Nicole Parry
Brooklyn Park,MN
Summary
Dynamic corporate chef with a proven track record in team management, collaboration, and culinary arts, specializing in menu development, kitchen operations, and high-quality cuisine preparation. Expertise in food safety and sanitation ensures compliance with industry standards while crafting memorable dining experiences. Recognized for reliability and adaptability in fast-paced environments, consistently upholding excellence amidst change through strong leadership skills, creativity, and a commitment to maintaining the highest culinary standards. Demonstrated ability to efficiently develop and execute creative menus while leading teams and adapting to changing demands in high-pressure settings.
Overview
15
15
years of professional experience
Work History
Executive Chef
Compass Group Eurest
Wayzata, MN
06.2021 - Current
- Coordinated and supervised culinary activities and inventory management to ensure seamless service delivery across multiple units.
- Facilitated teamwork among staff to enhance daily guest and client satisfaction.
- Utilized corporate programs to generate production sheets, recipes, and temperature logs, ensuring adherence to established standards.
- Managed food preparation processes, ensuring high-quality menu offerings tailored for exclusive client events.
- Performed period counts and managed physical inventory processes to uphold operational standards.
- Reviewed and reconciled itemized statements, bills, and invoices to maintain current payment status for all products and services.
- Trained and mentored kitchen staff in best practices for food safety and sanitation compliance.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
Chef Manager
Compass Group INC
Arden Hills, MN
03.2011 - 07.2020
- Worked with general manger and oversaw 15 employees and 1 salaried manager.
- Controlled kitchen cleaning and sanitation activities for optimal food safety and compliance with health code requirements.
- Managed business budget and finances to consistently achieve operational targets.
- Trained back-of-the-house employees at all levels.
- Built positive relationships with customers and clients by engaging in friendly conversations.
- Created weekly menu to meet brand standards while keeping menu new and exciting.
- Organized team in kitchen maintenance, stock management, and food rotation to eliminate issues with product expiration.
- Oversaw team members at each station to verify the consistent and accurate preparation.
Education
Associate of Applied Science - Culinary arts
Brown College, ale Cordon Bleu
Mendota Heights, MN12-2004
Skills
- Team and Employee Development
- Menu planning expertise
- Manage labor Expenses
- Review and maintain food safety regulations
- Dietary Restrictions and Allergen Guideline Knowledge
- Inventory and Cost Management
- Food Safety and Sanitation
- Strong Work Ethic
- Catering and Event Planning
- Food Service Safety Training
Timeline
Executive Chef
Compass Group Eurest
06.2021 - Current
Chef Manager
Compass Group INC
03.2011 - 07.2020
Associate of Applied Science - Culinary arts
Brown College, ale Cordon Bleu