Nicolas Mentzas
WELLINGTON,WGN
Summary
Dynamic Head Chef with expertise in menu development, food safety management, and kitchen operations. Proven ability to lead teams and deliver high-quality food production while maintaining inventory control and staff training.
Overview
11
11
years of professional experience
Work History
Head Chef
Noble rot
Te Aro, wellington
07.2022 - Current
- Developed seasonal menus reflecting local ingredients and culinary trends.
- Managed kitchen staff, providing training and guidance for daily operations.
- Ensured food safety and sanitation standards were consistently upheld.
- Fostered a positive team environment through effective communication and support.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Monitored food production to guarantee quality standards were met.
- Organized kitchen staff to ensure efficient operations during peak service hours.
Head Chef/Kitchen Supervisor
Pickle & pie/Dough
Te Aro, wellington
03.2019 - 06.2022
- Oversaw kitchen operations ensuring quality and consistency in food preparation.
- Managed inventory levels to reduce waste and maintain ingredient availability.
- Implemented food safety standards to ensure compliance with health regulations.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
head chef
ikanos
Montreal, Canada
03.2015 - 09.2018
- Led kitchen operations, ensuring high-quality food preparation and presentation.
- Developed seasonal menus, incorporating local ingredients and culinary trends.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Ensured compliance with health department regulations regarding hygiene and sanitation practices.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Education
Culinary Degree - Cookery
Jacques Rousseau Formation Center
Montreal, Canada01-2007
Skills
- Menu development
- Food safety management
- Culinary techniques
- Recipe standardization
- Kitchen operations oversight
- Inventory control
- Staff training
- Workflow optimization
- Team leadership
- Effective communication
Languages
English
Native/ Bilingual
French
Native/ Bilingual
Timeline
Head Chef
Noble rot
07.2022 - Current
Head Chef/Kitchen Supervisor
Pickle & pie/Dough
03.2019 - 06.2022
head chef
ikanos
03.2015 - 09.2018
Culinary Degree - Cookery
Jacques Rousseau Formation Center