Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Nisorin Paulino

Teaneck,NJ

Summary

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Culinary Consultant

Freelance
04.2024 - Current
  • Collaborate with restaurants to develop innovative menus that align with current culinary trends and customer preferences
  • Conduct operational assessments to enhance kitchen workflows and improve efficiency, Provide hands-on training for kitchen staff to elevate culinary skills and maintain consistency in food quality.

Sous Chef

Le Pavillion
02.2023 - 02.2024
  • Constant rotating menu and training many culinary schools to work in a Michelin rated restaurant
  • Assist most Corporate chefs with special events of 200 – 300 and 50 – 75 8 course meals
  • Ensure consistent and smooth running of food production
  • Assisting kitchen staff with food prep and recipe creation
  • Purchasing food and supplies from vendors approved by the company.

Executive Sous Chef

The Clocktower
02.2022 - 02.2023
  • Planned and directed high-volume food preparation in fast-paced environment
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation
  • Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels
  • Trained and managed kitchen personnel and supervised related culinary activity
  • Mentored kitchen staff to prepare each for demanding roles
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.

Chef De Cuisine

The Wheel
09.2020 - 01.2022
  • Ensuring promptness, freshness, and quality of dishes
  • Coordinating cooks' tasks
  • Implementing hygiene policies and examining equipment for cleanliness
  • Designing new recipes, planning menus, and selecting plate presentations
  • Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers
  • Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders
  • Obtaining feedback on food and service quality, and handling customer problems and complaints
  • Designing innovative restaurant menus to suit the theme of the restaurant and Item prices
  • Assisting kitchen staff with food prep and recipe creation
  • Purchasing food and supplies from vendors approved by the company.

Sous Chef

L'Atelier De Joel Robuchon
09.2017 - 03.2020
  • Served under the Guidance of Chef Christophe Bellanca
  • Preparing meals and food to meet the specifications of guests in a timely manner
  • Properly measuring kitchen ingredients and food portions
  • Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
  • Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
  • Managing the kitchen inventory and ensuring supplies are fresh and of high quality
  • Ensuring proper food temperatures when cooking and proper storage afterward
  • Keeping the workstation and kitchen equipment clean, organized and sanitized
  • Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef.

Chef De Tournant

Vaucluse
09.2015 - 04.2017
  • Served under the guidance of Chef Jared Gadbaw
  • Ensure consistent and smooth running of food production
  • Ensure effective stock purchase, its receipt and storage
  • Ensure that working areas are always kept clean
  • Assist other kitchen staff as need arises
  • Supervise performance of kitchen staff to ensure proper activity
  • Perform other administrative tasks as will be communicated by superiors
  • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
  • Work the station when needed
  • Prepare substitute items.

Education

No Degree - The French Culinary Arts

The International Culinary Center
New York, NY
01.2016

Skills

  • Production Scheduling
  • Vendor Relationships
  • Food Preparing, Plating and Presentation
  • Special Events and Catering
  • Team Leadership
  • Team Collaboration
  • Supply Estimates
  • Recipe Development
  • Staff Recruiting and Hiring
  • Current in Culinary Trends
  • Quality Control and Oversight
  • Staff Supervision and Coordination
  • Menu Planning
  • Cost Control and Budgeting
  • Coordinating Kitchen Staff
  • Coaching and Mentoring
  • Food Production
  • Inventory Control
  • Menu Development
  • Stock Management

Certification

  • Food handler certification
  • Servsafe Certification

Languages

Spanish
Native or Bilingual

Timeline

Culinary Consultant

Freelance
04.2024 - Current

Sous Chef

Le Pavillion
02.2023 - 02.2024

Executive Sous Chef

The Clocktower
02.2022 - 02.2023

Chef De Cuisine

The Wheel
09.2020 - 01.2022

Sous Chef

L'Atelier De Joel Robuchon
09.2017 - 03.2020

Chef De Tournant

Vaucluse
09.2015 - 04.2017

No Degree - The French Culinary Arts

The International Culinary Center

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Nisorin Paulino