Nathaniel R Bell

Experience

• 

  BENELUX CAFE

  Apr 2011 - Dec 2011

  Line Cook

  Cape Benelux is a Belgian-inspired restaurant that did everything from seafood to steaks. The eatery sat around 400pax and usually only had five people working at a time. Here I learned how to get the food out as quickly as possible while keeping the quality at high standards. I also learned how to communicate in a fast, loud kitchen and ended up perfecting all the dishes at each station.

• 

  Nate's Famous Love Tacos

  Jan 2013 - Aug 2014

  Owner/Manager

  Nate's Famous Love Tacos are typical Tex Mex tacos - with meat or beans, lettuce, cheese, pico de gallo,black olives, cheese and sour cream. Everything was homemade from scratch, including the flour tortillas and a popular guacamole, using high quality ingredients, so they were extra fresh and flavorful. Setting up the business involved: - making menus - setting up the website and social media accounts - buying a mobile food cart - used Microsoft Excel for cost management- made recipesI set up at weekend markets and got hired to cater for several private parties, and ended up having to hire part-time staff and trained them for prep and service. Show less

• 

  Sodexo University of Eau Claire Wisconsin

  Sept 2014 - Sept 2015

  Lead Line Cook

  Learned Large quantity cooking while keeping the standards high. Learned Sodexo programs like FMS and following Sodexo recipes, using proper HACCP, and keeping track of production numbers. Each service our station feed around 1200 students. Worked hard and learned fast, ended up taking a promotion in San Francisco as the Sous Chef.

• 

  SFSU Sodexo

  Oct 2015 - Dec 2017

  Sous Chef

  Managing 50+ union employees, in the back of the house at a $12 million dollar yearly account Use FMS and Drive for menus planningSchedule making with KronosDaily food cost using Excel along with DriveDaily HACCP and Temp logsMonthly Safety walk throughsDaily Cleaning check lists that are still usedExecuting VIP Catering to buffet style Monthly inventory

• 

  Sodexo

  Dec 2017 - Sept 2018

  Executive Chef

  Managed 20 front and back of the house employeesManaging $5+ million dollars a yearImproved the overall guest experience using monthly surveys, tools i created are still in placeSchedule making with KronosDaily food cost using Excel along with DriveDaily HACCP and Temp logsMonthly Safety walk throughsDaily Cleaning check lists that are still usedExecuting VIP Catering to buffet style Monthly inventory

• 

  San Francisco State University Sodexo

  May 2019 - Jun 2020

  Executive Chef 2

  Managing 4 sous chefs and 50+ union employees, in the back of the house at a $12 million dollar yearly accountUse FMS and Drive for menus planningSchedule making with KronosDaily food cost using Excel along with DriveDaily HACCP and Temp logsMonthly Safety walk throughsDaily Cleaning check lists that are still usedExecuting VIP Catering to buffet style Monthly inventory

• 

  Cook and Run

  Dec 2020 - now

  Chef

  Personal Chef company catering to small family's or to large weddingsContracts with San Leandro making 1200 hot and cold meals a weekReturning Clients with happy past experiencesMenu Creating