Nicole Gibson

Professional caterer and cook with 25 years of experience. With top-notch offerings, innovative and well-known can drive and maintain substantial restaurant growth. Team leadership, problem-solving, and communication skills are all well-developed. Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.

Sous Chef - American Cruise Lines - Gulf Stream, FL

(2017-01 - 2025-03)

• Created menus for full, tasting, and special events.
• Ensure that all food is prepared in a safe and sanitary manner at all times
• Prepared fresh food in a high-volume setting.
• Created and cooked exciting, memorable dishes that attracted new customers to the restaurant and increased revenue
• In charge of planning and directing food preparation, as well as managing kitchen staff to ensure that food
• Helped in ordering
• Plate each dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.

Owner/Operator - Comfort Food Catering - Fort Myers, FL

(2005-02 - 2017-01)

• Maintained high food quality standards by reviewing shipments, overseeing preparation, and monitoring food safety.
• Hired top-notch employees for the positions.
• Investigated and implemented improved service and team management strategies to increase business profits.
• Established and enforced performance and service standards to maintain a consistent, high-quality environment dedicated to customer satisfaction.
• Orchestrated positive customer experiences at all stages by overseeing every aspect of the operations.
• Taught employees proper cooking techniques, as well as safety rules and productivity strategies.
• Inspired employees to work at their highest levels of efficiency and quality.
• Controlled the use of ingredients and food products by analyzing availability, customer traffic, and item popularity, resulting in a reduction in food waste.
• In charge of balancing cash registers, reconciling transactions, and depositing the establishment's earnings to the bank
• Bought food and built strong relationships with vendors. development of prices based on inventory costs and portion sizes.

Sous Chef - The Studley Arms - England

(1994-09 - 2004-12)

• Created menus for full, tasting, and special events.
• Ensure that all food is prepared in a safe and sanitary manner at all times
• I'm preparing fresh food in a high-volume setting.
• Created and cooked exciting, memorable dishes that attracted new customers to the restaurant and increased revenue
• Was self-disciplined and committed to upholding high quality standards.
• Created ground-breaking menu items to put businesses on the map on a local, regional, and national scale.
• Avoided cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Plate each dish with attractive flair to meet strict restaurant standards and maintain a stellar business reputation.
• Planned and directed high-volume food preparation in a fast-paced environment.
• Created full, tasting, and special events menus to meet all of the establishment's needs and maintain strong customer levels.
• Make sure that the portions are correct and that the food is presented in a pleasing manner.
• Ensuring that stock control and rotation procedures are followed
• I'm assisting the Executive Chef in selecting and training new employees.
• Presented the plates in a pleasing manner in accordance with restaurant standards.

Bachelor of Arts - Hotel and Restaurant Management - Paul Smith's College (1994-01 - 1994-12)