Nora Falosk
Camas
Summary
Accomplished Culinary Professional with more than 13 years of extensive experience consistently crafting exceptional menu items that receive commendation from customers. Proficient in developing innovative, seasonal menus and ensuring seamless and timely kitchen operations. Dedicated to providing a superior dining experience for guests, adept at motivating teams to deliver outstanding food services. Committed to strict adherence to Standard Operating Procedures, ensuring the production and presentation of high-quality food.
Overview
11
11
years of professional experience
Work History
Sous Chef
Discover Recovery
08.2022 - Current
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
- Introduced new culinary techniques to team, elevating overall skill level and leading to more diverse menu offerings for guests.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in timely manner without sacrificing quality or presentation standards.
Production Cook/Steward
Thomas Cuisine
08.2021 - 08.2022
- Exhibited culinary expertise by skillfully preparing and cooking high-quality food in a fast-paced, high-volume environment, ensuring customer satisfaction.
- Developed new menu items based on customer feedback or seasonal changes.
- Displayed exceptional organizational skills by managing incoming inventory and implementing proper stock rotation protocols, minimizing waste and ensuring freshness of ingredients.
- Ensured smooth kitchen operations by maintaining kitchen equipment and monitoring chemical levels, ensuring safety and efficiency in daily operations.
- Controlled waste by following proper rotation techniques for product storage.
- Managed time efficiently to complete tasks while keeping up with demand.
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
- Implemented cost-saving measures by minimizing ingredient waste through portion control and careful preparation techniques.
Dietary Services Manager
Prestige Care Incorporated
01.2020 - 07.2021
- Demonstrated effective budget management skills by overseeing all food service budgets, optimizing resources and maximizing cost-efficiency without compromising quality
- Directed monthly Chef's Corner meetings with residents to listen to concerns and feedback as well as improve resident dining experience
- Adhered to all health department regulations regarding food storage and preparation
- Conducted regular meetings with staff to discuss progress and identify areas of improvement
- Prepared employee schedules to maintain appropriate staffing levels during peak periods
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue
- Resolved problems or concerns to satisfaction of involved parties
- Submitted invoices timely using DSSI system; reported all monthly accruals.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Built positive relationships with patients and families through consistent communication regarding dietary needs and preferences.
Lead Line Cook
Pursuit Collection (National Park Contract)
05.2019 - 10.2019
- Exhibited culinary excellence by skillfully producing food at a fine dining level, creating memorable dining experiences for guests.
- Mentored and trained staff on new stations and techniques, fostering a cohesive and skilled team working environment.
- Utilized creativity and expertise to contribute to menu development and layout, keeping offerings innovative and appealing.
- Demonstrated strong organizational skills by effectively managing daily operations and ensuring a smooth workflow during peak hours.
- Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Production Cook
Gana-A'Yoo Limited- (United States Antarctic Program)
01.2018 - 02.2019
- Adhered to HACCP guidelines and completed necessary documentation, ensuring food safety compliance in extreme environments
- Maintained a high standard of food preparation and cooking by consistently delivering quality meals to the 109th Airlift Wing U.S
- Exhibited adaptability and resourcefulness by skillfully setting up and breaking down seasonal kitchen operations, overcoming challenges posed by limited resources
- Prioritized safety and sanitation, managing daily operations with rationed water supply efficiently
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service
- Understood and followed oral and written directions.
- Monitored food temperatures to meet quality and safety standards.
- Adjusted recipes as needed for dietary restrictions or special requests, accommodating diverse customer needs.
Production Cook/Pantry Chef
Guckenheimer
07.2016 - 10.2018
- Prepared and cooked high-volume, high-quality food with precision and attention to detail, satisfying a diverse range of customers
- Demonstrated exemplary customer service while maintaining efficiency in preparing and cooking for same-day or next-day orders
- Ensured food safety compliance by strictly adhering to HACCP guidelines and completing necessary documentation
- Efficiently managed food catering deliveries, ensuring punctuality and customer satisfaction.
- Plated finished foods, added garnish for aesthetic purposes and handed plates to servers for distribution to customers.
- Trained and assisted new kitchen staff members.
Supervisor
The Home Depot
04.2014 - 06.2016
- Directed and supervised team of 10+ employees in daily operations
- Excelled in customer relations, providing exceptional service and fostered positive relationships with customers, resulting in improved customer satisfaction ratings
- Evaluated employee performance through periodic reviews and documented results accordingly
- Effectively managed associate schedules, ensuring optimal coverage and operational efficiency
- Monitored cashiers to ensure accuracy of transactions, compliance with procedures, and customer service standards
- Developed training plans for new cashiers; provided on-the-job training and coaching to improve performance and team member growth
- Collaborated with the management team to determine appropriate staffing levels for peak hours
- Performed opening and closing duties such as counting money, balancing tills, and reconciling discrepancies
- Verified employee timecards for accuracy and completeness prior to submitting payroll information.
- Maintained compliance with company policies, objectives, and communication goals.
- Enforced rules and regulations outlined in company manual to set forth expectations comprehensibly and consistently.
Sous Chef
Moonstone Bistro
10.2012 - 03.2014
- Managed various kitchen stations, including Grand Manger/Pâtissier, Sauté, and Grill, showcasing culinary expertise and versatility
- Ensured efficient operations by overseeing receiving, kitchen management, safety, and sanitation protocols
- Prioritized customer relations, delivering exceptional dining experiences and ensuring customer satisfaction
- Demonstrated rigorous quality control and commitment to detail in food preparation and presentation, consistently meeting high standards.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Collaborated with staff members to create meals for large banquets.
Education
Culinary Arts
Art Institute Of California
San Diego01.2009
Culinary Arts
Shasta County Office Of Education
Redding, California06.2006
Skills
- Menu Planning
- Communication
- Leadership
- Staff Training
- Organizational Skills
- Inventory Management
- Safety and Sanitation
- Problem-solving
- ServSafe certified
- Excellent communication and customer service skills
- Able to work efficiently in team environment with diverse personalities
- Customer Service
- Compliance
- Vendor Relationship Management
- Kitchen Equipment Operation
Accomplishments
- San Diego's Best Teen Chef 2006
- Best Teen Chef Finals 2006
- Outstanding Performer Award awarded by 109th Commander M.L. Kilgore
Timeline
Sous Chef
Discover Recovery
08.2022 - Current
Production Cook/Steward
Thomas Cuisine
08.2021 - 08.2022
Dietary Services Manager
Prestige Care Incorporated
01.2020 - 07.2021
Lead Line Cook
Pursuit Collection (National Park Contract)
05.2019 - 10.2019
Production Cook
Gana-A'Yoo Limited- (United States Antarctic Program)
01.2018 - 02.2019
Production Cook/Pantry Chef
Guckenheimer
07.2016 - 10.2018
Supervisor
The Home Depot
04.2014 - 06.2016
Sous Chef
Moonstone Bistro
10.2012 - 03.2014
Culinary Arts
Art Institute Of California
Culinary Arts
Shasta County Office Of Education
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