Nicole F Picinich

Banquet Chef Coordinate banquet department: planning, ordering, staffing and executing time sensitive events. Organizing, layout and cooking for multiple ongoing events up to 5,000 people. S...

Developed entree menus at 450 calorie and 800 calorie range for pre-made and shipped meals. Calculated nutrition label for each recipe, then each meal within both caloric ranges. Assisted th...

 Menu development, recipe research and development and recipe writing, and scaling.  Developed the signature cookie "Oatmeal Cherry Dark Chocolate Chip Cookie."  Assisted the Executive...

Manage restaurant and bar in the absence of the General Manager. Bar-tended and served food in a busy and fast paced environment. Responsible for supervising/training FOH employees when in t...

Placement at The Congress Plaza Hotel: responsible for grilled items steaks, burgers and lamb cooked to temperature. Cross trained and proficient at all stations for dinner service. Special ...

Catering for in home dinner parties/events and hors d'oeuvre hours for U of C President's house. Prep food: appetizers/ hors d'oeuvres, salads, flans, gratins, coulis, dressings, starches, v...

Restaurant prep food: appetizers/ hors d'oeuvres, salads, flans, gratins, soups, dressings, coulis, starches and vegetables. Pastry: sorbets, ice cream, pate a choux, tarts, creme brulees, c...

Exhibit quality customer service with clients worldwide. Purchasing and selling of high temperature metals; maintenance of customer accounts. Responsible for all photography, graphics and co...

Executed a 1 night pop-up restaurant. Conceptualized menu and decor with inspirations from the African Diaspora. Responsible for recipe development and testing; menu creation and layout. Tra...

Demonstrate outstanding customer service skills, teamwork, strong work ethic, organized and punctual.

Long-term Contract Employee - Placement at the Illinois Department of Financial and Professional Regulations. Implementation of new filing systems, call center coordinator, scheduling and no...

Directed 2 week training programs for all new FOH staff. Training encompassed customer service, menu comprehension, safety standards and teamwork emphasis. Expeditor for weekend and holiday ...