Executive Chef Customer Service
Resume:
Nicolas Triantaphilides
Executive Chef / Manager
Astoria, NY 11105
*******.*********@*****.***
LANGUAGES
Fluent in, Spanish, French, able to read, write, native tongue is English
As a Chef & Executive Chef, for over 15 years I have been eager to lead and help grow the prospective companies. A methodical individual who constantly seeks a better way to maximize guest satisfaction. A proven track record of managing operations of a busy kitchen area, implementing the production process and estimating food and labor cost. Thorough understanding of HACCP. Known for motivating staff and coaching the culinary team to improve performance continually.
Delt with customer service dealing with issues when it happens called customers for catering orders and explain the menu
Able to switch seasonal menus, working in a French restaurant, Italian Restaurant and Cajun, to the accordance of the restaurant and customers, working for over 20 years as a employee and a owner, I feel I have the knowledge and the experience to excel in any food establishment, also recruiting staff is a important part of the restaurant success.
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Authorized to work in the US for any employer
Work Experience
Executive Chef/General Manager
Bubba's Bistro - Astoria, NY
May 2012 to October 2021
Worked in close conjunction with Chef and Sous Chef to communicate customers dietary needs, logging orders into point-of-sale system to ensure accuracy.
Managed kitchen staff of 15 employees, ordering, managing inventory, and ensuring cleanliness of facilities.
Supervised the daily kitchen operations including, training, food preparation, cooking, and service. Tracked employee performance and scheduled shifts to ensure optimum efficiency.
Handled Hiring for front and back of the house, I recruited the right people for the establishment, knowing the needs of the house.
Trained the Servers, how to offer certain wines or cocktails, and for my whole entire staff to be able to explain to my customers the food on my menu.
Substantial knowledge of fine Wines, to teach how to present the wine and to decanter as well as how to serve the wine, and pairing with food, and as well a variety of Bourbons and Tequilas.
Executive Chef/General Manager
Le Troquet Restaurant Main st Huntington.
2000 -20011
Maintaining highly skilled scratch cooking techniques in all aspects of kitchen production including pastry, developing dessert and dinner menus.
Keeping up on modern food trends and working completely hands on to ensure quality, consistency, and profitability
Maintaining highly skilled scratch cooking techniques in all aspects of kitchen production including pastry, developing dessert and dinner menus.
Keeping up on modern food trends and working completely hands on to ensure quality, consistency, and profitability. I have worked over 20 years as a chef/executive chef/ recruiter for the restaurants/manager, I feel that I have a lot to offer of my knowledge.
Chef Owner
Coco's De Marbella & Armstrong’s Pub-(Marbella Spain)
May 1990- Sep 2000
Owned,Managed and organized the bar & restaurant, preparing specials, buying and controlling food cost, training the kitchen staff cook with the crew, adding tapas, large menu of fish and my specialty paella, sangrias & flavored mojitos
Education
Bachelor's degree in Culinary Arts
St Josephs Univerite - Paris
September 1980 to June 1984
Apprentice in the Sofitel Hotel Paris, France
Learned all parts of the kitchen, from butchering to sauces to Gard mange and sauté, grilling.
LANGUAGES
Fluent in French, Spanish, able to read and write, native tongue is English
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