Craig Nordstrom
Pottsville,NSW
Summary
Dynamic culinary professional with recent experience at The Westport Club, excelling in menu planning and staff training. Proven track record in producing high-quality dishes and managing kitchen operations, ensuring exceptional food presentation and quality control. Adept at fostering team collaboration and enhancing overall dining experiences.
Overview
18
18
years of professional experience
Work History
Senior Chef de partie/Sous Chef
The Westport Club Port Macquarie
Port Macquarie, Australia
04.2021 - 06.2026
- Produced high-quality plates, ensuring excellence in both design and flavor.
- Directed food preparation and service as lead chef to uphold culinary standards.
- Oversaw training and supervision of staff to enhance team performance.
- Assisted head chef with inventory management, equipment maintenance, and menu planning.
Chef
St Kilda Hotel Armidale
Armidale, Australia
01.2014 - 04.2021
- Managed inventory levels to ensure consistent food availability and minimize waste
- Coordinated staff rostering to optimize shift coverage and meet operational needs
- Executed cleaning routines to uphold hygiene standards and ensure a safe kitchen environment
- Ordering of food
- Maintenance
Live on Manager
Petersons Winery & Guest House Armidale
Armidale, Australia
01.2013 - 12.2013
- Live on management position (6 months)
- Managing 10+ staff
- Staff rostering
- Running of kitchen
- Catering of weddings of up to 200 guests
- Catering for Day on the Green 2013
Owner/Operator
Echidna Gully
01.2010 - 12.2013
- Catering for weddings of 90-200 guests
- Cooking of food
- Transport of food to venue
- Menu planning & Costing
- Coordinate staff
- Managed inventory and placed orders for catering supplies.
Owner/Operator
Cafe Midale
01.2012 - 05.2013
- Head Chef/Manager
- Cooking of meals
- Managing 10+ staff
- Rostering and hiring of staff
- Placed orders for kitchen supplies and ingredients/ stock controls
- Opening & closing procedures
- Menu planning
- Maintained cleanliness of kitchen and service areas
- Sold this business in May 2013 & returned to working for employers
Owner/Operator
QCs Cafe
01.2010 - 12.2012
- Manager/Overseeing Role as my time was spent more at the Ex Services Club
- Oversee Kitchen staff & that food is being cooked & presented to my standards
- Check cleanliness of kitchen
- Developed menu to enhance dining experience
- Determined pricing for menu selections
- Managed employee schedules for operational efficiency
- Hiring of new staff
Owner/Operator
The Old Mill Bistro @ the Armidale Ex Services Club
Armidale, Australia
01.2008 - 12.2012
- Head Chef/Manager
- Managing 25+ staff
- Staff rostering
- Procured ingredients to ensure seamless kitchen operations.
- Menu planning & costing
- Stock control
- Trained staff, including 2 apprentice chefs, to enhance kitchen skills.
- Executed thorough cleaning of kitchen areas to meet health standards.
- Opening & closing procedures
- Front of house duties
- Extremely high turnover kitchen
- Had a 4 year contract with option of another 3 years, chose not to renew contract
Skills
- Menu planning and development
- Food presentation and plating
- Quality control and inventory management
- Kitchen operations and management
- Staff training and mentoring
- Effective communication skills
References
Suman RAI
Head Chef - Minara Recreation Club
Mobile: 0433 514 640
Email: srai@mingara.com.au
Francis KYAN
Head Chef - Shoreline Group
Mobile: 0494 633 506
Timeline
Senior Chef de partie/Sous Chef
The Westport Club Port Macquarie
04.2021 - 06.2026
Chef
St Kilda Hotel Armidale
01.2014 - 04.2021
Live on Manager
Petersons Winery & Guest House Armidale
01.2013 - 12.2013
Owner/Operator
Cafe Midale
01.2012 - 05.2013
Owner/Operator
Echidna Gully
01.2010 - 12.2013
Owner/Operator
QCs Cafe
01.2010 - 12.2012
Owner/Operator
The Old Mill Bistro @ the Armidale Ex Services Club
01.2008 - 12.2012