Nicholas Orgo has over 15 years of experience in culinary arts and restaurant management. He has held several leadership roles including owner, executive chef, general manager, kitchen manager, and sous chef. In these roles, he has managed employees, budgets, vendors, marketing, and operations. He has experience in menu planning, food preparation, inventory control, and creating custom menus for dietary needs. He is skilled in business management, culinary techniques, and developing community partnerships.

1. Nicholas Orgo
Sebago, ME 04029
207.604.0676
NicholasOrgo@gmail.com
1
SUMMARY
Owner, General Manager, Lead Chef, Kitchen Manager, and Sous Chef experience. Held positions responsible for
managing employees, organizing physical facilities, developing marketing materials, managing P&L statements and
budgets, interacting with customers, customizing menus and coordinating with vendors. Culinary experience including:
- food preparation (butchering/fabrication of meats/seafood, creating varied menus which include Mediterranean,
Asian/Fusion, Southern, New Age American and other world styles);
- menu formation and cost control;
- special menu creation – specifically allergy (gluten, soy, lactose) and dietary (low salt, low fat, diabetic);
- sustainable sourcing/personal cultivation of fruits/vegetables/herbs, working with local vendors and using only the
freshest ingredients to ensure maximum flavor experience; and
- quality/inventory control and food presentation.
Possession of strong interpersonal and communication skills; solid work ethic demonstrated through a variety of
leadership positions throughout career; known for taking initiative, being proactive and addressing difficult situations with
confidence.
EDUCATION
University of Southern Maine Portland, ME
Major: Business Management Graduated May 2012
Degree: Bachelors in Business Management
Holyoke Community College Holyoke, MA
Major: Culinary Arts Graduated May 2004
Degree: Culinary Arts
Additional Skills and Certifications:
ServSafe certified since 2004
EXPERIENCE
M.A.N.E. Catering and Event Services Gray, ME
Owner and Executive Chef February 2013 - Current
www.manecatering.com
 Created and implemented business plan
 Work with vendors to create brand recognition
 Personally hire and train front and back of house staff
 Opening Venue “Inn at Spring Meadows” -- Spring of 2017
 Create custom menus to meet palate of individual clients
 Customize events to work within budget demands
 Attend networking events, festivals and fairs to increase brand recognition
 Sales and marketing
 Teach proper safety and sanitation practices

2. Nicholas Orgo
Sebago, Maine 04029
207.604.0676
NicholasOrgo@gmail.com
2
Fire ‘N Brew Wells, ME
General Manager March 2014 - Nov 2014
Gastro Pub and Brewery; up to $120,000 gross sales monthly, 20 staff members
 Created consistency standards
 Trained both front and back of house
 Implemented formal style service in comfortable style environment
 Budget and demand forecasting/analysis
 Menu creation
 Meat butchering and fabrication
 Management training
 Created employee education requirements
 Created vendor relationships integrating locally sourced ingredients and vendors
 Created and hosted charity and community events
 Bookkeeping/payroll/scheduling
 Monitored inventory/item cost and adjusted as needed
Previews Bar & Grill Saco, ME
General Manager March 2013 - March 2014
Casual Dining: $60,000 in gross monthly sales, 20 staff members
 Created, trained and implemented consistency standards
 Forecasted budget -- worked within estimated budget
 Human Resources/bookkeeping
 Increased guest count by 22% in first six months
 Increased net income by 18% while reducing labor by 7.2%
 Changed organizational mindset
 Butchered/fabricated meats and seafood
 Created customer loyalty programs
 Reduced comps and voids by 32% in first six months
 Fixed and created new inventory system (Aloha)
 Managed payroll
Black Tie Catering Portland, ME
Lead Chef May 2008 - October 2014
Large Scale Catering and Event Services
 Used seasonal ingredients to create event specific menus
 Trained interns and taught fundamentals to seasonal employees
 Orchestrated service for 200 plus diners with a staff of 30 plus
 Designed allergy/dietary specific meal preparation
 Specialized in multiple styles of cooking: Mediterranean, Barbeque, New Age American, Southern, Asian and
other culinary specialties
 Managed inventory and quality control
 Created specialized tasting menus
 Butchered/fabricated meats and seafood
 Researched and formulated new concepts and recipes

3. Nicholas Orgo
Sebago, Maine 04029
207.604.0676
NicholasOrgo@gmail.com
3
Natasha’s Portland, ME
Sous Chef February 2007- November 2007
Creative Fusion Fine Dining Restaurant
 Created daily specials using local ingredients
 Managed daily kitchen operations
 Monitored inventory and food cost
 Participated in local farmer/fisher co-op
 Planned menus for large parties
 Maintained allergy conscious food preparation
 Cultivated own herbs on roof top garden
Village Inn Old Orchard Beach, ME
Kitchen Manager May 2004 - October 2006
Seasonal Seafood Restaurant
 Led line during service
 Trained employees
 Butchered daily seafood catch
 Created daily specials
 Ordered and monitored inventory; monitored food and labor cost
 Created quality control standards
REFERENCES
Bob Collins
General Manager -- Cinematic
207.252.9484
Jason Kennedy
Executive Chef/Owner -- Black Tie Catering
207.450.9125