Anton Pearce
Christchurch
Summary
Experienced professional with 15+ years in fast-paced kitchens. Demonstrated ability to stay focused and productive in high-stress situations, while maintaining a sense of calmness during busy times. Proven track record of excellence and mastery in various culinary skills.
Overview
25
25
years of professional experience
Work History
Chef
Glenorchy Hotel
10.2023 - 12.2024
- All aspects of daily running of the kitchen,
- Including Food Control Plan, Prep, Service, Training of Staff
Chef
Ohakea Air Force Base
06.2023 - 09.2023
- This was a relief/temporary position
- As I lived in Christchurch at the time and lived in a hotel near base for this time
- This was a demanding role
- We fed 300 on base military staff daily full cooked breakfast at 6am, under time restraint
- Also a Lunch service 1130am and Dinner service 530pm consisting of banquet style with daily changing options no less than 20 in total including all dietary options
- Many days I worked alone from 5am til 1130
- I was offered a role here but I still wanted to remain in Christchurch
Chef
Glenorchy Hotel
12.2022 - 04.2023
- Trained kitchen staff to perform various preparation tasks under pressure
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates
- Maintained well-organized mise en place to keep work consistent
- Interacted with guests to obtain feedback on product quality and service levels
- Cooked memorable dishes that brought new customers into establishment
- Coordinated employee schedules and developed staff teams to boost productivity
- Modernized work processes to reduce guest wait times and boost daily output
- Coordinated with team members to prepare orders on time
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques
- Evaluated food products to verify freshness and quality
- Utilized culinary techniques to create visually appealing dishes
- Developed new recipes and flavor combinations to enhance customer dining experience
Temp/Relief Chef
Independent Management
01.2020 - 07.2022
- Was hired on fixed term contracts at various establishments throughout the country when these businesses were understaffed
Chef
Crisp & Vale Catering
05.2020 - 01.2021
- A small catering business where we made upmarket honest food from scratch enhancing the authenticity and satisfaction of the clients
- I catered several plated 4 course dinner parties at Britten Stables, Functions at The Court Theatre
- Weddings and events in homes of clients
Head Chef
The Hard Antler
01.2018 - 01.2019
- Situated in Haast, a rustic West Coast Pub which is the hub of the community of a population of 400
- A busy kitchen none the less and doing covers of 600 a day
- I was employed to facilitate change in the menu and had the pleasure of upping the fire power of the kitchen
- Logistics of being so isolated were a challenge but achievable
Head Chef
'The Grille' @ Bill Richardson Truck Museum
01.2015 - 01.2017
- Company Overview: Trading under the company MASH Catering Ltd
- An upmarket daytime Cafe and evening Restaurant was built when the Art Deco Style Bill Richardson Truck Museum was built
- After proving myself with the owners customers I was Head Chef of this large establishment where we specialised in plated a la carte dinning. I ran a team of 8-10 chefs and our food was fully inhouse prepared.
- We had function rooms, in and out catering, restaurant breakfast, lunch and dinner services daily, an extensive range of cabinet food and would easily do 400 to 500 covers daily (excluding catering and functions)
- Trading under the company MASH Catering Ltd
Sous Chef
MASH Catering Ltd
11.2007 - 01.2017
- After completing Culinary Arts level 4 diploma course I landed a job with a new company MASH Catering ltd
- The couple running it had just returned from working for EMI and catering rock bands and artists through Europe for a decade
- We were catering movie and commercial productions in and around Queenstown (namely The Lovely Bones, The Hobbit, Two Little Boys, to name a few)
- Also doing high end Weddings, Canape Parties, and Corporate events as the truck we used was a ommercial kitchen on wheels. Giving us the ability to replicate any restaurant meal/menu/dining experience.
- Working at many wineries and upmarket venues in Otago and South.
Head Chef
'Province' @ Hideaway 201
01.2012 - 01.2015
- Company Overview: Under the trading company MASH Catering Ltd
- A country wedding venue Hideaway 201 situated in Lochiel.
- We were the sole caterers for this very upmarket venue with it's function rooms, 200 person permanent marque, expansive landscaped gardens and man made lake.
- We built and opened a Restaurant on these grounds.
- Utilizing tunnel houses and vegetable gardens added to the property we supplied the restaurant kitchen with most of the product used for our seasonal a la carte menus.
- We sourced as much of our product locally as possible including a local butcher
- Under the trading company MASH Catering Ltd
Chef
Oui Cafe
09.2001 - 02.2003
- Company Overview: An upmarket cafe style restaurant in the heart of the central business district
- Fully renovated by a handful of artistic types under the guidance of Bryan Fraser from 'Il Barista' Parnell
- An upmarket cafe style restaurant in the heart of the central business district
Sous Chef
Nags Head Tavern Parnell
02.2000 - 02.2001
- Company Overview: An upmarket Gastro Pub situated in the ground floor of The Textile Building, opposite The Satchi & Satchi building Parnell Rise Auckland
- Owned by the Barkers family
- A hub of fashion, advertising agencies and creative fashionable people
- We served honest wholesome food with a chef's twist
- Made all components for each dish in the classic French cuisine style
- An upmarket Gastro Pub situated in the ground floor of The Textile Building, opposite The Satchi & Satchi building Parnell Rise Auckland
Education
Diploma In Culinary Arts Level 4 -
S.I.T
SouthlandCookery Level 2 & 3 -
S.I.T
SouthlandSkills
- Restaurant Operation
- High-Volume Environments
- Procedure Preparation
- Process Improvement
- Complex Problem-Solving
- Food safety and sanitation
- Knife skills
- Customer service
- Cooking techniques
- Food quality
- Kitchen management
- Food presentation
- Meal preparation
- Attention to detail
- Effective communications
- Kitchen operations
- Team collaboration
- Kitchen equipment operation and maintenance
- Ingredient knowledge
- Verbal and written communication
- Recipes and menu planning
- Hospitality service expertise
- Allergen awareness
- Workflow optimization
- Inventory management
- Banquets and catering
- Portion and cost control
- Food service operations
- New hire training
- Complex Problem-solving
- Regulatory compliance
- Purchasing
- Business management
- Vendor relations
- Performance assessments
- Order delivery practices
- Problem-solving
- Time management
- Multitasking and organization
- Food storage
- Physical stamina
- Temperature control
- Nutrition
- Catering events
Referees
Available on Request
Timeline
Chef
Glenorchy Hotel
10.2023 - 12.2024
Chef
Ohakea Air Force Base
06.2023 - 09.2023
Chef
Glenorchy Hotel
12.2022 - 04.2023
Chef
Crisp & Vale Catering
05.2020 - 01.2021
Temp/Relief Chef
Independent Management
01.2020 - 07.2022
Head Chef
The Hard Antler
01.2018 - 01.2019
Head Chef
'The Grille' @ Bill Richardson Truck Museum
01.2015 - 01.2017
Head Chef
'Province' @ Hideaway 201
01.2012 - 01.2015
Sous Chef
MASH Catering Ltd
11.2007 - 01.2017
Chef
Oui Cafe
09.2001 - 02.2003
Sous Chef
Nags Head Tavern Parnell
02.2000 - 02.2001
Diploma In Culinary Arts Level 4 -
S.I.T
Cookery Level 2 & 3 -
S.I.T
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