Nicklus Byrns

• Responsible for creating and maintaining all menus and
  documenting recipes used in the restaurant, and for the purchasing, preparation,
  presentation, and service of these menu items.
• Work with Ownership in setting the
  direction of the business in day to day operations as well as a plan to grow the business,
  drive sales, and manage costs.
• Train, coach and develop culinary management team in areas including culture,
  systems, policies and procedures, personal growth, operational, food, and financial
  knowledge, interpersonal skills and organizational techniques.
• Ensure the menu and kitchen line is designed in a way that food is delivered with
  quality, consistency and speed

• Streamlined kitchen operations for increased efficiency through effective staff management and delegation.
• Developed innovative recipes, attracting new clientele and increasing overall sales.
• Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
• Optimized food preparation processes, implementing time-saving techniques without compromising quality.
• Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.

• Developed close relationships with suppliers to source best ingredients.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Expedited and ran the pass during service making sure everything was the best it could be
• Disciplined and dedicated to meeting high-quality standards.
• Mentored kitchen staff to prepare each for demanding roles.
• Assisted the Chef with menu development and planning

• Helped with the actual opening and building of the kitchen and standards
• Led daily staff meetings to communicate expectations and review safety procedures.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Assisted with menu development and planning.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Assisted on menu changes that would change monthly if not weekly
• Oversaw all our wholesale orders and production
• Responsible for ordering and purchasing
• In charge of training new staff

• Worked on every station during tenure, the majority on the wood burning hearth station

• Plated every dish with precision to meet strict restaurant standards and maintain stellar business reputation.
• Worked on every station during my tenure

Was on the opening team
Worked the Garde Manger and Pastry station

• Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
• Ran the Amuse Bouche station
• Assisted with farm and livestock harvesting