Nicholas Stutt
35 Kara Heights Rise ,Whangarei
Summary
Accomplished Sous Chef with a proven track record at Berma Lane Melbourne, enhancing menu offerings and elevating food presentation standards. Expert in food safety and inventory management, I led teams to reduce food waste significantly. My leadership and innovative cooking techniques have consistently improved customer satisfaction and operational efficiency.
Overview
2023
2023
years of professional experience
Work History
Sous Chef
Berma Lane Melbourne
Chef de Partie
The COVE
07.2016 - 09.2022
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
- Maintained well-organized mise en place to keep work consistent.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Ensured consistent dish quality by closely adhering to recipe guidelines and presentation standards.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Rotated stock to use items before expiration date.
- Developed strong relationships with suppliers to ensure timely delivery of high-quality products for optimal menu offerings.
- Improved customer satisfaction by attentively addressing dietary restrictions and special requests.
Head Chef
Rusty Pelican
10.2010 - 10.2013
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Assisted with menu development and planning.
- Evaluated food products to verify freshness and quality.
Education
752 General Catering - Hospitality
Northtech
Whangarei753 Professional Cookery - Hospitality
NorthTec
Whangarei, NTL10.2001
751 Basic Cookery - Hospitality
NorthTec
Whangarei, NTL06.1999
Skills
- Team Leadership
- Kitchen leadership
- Food Safety
- Inventory Management
- Safe Food Handling
- Food presentation
- Menu Planning
- Customer Service
- Kitchen Organization
- Food Preparation
- Cooking techniques
- Allergen awareness
- Safety Management
- Supervising Food Prep
- Knife Skills
- Ingredient Knowledge
- Mentoring and Coaching
- Menu development
Timeline
Chef de Partie
The COVE
07.2016 - 09.2022
Head Chef
Rusty Pelican
10.2010 - 10.2013
Sous Chef
Berma Lane Melbourne
752 General Catering - Hospitality
Northtech
753 Professional Cookery - Hospitality
NorthTec
751 Basic Cookery - Hospitality
NorthTec
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