Nichola Stephens
Ormeau,QLD
Summary
Im a creative chef driven by passion and motivation of my team. Specializing in Fine Dinning, functions, banquets, Ala carte with skills that have exceeded me to where I am in my career as senior sous. I’m a young female with undeniable talents in developing menus to draw in clientele with new modern tastes due to the open mind and creative mind set I have. I’m a passionate individual that love to learn and challenge myself and also teach those my knowledge. Always ready for new challenge and creating a healthy work life balance. Reliable, hardworking and driven to give guests top quality food and service.
Optimistic and willing to take on any job allocated, food is my passion but family life balance is also important. Hospitality gives you a lot of great qualities that can be a great asset to other job roles. I’m smart, bubbly, passionate about my job and my day to day task. I’m quick on my feet, great communication skills, polite, organised and dedicated.
Overview
10
10
years of professional experience
Work History
Senior Sous Chef
Thunderbird Park
03.2023 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Work along side exec chef to produce seasonal menus across all kitchens including wedding / conference / Ala carte and cafe
- Fortnightly roasters
- Daily stock rotation, organising and ordering
- Seasonal festive menus for events (Mother’s Day ect.)
- Great communication towards staff and customer service
- All round worker
Chef
Vue 180
01.2018 - Current
- I was an apprentice chef for Shannon’s steak and seafood restaurant that is now called Vue 180
- Head chef and I run a busy restaurant up stairs above the tavern that works a lot with fresh seafood, steaks and more of a fine dinning three course meals style then down stairs
- I find myself doing a lot more ordering, stock take, organising menus and functions, taking bookings and dealing with customers and helping the growth of the business
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Verified compliance in preparation of menu items and customer special requests.
- Developed and cooked memorable dishes that brought new customers into establishment.
Head Chef
Mulpha Sanctuary Cove Tavern
08.2022 - 02.2023
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Hired, managed, and trained kitchen staff.
- Planned promotional menu additions based on seasonal pricing and product availability.
Chef
Car Museum
01.2020 - 01.2021
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Breakfast/Lunch Chef
Sanctuary Cove Golf And Country Club
01.2019 - 01.2020
- And also filled in occasional lunch dinner service when needed, prep and cleaning
- Chef
- Sanctuary cove golf course - Qld, I worked at sanctuary cove golf course as well as their cafe called arnies that was then brought over by intercontinental
- I mainly worked breakfast lunch and occasional night shifts over at the resort for prepping cleaning
- Maintained well-organized mise en place to keep work consistent.
- Practiced safe food methods to avoid disease and prevent food poisoning.
Chef
Shearers Arms Tavern
01.2018 - 01.2019
- Shearers arms tavern - Qld, Second job fill in as chef that worked pans or fryer section as well as cleaning and prepping
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Chef
Fish Emporium
01.2017 - 01.2018
- Fresh seafood deli market where I served customers, weighted and package seafood as well as served sashimi platters and oysters, also take away menu and dine in restaurant for lunch and dinner.
- Monitored line processes to maintain consistency in quality, quantity and presentation.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Apprentice Chef
RACV Royal Pines Resort
01.2015 - 01.2017
- Worked in multiple different restaurants that allowed me to learn a lot of different techniques and skills within the industry
- Buffet, Italian, Japanese, fine dinning, room service, cafe and golf course, production/cold larder prep kitchens, wedding/formal/balls/fundraisers, Shannon’s steak and seafood - Qld
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
Apprentice Chef
Shannon's Steak & Seafood
01.2014 - 01.2015
- Set up food stations by following chef's orders.
- Maintained well-organized mise en place to keep work consistent.
- Prepared cooking ingredients for chef.
- Mentored kitchen staff to prepare each for demanding roles.
Education
School Base Chef Apprentice - Certificate I-IV
Ormeau Woods State High School
Ormeau, QLD12.2014
High School Diploma -
Ormeau Woods State High School
Ormeau, QLD12.2014
Skills
- Special Events and Catering
- Food Preparing, Plating and Presentation
- Cleaning and Sanitation
- Instruction and Delegation
- Recipe Development
- Coordinating Kitchen Staff
- Food Preparation Techniques
- Chef Support
- Ingredient Preparation
- Waste Control
- Developing Menus
- Kitchen Equipment Operation
- Forecasting and Planning
- Counter Sanitization
- Dietary Restrictions
- Sauce Preparation
- Kitchen Preparation
- Menu Planning
- Special Requests
- Kitchen Sanitization
- Guest Satisfaction
- Chef of the Year" Nominee
- Teamwork and Collaboration
- Customer Service
- Time Management
- Attention to Detail
- Flexible and Adaptable
- Friendly, Positive Attitude
- Dependable and Responsible
- Organizational Skills
- Calm Under Pressure
Timeline
Senior Sous Chef
Thunderbird Park
03.2023 - Current
Head Chef
Mulpha Sanctuary Cove Tavern
08.2022 - 02.2023
Chef
Car Museum
01.2020 - 01.2021
Breakfast/Lunch Chef
Sanctuary Cove Golf And Country Club
01.2019 - 01.2020
Chef
Vue 180
01.2018 - Current
Chef
Shearers Arms Tavern
01.2018 - 01.2019
Chef
Fish Emporium
01.2017 - 01.2018
Apprentice Chef
RACV Royal Pines Resort
01.2015 - 01.2017
Apprentice Chef
Shannon's Steak & Seafood
01.2014 - 01.2015
School Base Chef Apprentice - Certificate I-IV
Ormeau Woods State High School
High School Diploma -
Ormeau Woods State High School
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