Summary
Overview
Work History
Education
Skills
Earlier Career Experience
Timeline
Generic

Nathan Brien

Ryde,NSW

Summary

I'm a passionate and motivated Head Chef with 24 years of kitchen experience, looking for the next step in my career. Since finishing my apprenticeship in 2001, I have worked in various restaurants and hotels in the UK, USA, Canada and Australia. I have been a Head Chef for the last 7 years.

I am adept at developing imaginative menu options based on in-season, quality ingredients, supervising and training kitchen staff, ordering stock and negotiating with suppliers.

Overview

13
13
years of professional experience

Work History

Head Chef

Catercare australia
Burwood, NSW
07.2022 - Current
  • Planning and executing events for 600+ guests.
  • Working closely with MLC event staff to plan and execute events across the school.
  • Developed four weekly rotating menus per school term to enhance culinary diversity.
  • Trained new staff members to maintain high standards of food preparation and service.
  • Follow strict food guidelines and company policies.
  • Manage stock rotation and check equipment for safety purposes.

Head Chef

The Tattersalls Club Sydney
Sydney, NSW
07.2016 - Current
  • Create menus for multiple outlets, functions and special events
  • stock management
  • Oversee hiring, training and development of kitchen employees.
  • Follow strict food safety and cleaning guidelines.
  • Develop and customize recipes and menus to members tastes and align with current food trends.

Head Chef

Wollahra Hotel
Wollahra , N.S.W
12.2014 - 07.2016
  • Trained kitchen staff on cooking and food safety techniques.
  • Developed recipes and menus to meet consumer demand and align with current food trends.
  • stock management
  • Follow strict food safety and cleaning guidelines

Sous Chef

The Dolphin Hotel
Surry Hills, N.S.W
01.2013 - 12.2014
  • supporting the head chef in day to day operations
  • Creating weekly specials
  • Helping with the training of staff for food handling and safety guidelines
  • packing away of delivery orders and stock rotation

Sous Chef

The Victoria Room
Darlinghurst , N.S.W
09.2012 - 01.2013
  • Supported the Head Chef with menu Development and weekly special ideas.
  • Packing delivery's away and stock rotation.
  • Followed and helped to train kitchen staff strict food handling and safety guidelines.
  • In charge of function and catering events.

Education

Cert III in Commercial Cookery -

The Hospitality Training Company
Sydney
02.2001

Skills

  • Strong communication skills and teamwork abilities
  • Budgeting and cost control
  • Calm under pressure
  • Strong food safety and compliance knowledge
  • Experience with online ordering systems

Earlier Career Experience

  • 2010 to 2012 - Canada - Chef de Partie roles in hotels and high volume bistros
  • 2008 to 2010 - Southern NSW - Josh's lawn mowing service, Helping establish the business and perform landscaping services.
  • 2007 - USA - Chef de Partie role in a hotel restaurant in Salt Lake City
  • 2005 to 2007 - Gold Coast QLD - Chef de Partie role in a busy Italian restaurant in Broad Beach
  • 2003 to 2005 - Sydney NSW - Commis role at Nicks Bar and Grill in Bondi
  • 2001 to 2003 - United Kingdom - Commis roles in bistros and restaurants in Cornwall, Edinbrough and Dublin
  • 1997 to 2001 - Sydney NSW - Apprenticeship at Jojos Seafood Restaurant in Darling Harbour

Timeline

Head Chef

Catercare australia
07.2022 - Current

Head Chef

The Tattersalls Club Sydney
07.2016 - Current

Head Chef

Wollahra Hotel
12.2014 - 07.2016

Sous Chef

The Dolphin Hotel
01.2013 - 12.2014

Sous Chef

The Victoria Room
09.2012 - 01.2013

Cert III in Commercial Cookery -

The Hospitality Training Company

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