Nicolas Marcum
Austin,TX
Summary
Passionate and detail-oriented chef with a dedication to quality and sustainable practices. Excellent knife skills and proficiency in a multitude of cooking techniques. Ten years of professional cooking experience with a variety of different cuisines.
Overview
5
5
years of professional experience
Work History
Private Event Chef
Gather & Forge
03.2025 - Current
- Work with clients directly to create custom menus
- Manage service staff and sous chefs at private dinner events
- Personally responsible for over $124,524 in annual revenue, with over 65 completed events for different clients
Chef De Partie
Knuckle Sandwich
08.2024 - 04.2025
- Oversaw shift duties and implemented systems in a growing business to make food production and service more efficient
- Provide a warm and friendly level of service to guests while expediting orders in a fast paced environment
Line Cook
Jeffrey’s
04.2024 - 08.2024
- Produced high quality dishes in an upscale setting according to chefs’ instructions and recipes
- Prepped for service and set up mis en place at different work stations
- Cooperated with chefs and line cooks during high volume hours to maintain quality and efficiency
AM Prep Cook
Odd Duck
11.2023 - 03.2024
- Worked quickly and efficiently to finish daily prep lists for savory, pastry, and butcher stations
- Focused on teamwork and fostering a collaborative work environment
- Assisted in recipe development for seasonal menu changes
AM Sous Chef
Juniper
08.2023 - 11.2023
- Maintained kitchen inventory and ordered supplies
- Managed AM prep and pastry prep teams to ensure that product is consistently stocked and up to standard
- Trained junior chefs in AM and PM teams
Chef De Partie/Backwaiter
Emmer & Rye Hospitality
01.2021 - 08.2023
- Trained employees on the different stations of the kitchen
- Led the kitchen team in cleaning stations, writing prep lists, organizing walk-ins and dry storage, and maintaining equipment
- Assisted server captains as a backwaiter, serving guests and maintaining knowledge of rotating food and beverage menus
- Learned all aspects of dish plating and presentation and creating dishes based on seasonal produce
- Spent three months working at sister restaurants Hestia and Canje learning different cuisines and techniques
Education
High School Diploma -
Canyon High School
New Braunfels, TX06.2017
Skills
- Knife Work
- Adaptability
- Teamwork
- Menu Development
- Delegation and Task Management
- Communication
- Problem solving
Timeline
Private Event Chef
Gather & Forge
03.2025 - Current
Chef De Partie
Knuckle Sandwich
08.2024 - 04.2025
Line Cook
Jeffrey’s
04.2024 - 08.2024
AM Prep Cook
Odd Duck
11.2023 - 03.2024
AM Sous Chef
Juniper
08.2023 - 11.2023
Chef De Partie/Backwaiter
Emmer & Rye Hospitality
01.2021 - 08.2023
High School Diploma -
Canyon High School