Varick Neilson Executive Chef

direct report Mr Stephen White -Owner

www.stonyridge.com

• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Collaborated with vendors to source desired recipe ingredients, maintaining tight cost controls.
• Produced revolutionary menu offerings placing the establishment on the local, regional and national must-visit culinary adventure maps.
• Mentored kitchen staff to prepare each for demanding roles.
• Supervised and enhanced work of brigade producing 750 plus daily menu dish transactions.
• Collaborated with other personnel to produce and modify menus and selections.
• Sourced fresh local ingredients to lower costs and support the local island community.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Developed and cooked memorable dishes that brought new customers to the establishment.
• Arranged for kitchen equipment maintenance and repair when needed.
• Oversaw inventory management and supply orders to maintain fully-stocked kitchen pantries.
• Maintained well-organized mise en place to keep work consistent.
• Generated employee schedules, work assignments and determined appropriate compensation rates using "Deputy" online system.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Project managed kitchen upgrade refit achieving superior, timely service delivery meal times.
• Resigned post, with my wife accepting company transfer to Dubai UAE.

• Cross-trained on both RATIONAL SCC 5-senses SelfCookingCenters and VarioCookingCenters.
• Responsibilities to prepare and present live demonstrations, introductions and after-sales on-site chef inductions and training.
• Prepare file monthly forecast, pipeline and live RCL & VCL reports.
• Collaborate with key account managers to close sales.
• Presented informative presentations for RCL and VCC Cook-live demonstration events to reach new clientele.
• Test and write new recipe programs and menu recipe items to determine proper functionality and operational ability.
• Designed and reviewed kitchen layout blueprints drawings, evaluating project designs and kitchen fit-out specifications, ensuring correct project delivery installation and timeline.
• Delivered exceptional service to each customer by listening to concerns and answering questions.
• Used root cause analysis to conduct workflow assessments and develop improvements.
• Initiated training for new team members on RATIONAL culinary techniques to improve productivity and increase production.
• Covid-19 Redundancy

• Direct report Mr. Davide Texteria Area Manager
• Announced and Awarded Number 2-Airport Airside Lounge in world 2018.
• Multi-faceted role collaborating with stakeholders strategic planning new long-term strategies focusing on continuous sustainable business growth, Implementing significant process improvements maximizing efficiencies, minimizing costs.
• Created, developed, and implemented new four seasonal rotational menu grids, utilizing local fresh food products supporting local economies, showcase community cultural support outcome; drove NETT survey results by 35%, decreased purchasing expenditure by 17.4%
• Monitoring kitchen areas and team to ensure company Health & Safety, food handling techniques and best practices were implemented, maintained used correctly.
• Maintained appropriate forecasted food and stock levels, delivery of 9,000 to 12,000 weekly covers, delivered 18 hours daily, 365 days.
• Produced accurate management financial reports and completed two independent Food Control Plan audits at 100%.
• Set effective employee schedules maintaining peak time coverage, minimizing labour costs.
• Managed customer services, training FOH and BOH staff to work as one team.
• Maintained high cuisine quality standards by checking delivery contents verifying product quality and quantities.
• Used root cause analysis to conduct assessments to develop improvements.
• Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity

Company Projects

Executive Chef | Ruapehu Alpine Lifts (RAL)

Fixed-term contact Direct report Mr Ross Copeland CEO

• Reviewed, strategically planned and implanted restructuring of the business Food and Beverage Cluster operations.
• Supervised and leadership driving change to the remote cafes and restaurants organizations and restructuring
• Concept and design a new Base building supply chain and production kitchen facility
• Pricing strategies, new outlet concepts, menu theming, recipes, menus SOP and costing matrix for the cluster of eight remotely located hospitality establishments located in challenging environments on Mt Ruapehu's Turoa and Whakapapa ski areas.
• Developed and remained accountable for safety, quality, consistency and adherence to standards

Consultant F&B Director | Kokomo Private Island Resort 6star | Yaukuve Levu Island | Fiji

www.kokomoislandfiji.com

Fixed-term pre-opening contract

Direct report Mr Lang Walker owner and Mr Brendan Green,

• Lead project manager with independent consultancy overall Hospitality Food and Beverage Businesses.
• Collaboration with stakeholders on a vision of the five proposed dining spaces, concepts themes, kitchen designs, fit-out, and equipment selection. Cuisine themes, menu overlays, recipes SOP, labour scheduling, purchasing, stock control and rotation.
• Successfully initiated, drove and implemented the resort's Farm + Sea to plate concept.
• Managed [Number] culinary personnel in service to [Number]-customer base

Production Head Chef | Olive's Lodge Merchant Deli & Cafe Clyde | NZ

Direct report Ms Jennifer Graham GM

• Headed the Merchant Cafe and Deli production kitchen and Victoria Brewing Company Bar Cuisine.
• Created and implemented new healthy all-day breakfast and lunch menus and a new innovative range of cabinet dishes for dining in and Grab and go options.
• Improved and restructured the production kitchen for superior and more robust production delivery times and service.
• Developed a profitable legal Compliant range of "Gourmet Pies and Retail and Wholesale Preserves and Chutneys.
• Managed eight culinary personnel in service to three venues.
• Introduced new market items and spearheaded the production of trendy Sunday brunch
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Managed 58 culinary personnel in service to a 5 to 9,000 -daily customer base
• Trained and managed kitchen personnel and supervised related culinary activity

• Led kitchen operations of full-service a la carte restaurant, tapas bar, executive lounge, in-room dining, and conference and events rooms.
• Senior management leadership team member.
• Ensured compliance with LRA standards to achieve 97.6% operational and 100% legal requirements.
• Increased food sales by 37% by creating a new Cocktail Tapas Bar and introducing evening dining to Left Bank Bistro.
• Lowered food costs by 4% through implementing daily purchase tracking and establishing par stock levels.
• Developed, coached, and trained multicultural kitchen team to ensure excellent guest services.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity.
• Developed an innovative chef training program to establish more muscular staff retention, which had 46.5% in-cress in its first year of implementation.
• Utilized fresh produce and products to support local economies and showcase community support, lessening carbon footprints.
• Oversaw business operations, inventory control, and customer service for restaurant
• Demonstrated and offered respectful discrete service, with genuine professional willingness to help guests wherever needed to many high-end international visitors and A list guests.
• Used root cause analysis to conduct assessments and develop improvements
• Assisted customers in planning corporate events, social galas and gourmet dinners
• Resigned post as my wife, accepted employment in Auckland.

Consultant Executive chef | NZSKI Ltd. | Queenstown NZ |

Direct Report Ms Josie Divers F&B HOD Coronet Peak

• Responsible for strategic and daily operational aspects of large-scale fast passed base buildings central production kitchen operations with eleven menu overlays across nine venues.
• Leadership, working along 34 multi-cultural teammate chefs on daily activities in a demanding high energy, high end, kitchen servicing the two main high volume base Restaurant, Cafe and Deli , Members Lounge, 450 cover staff canteen, and 3 remote on mountain stand Food and Beverage outlets averaging 9,000 plus daily food transactions.
• Maintained energy and enthusiasm in fast-paced environment.
• Carried out day-to-day duties accurately and efficiently.
• Identified issues, analyzed information and provided solutions to problems.

• Head hunted to commission and open the Retail Quick service food and beverage Concourse Operations and Subcontracted F&B outlets for Rugby World Cup 2011
• A cluster of 14 specialized and menu themed Food and Beverage outlets, 10 popup licensed bar venues, management of twelve independent food sub contractors.
• Direct management and leadership of 34 accredited licensed Bar Managers, 54 food Supervisors, and over seeing supervision of a crew 750 accredited Retail Food and Beverage attendants.

• Director of hotel food and beverage services, across exclusive guests parlour, In-room and penthouse dining, House Bar and Grill Restaurant.
• Demonstrated and offered respectful discrete service, with genuine friendliness and willingness to help wherever needed to many high-end international A list guests.
• Project Managed kitchen refurbishment, including design, budget equipment selection, and installation.
• Introduced new cuisine styles and menus driving superior food standards increasing revenue by 31%.
• Ensured food, health and safety compliance targets meet.
• Maintained high food quality standards, checking delivery contents to verify product quality and quantity
• Verified compliance in preparation of menu items and customer special requests
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Obtained fresh, local ingredients to lower grocery costs.
• Planned promotional menu additions based on seasonal pricing and product availability.