Nicholas Depietro Email & Phone Number

New York, Ny, Us

New York, Ny, Us

New York, Ny, Us

Roles & Tasks - Promoted to Senior Sous Chef of Bar Primi Bowery in 9 months of being with NoHo Hospitality Group.- Administrative work consisting of but not limited to emails, inventory, employee coaching forms, on-boarding, new hire training, etcetera.- Weekly time card approvals on Harri / Team Live for payroll.- Invoice approves for all BOH related items and work orders though Ottimate(Plate IQ). - Attend P&L meetings monthly to discuss the financial goals of the restaurant .- Support all BOH management aspects of the kitchen when CDC / Executive Sous Chef are present or absent.- Full extensive kitchen inventory that is done monthly and than imputed into Restaurant 365.- Help manage our hand made pasta program consisting of extruded and sheeted pasta doughs.

New York, Ny, Us

Role & Tasks:- Helps manage a team of 25+ people compiling of line cooks, prep cooks, receivers, and porters.- Expediter for busy dinner services of 300+ covers a night.- Cover stations when needed including but not limited to pasta, grill, prep, etcetera.- Contributes to the ordering of food products, paper goods, and bar items from various vendors on a some what daily basis for the entire restaurant through the Choco ordering application along with some website and email ordering.- Collaborates on scheduling for all BOH employees with including PTO, sick leave, and shift coverages.- Mastery of all levels of operation of all our hot line stations and grand manger.- Helps execute preparation all of our pastry items including house made gelatos, tiramisu, etcetera.- Helps with our fresh pasta making program when needed including mixing, sheeting, and filling pasta doughs as well as make extruded pastas.- Organized daily prep lists with precise coordination with our lead prep/line cook(s).- Coordinating private dinning events with other chefs and cooks with the use of Triple Seat software.- Google suite experience.- Helps with kitchen, walk-in, and lowboy organization and cleanliness while keeping up an "A" level grade from the New York City Department of Health and Sanitation.- HACCP Planning.- Makes sure company S.O.P's and standards are all followed to a tee by all employees.- Helps to make sure new menu items roll out smoothly without any hiccups.

Elmsford, New York, Us

Role & Tasks:- Executive Sous Chef of the Mount Kisco location Captain Lawrence Barrel House.- Managed a team of 15 members that consist of prep cooks, line cooks, dishwashers, expos, and food runners.- Oversaw the Mount Kisco's location supply ordering, inventory, and budgeting for kitchen and bar.- Attended monthly P&L meetings with executive chef and director of operations.- In charge of managing vendor relationships for Mount Kisco Barrel House.- Perform regular research on food industry trends and best practices for recipe development.- Developed an extensive recipe book for line cooks/prep cooks along with S.O.P’s.- Set standards for customer service, dining experience, and food quality in collaboration with front of house management and executive chef.- In charge of all food costs and BOH labor costs for the Mount Kisco Location.- Creates all new menu items and specials within a respectable food cost percentage and according to seasonality with collaboration with the executive chef.- Helped rebrand the Mount Kisco location from its original concept.- Sourcing the best possible local ingredients found throughout Hudson Valley.- In charge of hiring and onboarding all new BOH kitchen employees.- In charge of planning, ordering, and executing for the Mount Kisco locations extensive private event program.- Triple Seat software experience for private dinning events.- Ran a semi-monthly payroll with Paychex Flex software.- Created work schedules for Mount Kisco's BOH employees and coordinate time off requests, sick leave, and shift pick-ups.- Was in charge of kitchen, walk-in, and lowboy organization and cleanliness while keeping a health score between 95 to 100 from the Westchester County, New York DOH.- Organize and facilitate speciality events including six-course beer pairing dinners, seafood boils, Oktoberfest's, and other events in collaboration with executive chef.

New York, New York, Us

Role & Tasks:- Sous chef of the Bowery location in NoHo.- Managed a team of 15 team members consisting of sushi chef, chef de parties, prep cooks, porters, and food runners.- Oversaw the Bowery location supply ordering, inventory, and budgeting for kitchen and sushi bar.- Attended weekly P&L meetings and discuss weekly budgets.- Weekly Restaurant 365 inventory.- Toast POS experience.- Resy reservation software experience.- Google suite experience.- Helped managed Vendor relationships for the Bowery location.- Researched and developed new dishes that come from the main kitchen which are different every other month depending on seasonality part of the omakase tasting menu using local, fresh, and luxe ingredients in collaboration with executive chef.- Managed BOH employee scheduling according to business needs and demands.- Controlled BOH labor and food costs for Bowery location.- Was in charge of kitchen, walk-in, and lowboy organization and cleanliness while keeping up an "A" level grade from NYC DOH.- Developed an extensive recipe book with in line with company S.O.P's.

Elmsford, New York, Us

Role & Tasks:- Sous chef of the Elmsford Captain Lawrence beer hall.- Helps with inventory/ordering for kitchen and bar.- Managed a team of 15-20 kitchen staff members including line cooks, prep cooks, and porters. - Delegates line cooks/dishwashers/porters/food runners for appropriate tasks.- Managed kitchen staff hours.- Scheduled all kitchen employees.- Helped open CLBC Barrel House in Mount Kisco, NY. In later 2020.- Food truck experience.- Catering off site events- Private event experience weddings, corporate parties, and etc.- Integrates new menu items/weekly specials with executive chef.- Knowledge of smoking a variety of meats from pork, briskets, chicken, etcetera.- Was expo for a high volume and fast paced environment.- High volume wood fire pizza oven experience.- Helped collaborate with executive chef on pizza menu with fresh and local ingredients.

Elmsford, New York, Us

Role & Tasks:- Was hired as chef tournant.- Work every hot line station including but not limited to grill, fry, saute, and pizza stations.- Helped open the Captain Lawrence Mount Kisco Barrel House location. - Helped chefs with Mount Kisco Barrel House inventory. - Trained new hire cooks when needed. - Made sure all mise en place was in order and ready for service.- Made sure service ran smoothly with all other line cooks. - Would give some input on new dishes.- Would help with scheduling when needed.- Was promoted to sous chef of the Elmsford location in less than six months.

New York, Ny, Us

Role & Tasks:- Mastered all hot and cold stations in the kitchen before moving on to my next job.- Spent six weeks on pastry station to learn the pastry side of cooking.- In charge of current station mise en place.- Worked brunch, lunch, and dinner services.- Worked early mornings from time to time with prep team to learn sauces, stocks, knife cuts, etcetera.- Helped sous chefs with inventory and stock rotation.- Made sure food goes out in proper time.- Made sure food quality does not decline during 300+ cover dinner services.- Training new cooks when they arrive on job site.- Helped execute private events for 200+ people.

Role & Tasks:**CURRENTLY CLOSED AND OPERATING AS THE MIRAGE CAFE**- Worked all hot and cold stations for brunch, lunch, and dinner services.- Responsible for receiving orders from vendors, following recipes, and making sure food leaves the kitchen in a timely fashion.- Takes pride in quality control of food and baking deserters for market/restaurant to satisfy a specific high level of standard.- Also in charge of training all new BOH employees.- Helped create and execute new specials with Chef de Cuisine and Sous Chef.- Help morning prep team with pre-made items for the market.

Rye, New York, Us

Role & Tasks:- Accountable for set up, stocking, and sanitizing current station.- Responsible for preparing mise en place for service, and to ensure food comes out correctly.- Promoted from snack bar to main dining room in first year working with the company.- Once promoted; would train new BOH employees.- First real line cook position in the food service industry.- Worked at both the beach club and main club all year round.- Breakfast/Lunch/Dinner experience.- Banquet event experience.- Moved around from station to station frequently.