Chef, Sushi Chef

Nicholas Petter

**************@*****.*** - 281-***-****

OBJECTIVE

To obtain a position in a progressive and challenging environment where my energetic attitude and unmatched work ethics will improve the company and surroundings

EMPLOYMENT HISTORY

Hilton - Finn & Porter Austin, Texas

Sushi /Pantry Chef/Banquets May 2012 – January 2017

SUSHI

Upholding high standards of quality and service in all areas, while executing responsibilities.

Ordering product necessary to conduct continuous business.

Responsible for knowledge and competency of the production of Maki Sushi, Nigiri Sushi, and Sashimi.

Preserved Expectations that every guest in the restaurant receives a good quality product while maintaining a clean kitchen environment at all times.

Displaying a friendly and courteous attitude that supports and maintains the good reputation of the restaurant.

Follow recipe standards as directed by the head chef to ensure consistency of all food.

Ensure the restaurant guidelines, standards, and procedures are followed.

Maintain excellent communication between server and kitchen.

PANTRY

Produce cold food menu items, appetizers, and desserts.

Baked great breads, amazing croissants, and extraordinary dinner rolls.

Created a variety of Chutneys, Marmalades, and specialty Dressings.

Organized and attended off site food events such as:

oAustin Food & Wine 2014 & 2015

oAustin Food Bites 2014 & 2015

oUMLAUF Gardens 2014

oBig Reds and Bubbles

BANQUET

Preparation and Plating for thousands.

Organized the order and delivery of plated food.

Positioned action stations during specialized banquet events.

Blue Basil Food Truck (Vietnamese Street Cuisine) Austin, TX

Cook/Customer Service March 2014- July 2016

Prepared and expedite dishes on menu.

Served customers in an efficient and timely manner while ensuring safety standards for food preparation required by health department safety regulations and food handling.

Ensuring and maintaining needed inventory for efficient production.

Taking orders and collection of payment due.

Creative Surfaces Temple, TX

Shop Installation Hand May 2010 – June 2011

Took dimensions of countertops and built templates.

Sized and cut substrate for laminate countertops.

Fabricated and installed laminate, solid surface, and granite countertops.

Operated various countertop equipment including chop saws, table saws, routers, sanders, and a forklift.

SKILLS

Know how to correctly sharpen a knife and knife skills.

Good plating and presentation skills.

Have the ability to determine the freshness of the raw materials/fish for producing sushi.

Ability to filet and fabricate various types of fish/meat.

Acquaintance with general Japanese and Asian cuisines.

Excellent skills of verbal communication with team and patrons.

Succeed in multitasking during peak hours of operation.

Ability to innovate and create new recipes.

EDUCATION

Escoffier School of Culinary Arts – August 2011- January 2013

Culinary Arts Degree

ServSafe certified

Attended a Food Network televised event at AT&T Convention Center and participated in many other school programs.

Tomball High School – May 2010

References Available Upon Request

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