Summary
Overview
Work History
Education
Skills
Accomplishments
Affiliations
Timeline
Generic

Nathan Sharp

Doubleview,Perth

Summary

Dynamic, resourceful and skilled Executive Head Chef with [Number] years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens.

Overview

28
28
years of professional experience

Work History

Head Chef

Bada Bing Cafe
Woodlands, WA
10.2007 - 02.2024
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Analyzed financial data related to labor costs, inventory expenses, menu pricing changes., making recommendations as needed.
  • Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Organized special events such as banquets or catering services when required.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Developed innovative recipes to suit complicated dietary requirements for customers.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Head Chef

Numero Uno
East Fremantle, WA
09.2005 - 09.2007
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Monitored food production to guarantee quality standards were met.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Organized special events such as banquets or catering services when required.
  • Regularly interacted with guests to obtain feedback on product quality and service levels.
  • Trained and supervised line cooks to develop new skills and improve team performance.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Prepared variety of foods according to exact instructions and recipe specifications.

Sous Chef

Perugino Restaurant
West Perth, WA
10.2003 - 09.2005
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Contributed to the successful execution of catered events from start to finish.
  • Supervised cooks and other kitchen personnel during meal services.
  • Collaborated with Executive Chef to create innovative dishes for special events.
  • Resolved conflicts between kitchen staff members in an efficient manner.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.

Sous Chef

Bank Restaurant
London, United Kingdom
07.2002 - 09.2003
  • Created a positive work environment by encouraging teamwork among staff members.
  • Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
  • Supervised kitchen food preparation in demanding, high-volume environments.
  • Monitored food products, driving quality, freshness and integrity.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Liaised closely with kitchen and front-of-house personnel.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Sous Chef

Montana
London, United Kingdom
10.2001 - 09.2003
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Assisted in menu development and recipe testing.
  • Ensured food preparation and presentation met high standards of quality and sanitation.
  • Coordinated ordering, receiving, storage, and distribution of food items.
  • Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
  • Adjusted recipes as needed to accommodate dietary restrictions or allergies.

Head Chef

Villa Da Vinci
Ballajura, WA
09.1999 - 09.2001
  • Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Assisted in developing marketing strategies aimed at increasing restaurant revenue.
  • Organized special events such as banquets or catering services when required.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.

Chef De Partie

Giadini Cafe
Leederville, WA
02.1996 - 09.1999
  • Organized the daily mise en place in order to prepare meals efficiently.
  • Monitored food preparation techniques to ensure that high-quality products were served consistently.
  • Adhered to health and safety regulations while preparing food items in the kitchen area.
  • Managed inventory levels by tracking sales, rotating stock and replenishing supplies as needed.
  • Assisted with menu planning activities by suggesting creative ideas for dishes based on seasonal ingredients.
  • Prepared a variety of sauces from scratch according to recipes or customer requests.
  • Worked closely with other chefs to coordinate meal preparation activities during busy shifts.
  • Maintained cleanliness in the kitchen area by washing dishes and wiping down surfaces after each shift.

Education

Cooking Trade Certificate

Perth Cooking School
Northbridge, WA
11-1999

Hales School
Wembley Downs
12-1993

Skills

  • Plating and presentation
  • Kitchen Management
  • Menu Planning
  • Workflow Optimization
  • Staff Training
  • Recipe creation
  • Culinary expertise

Accomplishments

  • Best of the Best Pasta Award

Affiliations

  • Boating, Golfing, Swimming, mechanics

Timeline

Head Chef

Bada Bing Cafe
10.2007 - 02.2024

Head Chef

Numero Uno
09.2005 - 09.2007

Sous Chef

Perugino Restaurant
10.2003 - 09.2005

Sous Chef

Bank Restaurant
07.2002 - 09.2003

Sous Chef

Montana
10.2001 - 09.2003

Head Chef

Villa Da Vinci
09.1999 - 09.2001

Chef De Partie

Giadini Cafe
02.1996 - 09.1999

Cooking Trade Certificate

Perth Cooking School

Hales School

Similar Profiles

CREATE PROFILE
Nathan Sharp