Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Nicole Yang

Kenner,LA

Summary

Detail-oriented individual with exceptional communication and project management skills. Proven ability to handle multiple tasks effectively and efficiently in fast-paced environments. Recognized for taking proactive approach to identifying and addressing issues, with focus on optimizing processes and supporting team objectives.

Overview

7
7
years of professional experience

Work History

Executive Chef

House OF Blues / Livenation
11.2024 - Current
  • Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
  • Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
  • Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Streamlined kitchen processes for improved efficiency and faster service times.
  • Achieved significant cost reductions by negotiating with suppliers and optimizing inventory management.
  • Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
  • Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
  • Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
  • Streamlined kitchen operations with effective inventory management and cost controls.
  • Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
  • Managed budgeting and financial planning to ensure profitability and sustainable growth.
  • Collaborated with front of house to ensure cohesive and superior guest experience.
  • Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
  • Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
  • Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
  • Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
  • Coordinated with team members to prepare orders on time.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.

Executive Sous Chef

House of Blues / Livenation
09.2022 - Current
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
  • Organized special events and catering services, showcasing culinary expertise to a wider audience.
  • Mentored junior chefs and provided constructive feedback for professional growth.
  • Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
  • Implemented effective safety protocols which resulted in a consistently clean and hazard-free kitchen environment.
  • Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
  • Balanced labor costs by effectively scheduling kitchen staff according to business needs.
  • Maintained high standards of food presentation by supervising plating techniques during service hours.
  • Evaluated employee performance regularly providing guidance towards improvement as necessary.
  • Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
  • Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
  • Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
  • Managed inventory control, reducing food waste and optimizing budget allocation.
  • Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
  • Developed and implemented staff training programs to elevate culinary skills and knowledge.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Assisted with menu development and planning.

Chef

Filmore / Livenation
12.2018 - Current
  • Maintained well-organized mise en place to keep work consistent.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Placed orders to restock items before supplies ran out.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
  • Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
  • Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
  • Elevated restaurant's reputation, securing positive reviews through meticulous attention to food quality and presentation.
  • Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
  • Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
  • Boosted team morale and productivity with regular training sessions on culinary techniques and customer service standards.
  • Achieved consistent on-time service, optimizing kitchen workflows and staff scheduling.
  • Implemented food cost and waste reduction initiatives to save money.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Set up and broke down kitchen for service.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Monitored food production to verify quality and consistency.
  • Participated in food tastings and taste tests.
  • Coordinated with team members to prepare orders on time.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Developed close relationships with suppliers to source best ingredients.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Evaluated food products to verify freshness and quality.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Lead Prep Cook

House OF Blues / Livenation
04.2018 - Current
  • Reduced order errors by clearly labeling prepped items with necessary information like dates, ingredient names, and allergens.
  • Provided valuable input during recipe testing sessions, refining dish components for optimal taste and presentation before adding them to the menu.
  • Collaborated with other cooks to maintain seamless communication during high-volume shifts, leading to improved workflow and fewer errors.
  • Managed inventory effectively by conducting regular audits and placing orders as needed, ensuring adequate stock levels for daily operations.
  • Handled the proper storage of perishable ingredients according to food safety regulations, minimizing spoilage risk and upholding freshness standards.
  • Demonstrated adaptability by quickly learning new skills or techniques as required to meet evolving menu needs and kitchen demands.
  • Demonstrated flexibility in adapting to last-minute changes or special requests, maintaining a positive attitude under pressure.
  • Increased overall productivity by multitasking between various prep stations while maintaining attention to detail and consistent quality standards.
  • Optimized ingredient usage, reducing waste by improving inventory management and portion control practices.
  • Maintained a clean and sanitary work environment, adhering to strict health department guidelines and preventing crosscontamination.
  • Enhanced kitchen efficiency by streamlining food preparation processes and implementing effective time management techniques.
  • Assisted in training new team members on kitchen procedures, ensuring consistent quality across all dishes prepared.
  • Assumed leadership role when necessary during busy services or staff absences, coordinating team efforts to meet demand without sacrificing quality or speed of service.
  • Ensured timely preparation of meals by prioritizing tasks based on service flow and changing customer demands, resulting in minimal wait times for guests.
  • Contributed to a positive work environment through strong teamwork, open communication, and proactive problem-solving efforts.
  • Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed orders from head chef to establish productive and timely preparation of meals.
  • Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
  • Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
  • Trained and assisted new kitchen staff members.
  • Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
  • Operated dishwasher and manually washed dishes to clean all chinaware, silverware, and cooking utensils.
  • Followed health, safety and sanitation guidelines while preparing and serving food.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Monitored food quality and presentation to maintain high standards.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.
  • Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Verified proper portion sizes to consistently attain high food quality standards.
  • Managed inventory and ordered food and supplies to maintain adequate stock.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.

Education

High School Diploma -

Alfred Bonnabel High School
Kenner, La
05-1997

Skills

  • Food safety
  • Food prep planning
  • Strong work ethic
  • Meal preparation
  • Safe food handling
  • Customer service
  • Kitchen equipment operation and maintenance
  • Problem and complaint resolution
  • Sanitation standards
  • Food stock and supply management
  • Team leadership
  • Attention to detail
  • Creative thinking
  • Nutrition
  • Food plating and presentation
  • Decision-making
  • Menu supervision
  • Hiring, training, and development
  • Verbal and written communication
  • Kitchen operations oversight
  • Kitchen management
  • Operations management
  • Recipe development
  • Hospitality service expertise
  • Menu development
  • Sanitation guidelines
  • Purchasing
  • Banquets and catering
  • Coaching and mentoring
  • BOH operations
  • Catering and events
  • Inventory management
  • Inventory control
  • Food spoilage prevention
  • Food presentation
  • Kitchen staff management
  • ServSafe certification
  • Menu planning
  • Quality assurance
  • Staff training
  • Vendor relations
  • Cost control
  • Equipment maintenance
  • Allergy awareness
  • Recipe creation
  • Waste reduction
  • Performance review
  • Staff scheduling
  • Recipes and menu planning
  • Order management
  • Performance improvement
  • Purchasing management
  • Process improvements
  • Workflow optimization
  • Delegating work
  • Order delivery practices
  • Vendor relationship management
  • Performance assessments
  • Special events
  • Productivity optimization
  • Staffing
  • Policy development
  • Dietary restrictions
  • Hygiene policy implementation
  • Sanitation coordination
  • Budgeting and cost control
  • Teamwork
  • Food preparing, plating, and presentation
  • Cleaning and sanitation
  • Teamwork and collaboration
  • Problem-solving
  • Problem-solving abilities
  • Kitchen safety
  • Recordkeeping and documentation
  • Multitasking

Languages

English
Full Professional

Timeline

Executive Chef

House OF Blues / Livenation
11.2024 - Current

Executive Sous Chef

House of Blues / Livenation
09.2022 - Current

Chef

Filmore / Livenation
12.2018 - Current

Lead Prep Cook

House OF Blues / Livenation
04.2018 - Current

High School Diploma -

Alfred Bonnabel High School