.
- Was then appointed as Saucier for the banquet kitchen.
- Maintained Temperature Logs for kitchens to uphold safety and sanitation standards.
- Banquet events served up to 3,000 guests.
- As Lead Cook in the restaurant, lead 3-5 person team.
- Was proficient in all meal periods and stations in the kitchen.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Orlando
Orlando, FL08.2013
Skills
- Cost Control
- Meal Preparation
- Menu Development
- Regulatory Compliance
- Staff Coordination
- Vendor Relations
- Workflow Optimization
- Purchasing
- Signature Dish Creation
- Recipes and Menu Planning
- Kitchen Equipment Operation and Maintenance
- Food Presentation
- Food Inventories
- Sanitation Practices
- Portion and Cost Control
- Food Spoilage Prevention
- Kitchen Management
- New Hire Training
- Cooking Techniques
- Food Quality
- Knife Skills
- Fine-Dining Expertise
- Sauce Preparation
References
Juan Martinez - Executive Chef - 407-401-2507
Zeb Hartline - Exective Chef - 817-205-9665
Germain Haro - Executive Chef - 410-736-3685
Timeline
Specialty Chef - BBQ
Gaylord Texan Resort & Convention Center
09.2022 - Current
Specialty Restaurant Chef
Westin Irving Convention Center At Las Colinas
01.2020 - Current
Sous Chef
Gaylord Texan Resort & Convention Center
10.2016 - 01.2020
Kitchen Supervisor
Gaylord Texan Resort & Convention Center
11.2015 - 10.2016
Cook
JW Marriott Orlando Grande Lakes
06.2010 - 11.2015
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Art - Orlando
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