NICHOLAS VINK
Nottinghill,VIC
Summary
To be part of a professional and innovative organization where I will be able to utilize my skills, knowledge and expertise whilst providing me with the opportunity to develop my career. Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards.
Experienced in leading and supervising operational teams. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Owner
Monash Pizza
07.2021 - 06.2024
- Running of business including accounting, ordering, staff management, staff hiring, staff training, menu planning, marketing, menu costing, supplier sourcing, shop renovation planning and implementation, HACCAP and council contact/food safety supervisor.
Pizza chef
Monash Pizza
07.2020 - 06.2021
- Pizza making, pasta making, register, ordering.
Sous chef
Crown casino Melbourne - Conservatory restaurant and buffet
10.2018 - 05.2021
- Rostering, ordering, menu planning, staff training, deco designs and implementation, food costing, budget and labour cost management, chemical warden, equipment purchasing, maintenance and storage of equipment, prep team western organising and team structuring
- In charge of menu creation for festive events and theming high teas.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Mentored kitchen staff to prepare each for demanding roles.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Monitored food and labor costs to verify budget targets were met.
- Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
Sous chef
Crown casino melbourne - Emporio della pasta
04.2014 - 10.2018
- Cooking in all sections (larder, pans, grill, pizza, desserts)
- Rostering, stock ordering, budgets (food costs, menu planning, staff budgeting, yearly restaurant budgets)
- Promotion menu planning casual dining complex-wide including rotational menu, photoshoots, and SOP's for all venues year and sorting of ingredients from suppliers to meet food cost percentage budgeted
- Restaurant refurbishment partial closing and reopening.
Head chef
Carluccis Restaurant
06.2013 - 03.2014
- Ordering of stock including dry goods, seafood, fruit and vegetables
- Being food safety supervisor and making sure all health and safety items were in order according to HACCAP
- Writing recipe cards for recipe standards to remain consistent
- Making sure all recipes are costed out to ensure good food cost levels
- Budgeting invoices and keeping track of supplier price variances
- Maintaining and improving kitchen health and safety standards
- Training chefs and apprentices and inspecting their work to keep standards meet
- Liaising with suppliers to see better ingredients and new products and better prices
- Setting up the kitchen: from staff hiring to firing as previous kitchen crew had all resigned
- Reorganizing kitchen processes to allow for safe and efficient kitchen flow
- Stocktaking and food costing as well as main menu planning and specials menu based on fresh and seasonal produce and Italian cuisine.
Chef - Head Chef
Skinny dog hotel
03.2010 - 06.2013
- Cooking a la carte, function planning, costing and cooking including cocktail parties, birthdays, Christmas parties, etc
- Ordering of stock, supplier sourcing, weekly stocktake, menu planning based on fresh and seasonal ingredients, maintaining and improving yearly restaurant budget and staying or remaining well under budgets set by management, health and safety supervisor, kitchen staff training, rostering and staff budgeting, organizing staff and training staff as well as cooking at other venues within the colonial leisure group.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
Chef - Sous chef
Deganis (University hill)
01.2009 - 02.2010
- Cooking for breakfast, lunch, and dinner
- Working in pans section, grill section, and small desserts section
- Being food safety supervisor and making sure all health and safety items were in order according to HACCAP
- Preparation of all ingredients for all dishes
- Ordering of all stock while ensuring FIFO and training kitchen staff.
Head chef
Deganis (Templestowe)
11.2007 - 12.2008
- Cooking for breakfast and lunch
- Working grill, pans, and desserts sections
- Ordering stock, stock rotation, food costing, menu planning, hiring-firing staff, roster control, and training of staff
- Being food safety supervisor and making sure all health and safety items were in order according to HACCAP
- Stocktaking and food costing as well as menu planning based on fresh and seasonal produce.
Qualified chef to sous chef
Carluccis Restaurant
06.2006 - 11.2007
- Ordering of stock including dry goods, seafood, fruit and vegetables
- Being food safety supervisor and making sure all health and safety items were in order according to HACCAP
- Working in pans section cooking pastas, soups, and sauces
- Working in grill section cooking meats, fish, and poultry
- Working in dessert section making all in-house made cakes alongside a qualified pastry chef
- Working in pizza section making dough and a variety of pizzas
- Organising rosters with head chef to meet a budget
- Developing hospitality industry knowledge
- Stocktaking and food costing as well as menu planning based on fresh and seasonal produce and Italian cuisine.
2nd Year Apprenticeship Chef to qualified chef
Il Vicolo Courtyard Restaurant
10.2003 - 06.2006
- Use of advanced methods of cookery, organising and preparing food for service, presenting meal items to the exact specification of head chef
- Cleaning and maintaining kitchen premises to health and safety requirements
- Working with and alongside colleagues to ensure all dishes are cooked to ensure customer satisfaction
- Working in a socially diverse environment allowing for knowledge to be passed between staff in a friendly way
- Developing hospitality industry knowledge.
2nd year apprentice chef working as 2nd chef
Mangia bevi
11.2002 - 10.2003
- Ordering supplies, stock rotation, preparing all ingredients for service, cooking and serving meals for customers working all sections of the kitchen as a relief chef as well as helping kitchen hands.
2nd year apprentice chef
Carlucci's Restaurant
06.2002 - 09.2003
- Working grill section cooking meat, fish, poultry
- Pans section cooking soups, sauces, pastas
- Dessert section making all in-house made cakes alongside a qualified pastry chef
- Cleaning down kitchen areas and sanitising benches, maintaining hygiene and food safety standards
- Working closely with floor staff, other chefs, suppliers, and customers
- Learning from head chef, other chefs, and pastry chef.
1st year apprentice chef - 2nd year apprentice chef
Condotti's Restaurant
11.2001 - 06.2002
- Preparing salads, small entrees, larder, desserts, filling in health and safety logs, receiving goods and FIFO
- Dish washing and kitchen cleaning.
Education
Primary -
Ivanhoe Grammar School
IVANHOE, VIC11.1996
Secondary -
Marcellin Catholic College
BULLEEN, VIC11.2002
Tertiary -
Box Hill Institute of Tafe
BOX HILL, VICSkills
- Energetic, self-motivated and goal orientated
- Enjoy challenging environments
- Ability to organise and prioritise
- Clear and concise communication skills
- Effective presentation style
- Flexible and approachable mindset
- Attention to details
- Extensive product knowledge Cooking styles include: Italian cuisine, middle eastern, greek, modern fusion and gastro pub food
- Also able to pick up other cooking styles quickly if required as my cooking knowledge is always expanding
Small business operations
Team Oversight
Operations Management
Staff Management
Employee Development
Cost Reduction
Budget Development
KPI Management
Teamwork and Collaboration
Team Leadership
Certification
- Victorian Curriculum and Assessment Authority 2002 (Year 12 - Passes)
- Liquor Licensing Victoria
- Complete Hospitality Training - Equipment and Glassware-Moctail Mixing - Milkshakes and Smoothies - Tray Carry and Garnishing
- THH21897 Certificate 11 in Hospitality (Operations)
- HT3CA Certificate 111 in Hospitality (Commercial Cookery)
- HT4CA certificate 1111 in hospitality
- First Aid - Level 2
- Leadership and management development program Crown Casino
- Leading and diversity course (crown training program)
- Fire safety training LVL 1-2 (Crown training program)
- Exel LVL 1-4
- Word LVL 1-4
- Powerpoint LVL 1-4
- Peoplesoft (ordering and inventory system)
- Accounting LVL 1-4
Personal Information
Date of Birth: 06/13/85
References
- Mark Holmes, 02 88717188 (EGM FOOD & BEVERAGE CROWN SYDNEY)
- Oliver Von Bruun, 0413886548 ( GM FOOD & BEVERAGE CROWN MELBOURNE)
- Daniel Kooh, 0478796675 ( EXEC SOUS CROWN MELBOURNE)
- Bas Van Uyen, 0438180223 ( EXEC CHEF ALH GROUP)
- Georg Hessler, 0439028946 ( DIRECTOR OF CULINARY OPERATIONS DUBAI WORLD TRADE CENTRE
Timeline
Owner
Monash Pizza
07.2021 - 06.2024
Pizza chef
Monash Pizza
07.2020 - 06.2021
Sous chef
Crown casino Melbourne - Conservatory restaurant and buffet
10.2018 - 05.2021
Sous chef
Crown casino melbourne - Emporio della pasta
04.2014 - 10.2018
Head chef
Carluccis Restaurant
06.2013 - 03.2014
Chef - Head Chef
Skinny dog hotel
03.2010 - 06.2013
Chef - Sous chef
Deganis (University hill)
01.2009 - 02.2010
Head chef
Deganis (Templestowe)
11.2007 - 12.2008
Qualified chef to sous chef
Carluccis Restaurant
06.2006 - 11.2007
2nd Year Apprenticeship Chef to qualified chef
Il Vicolo Courtyard Restaurant
10.2003 - 06.2006
2nd year apprentice chef working as 2nd chef
Mangia bevi
11.2002 - 10.2003
2nd year apprentice chef
Carlucci's Restaurant
06.2002 - 09.2003
1st year apprentice chef - 2nd year apprentice chef
Condotti's Restaurant
11.2001 - 06.2002
Primary -
Ivanhoe Grammar School
Secondary -
Marcellin Catholic College
Tertiary -
Box Hill Institute of Tafe