Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Generic

Nicolas Lauzier

Burrill Lake,NSW

Summary

Motivated professionnal with a passion for culinary excellence and a track record of delivering delicious and visually appealing dishes. Proficient in various cooking techniques and adept at working in high-pressure environments. Dedicated to maintaining the highest standards of quality, hygiene, and efficiency. Seeking to contribute culinary skills to a dynamic kitchen team.

Overview

7
7
years of professional experience
1
1
Certification

Work History

Chef De Partie

Citrus Catering
04.2023 - Current
  • Cutting meat, fish and vegetables, searing fish and meat, preparing and serving canapes, helping prepare and serve entrees, main courses and desserts.
  • Running the cold entrée and dessert sections of the restaurant which includes the preparation of seafood such as tuna and salmon sashimi, shucking oysters during pop up restaurant.
  • Working with standard recipes to calculate quantities of ingredients required to produce batch recipes.
  • Working autonomously to complete a prep list given to him by the head chef to the standards required by Citrus Catering.
  • Operating a variety of commercial equipment including combi ovens, deep fat fryers, meat slicers,
    food mixers, a Thermomix, food dehydrator, gas stove top, food processors a Hibachi charcoal grill.


Chef De Partie

The Ruse
10.2022 - 04.2023


  • Plated meals and desserts paying special attention to garnishes and overall presentation.
  • Managed inventory efficiently, rotating stock to ensure freshness while minimizing spoilage or waste.
  • Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
  • Cooked and prepared items for roasting, sautéing, frying and baking.
  • Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.

Cook

Woody Island Eco Tours
12.2020 - 06.2021
  • Prepared and cook all meals for guests on the island for breakfast and dinner.
  • Perform and oversee inventory and ordering to make sure that all products has arrived on the island on time to cook and prepare the meals.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Followed strict standards for food handling and safety, minimizing risks to customers.

Cook

Palco
06.2017 - 07.2019
  • Prepared and cooked food items in compliance with recipes and portioning control guidelines.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly while using different kitchen equipments.

Education

Technique Degree - Business Management

Cegep Edouard Mont-Petit
Longueuil, Canada, Quebec
05.2017

Skills

  • Plating and Presentation
  • Grilling techniques
  • Knife skills
  • Fish cookery
  • Food Preparation

Certification

Certification 4 in Kitchen Management

Languages

French
Native or Bilingual
English
Native or Bilingual

Timeline

Chef De Partie

Citrus Catering
04.2023 - Current

Chef De Partie

The Ruse
10.2022 - 04.2023

Cook

Woody Island Eco Tours
12.2020 - 06.2021

Cook

Palco
06.2017 - 07.2019

Technique Degree - Business Management

Cegep Edouard Mont-Petit

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Nicolas Lauzier