John Nicolo Immanuel Pau
Strathfield
Summary
I hold a Bachelor's Degree in Hospitality and Culinary Arts from the Philippines, as well as a Certificate IV in Commercial Cookery and an Advanced Diploma in Hospitality Management here in Australia. With 7 to 8 years of experience in the industry, I have had the opportunity to work both locally and internationally, which has allowed me to develop a diverse skill set and valuable insights.
Experienced with diverse culinary techniques and creating innovative dishes. Utilizes precise menu planning and kitchen management to drive success. Track record of fostering teamwork and maintaining high standards in fast-paced environments.
Overview
10
10
years of professional experience
Work History
Demi Chef
Vanilla Blue Catering, Meriden School
03.2024 - Current
- Manage kitchen inventory, ensuring stock levels are consistently maintained and high-quality ingredients are always available
- Design and curate menus for private catering events and functions, delivering custom culinary experiences for clients
- Prepare, cook, and pack food for large-scale events, serving 500-600 people while maintaining strict hygiene and quality standards
Casual Chef
Gate Gourmet
11.2024 - Current
- Preparing and cooking large quantities of food for renowned airlines, specializing in the preparation of proteins and vegetables, ensuring high-quality, consistent meals that meet airline standards.
Co-owner/Founder
Missuni Cakes
01.2018 - Current
- Successfully marketed the business to wedding planners and event organizers, driving customer acquisition and brand visibility
- Identified and capitalized on business opportunities within the industry, building strong partnerships with vendors and suppliers
- Developed and executed marketing strategies that significantly contributed to business growth and market expansion
Sous Chef
Nadia’s Café Parramatta
08.2023 - 11.2023
- Managed the café’s inventory, using ordering systems like St
- George and Ordermentum to ensure timely and accurate stock levels
- Collaborated with the head chef to innovate and refine menu offerings, introducing new items that enhanced customer satisfaction
- Supervised and trained a kitchen team of 6, ensuring smooth kitchen operations and high-quality food production
- Acted as a key liaison between the kitchen and café management to ensure efficient service delivery and address operational challenges
Chef De Partie
Café Fiveways Paddington
08.2022 - 08.2023
- Managed the griddle and sauté sections, preparing and cooking high-quality breakfast and lunch dishes
- Developed and executed prep lists, organized stock levels, and maintained consistent food quality throughout service hours
- Coordinated small event catering, including birthdays and parties, ensuring timely food delivery and presentation for diverse client needs
Chef De Partie
Crowne Plaza
03.2022 - 08.2022
- Worked across multiple outlets including Artisaint Café, Skye Bar, and Onyx Grill, taking on responsibilities ranging from prep work to food preparation for large events
- Involved in stock management, menu preparation, and the daily execution of breakfast and lunch dishes for various dining experiences
- Gained valuable experience in fine dining at Onyx Grill, specializing in grilling premium cuts like Tomahawk and eye fillet steaks, and preparing rich sauces and stocks using wood-fired grills and ovens
Demi-Chef
Hard Rock Café, Sydney
09.2018 - 03.2022
- Managed Fry and Grill stations, ensuring consistent preparation and cooking of proteins and main entrees to high standards
- Maintained food quality and freshness through strict inventory checks and quality control processes
- Prevented cross-contamination by ensuring all workstations were clean, sanitized, and organized, following food safety protocols
- Trained and mentored new employees to ensure they adhered to the restaurant’s quality standards and specifications
- Made adjustments to menu items to accommodate guests with allergies or dietary preferences, providing exceptional customer service
- Prepared and cooked special menus for events such as weddings, anniversaries, and corporate gatherings, ensuring food quality for large groups
- Conducted inventory management for meats and proteins, overseeing the proper storage and handling of raw ingredients
- Maintained kitchen equipment, ensuring it was in optimal working condition and ready for daily operations
Line Cook (Full-Time)
Frankie’s New York Buffalo Wings, Philippines
11.2017 - 07.2018
- Worked across all restaurant stations, including Fryer, Sautee/Pasta, Expo, Prep, and Orders, ensuring smooth kitchen operations
- Conducted efficient guest forecasts and monitored ingredient usage, ensuring stock levels were maintained and inventory needs were met
- Ensured food quality met restaurant standards, consistently producing dishes that adhered to established specifications
- Maintained proper food handling, storage, and sanitation procedures, preventing cross-contamination and ensuring food safety
- Managed deliveries and inventory, keeping track of supplies and ensuring timely stock replenishment
Line Cook
Italianni’s (Bistro Group), Philippines
06.2017 - 10.2017
- Focused on Fryer and Grill stations, specializing in the preparation of meats, seafood, and poultry
- Set up and stocked kitchen stations with necessary ingredients and supplies to ensure efficient food preparation
- Prepared ingredients for service, including chopping, portioning, and weighing, ensuring consistency and accuracy
- Worked collaboratively with kitchen staff to cook menu items while maintaining high food quality and production standards
- Implemented food safety measures to prevent cross-contamination and ensured the proper handling of raw ingredients
- Contributed to increasing restaurant profits through a cross-marketing strategy that paired drinks with food items
Line Cook
Butcher’s Keep Steak House (Manila Polo Club)
11.2016 - 12.2016
- Worked across all kitchen stations, including Sautee, Grill, Cold, and Prep, specializing in high-end steaks like Wagyu, Ribeye, Tomahawk, and Filet Mignon
- Participated in menu planning and development for the newly opened restaurant, ensuring a strong foundation for its culinary offerings
- Trained and supervised kitchen team members, improving their skills and ensuring high standards were maintained
- Communicated closely with the owner to address operational needs and suggested improvements to enhance kitchen efficiency
- Managed food purchase records, tracking ingredients and supplies to ensure proper inventory control and cost management
Chef Intern
Hyatt Regency Lost Pines Resort and Spa, Texas, USA
04.2015 - 04.2016
- Gained hands-on experience in Sautee, Grill, Fry, and Pantry stations, contributing to various kitchen operations
- Thrived in high-pressure environments, multitasking to deliver exceptional service while managing several action stations
- Interacted directly with guests, providing detailed explanations about food items and responding to special requests and concerns
- Assisted in monitoring kitchen inventory, ensuring all necessary ingredients and supplies were available for daily operations
- Worked closely with the Supervisor and Sous Chef to maintain kitchen organization and ensure food safety and quality standards
- Contributed to guest satisfaction by ensuring exceptional food quality and collaborating with hotel staff on food-related accommodations
Education
Certificate IV And Diploma in Hospitality - Cookery
Kingsford International Institute
Sydney, NSW11-2022
Bachelor of Science - Culinary And Hospitality
De La Salle College of Saint Benilde
Philippines12-2014
Skills
- Food safety and sanitation
- Leadership qualities
- Small business operations
- Strategic thinking
- Highly motivated
- Kitchen staff management
- Team management
- Marketing
- Customer service
Timeline
Casual Chef
Gate Gourmet
11.2024 - Current
Demi Chef
Vanilla Blue Catering, Meriden School
03.2024 - Current
Sous Chef
Nadia’s Café Parramatta
08.2023 - 11.2023
Chef De Partie
Café Fiveways Paddington
08.2022 - 08.2023
Chef De Partie
Crowne Plaza
03.2022 - 08.2022
Demi-Chef
Hard Rock Café, Sydney
09.2018 - 03.2022
Co-owner/Founder
Missuni Cakes
01.2018 - Current
Line Cook (Full-Time)
Frankie’s New York Buffalo Wings, Philippines
11.2017 - 07.2018
Line Cook
Italianni’s (Bistro Group), Philippines
06.2017 - 10.2017
Line Cook
Butcher’s Keep Steak House (Manila Polo Club)
11.2016 - 12.2016
Chef Intern
Hyatt Regency Lost Pines Resort and Spa, Texas, USA
04.2015 - 04.2016
Certificate IV And Diploma in Hospitality - Cookery
Kingsford International Institute
Bachelor of Science - Culinary And Hospitality
De La Salle College of Saint Benilde
Similar Profiles
Ray CassarRay Cassar
Co-ordinator of Contemporary Music, Brass and Woodwind at Meriden SchoolCo-ordinator of Contemporary Music, Brass and Woodwind at Meriden School
Angelique SwainAngelique Swain
Delivery Sales Administrator at Blue Plate CateringDelivery Sales Administrator at Blue Plate Catering
Trinity ThomasTrinity Thomas
Business Owner at Blue bird cateringBusiness Owner at Blue bird catering