Customer Service Executive

Nichole Marie Sutton

*** ********** ****** . ****** ****, NJ 07306 . Mobile: 201-***-**** .

*******.********@*****.***

Exceptionally creative, innovative and self-motivated Sous Chef offering

broad-based experience in essential aspects of the hospitality industry.

Adept with employee training, supervision and review. Uncommon skill in

all technical and sanitary aspects of food preparation and presentation.

Proven ability to perform optimally in high pressure and fast paced

environments. Work effectively independently and as an integral part of a

team to accomplish goals. Demonstrated ability to communicate clearly with

all levels of staff. Detail-oriented, resourceful and efficient. Committed

to ensuring quality customer and client service.

QUALIFICATIONS.

. Exceptional knowledge of and experience in several hospitality and

Front of the House operations

. State-of-the-art knowledge of Food Safety Guidelines.

. Excellent human relations, organizational and communication skills.

. .Remarkable ability to stand and deliver for long lengths of time.

. Demonstrated ability to lift up to 50 pounds of product.

PROFESSIONAL EXPERIENCE

Skadden, Arps, Slate, Meagher & Flom LLP - Flik International - New York,

New York

Sous Chef 2/2007- 6/2009

o Responsible for supervision of the entire kitchen operation,

under the direction of the Executive Chef

o Conferred and reviewed with Executive Chef the expectations and

goals of the kitchen

o Participated in all aspects of hiring, training, review, and

termination of kitchen employees.

o Maintained and updated all required files and company

documentation forms.

o Reviewed food and labor costs of entire operation on a regular

basis with the Executive Chef.

o Accepted responsibility for compliance with rules and

regulations, and for own decisions and those of subordinates.

o Effectively developed individual, departmental, and

organizational goals to meet and exceed the kitchen's standards

o Determined the needs of assigned departments, specified

procedures and administered written policies?

o Achieved optimal performance and accomplishment from assigned

kitchen staff.

o Cooked and prepared food according to Flik's standards and

recipes

Nichole Marie Sutton

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Personal Touch Private Catering INC. Jersey City, New Jersey

Managing Partner 8/2005 - 12/2006

o Planned and executed upscale home catering events, private

cooking classes and demonstrations

o Created and cost out menus for such affairs

o Ensured quality and quantity of foodstuffs according to

standards and specifications as determined by the Client as well

as H.A.C.C.P. guidelines

o Exhibited excellent communication skills while providing quality

customer service

o Cooked and prepared food according to unique and ethnic recipes.

o Cut, trimmed and boned meats and poultry for cooking

o Portioned cooked foods according to size of portions and methods

of garnishing

o Prepared and cooked meats, vegetables, and casserole dishes for

general and modified diet menus using hand and power kitchen

utensils and equipment

o Prepared foods for persons on specialized diets (i.e., diabetic,

salt restricted, religious)

Sodexho Inc. ABC; New York City, New York

Sous Chef 3/2004 -3/2005

o Assisted in the production and execution of daily staff and

executive meals Supervised a staff of 20 employees to ensure

productive labor and quality food production

o Accompanied the Executive Chef in the planning and preparation

of meals for well known media personalities, politicians and

celebrities

o Supported the Executive Chef in daily ordering and inventory

procedures

o Efficient in the proper completion of daily record keeping such

as temperature logs, HACCAP production logs and refrigeration

logs

Marriott Marquis New York City, New York

Garde Manager Cook 6/1998-3/2004

o Assisted in the production and execution for all catering

functions within the hotel

o Efficient and knowledgeable in all of the stations within the

Garde Manger kitchen

o Responsible for preparing food for large events such as the Tony

and ESPN Awards

o Delegated team leader for my kitchen where my responsibilities

included organizing fellow associates in the execution of daily

tasks, preparing essential taste panels for prospective guests,

food planning and daily communication with banquet catering

staff

o Assisted in the preparation of V.I.P. functions along side an

Executive Master Chef

Nichole Marie Sutton

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Education

Fairleigh Dickinson University -Jersey City NJ

BA in Hospitality Management with a specialization in Culinary Arts,

5/2004

Johnson & Wales University - Norfolk VA

Associate of Arts in Culinary Arts, 5/1998

References provided upon request

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