Nadia Prytula is a bilingual chef seeking new opportunities in the culinary field. She has over 3 years of experience in kitchen operations, including roles as a sous chef and kitchen supervisor. She is skilled in menu planning, food preparation, recipe development, and staff training. Nadia earned her Associate of Arts degree in Food and Beverage Management from The Art Institute of Atlanta, graduating with honors.

1. 10/2014
Atlanta , GA
10/2013 to 11/2014
Cumming , GA
03/2012 to 11/2013
Atlanta , GA
03/2011 to 03/2012
San Antonio, TX
NADIA PRYTULA
Summary
Hard working and creative young chef, looking to explore new opportunities in the culinary field. Constantly staying busy
and proactive to create a productive work environment. I have a passion for what I do and love being in the kitchen,
socializing with guests and adding to my knowledge and skills. Quick learner and great leader, I always have a positive
attitude and am able to resolve issues with an appropriate mindset.
Highlights
Bilingual, Spanish
Experienced in Hospitality, Catering & Banquets
Consistency in Food Preparation, Seasonal Menus
and Recipe Uniformity
ServSafe Certified
Creates & Maintains Relationships with Patrons and
Staff
3+ Years experience in kitchen operations
Experience
Kitchen Supervisor
Elephant Grocers & Cold Life Organics
Maintain consistency in all recipes and prepared foods.
Train and teach staff proper food handling in preparation, production and processing.
Scheduling and food and beverage production.
Research and development for new recipes and products.
Labor control and food costs, ordering and comparing vendors.
Ensures all products are labeled accordingly and traceable with supplier.
Sous Chef
Sip Wine and Tapas
Responsible for all BOH operations.
Ordering, menu planning and food costs, scheduling.
Expedites on PM shifts, ensures staff is properly trained and aware of any changes in production or menu.
Properly rotates prep daily and checks for quality & consistency.
Handles payroll and HR issues, hiring and interviewing.
Ensures that dishes are properly handled, portioned & garnished before leaving the pass.
Enforces cleaning schedules with BOH & daily house keeping with FOH
Catering
NorthSide Hospital
Plans menus and beverage selections with patrons for banquets, parties & special events. Discusses pricing,
food availability and options.
Contacts outside vendors for special orders to meet patron's expectations.
Coordinates with florists, house keeping or any other third party to ensure an appropriately themed environment.
Prepared, cooked and set up all food & meals.
Ensured guests satisfaction was met and made appropriate changes as needed to suit patron's expectations.
68 Mike- Nutrition Care Specialist
U.S. Army Active
Prepared meal plans according to patient's diet and health condition.
Trained & supervised junior enlisted to ensure proper food handling, recipe standards & procedures and
hospitality delivered to each patient.
Updates changes and procedures in dietary regulations regarding food portioning, seasoning and preparation.
Reports any changes in diet or eating habits to senior enlisted
Education
1675 Roswell Road Apt. D 10, Smyrna , GA 30080 | C: 770 203 9551 | nprytula@yahoo.com

2. 2013
Atlanta , GA
Associate of Arts: Food & Beverage Management
The Art Institute of Atlanta
4.0 GPA
Dean's List
References
David Pemberton- Chief Revenue Officer
Elephant Grocers & Cold Life Organics
Atlatna, GA
404- 906- 6044
Executive Chef Sergio Grippo
Morrison Health Care
Dekalb Medical Center
Deklab, GA
678- 467- 4368