Nicole Lambert
Henrico,VA
Summary
Detail-oriented professional with background creating delicious dishes. Dedicated to delivering highest quality customer service. Expert at succeeding in high pressure environments while remaining calm. Safety-minded when carefully following food handling regulations and procedures.
Overview
18
18
years of professional experience
1
1
Certification
Work History
Lead Catering Cook
Aramark
02.2022 - Current
- Assist with chef to create menu rotation meeting legal requirements and company policies for nutrition and variety.
- Big batch cooking and baking.
- Prep, cook, and package items needed for meals to go.
- Fill 100+ orders daily needed for café meals to go orders.
- Assist chef and all cooks with catering needs.
- Followed and adjusted recipes to create healthy, flavorful meals and maximize customer satisfaction.
- Grilled, roasted, baked and performed other cooking techniques to produce high volume meals
- Chopped vegetables, butchered meat and prepared sauces in advance to serve guests promptly and efficiently
- Practiced safe work habits to avoid possible injury to self or other employees
Private Chef
Cedarfield Pinnacle Living
10.2021 - 02.2023
- Created customized meal plans based on client dietary restrictions and preferences.
- Stocked and stored items needed for residents meals.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Interacted with guests to obtain feedback on product quality and service levels.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Prepared and cooked over 50 meals per week for residents meals.
Sous Chef
Sodexo USA
08.2005 - 10.2021
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Mentored kitchen staff to prepare each for demanding roles.
- Big batch cook menu items according to safety and health guidelines.
- Create Doctors lounge specials weekly.
- Maintained up-to-date knowledge of current culinary trends and techniques
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
Education
Bachelor of Science - Psychology
Virginia Commonwealth University
Richmond, Va05.2014
Associate of Applied Science - Culinary Arts
J, Sargent Reynolds Community College
Richmond, Va05.2003
Skills
- Meal Preparation
- Kitchen Organization
- Quality Control
- Food Production
- Safe Food Handling
- Food Production Management
- Staff Supervision
- Menu Planning
Certification
ServSafe Certified
Food Handler Certified
Timeline
Lead Catering Cook
Aramark
02.2022 - Current
Private Chef
Cedarfield Pinnacle Living
10.2021 - 02.2023
Sous Chef
Sodexo USA
08.2005 - 10.2021
Bachelor of Science - Psychology
Virginia Commonwealth University
Associate of Applied Science - Culinary Arts
J, Sargent Reynolds Community College
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