Rodney-John Ngatikao
Auckland,NZ
Summary
Skilled Head Chef Coordinator with extensive experience managing kitchens and culinary teams. Developed innovative menus, optimized kitchen budgets, and trained staff to enhance productivity. Expertise in inventory management and fostering collaboration to ensure high food quality standards.
Overview
2027
2027
years of professional experience
Work History
Head Chef Coordinator
flying trestles
Auckland, auckland
10.2025 - Current
- Managed day-to-day operations as head chef for busy catering company at Titirangi Golf Course, created menus for functions, scheduled staff, ordered supplies, and controlled food costs.
- Coordinated culinary operations at multiple high-end locations, collaborating with executive and head chefs to ensure consistent quality and service.
- avondale Kitchens.nother high end catering for tvc..television comercials which is sometimes i run out of the golf course
- Delivered catering services for concerts featuring artists like Oprah Winfrey and Ed Sheeran, utilizing mobile catering trucks.
- Developed menu items in collaboration with culinary team to enhance guest experience.
- Oversaw food safety compliance and sanitation practices throughout the kitchen.
- Oversaw the hiring, training and evaluation of kitchen staff.
- Monitored quality control procedures to ensure high standards of food preparation were met.
- Developed new menu items and modified existing ones in response to customer feedback, enhancing overall guest satisfaction.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
head chef
kingslander bar n restaurant
kingsland
01.2022 - 10.2025
- Monitored food production to guarantee quality standards were met.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.rostering staff team of 7 chefs
- busy restaurant ,function room up stairs ,ribs ,steak ,platters extensive menu
Sous Chef
ribs n co
, mt wellington
07.2021 - 12.2021
- Developed staff schedules and identified requirements for food preparation and plating.
- Coordinated food distribution to service staff for timely delivery to customers.
- Managed inventory and ordered ingredients to maintain stocked freezers, fridges, and pantry.
- Resigned after persistent non-payment of wages.
sous chef
kareka cafe
Auckland, papakura
03.2021 - 07.2021
- Prepared ingredients for daily menu items and specials, enhancing meal quality and efficiency.
- Collaborated with kitchen staff to streamline meal preparation and ensure timely presentation.
- Maintained cleanliness and organization of kitchen equipment and workspaces.
- Supported head chef in developing new recipes and seasonal menus, contributing to menu innovation.
- Closed operations due to COVID-19 pandemic.
Owner/Operator land owner
drjs cafe
cook islands, tupapa
10.2017 - 02.2021
- Managed daily operations, ensuring efficient service in a fast-paced café environment.
- Developed and maintained relationships with suppliers for quality product sourcing.
- Created menu items based on customer feedback and market trends.
- family run business land owner of section cafe was on ,no rent,partner had kidney failure relocated to nz to donate my kidney
self employed
muri bistro
cook islands, muri beach
07.2015 - 02.2017
- Approached customers and engaged in conversation through the use of effective interpersonal and people skills.
- Conducted comprehensive research and data analysis to support strategic planning and informed decision-making.
- Achieved cost-savings by developing functional solutions to problems.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- family restaurant my my chef partner. Catering to tourist.
Executive Chef/fb maneger
crown beach
cook islands, arorangi
06.2003 - 02.2015
- Crafted seasonal menus to highlight local ingredients and culinary trends.
- Supervised kitchen staff to ensure smooth daily operations and teamwork.
- Managed food safety and sanitation standards in accordance with health regulations.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Delegated work to staff, setting priorities and goals.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- 5 star resort,very demanding and rewarding job ,wedding functions high end guests ,made everything from room service till midnight open kitchens very nice resort the first 5 star resort,also windjammer restaurant connected,nz style cooking pan to oven,top of the range kitchens,fine dining,was a pleasure to work for american owners frequently coming down to visit....
Executive Chef
sails restarant
cook islands, muri beach
03.1999 - 02.2001
- Designed seasonal menus utilizing fresh, local ingredients for diverse clientele.
- Managed kitchen staff, ensuring smooth operations and effective teamwork during service.
- Oversaw food preparation processes, maintaining high standards of quality and hygiene.
- Implemented cost-control measures to optimize ingredient usage and minimize waste.
- Collaborated with front-of-house staff to enhance guest experiences through menu knowledge.
- seafood restaurant,lobster dishes,prawn dishes ,chowders ceviche,busy location right on the beach,awesome restaurant
Executive Head Chef
albertos steak house
cook islands, arorangi
12.1996 - 02.1999
- Created innovative menu items that elevated guest dining experience.
- Managed kitchen staff, ensuring efficient food preparation and service.
- Maintained high standards of food safety and sanitation protocols.
- Trained new chefs on culinary techniques and kitchen operations.
- Implemented cost control measures that optimized food production processes.
- Developed innovative meal ideas, ensuring cost-effectiveness while maintaining high quality standards.
- Developed aging technique for whole beef, wrapping rump ribeye tightly for wet aging, minimizing air exposure and bacteria, aging for a minimum of 7 days before service.
- Prepared various pasta dishes using fresh ingredients in a busy kitchen.
rodneys restaurant
self employed
cook islands, atiu
04.1994 - 01.1996
- Sourced local ingredients such as lobster, coconut crab, and fresh fish for menu items.
- built family home and operated restaurant on birthplace island, serving guests and locals across 8 connected units
- Completed day-to-day duties accurately and efficiently.
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
Executive Pastry Chef
edgewater resort
cook islands, arorangi
03.1992 - 11.1994
- Developed and implemented new dessert recipes using local, fresh ingredients.
- Collaborated with kitchen departments to align dessert offerings with dining concepts and buffets, enhancing overall guest experience.
- Created homemade desserts, chocolate carvings, gingerbread houses, and a wide selection of pastries and breads for Italian restaurant connected to hotel.
- Designed and executed custom cakes for special occasions, including weddings, birthdays, and anniversaries, ensuring client satisfaction.
Pastry Chef
rarotongan beach resort
cook islands, arorangi
02.1991 - 01.1992
- developed innovative dessert menus highlighting local flavors and seasonal ingredients, enhancing guest experience.
- oversaw daily pastry production, maintaining high quality and consistency in all offerings.
- crafted croissants, lamingtons, wedding cakes, birthday cakes, and bread, showcasing diverse pastry skills.
- Trained junior kitchen staff on pastry techniques and presentation standards.
baker
atiu bakery
cook islands, atiu
02.1990 - 02.1991
- Prepared a variety of baked goods daily using fresh ingredients.
- Managed dough preparation and fermentation processes for optimal flavor development.
- Prepared fresh rolls, doughnuts, and loaves of bread for daily delivery to local shops.
- Implemented food safety practices to ensure compliance with health regulations.
Manager Trainee
macdonalds
auckland k road
02.1986 - 10.1989
- Managed daily restaurant operations and ensured adherence to company standards.
- Trained new staff on customer service and food preparation procedures.
- Supervised crew performance to maintain efficient workflow during peak hours.
- Coordinated inventory management and stock replenishment for kitchen supplies.
- Implemented safety protocols and maintained a clean working environment.
- Monitored food quality and presentation in accordance with brand guidelines.
- Created detailed monthly reports tracking employee progress and highlighting areas of improvement.
- q
rodneys restaurant
self employed
cook islands, atiu
self employed
muri bistro
cook islands, muri beach
Education
Basic Cookery Theory And Pastry - Chef
Httc Cookery School
Cook Islands02-2004
Skills
- Menu development
- Culinary techniques
- Food preparation
- Food presentation
- Menu pricing
- Food pairing
- Food safety compliance
- Quality control
- Inventory management
- Inventory control
- Cost control
- Workflow optimization
- Kitchen operations
- Kitchen management
- Project coordination
- Staff training
- Team leadership
- Staff management
- Customer service
- Workplace safety
Languages
English
Professional
cook islands
Professional
Timeline
Head Chef Coordinator
flying trestles
10.2025 - Current
head chef
kingslander bar n restaurant
01.2022 - 10.2025
Sous Chef
ribs n co
07.2021 - 12.2021
sous chef
kareka cafe
03.2021 - 07.2021
Owner/Operator land owner
drjs cafe
10.2017 - 02.2021
self employed
muri bistro
07.2015 - 02.2017
Executive Chef/fb maneger
crown beach
06.2003 - 02.2015
Executive Chef
sails restarant
03.1999 - 02.2001
Executive Head Chef
albertos steak house
12.1996 - 02.1999
rodneys restaurant
self employed
04.1994 - 01.1996
Executive Pastry Chef
edgewater resort
03.1992 - 11.1994
Pastry Chef
rarotongan beach resort
02.1991 - 01.1992
baker
atiu bakery
02.1990 - 02.1991
Manager Trainee
macdonalds
02.1986 - 10.1989
rodneys restaurant
self employed
self employed
muri bistro
Basic Cookery Theory And Pastry - Chef
Httc Cookery School