Nicole LeBlanc
New Bedford
Summary
Cook and server with extensive experience in food preparation, customer service, and inventory management. Demonstrated ability to maintain high standards of food safety and sanitation while effectively managing kitchen operations. Recognized for resolving customer inquiries and complaints promptly, contributing to enhanced customer satisfaction. Proven track record in collaborating with team members to optimize workflow and ensure timely service delivery.
Overview
27
27
years of professional experience
Work History
Culinary
Tabor academy
Marion
09.2024 - 06.2025
- Exceeded customer satisfaction by finding creative solutions to problems.
- Utilized various software and tools to streamline processes and optimize performance.
- Completed routine maintenance and repair.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Recognized by management for providing exceptional customer service.
- Managed inventory and supplies to ensure materials were available when needed.
- Operated equipment and machinery according to safety guidelines.
- Worked with cross-functional teams to achieve goals.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Assisted with customer requests and answered questions to improve satisfaction.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Worked effectively in team environments to make the workplace more productive.
- Managed household errands and other essential duties.
- Conducted testing of software and systems to ensure quality and reliability.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Distributed food to service staff for prompt delivery to customers.
- Monitored temperatures of prepared food and cold-storage areas.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Trained kitchen workers on culinary techniques.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Monitored quality, presentation and quantities of plated food across line.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Exercised portion control for items served, eliminating waste.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Established controls to alleviate supply and food waste.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Observed food safety and sanitation protocols to reduce germ spread.
- Prepared workstations with ingredients and tools to increase efficiency.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Supervised food preparation staff to deliver high-quality results.
- Checked quality of food products to meet high standards.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Determined schedules and staff requirements necessary to prepare and plate food.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Checked completed orders for correct quantity and quality.
- Kept up to date with current culinary trends, as well as health and safety regulations.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Checked quality of raw materials before use.
- Supervised team members during meal service to ensure accuracy of orders.
- Developed creative ideas for special events or promotions involving food preparation or presentation.
- Planned menus, ordered supplies and managed kitchen staff.
- Reviewed operational records to determine amount of food used in order to maintain appropriate inventory levels.
- Trained new chefs on proper cooking techniques and menu items.
- Documented employee performance reviews in order to assess progress towards goals set out in training plans.
- Ensured compliance with all health, safety and hygiene regulations within the kitchen area.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Adjusted seasonings of dishes according to customers' tastes.
- Prepared high-quality dishes according to established recipes.
- Created weekly schedules for employees based on projected business volume.
- Adhered to budget guidelines when purchasing ingredients and equipment.
- Stored foods correctly using correct storage containers and labelling systems.
- Managed daily operations of the kitchen including scheduling shifts for staff.
- Organized special events such as banquets or buffets requiring complex menus or decorations.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Resolved customer complaints regarding food quality or service issues.
Cook/Server
Little Poenix
New Bedford
06.1998 - 05.2025
- Maintained a clean working environment by sweeping, mopping floors, washing surfaces and emptying trash cans.
- Adhered to food safety standards when storing and preparing foods.
- Prepared meals according to recipes and menus, adjusted ingredients and cooking times accordingly.
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Ensured compliance with regulatory requirements and industry standards.
- Conducted performance reviews for team members.
- Ensured compliance with industry regulations and company policies.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Provided leadership during times of organizational change or crisis situations.
- Ensured compliance with all applicable laws, regulations, industry standards.
- Scheduled interviews for potential candidates and conducted reference checks prior to hire.
- Monitored budgets and expenditures to ensure cost-effectiveness while maintaining quality standards.
- Developed and implemented strategies to increase customer satisfaction and loyalty.
- Analyzed customer feedback data to develop action plans for improving services offered.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Created monthly reports for senior management summarizing operational performance metrics.
- Managed vendor relationships by negotiating contracts and ensuring timely delivery of goods and services.
- Established processes to ensure efficient workflow throughout the organization.
- Coached, mentored and trained team members in order to improve their job performance.
- Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
- Enforced customer service standards and resolved customer problems to uphold quality service.
- Developed and implemented strategic plans to achieve company objectives.
- Streamlined communication channels, improving information flow and decision-making speed.
- Led a team of XX employees, ensuring high productivity and excellent customer service.
- Oversaw daily operations, maintaining efficiency and quality standards.
- Oversaw marketing initiatives, increasing brand awareness and sales.
- Enhanced customer satisfaction through the development of a customer service excellence program.
- Managed inventory levels to meet demand without overstocking, reducing waste.
- Enhanced team member performance through use of strategic and tactical approaches, motivational coaching and training.
- Negotiated contracts and agreements with vendors and suppliers to reduce costs.
- Managed annual budgeting and forecasting, optimizing resource allocation.
- Facilitated team meetings and workshops to foster collaboration and share best practices.
- Established and monitored KPIs to evaluate performance and identify areas for improvement.
- Trained employees on additional job positions to maintain coverage of roles.
- Monitored staff performance and addressed issues.
- Analyzed market trends and competitor activity to inform business strategy.
- Directed recruitment, hiring, and training of new staff members.
- Enhanced team morale and retention through recognition programs and career development opportunities.
- Conducted performance evaluations, providing feedback and coaching for team development.
- Recruited and hired qualified candidates to fill open positions.
- Resolved customer complaints and issues promptly, maintaining a positive brand image.
- Led team meetings and one-on-one coaching sessions to continuously improve performance.
- Coordinated cross-departmental projects to ensure timely and successful completion.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Assigned tasks to associates to fit skill levels and maximize team performance.
- Implemented process improvements, resultingin an increase in operational efficiency.
- Managed risk by developing and implementing effective risk management strategies.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Proposed or approved modifications to project plans.
- Created and managed budgets for travel, training, and team-building activities.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Produced thorough, accurate and timely reports of project activities.
- Implemented quality control measures to uphold company standards.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Delegated work to staff, setting priorities and goals.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Reviewed completed work to verify consistency, quality, and conformance.
- Assigned work and monitored performance of project personnel.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
- Recruited and trained new employees to meet job requirements.
- Analyzed business performance data and forecasted business results for upper management.
- Interviewed prospective employees and provided input to HR on hiring decisions.
Manager
Mill Pond inc
Wareham
06.2010 - 06.2023
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Ensured compliance with regulatory requirements and industry standards.
- Conducted performance reviews for team members.
- Ensured compliance with industry regulations and company policies.
- Provided leadership during times of organizational change or crisis situations.
- Resolved conflicts between employees by providing guidance on company policies and procedures.
- Ensured compliance with all applicable laws, regulations, industry standards.
- Scheduled interviews for potential candidates and conducted reference checks prior to hire.
- Managed household errands and other essential duties.
- Utilized advanced technical skills and expertise to troubleshoot complex problems and implement solutions.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Achieved cost-savings by developing functional solutions to problems.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Provided excellent service and attention to customers when face-to-face or through phone conversations.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Utilized various software and tools to streamline processes and optimize performance.
- Identified needs of customers promptly and efficiently.
- Conducted testing of software and systems to ensure quality and reliability.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
- Managed inventory and supplies to ensure materials were available when needed.
- Exceeded customer satisfaction by finding creative solutions to problems.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Assisted with customer requests and answered questions to improve satisfaction.
- Operated a variety of machinery and tools safely and efficiently.
Education
Associate of Arts - Culinary Arts
International Institute of Culinary Arts
Fall River, MA06-2006
Skills
- Customer service
- Inventory management
- Menu planning
- Food safety
Timeline
Culinary
Tabor academy
09.2024 - 06.2025
Manager
Mill Pond inc
06.2010 - 06.2023
Cook/Server
Little Poenix
06.1998 - 05.2025
Associate of Arts - Culinary Arts
International Institute of Culinary Arts