Nicholas Bernstein

Staff scheduling

Location 15h@2xLas Vegas, NV

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Work Experience
  • Staff scheduling

    LS Culinary Group
    Jan. 2011 to Present (6 years and 4 months)

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    Role & Tasks:

    Advanced knife skills -Ordering systems -Menu building -Cost control
    -Modernist techniques -Point of Sale system -Staff scheduling -Global Cuisines
    -BOH management -Advanced Baking

    Kitchen Experience
    ( 2011 - Current ) Private Chef / Executive Chef and Owner of LS Culinary Group
    • Prepared meals/menus adhering to strict diet plans for personal VIP clients, executed detailed dinner parties and pop-up dinners. Prepared multiple world cuisines. Catering of 100+ guest weddings, dinners, etc.

  • Sous Chef

    ZMR
    Jan. 2016 to Dec. 2016 (11 months)

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    Role & Tasks:

    Resort with a sustainable farm, Hydro/Aquaponics and organic produce harvested on site. Menu writing,
    daily orders, specials, par & schedule management.

  • Breakfast line cook

    Contemporary American Farm
    Jan. 2010 to Jan. 2016 (5 years and 12 months)

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    Role & Tasks:

    to Table, responsibilities included Breakfast service. Prep work and day to day
    kitchen responsibilities.

  • Head cook

    Farm Café
    Jan. 2015 to Dec. 2015 (11 months)

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    Role & Tasks:

    American farm to table, Preparation of all menu items from vegan items to hand made pastas. Sustainable local
    produce and Meat, Kitchen Farm provided Beef, pork etc.

  • Arramark -Executive Sous chef

    Corporate Staffing
    Jan. 2015 to Dec. 2015 (11 months)

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    Role & Tasks:

    for large kitchens, preparation of dishes and catering, including management responsibilities
    Worked to gain managment exsperience while working at Farme Cafe.

  • Head Prep Cook

    Comme CaWest Hollywood, CA, US
    Jan. 2013 to Dec. 2014 (1 year and 11 months)

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    Role & Tasks:

    (Multiple award winning 2011-2014)
    • David Myers Group French brasserie, managed and delegated the preparation of all menu items and raw
    bar; everything from stocks to aged steaks to charcuterie.

Education
  • Science and Cooking Lectures
    Harvard UniversityCambridge, MA, US
    Aug. 2012 to May. 2015

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    Summary

    • Harvard University - Science and Cooking Lectures 2012-2015

    • US Army Leadership Training.

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