Nicole Stiffler
Coopersberg
Summary
Dynamic Sous Chef with a proven track record at Buckeye Tavern, excelling in menu development and team leadership. Expert in food safety and kitchen organization, I enhanced productivity and guest satisfaction through innovative recipe creation and effective staff training, resulting in increased return rates and rave reviews. Passionate about culinary excellence and customer service.
Overview
9
9
years of professional experience
Work History
Sous Chef
Buckeye Tavern
06.2022 - Current
- Maintained cleanliness and sanitation standards in kitchen areas.
- Collaborated with chefs to develop new recipes and menu items.
- Operated kitchen equipment efficiently, enhancing productivity during service hours.
- Engaged with team members to foster a positive kitchen atmosphere.
- Adapted quickly to changing priorities during peak service times.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted in meal preparation, ensuring consistency and quality of dishes.
Sous Chef
The Shelby
08.2019 - 06.2022
- Prepared and plated dishes according to restaurant standards, maintaining quality and presentation.
- Collaborated with kitchen staff to coordinate food preparation and service during peak hours.
- Monitored inventory levels, ensuring timely restocking of supplies while minimizing waste.
- Trained new kitchen staff on proper cooking techniques and safety protocols for efficient operations.
- Implemented process improvements that enhanced kitchen workflow and reduced preparation time.
- Ensured compliance with health regulations by maintaining cleanliness and organization in work areas.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in menu planning and ingredient selection to ensure seasonal availability and freshness.
Line Cook
Applebees
11.2016 - 08.2019
- Ensured kitchen cleanliness and adhered to food safety regulations during food preparation.
- Operated kitchen equipment, including grills, fryers, and ovens, with proficiency and care.
- Collaborated with team members to maintain efficient workflow during peak service times.
- Adapted quickly to changing menus and special requests while maintaining high-quality output.
- Trained new staff on cooking techniques, food safety procedures, and operational best practices.
- Contributed to positive guest experiences through timely meal preparation and presentation excellence.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared and cooked menu items according to established recipes and quality standards.
Education
High School Diploma -
Parkland High School
Allentown, PA05.2015
Skills
- Team leadership
- Kitchen leadership
- Food safety
- Inventory management
- Safe food handling
- Food presentation
- Menu planning
- Food preparation
- Customer service
- Kitchen organization
- Cooking techniques
- Allergen awareness
- Safety management
- Supervising food prep
- Knife skills
- Ingredient knowledge
- Menu development
- Safe handling
- Menu memorization
- Staff training
- Detail-oriented
- Portion control
- Ordering and requisitions
- Equipment usage
- Staff motivation
- Plating
- Sanitation procedures
- Recipes and menu planning
- Garnishing and plating
- Special diets
- Kitchen equipment operation
Timeline
Sous Chef
Buckeye Tavern
06.2022 - Current
Sous Chef
The Shelby
08.2019 - 06.2022
Line Cook
Applebees
11.2016 - 08.2019
High School Diploma -
Parkland High School