Nicola E Hoessly 335 C Center Street El Segundo, CA 90245 Phone: 310-414-9816 Cell: 310-662-3337 E-Mail: nh11cfeae@westpost.

net Career Overview In my 17 years in the Restaurant business, I have demonstrated a strong work eth ic, leadership skills, a willingness to learn and most of all a great passion fo r food. I am not afraid of hard work. I have extensive knowledge in all areas of the kitchen, have a strong love of desserts and hope to learn new skills, recip es and cuisines on a regular basis. Professional Experience July 2003 to July 2010 Second City Bistro El Segundo, Ca 90245 Executive Chef Opened with the restaurant in 2003, helping to set up the equipment, menus, food orders and comply with Health Department, Fire Department and City regulations Created all menus for brunch, lunch, dinner, wine dinners, holidays, special occasions and banquets (on-site and off-site) Food cost analysis, ordering, inventory, invoicing. Use of Chef Tec program, but can also create a program in excel. Worked in all areas of the kitchen on a daily basis. Management of full restaurant. Labor control, scheduling, hiring/firing. Wine and Beverage menu - stock control, inventory, upkeep of menus (vintages, wi ne by the glass menu) Control of POS system (Maitre D'), involved in set up, upkeep of new items, labo r, price control and daily reports. Involved in bringing banquet business to the restaurant. Involved in upkeep of Maintenance, Health Department, Fire Department and City r egulations. July 2000 to February 2003 McCormick and Schmicks El Segundo, Ca 90245 Sous Chef - Executive Sous Chef Started on the line learning all aspects of each position. Worked with the purchasing, receiving, prepping and serving of all varieties of seafood, cutting and extensive amount of fish daily. Shift runner, ran the hot line on a daily basis for lunch, dinner and weekend brunch. In charge of the kitchen in the absence of the Executive Chef. Food cost analysis (able to keep food cost at 26-29%), inventory, ordering, invoicing, negotiating prices. Involved in recipe and menu writing for specials, holidays, banquets, beer and wine dinners. Involved in the set up and running of cooking classes. Involved in labor control, training of staff, scheduling, budget control, sales and marketing. Worked with Squirrel POS system. June 1996 to May 2000 Wings of Mission Bay Auckland , New Zealand Head Chef Worked all areas of the kitchen on a daily basis. Food cost analysis (reduced food cost from 38% to 29-30%), ordering, inventory.

Set up food cost program in excel for costing of all recipes, menus and total fo od cost. Wrote menus for lunch, dinner and weekend brunch, special events, holidays and b anquets. Labor control, schedules, staff training. Management shift runner, opening and closing duties of restaurant, money control , sales and marketing, budget control. December 1999 to April 2000 Q65 Cafe Auckland, New Zealand Head Chef Sole charge of kitchen in a small breakfast and lunch cafee and bakery. Menu writing, recipe writing and ordering. January 1994 to December 1995 Onehunga Aquasport Auckland , New Zealand Cafe Manager Sole charge of kitchen, counter and table service of a small cafe at a fitness c enter and swimming pool. Food prep, ordering, stock control. Receptionist - sales, computer inputting (off-season) Lifeguard - (off-season) Daycare shift runner (off-season) June 1993 to January 1994 Habourside Seafood Restaurant Auckland, New Zealand Grill Chef Worked the grill station on the dinner shift. Food Prep, banquet prep and some dessert work. January 1992 to June 1994 Sizzler New Zealand Ltd. Auckland , New Zealand Kitchen Supervisor Worked all sections of the kitchen. Food cost analysis, inventory, invoicing, ordering. Labor control, scheduling. Assisted in the set up and training of opening two new restaurants Food servicing and bartending. Education and Training 2007 N.R.A. Education Foundation California ServSafe Certification Valid through 2012 1996 Auckland Institute of Technology Auckland New Zealand Certificate in Hospitality Management NZQA 75/1 professional cookery Cookery Theory NZQA 841 restaurant service NZQA 842 professional restaurant service NZQA 845 professional wine service Computers Business Communications

Accounting Sales and Marketing Hotel Front Office services Hotel Housekeeping services 1996 International School of Correspondence Auckland New Zealand Diploma of Business in Catering and Gourmet Cooking 1994 Manukau Institute of Technology Auckland New Zealand Business Certificate in Small Business Management References available upon request.