Nicolas Santana
Chicago,IL
Summary
Experienced culinary professional with a strong focus on inventory control, recipe experimentation, and team collaboration. Successfully developed seasonal menus that cater to diverse dietary preferences while ensuring high food safety standards.
Overview
4
4
years of professional experience
2
2
Certifications
Work History
Head Chef
Aji Omakase
Chciago, IL
08.2025 - Current
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Created seasonal menus that highlighted fresh, local ingredients while catering to diverse dietary preferences.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Implemented efficient food preparation techniques to enhance kitchen workflow and reduce service times.
- Monitored food production to guarantee quality standards were met.
- Managed inventory and ordered supplies to maintain kitchen efficiency and organization.
- Trained new chefs in cooking techniques and safety practices within the kitchen environment.
- Experimented with new recipes to enhance the culinary offerings at Aji Omakase.
- Trained new kitchen staff in food safety regulations and proper cooking techniques.
Sous Chef
Tamu
Chicago, IL
02.2025 - 08.2025
- Prepared and plated dishes according to restaurant standards and presentation guidelines.
- Assisted head chef in menu planning and ingredient selection for seasonal offerings.
- Collaborated with kitchen staff to ensure timely food delivery during peak hours.
- Trained new kitchen staff on basic cooking techniques and equipment usage.
- Trained kitchen workers on culinary techniques.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Sous Chef
Roka Akor
Oak Brook, Illinois
02.2022 - 02.2025
- Created a positive work environment by encouraging teamwork among staff members.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Developed seasonal menus that reflect current culinary trends and customer preferences.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Prepared and plated dishes according to restaurant standards and presentation guidelines.
- Assisted head chef in menu planning and ingredient selection for seasonal offerings.
- Trained new kitchen staff on basic cooking techniques and equipment usage.
- Monitored inventory levels and assisted in ordering supplies as needed.
- Adjusted recipes to accommodate dietary restrictions or customer preferences promptly.
- Trained kitchen workers on culinary techniques.
- Monitored inventory levels to ensure adequate supplies on hand.
- Developed daily specials utilizing seasonal ingredients.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
Education
High School Diploma -
Huntley High School
Huntley, ILSkills
- Menu development
- Food safety
- Kitchen management
- Inventory control
- Recipe experimentation
- Culinary techniques
- Team collaboration
- Menu planning
- Food presentation
Languages
Spanish
Professional
Certification
Manager ServSafe Certification
Timeline
Head Chef
Aji Omakase
08.2025 - Current
Sous Chef
Tamu
02.2025 - 08.2025
Sous Chef
Roka Akor
02.2022 - 02.2025
High School Diploma -
Huntley High School