VIRGIE NICHOLSON
Cypress,TEXAS
Summary
High-performing Chef offering over 30 years of restaurant experience working in fast-paced kitchens. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times.
Overview
32
32
years of professional experience
1
1
Certification
Work History
Premium Chef
Toyota Center
09.2021 - 08.2023
- Annual Sales Volume: Over $10 Million
- Directed and developed 15 to 22 employees in BOH and Clubs
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Maintained well-organized mise en place to keep work consistent.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Collaborated with staff members to create meals for large banquets.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Disciplined and dedicated to meeting high-quality standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
- Coordinated with team members to prepare orders on time.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Placed orders to restock items before supplies ran out.
Sous Chef
Seasons 52
10.2018 - 08.2021
- Annual Sales Volume: $2.8 Million to $3Million (range)
- Directed and developed 19 employees in BOH
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Modernized work processes to reduce guest wait times and boost daily output.
- Participated in food tastings and taste tests.
- Disciplined and dedicated to meeting high-quality standards.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Implemented food cost and waste reduction initiatives to save money.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
Chef
MGM Grand Detroit Casino
11.2014 - 08.2018
- Annual Sales Volume: $4 Million - $8 Million
- Hired in as a Chef and cross trained in different concepts
- Directs and develops 57 employees in BOH
- Successfully lead a kitchen staff to produce great tasting meals for more than 3,000 guest daily
- Developed and executed new menu items to ensure a fresh guest experience
- Continuous staff training on best practices of daily operations and food preparations
- Manage inventory and ordering as well as staff scheduling
- P&L Strength: highly qualified
- Food Cost
- Placed orders to restock items before supplies ran out
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs
- Handled and stored food to eliminate illness and prevent cross-contamination
- Checked freezer and refrigerator prior to each shift to verify correct temperatures
- Charity Contributions
- Catering: banquets and weddings
Education
Associate of Arts - Culinary Arts
Grand Rapids Junior College
Grand Rapids, MI04.1986
Skills
- Microsoft
- Word
- Excel
- Power Point
- Virtual Roster
- Stratton Warren POS
- Hawaii
- Aloha
Certification
- ServSafe Certified
- Organic Foods Certification
- CPR
Timeline
Premium Chef
Toyota Center
09.2021 - 08.2023
Sous Chef
Seasons 52
10.2018 - 08.2021
Chef
MGM Grand Detroit Casino
11.2014 - 08.2018
Associate of Arts - Culinary Arts
Grand Rapids Junior College
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