PIDOUX NICOLAS
Bondi,NSW
Summary
Motivated professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating with history of working closely with several top chefs handling chopping, frying, sous-vide cooking, grilling and sauce-making. Background as Chef de Partie with well-established Peruvian restaurant and modern australian restaurant.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Chef De Partie
Housemade People ( Promenade, Bondi Pavillon)
07.2023 - Current
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Complied with portion and serving sizes as per restaurant standards.
- Prepared items for roasting, sautéing, frying and baking.
- Disciplined and dedicated to meeting high-quality standards.
- Evaluated food products to verify freshness and quality.
Casual Chef
Sidekicker
04.2023 - 07.2023
- Maintained well-organized mise en place to keep work consistent.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Collaborated with staff members to create meals for large banquets.
Chef Fifo
Civeo/Hays
04.2023 - 04.2023
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
Chef-de Partie
Warike Restaurant And Bar
03.2022 - 03.2023
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Coordinated with team members to prepare orders on time.
Chef De Partie
Manly Wharf Hotel
10.2021 - 02.2022
- Maintained well-organized mise en place to keep work consistent.
- Rotated stock to use items before expiration date.
- Plated meals paying special attention to garnishes and overall presentation.
- Operated all kitchen equipment safely to prevent injuries.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Complied with portion and serving sizes as per restaurant standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Sanitized all counters properly to prevent food-borne illness.
- Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
Cook
Out Of The Blue
06.2020 - 07.2021
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Maintained clean, organized grill and fryer stations for hygienic, orderly food preparation.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Grilled meats and seafood to customer specifications.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
Breakfast Cook
Luxxe Bar
09.2019 - 03.2020
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Verified compliance in preparation of menu items and customer special requests.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Maintained food safety and sanitation standards.
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
- Managed opening and closing shift kitchen tasks.
- Coordinated checklists to keep kitchen clean, stocked and sanitary.
Education
Certificate IV - Commercial Cookery
Kenvale College
Randwick, NSW09.2021
Diploma - Hospitality Management
Kenvale College
Randwick, NSW09.2021
Skills
- Order Delivery Practices
- Food Inventories
- Portion Standards
- Cleaning and Sanitizing Methods
- Made-to-Order Meals
- Food Safety Oversight
- Effective Communication
- Knife Use
- Food Preparing, Plating and Presentation
- Rotation Procedures
- Organization and Prioritization
Certification
Food safety certificate
Languages
English
Full Professional
French
Native or Bilingual
Timeline
Chef De Partie
Housemade People ( Promenade, Bondi Pavillon)
07.2023 - Current
Chef Fifo
Civeo/Hays
04.2023 - 04.2023
Casual Chef
Sidekicker
04.2023 - 07.2023
Chef-de Partie
Warike Restaurant And Bar
03.2022 - 03.2023
Chef De Partie
Manly Wharf Hotel
10.2021 - 02.2022
Cook
Out Of The Blue
06.2020 - 07.2021
Breakfast Cook
Luxxe Bar
09.2019 - 03.2020
Certificate IV - Commercial Cookery
Kenvale College
Diploma - Hospitality Management
Kenvale College
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