Quality Manager
Resume:
William Nichols
Charlotte, NC 28211
**********@*****.***
Education
The Art Institute of Charlotte Charlotte NC
Associate of Science in Culinary Arts March 2011
Summary of Qualifications
. Self starter, very creative, and willing to take on responsibility
. Committed to professional and team success
. Offer strong occupational discipline and team leadership abilities
. Thrives under intense pressure
. Dependable, personable, and ability to interface with all levels of
personnel
. Attentive to restaurant standards of excellence in food preparation,
cleanliness and guest satisfaction
. ServSafe Certified (Alcohol and Sanitation)
Professional Experience
The Cow Fish Charlotte, NC
2013
Kitchen Manager
. Responsible for running and maintaining a high volume restaurant
. Responsible for insuring food quality is at its highest point when it
comes out of our kitchen
. Responsible for making all food orders as well as searching for
competitive prices to better our overall food cost
. Responsible for doing the prep list and insuring that it is done to
the standards that we up hold each and every day
. In charge of doing all orders for all back of house product multiple
times a day
. Insuring that all drop offs and deliveries come in correct and to the
standards of our restaurant. Consisting of checking all product to
make sure that it's at it's highest quality as well as making sure it
is properly put away and properly rotated
. Properly trained to roll sushi as well as fabricate fish according to
Asian style and technique, as well as breaking down and fabricating
fish in the American style
. Responsible for running daily checks on temperatures of all products
on the line as well as tasting and checking quality of all food to
insure that service will be held to its highest standards
. Responsible for producing a weekly schedule for all of our back of
house staff
William Nichols
4791 Woodlark Lane
Charlotte, NC 28211
**********@*****.***
. Expected to maintain or labor goals and food cost percentage each and
every week.
. Responsible for producing a monthly back of house managers schedule
. Responsible for running a kitchen crew of 30 people both hot side and
sushi side and insuring that the standards of our restaurant is upheld
in each and every employee
. Responsible for expediting high quality food for the restaurant and
insuring the quality is held to its highest standards
Table 274 Charlotte, NC
2012
Executive Chef
. In Charge of stocking, maintaining, and running our kitchen
. Responsible for Training and coaching fifteen members of my kitchen
staff
. Responsible for making all food orders as well as searching for
competitive prices to better my food cost
. Responsible for creating the whole menu as well as creating recipes
and showing my chefs how to properly execute each and every dish
. Responsible for costing and controlling all recipes
. Able to properly maintain and run a Wood Fire oven
. Responsible for prep on all proteins including, whole fish, and primal
cuts of meat
. Responsible for managing shift hours of my employees to ensure each
one maintains there forty hour work schedule
. Responsible for creating work schedules every week
. Oversee all kitchen operations in high volume setting
. Responsible for the insurance of proper sanitation and safety
throughout each and every day
. Responsible for successfully running our catering services off site or
on site
. Responsible for ensuring quality of food each and every day of service
. Constantly being creative while learning and producing new ways to
produce high quality food
William Nichols
4791 Woodlark Lane
Charlotte, NC 28211
**********@*****.***
Aria Tuscan Grill Charlotte, NC
2011
Sous Chef
. Highly skilled in all aspects of the Kitchen, responsible for opening
and closing the kitchen when required
. Ability to affectively handle multi-task levels of responsibility with
minimal direction from supervisors while supervising personnel,
providing team leadership, motivation and development
. Able to demonstrate knowledge and experience in a diverse range of
cuisine
. Able to maintain, control, and focus on food cost each and every day
. Responsible for producing and managing the prep list before and after
each service
. Able to understand and execute food at high volume
. In charge of being the voice on the line when my executive chef is
absent
. Knowing each and every aspect of the menu as well as being able to
properly work each station with no hesitation
. Making sure all areas of the kitchen are properly set up, properly
cleaned, and properly organized each and every day of service
The Liberty Charlotte, NC
2010
Line Cook
Global Restaurant, Charlotte, NC
2010
Line Cook
Porcupine Provisions Charlotte, NC
2009
Catering Support
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