Chef de Partie
Resume:
Nicholas Clark
Miami, Fl
********************@*****.***
SUMMARY OF SKILLS
Driven, creative, experienced Culinarian with strong desire to further my
growth and experience directly in Culinary/Pastry Arts operations, service,
menu planning, food execution and customer engagement.
CORE COMPETENCIES:
1. Chef, Menu Planning, Innovative Food Presentation, Food Execution
CAREER PROGRESSION
Lead Fine Dining Cook, Pastry Assistant
April 2014 - Present
St. Joe Club & Resort Fish Out of Water", Panama City Beach, Fl
1. Assisted in spring dessert menu for 2015 "Fish Out of Water"
2. Always tasting & advocating critiques from fellow team members on past &
new recipes of baked/pasty goods
3. Supervises other team members to insure setup for service, par levels
meet guests counts
4. Assists everyone in kitchen on all stations daily due to effectiveness &
speed
Lead Fine Dining Cook July 2010 - April
2014
Druid Hills Golf Club "Lullwater Room", Atlanta,GA
5. Creates diverse weekly seasonal event menus & artistic features for
Lullwater patrons.
6. Worked all areas involved in kitchen to include, Banquets, Garde de
Manger, Fine Dining
7. Proven ability to supervise junior workers
8. Daily challenging oneself to create captivating unique culinary dishes
9. Maintains daily food costs to include daily ordering, portion controls,
equipment requisitions
Banquet Cook II June 2005 -
June 2010
Ritz Carlton Buckhead", Atlanta,GA Manages consistent attention to
menu specifications.
10. Promoted from Cook III to Cook II months, as a result of hard work and
dependability
11. Resolves guest's complaints, personally owning them and quickly
resolving them.
12. Creates garnishes and designs presentation of entire buffet event.
13. Works all shifts of banquet department, fully understanding the level
of commitment required to exceed guest expectations, as well as various
recipes for each shift and VIP function.
14. Influences others, completing specific group tasks, in accordance with
company standards.
15. Maintains quality, in compliance with ongoing Servsaf inspections;
keeps current with latest updates, ensuring safety for hotel guests as
well as employees.
16. Understands what guests enjoy, creates more exciting menus to further
gratify guest palates.
Garde de Manger Cook, Lead Line Cook August 2005 - June
2006
Wolfgang Puck Express, Atlanta, GA
1. Maintained effectiveness and efficiency in an exceptionally fast-paced
restaurant where speed and engaging customer service is mandatory.
2. Maintained quality of expectations with surge of clientele - mass of
guests at any time during shift.
3. Motivated and assisted all members of shift, ensuring efficient and
timely replenishment of items.
4. Worked in open-show kitchen where guests are allowed to view food
preparation and individual preparation requests.
5. Managed flexibility: at any time of the day, met pre-order requirements
for group guests or off-site events.
6. Thrived in team-oriented establishment with various languages spoken by
almost every employee.
page 2 - Nicholas Clark
A.M.-P.M. Line Cook, Pastry Cook, In Room Dining Server June
2002 - May 2005
Wyndham Pittsburgh Airport, Coraopolis, PA
1. Assisted head cook with all cold food items - First hired Garde De
Manger Cook.
2. Promoted to Hot Line Cook and Cold Cook, executing effectiveness, speed
and quick-learning.
3. Independently learned Macro information, Micro Screens information as
well as Room Service procedures, to further assist in billing and faster
execution of food operations.
4. Managed summertime cooking for greater than 200 guests daily: sole cook
on the line with 100 pre-orders; handled each ticket with precision.
5. Assisted Banquet Kitchen daily; worked as station attendant for various
stations during seasons and specialty wedding events.
6. Consistently insured that customer needs were met, regardless of
difficulty.
Garde Manger Cook, Prep Cook June 2000 -
June 2001
Bo Brooks Crabhouse, Baltimore, MD
1. Prepared meals in accordance with recipe standards for various crab
cakes, shrimp marinades as well as other seafood items frequently
requested of the Chesapeake Bay area.
2. Managed extremely heavy prep load during the summer months to include
frequent restaurant guests as well as off-site order catering events.
3. Created new dessert options to wow guests as well as garnishes to use in-
house items as needed.
4. Expressed creativity through food preparation, innovative new foods
garnishes and plate presentations whenever possible.
EDUCATION/TRAINING/CERTIFICATIONS
1. Pennsylvania Culinary Institute Le Cordon Bleau, Pittsburgh, PA
Associates Degree, Culinary Arts, October 2002
1. Microsoft Office Applications ie Excel, Various Kitchen Software ie
Cheftec
2. SafeStaff Certified, Florida Restaurant & Lodging Association
5/28/2014-#9503332
3. NRA ServSafe Sanitation, 2001-
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