Kassandra nelaton
Nelson,WGN
Summary
Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
Overview
10
10
years of professional experience
Work History
Head Chef
Brick Eatery
11.2023 - Current
- Check the Quality of raw and cooked food to ensure that the standards are met.
- Estimate the amount and cost of required supplies such as food and ingredients.
- Instruct cooks in preparation, cooking, garnishing and presentation of food.
- Create menu for functions according to the budget.
- oversaw purchasing and receiving of goods purchased.
Head Chef
The Boat Shed Cafe
08.2019 - 11.2023
- Created recipes and prepared advanced dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Hired, managed, and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Placed orders to restock items before supplies ran out.
sous chef
fairweathers on scott
02.2018 - 08.2019
- I helped to make restaurant and Bar menu, food preparation and inventory management
- Increase restaurant turnover by 60% by introducing inventive menus and seasonal dishes
- Increase the productivity and efficiency of cooking and reorganize activities
- Excellent competence in retail management.
Chef de Prtie
Hanz Herzog
10.2017 - 02.2018
- Creation of Starter [Entree], section garde manger, for the restaurant of winery for lunch and dinner and the gourmet restaurant only for dinner
- Lunch and dinner capacity for wineries service 60 people, and capacity gourmet dinner 50
- Management of stocks and perishable good
- Respecting seasonal product and HACCP standards.
Sous Chef
Le Voilier
05.2015 - 06.2017
- Port Restaurant in Michelin, capacity restaurant lunch and dinner 80, arrival of fresh fish, crab and lobster, every day by one of our fishermen
- Preparation of the restaurant menus in pairs with the Head Chef, respecting seasonal product and different arrivals of the day
- Supervise employees and trainees
- Check the freshness of products and their conservation
- Organization of the closure and reopening of the restaurant area and before each season.
Chef de PARTIE
AUBERGE A La Bonne idee
12.2014 - 04.2015
Demie Chef De Partie
Mas Du Langoustier
05.2014 - 08.2014
- I worked for 'L`Oliver' gourmet restaurant 1-star Michelin Demie Chef De Partie in Meat section with the capacity of 120 people and 15 staff
- I execute the menu established by the head chef respecting the freshness of HACCP products and standards
- I also organize my section when Chef De Partie is not present and also supervise trainee.
Chef De Partie
Ferme De Marie
12.2013 - 04.2014
- Ferme De Marie was best mountain hotel in 2010 in the world, I worked there with a team of 18 and with a capacity of 180 guests
- I was making morning breakfast in front of the guests
- I was doing various tasks and handling sections such as Fish, Meat for Gourmet Restaurant in day shift and during dinner I was organizing and running the mountain restaurant on the guidelines given by my Head Chef.
Education
Bachelor Level 4 -
Tourism and Hospitality School
Unfinished Bachelor Kitchen Level 4 - undefined
For financial reasons
Kitchen, Hotel and Bar Certificate Level 3 - undefined
EMTH Hotel, Restaurant, Catering
06.2010
Skills
- Ability to Multitask
- Ability to Work in a Team
- Grilling, Baking, Pastry, Knife Skills and Presentation
- Ability to Learn Quickly
- Ability to Make Decision
- Creative Thinking
- Attention to Detail
- Can Work Under Pressure and Meet Tight Deadlines
- Ability to Work Independently
- Ingredient Selection
- Forecasting and planning
References
- Dan Monopoli, The Boat Shed Cafe, dan@boatshedcafe.co.nz, +64 21 262 8634
- Warren Croft, Fairweathers, info@fairweathers.co.nz, 021339558
- Yannick Delpeche, L' Amphitryon, contact@lamphitryon.com, +33(0)561155555
- International Hotel Management, Le Mas Des Herbes Blanche, reservation@herbesblanches.com, +33 (0) 4 90 05 79 79
- Jean Paul Bartoli, Le Voilier, le_voilier@orange.fr, +33 (0) 4 95 73 07 06
- Yves GIUSTINIANI, Auberge A la Bonne Idee, a-la-bonne-idee.auberge@wanadoo.fr, +33 3 44 42 84 09
Timeline
Head Chef
Brick Eatery
11.2023 - Current
Head Chef
The Boat Shed Cafe
08.2019 - 11.2023
sous chef
fairweathers on scott
02.2018 - 08.2019
Chef de Prtie
Hanz Herzog
10.2017 - 02.2018
Sous Chef
Le Voilier
05.2015 - 06.2017
Chef de PARTIE
AUBERGE A La Bonne idee
12.2014 - 04.2015
Demie Chef De Partie
Mas Du Langoustier
05.2014 - 08.2014
Chef De Partie
Ferme De Marie
12.2013 - 04.2014
Bachelor Level 4 -
Tourism and Hospitality School
Unfinished Bachelor Kitchen Level 4 - undefined
For financial reasons
Kitchen, Hotel and Bar Certificate Level 3 - undefined
EMTH Hotel, Restaurant, Catering
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