NICHOLAS A.

LAURENDEAU
13 Belmont Street | North Andover, MA 01845
978-973-6126 |Nicholas.Laurendeau@student.neci.edu
First year student at New England Culinary Institute currently working a 6 month internship.
Having worked my way up from dishwasher to line cook, I have close to 3 years of experience in
the industry. I pride myself in being reliable, hard-working, and dedicated to my craft. While
working on my internship I have pushed myself to learn the techniques and skills of modern
Japanese cuisine.

EXPERIENCE:
O Ya, Boston, MA
April 2015 October 2015
Inventive sushi, traditional Japanese small plates, and elegant tasting menus.
Line Cook:
In charge of operating the tempura station which includes over 20 menu items. These
range from traditional and inventive tempura dishes, salads, desserts, and various braised
dishes. Also responsible for prepping the station each day prior to service. This includes
daily knife work, following recipe guides for sauces, soups, and various braises and
brines.
ATLANTIC HOSPITALITY, Salisbury, MA
June 2012 - October 2014
Operators of various restaurants specializing in fine dining and event management.
SEAGLASS, Oceanfront Restaurant and Lounge
SURFSIDE 5, Oceanfront Bar and Grill
Line Cook: November 2013 - October 2014
Responsible for coordinating the food line by calling out food orders, managing
appropriate timing for each dish/order, assisting the saut cooks, overseeing orders in
both ovens, ensure that all fish/meats are cooked to appropriate temperatures, plating
each dish, and communicating with the front of the house to ensure orders are sent out
hot and in a timely manner.
Function Cook: October 2013 - October 2014
Responsible for the execution of various menus for functions/events serving 30 to 500
patrons; from the preparation of hot/cold appetizers, a variety of salads,
seafood/sandwich platters, buffet style dishes, carving stations, omelet stations, plated
meals, and/or desserts dependent on the event. Maintain communication with
servers/management to adequately satisfy customers.
Garde Manger: November 2012 - October 2014
Responsibilities include the preparation/plating of all cold foods; from various appetizers,
salads, raw/chilled seafood, sandwiches/wraps to desserts. In charge of making sure all
items are prepped for the next day service and creating specials or new menu items.

Cook: June 2013 - September 2013

Responsibilities include preparing/plating all menu items; from salads, sandwiches,
wraps, tacos to seafood dishes. In charge of checking inventory and ensuring all food
was ready for service. Set up and clean-up of the kitchen each day.
Dishwasher: June 2012 - October 2012
Responsibilities include cleaning dishes between 2 different stations and hand washing all
pots/pans in a timely manner to ensure cooks have an adequate supply. Also, responsible
for taking out the trash and cleaning various areas of the kitchen including the floors.
EDUCATION:
New England Culinary Institute, Montpelier, VT
Associate of Occupational Studies- Culinary Arts

October 2014 - Present

North Andover High School, North Andover, MA

High School Diploma

Graduated June 2014

SKILLS:
Basic knowledge of soups, stocks, and sauces
Proficient knife skills and equipment knowledge
Able to finish tasks consistently and timely
Comfortable working saut station and able to grill/roast and temp. accurately
Experienced with high volume production and banquet style cookery
Basic meat fabrication knowledge
Trained in classic French cuisine
Very creative and devoted attitude
Basic food science knowledge
Worked in traditional and modern Japanese cuisine