Restaurant Manager and Executive Chef

PROFESSIONAL SUMMARY

SKILLS

EXPERIENCE

Erik Nichols

Allen, TX

951-***-**** ****.***********@*****.***

Experienced culinary professional with over 7 years in high-pressure kitchen environments, including Michelin-starred establishments. Proven expertise in leading kitchen teams, crafting innovative menus, and enhancing customer experiences through exceptional food offerings. Skilled in maintaining high food safety standards, reducing costs, and streamlining operations to boost efficiency. Passionate about delivering top-tier culinary experiences while fostering a collaborative team environment.

• High-Volume Kitchen Operations Menu Development and Ingredient Sourcing

• • Staff Training and Mentorship

Food Safety and Sanitation

Compliance

• Effective Communication and Team

Collaboration

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JULY 2024-CURRENT

Sous Chef

Andreas Steakhouse Allen, TX

• Oversee daily kitchen operations, ensuring high food preparation, presentation, and service standards

• Train and mentor kitchen staff, fostering a culture of excellence and collaboration

• Collaborate with executive chefs to develop seasonal menus and source high-quality ingredients

• Maintain strict compliance with food safety and sanitation standards, ensuring a safe and clean working environment FEBRUARY 2022-MARCH 2024

Tournant/Aboyeur Chef

Jeune & Jolie Carlsbad, CA

• Contributed to the Michelin-starred reputation by ensuring excellence in all culinary operations

• Stepped into multiple kitchen roles to ensure seamless operation, improving kitchen efficiency by 15%

• Trained staff on food preparation processes and adherence to food safety standards, enhancing team cohesion

• Elevated dish quality and presentation, contributing to a 20% boost in customer satisfaction

• Streamlined kitchen-to-FOH communication, reducing order times by 25% JANUARY 2019-FEBRUARY 2022

Pastry Chef De Partie

Addison Del Mar, CA

EDUCATION

ACCOMPLISHMENTS

• Oversaw pastry presentation, portion control, and serving temperatures for a Michelin-starred restaurant

• Enforced compliance with recipes, quality standards, and food safety guidelines

• Helped plan and implement seasonal menus, including sourcing unique ingredients

• Supervised daily production and distribution of pastries, desserts, and baked goods MAY 2017-JANUARY 2019

Bartender/Mixologist

Pacific Coast Distillery Oceanside, CA

• Crafted signature cocktails and curated seasonal menus, boosting bar revenue by 15%

• Gained hands-on experience with distillation processes, creating variations of spirits such as whiskey, vodka, and gin

• Enhanced customer experiences through personalized recommendations, increasing return visits by 20%

• Managed bar inventory and reduced waste by 10% through optimized supply costs Bachelor of Science (B.S.) - Computer Science

University of North Texas, Denton, TX

Coordinated and taught efficiency which contributed to Juene & Jolie becoming the first Michelin Star restaurant in Carlsbad CA.

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• Contributed to maintaining Michelin-star standards at Addison by ensuring quality and innovation in pastry offerings.

• Reduced operational costs and food waste by implementing new inventory management practices.

• Boosted revenue by 15% at Pacific Coast Distillery through innovative menu designs and customer engagement.

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