NICOLAS MUSQUIN

• Maintained well-organized mise en place to keep work consistent.
• Rotated stock to use items before expiration date.
• Complied with portion and serving sizes as per restaurant standards.
• Plated meals paying special attention to garnishes and overall presentation.

• Collaborated with coworkers to complete daily farm tasks efficiently and quickly.

• Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
• Mentored junior kitchen staff, improving their culinary skills and fostering a positive work environment.

• Assisted in staff training, developing strong teamwork and consistency in dish preparation.
• Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
• Expanded culinary knowledge through continuous research on new techniques, flavors, and trends within the industry as a means of staying current with evolving consumer tastes.
• Assisted with menu development and planning.

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.

• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
• Placed orders to restock items before supplies ran out.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Cooked memorable dishes that brought new customers into establishment.

• Addressed customer concerns promptly, demonstrating commitment to superior guest experience while maintaining professionalism.
• Collaborated with head chef to develop innovative menu items, resulting in increased customer satisfaction.
• Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.

• Creation of traditional regional menu
• Cooks new meals for 40 guests every day.
• Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

• Creation and organization of weddings and other events.
• Cooked for large groups of people and managing various types of food for large events.
• Provided friendly, courteous service to create memorable moments for guests.

• Assisted in managing food inventory, reducing waste and lowering overall food costs.
• Enhanced dining experience by creating visually appealing and flavorful dishes for daily service.

• Replacing the chef during his absence
• Mentored kitchen staff to prepare each for demanding roles.
• Planned promotional menu additions based on seasonal pricing and product availability.

Evaluated food products to verify freshness and quality.

Preparing traditional Corsican dishes.

Pass and hot section management.

• Cooking meals to order, on time and well presented
• Learning culinary terms in English
• Maintain equipment and comply with hygiene standards.

• Preparation of any type of fresh Mediterranean fish.
• Responsibility for the station from product reception to dish plating.
• Management of kitchen assistants.