NYJEE RIVERS
Columbia,SC
Summary
Culinary professional with solid track record in creating exceptional dining experiences and managing high-volume kitchens. Adept at developing innovative menus and ensuring seamless kitchen operations. Known for collaborative approach and adaptability to dynamic environments, consistently delivering high-quality results.
Overview
1
1
Certification
8
8
years of professional experience
Work History
Executive Chef/Owner, Chef Nyjee Delores Personal Chef and Wine Services
Nyjee Delores Personal Chef and Wine Services
Savannah, GA
08.2020 - 04.2025
- Developed recipes and menus, improving food cost efficiency from 38% to 26%.
- Directed culinary staff training and scheduling, enhancing team productivity.
- Maintained vendor relations, securing favorable pricing and quality ingredients.
- Led daily pre-shift meetings, boosting team communication and service excellence.
- Delivered private dining experiences tailored to client preferences.
Sous Chef
Dat's Cake Catering
Ridgeland, SC
06.2017 - 12.2024
- Created menu, prepared food, and served dishes to between 200 and 500 guests up to twice per week.
- Demonstrated the ability to think proactively by being able to react on the spot in constantly changing environments.
- Seasonal position while completing culinary studies followed by additional mentor opportunities.
Production Sous Chef
Fontainebleau
Miami, FL
01.2020 - 03.2020
- Directed food production, optimizing recipe development with Executive Chef.
- Analyzed occupancy forecasts, ensuring efficient resource use and service execution.
- Conducted regular inventory checks, maintaining optimal stock levels.
Line Cook Intern
Jean-Georges
New York, NY
04.2019 - 10.2019
- Seasonal intern position.
- Executed mise en place for multiple stations, maintaining readiness for high-volume fine-dining service.
- Prepared proteins, vegetables, and sauces to recipe specifications, ensuring consistent quality and presentation.
- Coordinated with sous chefs and expediter to support smooth ticket flow during peak service periods.
Line Cook
TAO Downtown Restaurant
New York, NY
03.2019 - 06.2019
- Set up and adjust stations for seamless service flow.
- Handled food per HACCP standards ensuring safety.
- Seasonal position while completing culinary studies.
Education
Bachelor of Science - Culinary Arts Credits
Culinary Institute of America
Poughkeepsie, NYA.A.S. - Hospitality Management, Hotel Management
Onondaga Community College
Syracuse, NY12.2019
B.S - Hospitality Management, Culinary Arts, Viticulture/Wine Technology
Florida International University
Miami, FL12.2021
Skills
- Food safety
- Menu planning
- Cost control
- Menu development
Certification
- 2028 Food Safety Certification at ServSafe Manager
- MAY 2021 Certified Sommelier at Court of Master Sommeliers
- JAN 2023 Spanish Wine Scholar at Wine Scholar Guild
- 2023 Specialized Certificate: Personal Chef at American Culinary Federation
ADDITIONAL INFORMATION
Honors & Awards, Wine & Spirit Education Trust Level 2 with Distinction, The American Culinary Federation: Specialized Certificate, Phi Theta Kappa Honors Society, Onondaga Community College
Timeline
Executive Chef/Owner, Chef Nyjee Delores Personal Chef and Wine Services
Nyjee Delores Personal Chef and Wine Services
08.2020 - 04.2025
Production Sous Chef
Fontainebleau
01.2020 - 03.2020
Line Cook Intern
Jean-Georges
04.2019 - 10.2019
Line Cook
TAO Downtown Restaurant
03.2019 - 06.2019
Sous Chef
Dat's Cake Catering
06.2017 - 12.2024
A.A.S. - Hospitality Management, Hotel Management
Onondaga Community College
Bachelor of Science - Culinary Arts Credits
Culinary Institute of America
B.S - Hospitality Management, Culinary Arts, Viticulture/Wine Technology
Florida International University