Nicholas Benoit Email & Phone Number

Execution of entire menu, thorough knowledge of all kitchen stations, kitchen equipment and recipesAssisted Executive Sous Chef in kitchen operations, inventory and supervisionHot-Line Lead of 5-7 cooks during nightly fine dining serviceGuaranteed quality control, food presentation and expeditingAssisting Sous Chef with food prep and trainingSecond in command during multiple or very busy catering events

Leading 5 regular cooks and temporary staff of 20+ during special catering eventsPlanned menu items, directing plating, presentation and expeditingLearning cost containment and labor forecasting while managing inventory and waste reduction, and schedulingTraining new kitchen staff and acting liaison between executive chef and kitchen staff

Execution of entire menu & thorough knowledge of all kitchen stationsOrderly use of all equipment and proper food handlingProvided assistance to sous chef and prep staff while assistant supervisor of everyday service and kitchen sanitation

Superving catering events and operationsPreparing and properly holding food prior to eventsCooking and plating dishes at evens with attention to aesthetics and plating techniques and presentation of an internationally inspired menuCoordinating staff with event set-up, guest service and tear-downAssisting Chef and staff with rotating weekly Sunday brunch

Supervised sanitation and sauce, protein, and deli item productionCreated recipes and ingredients for menu and Friday night pop-upSanitary and orderly use of all equipment and proper food handling

Produced mise en place and preparing customer/event ordersOrganized line and low-boy while maintaining sanitation of the kitchen