Nicholas Couzens
115 Valleyside Drive, Lovely Banks
Summary
Dynamic Chef De Partie with extensive experience at Functions @ The Pier, excelling in kitchen organization and team management. Proven track record in developing diverse menus and enhancing guest satisfaction through refined recipes. Skilled in food presentation and plating, fostering a collaborative environment to ensure seamless service during high-demand events.
Overview
16
16
years of professional experience
Work History
Chef De Partie (Casual)
Higher Mark
12.2025 - Current
- Working as part of a team I am responsible for large scale preparation and completion of a component of the wider menu - catering for Match day events and a variety of other non match related functions
- Worked in Chin Chin beginning on the "Pass Section" and moving to Other parts of the Kitchen for an a la carte restaurant
Chef De Partie, Sous Chef
Functions @ The Pier
02.2016 - 12.2024
- Supervised kitchen operations, ensuring quality and consistency in food preparation and presentation.
- Developed menus and catered for varying range of functions and attendees (from 30 to 800), for weddings, special events, graduations etc
- Developed and refined recipes, enhancing menu offerings to improve guest satisfaction and a wide range of dietary requirements (eg Vegetarian, Gluten free, dairy free, vegan etc)
- Trained junior kitchen staff on culinary techniques and safety standards, fostering skill development.
- Collaborated with front-of-house staff to ensure seamless service during peak hours.
Full Time Apprentice Chef, Temporary Sous Chef
Sporting Globe
04.2011 - 05.2016
- Prepared a variety of dishes following standard recipes and presentation guidelines. as part of a fast paced team serving environment
- Implemented efficient food preparation techniques to enhance overall service speed.
- Maintained cleanliness and organization of kitchen workspace to comply with health regulations.
- Completed Apprenticeship
- Progressed to Sous Chef
Retailer
Pets Paradise
09.2009 - 04.2010
- Assisted customers with selection and inquiries.
- Maintained cleanliness and organization of sales floor displays.
- Tended to the Livestock and maintained product merchandising
- Assisted in point of sale transactions.
Education
Qualified Chef - Hospitality
Gordon Institute of TAFE (On Site)
Geelong, VIC07-2012
Certificate III - Hospitality (Commercial Cooking
Gordon Institute of TAFE
Geelong, VIC12-2010
Certificate II - Hospitality (Kitchen Operations)
Gordon Tafe
Geelong02-2010
High School Diploma -
Covenent College
Geelong10-2003
Skills
- Kitchen organization
- Team management
- Knife skills
- Food presentation
- Proper food handling
- Garnishing techniques
- Plating and presentation
Timeline
Chef De Partie (Casual)
Higher Mark
12.2025 - Current
Chef De Partie, Sous Chef
Functions @ The Pier
02.2016 - 12.2024
Full Time Apprentice Chef, Temporary Sous Chef
Sporting Globe
04.2011 - 05.2016
Retailer
Pets Paradise
09.2009 - 04.2010
Qualified Chef - Hospitality
Gordon Institute of TAFE (On Site)
Certificate III - Hospitality (Commercial Cooking
Gordon Institute of TAFE
Certificate II - Hospitality (Kitchen Operations)
Gordon Tafe
High School Diploma -
Covenent College