Nicholas Cross

• Liaised with clients to determine exact event requirements.
• Generated ideas to enhance and expand current event offerings.
• Directed teams to keep workstations clean and neat for professional customer appeal.
• Organized routine and special event orders to keep adequate inventory for forecasted needs.
• Answered customer questions about products and services, helped locate merchandise, and promoted key items.
• Maintained clean and organized bar area.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.

• Performed duties in accordance with applicable standards, policies and regulatory guidelines to promote safe working environment.
• Offered friendly and efficient service to learners, handled challenging situations with ease.
• Developed and maintained courteous and effective working relationships.

• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Used cash registers and credit card machines to cash out customers.
• Bussed and reset tables to keep dining room and work areas clean.
• Served alcoholic and non-alcoholic beverages in bar environment.
• Assisted with bartending duties during high-volume shifts.
• Answered customers' questions, recommended wines and recorded order information.

Currently assisting the owner in opening a new business and focusing on the set up and operations of the kitchen for this brand new venue.

Duties include :

• Menu Creation
• Kitchen set up
• Supplier set up
• Running the kitchen

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
• Placed orders to restock items before supplies ran out.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with other personnel to produce and modify menus and selections.
• Mentored kitchen staff to prepare each for demanding roles.

• Quickly learned new skills and applied them to daily tasks, improving efficiency and productivity.
• Carried out day-day-day duties accurately and efficiently.
• Worked flexible hours; night, weekend, and holiday shifts.
• Maintained energy and enthusiasm in fast-paced environment.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Improved operations through consistent hard work and dedication.
• Exceeded goals through effective task prioritization and great work ethic.
• Co-ordinated a Team of packers to meet nightly delivery deadlines and ensure stock accuracy whilst packing
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• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Maintained well-organized mise en place to keep work consistent.
• Worked within a tight team to create large quantities of high quality catered goods
• Assisted in the creation of different items to be sent out to satisfied customers
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Collaborated with other personnel to produce and modify menus and selections.

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Placed orders to restock items before supplies ran out.
• Generated employee schedules and work assignments
• Planned promotional menu additions based on seasonal pricing and product availability.

• Operated all kitchen equipment safely to prevent injuries.
• Prepared items for roasting, sautéing, frying and baking.
• Rotated stock to use items before expiration date.
• Plated meals paying special attention to garnishes and overall presentation.
• Placed orders to restock items before supplies ran out.
• Mentored kitchen staff to prepare each for demanding roles.
• Sanitized all counters properly to prevent food-borne illness.

• Ran flow of service from the Pass
• Trained new staff on service sections to produce consistent quality food in a timely manner
• Worked closely with head chef to create new menu items
• Received and checked off deliveries to ensure product quality
• Ordered Stock to ensure consistent levels are maintained

• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
• Hired, managed and trained kitchen staff.
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Mentored kitchen staff to prepare each for demanding roles.
• Created recipes and prepared advanced dishes.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Placed orders to restock items before supplies ran out.
• Maintained well-organized mise en place to keep work consistent.
• Generated employee schedules and work assignments

• Set up food stations by following chef's orders.
• Prepared cooking ingredients for chef.
• Ran pastry Section in absence of Pastry chef
• assisted in service within a tight team and narrow kitchen
• kept stock levels at acceptable levels for service and food costs
• maintained meticulously clean kitchen environment
• Performed other tasks as assigned by sous chef or chef
• Operated commercial cooking and baking equipment such as Rational combination oven/steamer and Paco Jet.
• Assisted with routine stock rotation to keep ingredients fresh.
• Rotated through all prep stations to learn different techniques.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.

• Monitored recipe portioning to control food costs.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Collaborated with staff members to create meals for large banquets.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn general operation of kitchen.
• Prepped daily menu items to quickly deliver to Head Chef upon request.
• Seasoned and marinated cuts of meat, poultry and fish.