Bernadette Chan Kau
Christchurch, New Zealand
Summary
Innovative Chef with over 10 years of experience in diverse culinary settings. Known for creative concepts and fostering a positive kitchen atmosphere, ensuring both mental well-being and teamwork. Possesses deep knowledge of flavor profiles and food pairings, delivering enticing dishes and appealing menus.
Overview
3
3
years of post-secondary education
16
16
years of professional experience
Work History
Sous Chef
The Church Pub
Christchurch
12.2024 - Current
- Got offered full-time Sous Chef position as a promotion when the Sous left in January 2025
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Coordinated food preparation and presentation, enhancing quality standards and guest satisfaction.
- Developed seasonal menus in collaboration with head chef and kitchen staff.
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Assisted in managing kitchen operations and staff during busy service hours.
- Oversaw inventory management, ensuring timely stock replenishment and optimal ingredient freshness.
- Implemented food safety practices to comply with health regulations consistently.
- Trained new cooks on kitchen procedures and safety protocols efficiently.
- Provided training to kitchen workers on essential culinary techniques for improved food preparation.
- Fostered a positive team environment, promoting collaboration among kitchen staff.
- Implemented strategies that minimized waste and streamlined kitchen processes.
- Monitored equipment maintenance to ensure optimal functioning in the kitchen.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Assisted in menu development and recipe testing.
Temp Chef
The Recruitment Network
11.2017 - Current
- Ensured timely and safe meal preparation for assigned establishments
- Worked in various roles, including team member, sole charge, and kitchen manager for shifts.
- Assisted in kitchens at various restaurants, cafes, retirement villages, catering companies, and boarding houses in Christchurch.
- Assisted with staffing by working occasional shifts during peak hours with TRN to support staffing needs.
Senior Chef
OGB Bar and Restaurant
09.2024 - 02.2025
- Running the pastry section and ogb bar section (restaurant section is a different section)
- Placed orders for necessary stock to maintain kitchen inventory. for next day's service, ensuring kitchen was fully prepared
- Trained new staff to integrate smoothly into kitchen operations
- Ordering of all stock needed for the next day
- Covered breakfast shift three days a week to support kitchen staff. 3 days a week to cover breakfast chef days off
- Coordinated daily kitchen staff assignments to manage workflow efficiently
Jr Sous Chef
Soul Quater Restaurant
01.2023 - 08.2024
- Led pastry section as float chef in a three-chef team, ensuring smooth kitchen operations six days a week.
- Managed daily stock orders using Bidfood app and Fresho, ensuring kitchen readiness for service.
- Contributed menu concepts for seasonal changes and special events for seasonal changing menus and ongoing degustation menus for New Year's Eve, Valentine's day etc
- Menu input and ideas for seasonal changing menus and ongoing degustation menus for New Year's Eve, Valentine's day etc
- Oversaw all kitchen activities independently for a full 10-hour shift on Sundays.
- Ensured cleanliness and organization of kitchen workstations and storage areas, contributing to a safe and efficient work environment.
- Maintained cleanliness and organization of kitchen workstations and storage areas.
- Oversaw all kitchen functions while working alone for an entire 10-hour shift on Sundays on a Sunday full 10 hour shift
Senior Chef de partie
Fiddlesticks Restaurant
01.2022 - 12.2022
- Managed pans section, providing strong support to grill chef during peak service on Thursday, Friday, and Saturday.
- Prepared pastry items on quieter days to meet par levels, ensuring smooth operations during busiest service periods.
- Covered holidays and sick days for team members, working 2-3 weeks straight to maintain team cohesion and support.
- Managed inventory orders with Bidfood and Fresho app to ensure product availability.
- Training of junior chefs to get them up to speed with new menus, prep lists and cleaning, I have a soft spot for my junior chefs anywhere I work
Weekend chef/Chef de partie
Arcady Hall/ Bishop Julius Uni Hall University Of Canterbury
01.2021 - 12.2022
- Catered meals for 170 students and 12 staff across three daily sittings, ensuring quality and timely service
- Covered Executive Chef and Sous Chef during days off, holidays, and sick days to ensure seamless kitchen operations
- Collaborated with team members to enhance workplace morale and safety standards.
Head Chef
Fresh Choice Barrington and City Stores
01.2017 - 12.2019
- Hired, trained, and managed kitchen personnel, fostering a skilled team environment
- Hired and trained kitchen personnel to enhance team skills
- Ensured compliance with food safety procedures to maintain health standards
- Collaborated with deli manager at each site to monitor food costs and minimize wastage, ensuring profitability
Functions Chef and Bloody Mary's Cover Chef
Bloody Mary's Rydges Hotel
01.2015 - 12.2017
- Collaborated with chefs to develop and execute seasonal function menus, enhancing guest experience
- Served at largest function centre in Christchurch post-earthquake, accommodating gatherings of up to 3000
- Created diverse menus reflecting seasonal ingredients and local flavors.
- Supervised kitchen staff to ensure high-quality food preparation and presentation.
- Managed inventory, ordering supplies, and minimizing food waste effectively.
Senior Chef de Partie
Fiddlesticks Restaurant
01.2012 - 12.2015
Pastry and Colds section
The George Hotel, 50 On Park Restaurant
01.2011 - 12.2012
Education
Certificate in Professional cookery -
ARA Institute of Canterbury Formally Known As CPIT
Christchurch, New Zealand 12.2004 - 01.2008
NCEA Level 1,2, and 3 -
Catholic Cathedral College
Christchurch, New Zealand Skills
- Recipe creation
- Banquet preparation
- Pastry skills
- Food safety practices
- Kitchen organization
- Special diets
- Staff training
- Ability to work in a fast-paced environment
- Excellent problem solving
- Critical thinking
- Team collaboration
- Excellent communication skills
- Detail-oriented
- Positive and professional
- Complex information presentation
Hobbies and Interests
- Growing vegetables, fruits and herbs at home
- Learn new things and improve my skills at work, you are never too old or experienced to learn anything new
- Making food video content on social media
- I try and eat out at least once a week, I think it's very important to eat and try all foods from different cultures and ethnic groups and to keep in touch of what the lovely food in Christchurch is doing and is all about to expand your knowledge and enhance your tastebuds
References
- Nick Inkster, Director of Inkster Company, The Church Pub, OGB Restaurant and Austin Club, 021614504
- Seth Hamilton, Owner of Soul Quarter and Craft Embassy, 021689831
- Shaun Halliwell, Owner of Fiddlesticks Restaurant and The Beach Sumner Restaurant, (03)3553720
Timeline
Sous Chef
The Church Pub
12.2024 - Current
Senior Chef
OGB Bar and Restaurant
09.2024 - 02.2025
Jr Sous Chef
Soul Quater Restaurant
01.2023 - 08.2024
Senior Chef de partie
Fiddlesticks Restaurant
01.2022 - 12.2022
Weekend chef/Chef de partie
Arcady Hall/ Bishop Julius Uni Hall University Of Canterbury
01.2021 - 12.2022
Temp Chef
The Recruitment Network
11.2017 - Current
Head Chef
Fresh Choice Barrington and City Stores
01.2017 - 12.2019
Functions Chef and Bloody Mary's Cover Chef
Bloody Mary's Rydges Hotel
01.2015 - 12.2017
Senior Chef de Partie
Fiddlesticks Restaurant
01.2012 - 12.2015
Pastry and Colds section
The George Hotel, 50 On Park Restaurant
01.2011 - 12.2012
Certificate in Professional cookery -
ARA Institute of Canterbury Formally Known As CPIT
12.2004 - 01.2008
NCEA Level 1,2, and 3 -
Catholic Cathedral College