Nicholas Yau
Truganina,VIC
Summary
Experienced Head Chef with a track record of delivering exceptional dining experiences. Skilled in leading high-performance kitchen teams, developing innovative menus, and optimizing operational efficiency. Proven ability to drive revenue growth and enhance customer satisfaction. Seeking challenging Head Chef role in prestigious Melbourne establishment.
Overview
6
6
years of professional experience
Work History
Trainer and Assessor
The Wattle College
2024.02 - Current
- Delivered training programs in commercial cookery
- Assessed student performance and provided feedback
- Led practical cooking demonstrations and supported students’ development
- Provided one-on-one support sessions to students, build confidence especially to speak in English-speaking, and achieve their academic and career goals in the culinary arts.
Head Chef/Manager
The Capri Café and Lounge
2022.03 - 2024.07
- Reduced costs by 22% through efficient rostering and supplier negotiations
- Achieved positive turnover within seven months
- Increased Google Review Ranking by 3% and boosted customer awareness by 18%.
Sous Chef
The Capri Café and Lounge
2021.05 - 2022.03
- Saved 30% of the cafe's monthly expense through vendor management
- Slashed 5% of monthly food costs liaised with suppliers
- Ensured compliance with COVID-safe work practices during lockdown periods
- Brought 20% customer awareness by collaborating closely with the Head Chef on menu development, and social media initiatives in coordination with the Sebel Hotel Marketing Team.
Chef de Partie
The Capri Café and Lounge
2020.10 - 2021.05
- Streamlined kitchen operations, saving 30 minutes daily and reducing labour costs by 10%
- Contributed to menu innovation and inventory management.
Demi Chef
Ayers Rock Resort, Sail in the desert (Walpa Bar)
2019.10 - 2020.10
- Managed kitchen sessions, including preparation and inventory control
- Facilitated daily and weekly internal ordering processes to support kitchen operations
- Conducted induction and training for new chefs and contributed to menu development.
Demi Chef
Ayers Rock Resort, Sail in the desert (Pira Pool Bar)
2019.06 - 2019.10
- Demonstrated exceptional performance, earning a promotion within six months of joining
- Collaborated closely with the Chef de Partie and Sous Chef to develop new dinner service menus
- Received consistent 4-5-star reviews from both internal and external customers.
Commis Chef
Ayers Rock Resort, Sail in the desert (Geckos Café)
2018.11 - 2019.06
- Managed various kitchen stations, including larder, pizza, wok, and production
- Introduced innovative ideas and recipes, featuring a monthly chef's special
- Handled high-volume service, peak seasons with up to 800 covers daily.
Commis Chef
The Merrywell. Crown Perth
2018.03 - 2018.11
- Worked across multiple stations including burger, pan, cold larder, and fryer
- Prepared a variety of dishes consistently and in accordance with recipes and portioning standards
- Awarded "Go the Extra Mile" for outstanding performance in six months after joining the team.
Education
SITSS00069 Food Safety Supervision Skill Set -
InstaCert
Brisbane, QLD12.2023
Certificate IV of Training and Assessment (TAE40116) -
The Gordon Institute of TAFE
Geelong, VIC12.2023
Advanced Diploma of Hospitality Management (SIT60316) -
Stanley College
Perth, WA01.2018
Diploma of Hospitality (SIT50313) -
Stanley College
Perth, WA01.2017
Certificate in Commercial Cookery IV (SIT40413) -
Empyrean Education Institute
06.2016
Certificate in Commercial Cookery III (SIT30813) -
Australian National Institute of Business and Technology
12.2015
Skills
- Inventory management
- Induction and training
- Managing various kitchen stations
- High-volume service
- Food safety supervision
- Training and assessment
- Hospitality management
- Multi-language proficiency
- Plating and presentation
- Budgeting and cost control
- Workflow Optimization
- Menu Development & Supervision
- Leadership
- Punctuality
- Staff Training
- Culinary expertise
- Kitchen Management
- Employee retention strategies
- Food Safety
- Waste Reduction
- Customer Retention
- Enhancing customer satisfaction
- Practical cooking demonstrations
- One-on-one support sessions
- Vendor management
- Compliance with COVID-safe work practices
Languages
- Japanese Proficiency Language Test (Level N2) Obtained - Occupation Communication Level
References
References available upon request
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Trainer and Assessor
The Wattle College
2024.02 - Current
Head Chef/Manager
The Capri Café and Lounge
2022.03 - 2024.07
Sous Chef
The Capri Café and Lounge
2021.05 - 2022.03
Chef de Partie
The Capri Café and Lounge
2020.10 - 2021.05
Demi Chef
Ayers Rock Resort, Sail in the desert (Walpa Bar)
2019.10 - 2020.10
Demi Chef
Ayers Rock Resort, Sail in the desert (Pira Pool Bar)
2019.06 - 2019.10
Commis Chef
Ayers Rock Resort, Sail in the desert (Geckos Café)
2018.11 - 2019.06
Commis Chef
The Merrywell. Crown Perth
2018.03 - 2018.11
SITSS00069 Food Safety Supervision Skill Set -
InstaCert
Certificate IV of Training and Assessment (TAE40116) -
The Gordon Institute of TAFE
Advanced Diploma of Hospitality Management (SIT60316) -
Stanley College
Diploma of Hospitality (SIT50313) -
Stanley College
Certificate in Commercial Cookery IV (SIT40413) -
Empyrean Education Institute
Certificate in Commercial Cookery III (SIT30813) -
Australian National Institute of Business and Technology
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