Nicole Burke
Phoenix,Az
Summary
Seeking a position within that would be beneficial to learning new skills. As a hard worker, obtaining this new goal can be accomplished with an open mind and dedication.
Overview
18
18
years of professional experience
Work History
Sous Chef/Butcher
Preston's Steakhouse
09.2023 - 04.2024
- As the first person in the building I was responsible for the daily prep list and making sure my prep crew knew their responsibilities for that day, as well as cutting all the beef needed
- I also did weekly kitchen inventory as well as daily orders
- It was my job to make sure we had enough food for the night which i estimated based on daily reservations
- Record my daily yields using Excel and was responsible for maintaining a certain standard yield according to company policy as well as doing a daily meat inventory
- Communicated all daily concerns to the mid and closing chefs, including any equipment that needed serviced, calling in the service order, reviewing emails, prep that needed to be completed, employee concerns, and general concerns that needed discussed
- Worked with the head chefs to make sure all prep was getting completed according to company standard, and would communicate and train employees when needed when menu items were added or changed
- Communicated often with the different vendors and sales representatives especially involving credits, product concerns and pricing if something was inaccurate upon arrival
- Received products for the entire restaurant and make sure all prices on invoices were correct and that it was all accounted for
- Put all orders away and followed FIFO also communicating to staff which items needed used first and/or using older product for employee lunch so we wouldn't waste anything
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Acted as head chef when required to maintain continuity of service and quality.
- Keeping waste logs and temperature logs current and following health department expectations
- Attended weekly manager meetings to obtain information about weekly budgets, recaps from the last weeks sales as well as general information about the restaurant and employee concerns and solutions.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Prep Cook
The Mick Brasserie
01.2021 - 08.2023
- Checking the building upon arrival to ensure it is secured and that I was the only person inside and everything is accounted for
- Demonstrated strong multitasking abilities, managing multiple food stations simultaneously without compromising quality or speed.
- Completing a daily inventory and creating a prep list as well as an order list
- Making all bulk items on my list in a timely manner as to set the restaurant up for nightly success, as well as making extra product so my team wil still be setup in my absence
- Working with the owner and the chef to make any changes that may have been made to the menu
- Receiving food product as well as wine, ensuring all product is there as well as the pricing being correct and communicating anything otherwise to the owner and chef
- Upon my departure it is my job to make sure the building is locked and secure before leaving.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
Lead Butcher
Maple And Ash
01.2018 - 01.2021
- As the first person in the building I would ensure the building was either empty or that only authorized personell were inside, as well as letting in any repair people if needed
- Completing a daily inventory of all meat and seafood items and creating a prep list based on the restaraunts needs as well as any banquets that may have
- Responsible for a crew of 8 as well as offering support to any other team that needed help completing the prep list
- Making sure the prep list was completed in a timely manner, placing orders, receiving the orders when the receiver was busy or unavaliable, and helping saucier with alot of their problem solving and prep as well
- Taught 80% of my team meat, fish and chicken fabrication as most of them had little to no experience when they joined my team
- Ensuring alll temperature, sanitation and food waste logs were up to date before submitting to the chefs
- Learned more about being cost efficient when ordering and how to manage a daily budget as well as labor costs.
Fish Portioner/Fileter
Pacific Seafood
01.2016 - 01.2018
- Cutting all portions within .25 oz
- Of the required spec yielding as little waste as possible
- Meeting and exceeding company requirement of 90 pounds for hour
- Completing all nightly orders in a timely manner
- Sanitizing all equipment and ensuring all product stays under 34 degrees as required by the F.D.A
- Ensure all fish is of exceptional quality.
Meat Cutter
Shamrock Foods
01.2014 - 01.2016
- Cutting portions within the required and visual specifications per company requirements
- Processed various cuts of beef as well as pork, lamb and occasionally chicken
- Made sure all meat was handled properly and kept at the appropriate temperature in accordance with Maricopa County health standards
- Became proficient in using a band saw as part of everyday production as well as other equipment including a skinner, grinder and tenderizer.
Butcher
Culinary Dropout
01.2013 - 01.2016
- Processed all proteins for the restaurant as well as all of the slicing of meats, cheeses, etc
- Was responsible for receiving all orders and ensuring quality and pricing were correct and up to company standard
- Took all product out of boxes into bins making sure all was labeled correctly and enforced FIFO amongst all employees to reduce waste and prevent spoilage
- Ensured the walk-in cooler was as clean as possible at all times
- Occasionally helped other areas if needed
- Bakery, Prep, Line, Dishpit, Etc
- Would also start proofing the bread in the mornings as I was usually the first employee in the restaurant
- Was responsible for training new butchers and management on butcher duties as well as receiving.
Butcher/Cook
Phoenix Convention Center
01.2008 - 01.2013
- Processed, portioned, prepared and cooked all proteins including chicken, pork, and beef in a high volume high paced atmosphere
- Was also responsible for executing banquet events both on property and remote site locations with the help of a small team making sure all food went out on time and according to spec to ensure guest satisfaction
- For off site catered events I was responsible for making sure all food and equipment got to each event while still maintaining food safety and guest satisfaction was to the highest level
- Made sure all employees were presentable as well as educated to ensure they had very strong knowledge of their product so they could inform the guest at all functions and various action stations incluing temporary and NPO workers who were not always experienced.
Butcher/Cook
Rawhide
01.2008 - 01.2013
- Was responsible for the cutting of all the steaks for the restaurant and banquet functions
- Butchered in front of the guests in an exhibition kitchen setting while upselling certain steaks and also answered any questions guests would have about the various cuts
- Interacting with the guest on a nightly basis in this fashion allowed me to build a relationship with restaurant regulars that lasted the entire 5 years I was there
- After a year of meat cutting I was moved back to the line, while still helping with banquet setup and execution including but not limited to setting up banquet parties,making sure all food, equipment and people were where they were supposed to be for the start of party to setup of all action stations
- Trained all new employees as well as temporary workers on action stations and all stations for the front line of the restaurant
- I would also train and direct the food runners and expeditors while working a station to guarantee all food went out on time and together
- During my time here the chefs relied on me often due to my reliability and dependability as a leader.
Smokehouse Chef
Whole Foods Market
01.2006 - 01.2008
- Ran and trained a crew of 5 in all aspects of this outlet including cashiering, taking orders, cooking all menu items, serving the guest, busing and cleaning while also waiting on guests at the oven ready counter
- My duties also included helping guests at the meat counter and educating them on the benefits of natural and organic meats
- Was responsible for the ordering of all beer and wine for this venue as well as organized and hosted beer and wine tastings to educate the public about the different product we would carry
- I would also create and advertise specials to surrounding businesses to stimulate sales during the slower season while also suggesting menu ideas for guests to bring in additional business
- Due to my extensive knowledge of small restaurants my manager relied on me to solely lead and run the smokehouse portion of the meat department from food and equipment ordering, to day to day operation and creating and implementing a cleaning schedule
- I would also help the seafood department cut fish on occasion and would work with the specialty department in creating specials featuring different wines, beers and cheese from my area
- I also assisted guests by directing them to different areas of the store and made sure my staff was trained in store knowledge so they could do so as well.
Education
Associate, Culinary Arts -
Pennsylvania Institute Of Culinary Arts
Pittsburgh, PA01.2000
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Food Preparation
- Food presentation
- Safe Food Handling
- Menu Planning
- Customer Service
Professionalbackground
My career in the culinary field spans the last 24 years, 20 years of which have been in the meat and fish fabrication departments for various professional kitchens around the valley. The experience I have ranges from large catering and restaurant kitchens to high volume processing facilities supplying various food outlets throughout the Phoenix and surrounding areas. I am able to complete any task starting from fabricating the protein, to preparing the item in line with menu requirements to final plating.
Timeline
Sous Chef/Butcher
Preston's Steakhouse
09.2023 - 04.2024
Prep Cook
The Mick Brasserie
01.2021 - 08.2023
Lead Butcher
Maple And Ash
01.2018 - 01.2021
Fish Portioner/Fileter
Pacific Seafood
01.2016 - 01.2018
Meat Cutter
Shamrock Foods
01.2014 - 01.2016
Butcher
Culinary Dropout
01.2013 - 01.2016
Butcher/Cook
Phoenix Convention Center
01.2008 - 01.2013
Butcher/Cook
Rawhide
01.2008 - 01.2013
Smokehouse Chef
Whole Foods Market
01.2006 - 01.2008
Associate, Culinary Arts -
Pennsylvania Institute Of Culinary Arts
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