Brennan Hartman
Nelson,Upper Moutere
Summary
Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings. Motivated professional with history of working closely with several top chefs handling chopping, frying, sautéing and sauce-making. Background as Chef de Partie with well-established Bistro/family restaurants. Highly trained Chef de Partie with solid background ensuring successful daily operation of multiple establishments. True artist with array of kitchen preparation techniques. Formal training and education in culinary studies. Creative Chef driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Specializing in saucier with skills in concept development and high-quality restaurant operation.
Overview
4
4
years of professional experience
Work History
Chef De Partie/Chef Assistant
Waterfront Cafe
12.2022 - 02.2023
- Maintained well-organized mise en place to keep work consistent.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries, Mentored kitchen staff in their safe and efficient use
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared items for roasting, sautéing, frying and baking.
- Mentored kitchen staff to prepare each for demanding roles.
Junior Sous Chef
Jellyfish
09.2022 - 11.2022
- Led team by example in preparing items accurately and according to high-quality standards.
- Oversaw cleanliness of each station in kitchen.
- Monitored recipe portioning to control food costs.
- Ordered food items for upcoming events per sous chef request.
- Prepped daily menu items to quickly deliver upon request.
- Acted as head chef when required to maintain continuity of service and quality.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Active Duty Soldier
New Zealand Defence Force
01.2019 - 09.2022
- Secured and protected military property, assets, and personnel.
- Coached and mentored new recruits for motivated, high-performing teams.
- Operated and maintained armored vehicles.
- Trained in infantry tactics, weapons and medical procedures for well-rounded field support.
- Navigated terrain in hostile and non-hostile conditions, achieving positive outcomes.
- Worked in dirty and uncomfortable conditions, sometimes in dangerous, deployed locations.
- Maintained required level of proficiency in use of firearms.
- Reloaded and resupplied weapons systems to maintain preparedness against enemy threats.
- Trained in conflict resolution among subordinates, equals and superiors.
Education
Culinary Arts Lvl 3 - Culinary Arts
Nmit
Nelson, NZ03.2019
Skills
- Counter Sanitization
- Surface Work
- Maintaining Consistency
- Preparing Presentations
- Culinary Arts
- Inventory Oversight
- Proper Food Storage
- Injury Prevention
weekly team building exercises and problem solving
my friends and i gather once or twice a week for pen and pencil based team building exercises with problem solving and cooperation.
Timeline
Chef De Partie/Chef Assistant
Waterfront Cafe
12.2022 - 02.2023
Junior Sous Chef
Jellyfish
09.2022 - 11.2022
Active Duty Soldier
New Zealand Defence Force
01.2019 - 09.2022
Culinary Arts Lvl 3 - Culinary Arts
Nmit
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