Summary
Overview
Work History
Education
Skills
Timeline
Generic

Nick Phrommala

Murfreesboro,TN

Summary

I am a highly accomplished "Executive Sushi Chef" with over 40 years of experience in the culinary industry. Experienced with Sushi, Japanese, and Asian dishes, sourcing ingredients, controlling budgets and boosting restaurant profiles by controlling food and labor costs. My expertise spans from FOH and BOH management, catering and events/banquets; where I have consistently delivered excellence in food quality and service. I am a professional Chef with expertise in menu development, kitchen management and staff training. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows, with skills in concept development and high-quality restaurant operation. Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Beyond my role as an Executive Chef in established restaurants, I have also played a pivotal role in the successful launch of numerous sushi restaurants. My extensive experience includes collaborating with entrepreneurs and restaurants to develop sushi concepts, create enticing menus, develop new sauces and dishes, and train kitchen staff to uphold the highest standards.

Overview

9
9
years of professional experience

Work History

Executive Sushi Chef

Acme Feed & Seed
09.2022 - 10.2023
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Pleasantly welcomed patrons entering sushi bar, offering to explain menu options.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Monitored food production to verify quality and consistency.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Implemented food cost and waste reduction initiatives to save money.

Executive Sushi Chef

TC Restaurant Group- Luke’s 32 Bridge
07.2018 - 09.2022
  • Prepared high-quality seafood, rice and ingredients for sushi.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Placed orders to restock items before supplies ran out.
  • Maintained well-organized mise en place to keep work consistent.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Used various types of knives, hand tools and utensils to fillet fish in preparation for sushi.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Educated guests on different types of fish and shellfish to aid decision-making on sushi orders.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Cooked memorable dishes that brought new customers into establishment.
  • Collaborated with staff members to create meals for large banquets.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Assisted with menu development and planning.
  • Set up and broke down kitchen for service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Executive Sushi Sous Chef

Acme Feed & Seed
09.2014 - 07.2018
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Verified compliance in preparation of menu items and customer special requests.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Oversaw business operations, inventory control, and customer service for restaurant.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Generated employee schedules and work assignments and determined appropriate compensation rates.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Coordinated with team members to prepare orders on time.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Set up and broke down kitchen for service.
  • Disciplined and dedicated to meeting high-quality standards.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Developed close relationships with suppliers to source best ingredients.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

Some College

Middle Tennessee State University
Murfreesboro, TN

Oakland High School
Murfreesboro, TN
05.1987

Skills

  • Dietary Requirements
  • Reading Comprehension
  • Safety Precautions
  • Proper Storage Procedures
  • Guest Engagement
  • Preservation Methods
  • Proper Food Storage
  • Industry Best Practices
  • High-Volume Environments
  • Customer Needs Assessments
  • Complex Problem-Solving
  • Contamination Prevention
  • Sushi Preparation
  • Japanese Cuisine
  • Profit Target Achievement
  • Banquet Menu Preparation
  • Portion and Cost Control
  • Disciplinary Action
  • Product Availability
  • Health Code Requirements
  • Order Flow Management
  • Sales Report Preparation
  • Attendance Oversight
  • Resource Requirements
  • Food Allergies
  • Ingredient Selection
  • Inventory Management
  • Kitchen Staff Supervision
  • Effective Communication
  • Monitoring Food Safety
  • Safe Work Practices
  • Kitchen Operations
  • Restaurant Operation
  • Safety Protocols
  • Vendor Ordering
  • Stock Rotation
  • FOH Assistance
  • BOH Operations
  • Estimate Food Needs
  • Hiring, Training and Development
  • Staff Recruiting and Hiring
  • Create Recipes
  • Equipment Inspection and Maintenance
  • Control Labor Costs
  • Organization and Prioritization
  • Train Staff
  • Food Preparing, Plating and Presentation
  • Verify Food Quality
  • Cooking Technique Demonstrations
  • Food Stock and Supply Management
  • Staff Performance Assessments
  • Supply Estimates
  • Equipment Purchasing
  • Cleaning and Sanitation
  • Purchasing

Timeline

Executive Sushi Chef

Acme Feed & Seed
09.2022 - 10.2023

Executive Sushi Chef

TC Restaurant Group- Luke’s 32 Bridge
07.2018 - 09.2022

Executive Sushi Sous Chef

Acme Feed & Seed
09.2014 - 07.2018

Some College

Middle Tennessee State University

Oakland High School

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Nick Phrommala