NIKIA McQUEEN

**** *.*. ***** **. Miami, FL. ****5

Cell: 786-***-****

acpyps@r.postjobfree.com

PROFESSIONAL SUMMARY

An ambitious hard working and commercially driven Sous Chef who is striving to build a career in

t he culinary world. Nikia is a high performer who has a proven track record of completing all

culinary task on time, the required specification and within budget. She has vast experience of

working in many different culinary roles and settings, and of cooking wholesome, healthy and well

presented meals. She is now looking for a suitable position with a company that offers a truly

unique environment to work in, along with excellent career development opportunities.

AREAS OF EXPERTISE

• • •

Menu Planning Meal Preparation Supervising staff

• •

Contract catering Food Storage

• •

Food Safety Team Management

• •

Administrative duties Creating new recipes

WORK HISTORY

Sous Chef September 2014-PRESENT

Costal View Restaurant-3333 NE 32ND Avenue, Fort Lauderdale, FL. 33308

Responsible for working as second in command and for ensuring that the kitchen can provide

meals for large numbers of people. Also in charge of determining daily specials, inspecting food and

ordering new ingredients.

• Making sure that all in house kitchen and catering policies are implemented.

• Reminding staff to be mindful of the cost of ingredients and food.

• Maintain general cleanliness of the kitchen and dining areas.

• Addressing any staff performance or training issues

• Making suggestions to the Head Chef on how to improve performance.

• Keeping accurate paperwork and administrative records of each shift

• Identifying and then disciplining underperforming members of staff

• Helping to develop the culinary skills of junior chefs.

COOK I March 2014-July

2014

Da Campo Oysteria-3333 NE 32ND Avenue, Fort Lauderdale, FL. 33308

Line Cook March 2013-March 2014

Carolina Ale House-2618 Weston Road Weston, FL 33331

KEY SKILLS

• Can quickly gain an in-depth familiarity with kitchen’s operations

• Good Knowledge of operational health & safety

• Ensuring that meals are prepared in full regards to food cost, quality, consistency, eye appeal and

taste

• Knowledge of all the different styles of cooking done in a kitchen

• Understanding of food labeling and temperature controls

EDUCATION

Norfolk State University 2003-2005 Inter-disciplinary studies major

Thomas Nelson Community College 2005-2007 Fine arts major

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