Sancha Nicholson
Geelong,VIC
Summary
Dynamic Head Chef with proven skills in menu development, food safety, and culinary presentation. Expertise in coordinating catering solutions and managing kitchen operations to ensure high-quality service. I've been in the hospitality industry for 26 years, from kitchen hand to head chef, owning my own café, and teaching. I'm passionate about my career and the industry.
Overview
5
5
years of professional experience
Work History
Head Chef
Lady and the fox
Grovdale, VIC
02.2024 - Current
- Prepared diverse menus for events, ensuring high-quality culinary presentation.
- Collaborated with event planners to create customized catering solutions for clients.
- Managed food inventory, ensuring freshness and compliance with safety standards.
- Supervised kitchen staff during meal preparation and service activities.
- Inspected kitchens before and after each event to ensure cleanliness was maintained throughout the duration of a function.
- Coordinated kitchen operations to ensure smooth and efficient food preparation.
- Managed inventory levels to maintain stock of essential kitchen supplies.
- Assisted in food plating and presentation to enhance visual appeal.
Chef
Drysdale Hotel
Drysdale, VIC
12.2023 - 02.2024
- Assisted in preparing ingredients for daily menu offerings.
- Maintained cleanliness of kitchen equipment and workstations.
- Followed food safety and hygiene standards consistently.
- Collaborated with team members during busy service periods.
- Supported head chef in executing menu items efficiently.
- Helped plate dishes for presentation before serving guests.
- Maintained a clean work environment by adhering to sanitation policies and procedures.
- Stored foods correctly using correct storage containers and labelling systems.
- Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
- Inspected kitchen equipment for cleanliness and functionality prior to use.
- Kept up to date with current culinary trends, as well as health and safety regulations.
Head Chef
Advoca catering
Brighton, VIC
05.2022 - 12.2023
- Developed seasonal menus featuring local ingredients and innovative flavors.
- Supervised kitchen staff to ensure high standards of food preparation.
- Maintained inventory and ordered supplies to meet kitchen demands.
- Ensured compliance with health and safety regulations in the kitchen.
- Trained new chefs on cooking techniques and kitchen procedures.
- Collaborated with front-of-house staff for seamless service delivery.
- Managed kitchen operations during busy service periods efficiently.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized special events such as banquets or catering services when required.
- Monitored food production to guarantee quality standards were met.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Culinary Manager
Takanini school
Auckland, NZ
08.2020 - 04.2022
- Managed daily kitchen operations and food preparation activities.
- Developed seasonal menus aligned with student preferences and nutrition standards.
- Coordinated special events and catering for school functions.
- Ensured compliance with health regulations and safety guidelines in the kitchen.
- Fostered a positive team environment through effective communication and leadership skills.
- Created cost-effective strategies to reduce waste while maintaining quality standards.
- Coordinated Garden to table program.
Education
Professional Cookery
Manukau Insitute of Technology
Auckland NZ12-1997
Skills
- Menu development
- Food safety
- Inventory management
- Kitchen operations
- Culinary presentation
- Catering coordination
- Staff supervision
- Cost control
- Problem solving
- Effective communication
- Event planning
- Time management
- Quality assurance
- Allergy awareness
- Culinary expertise
- Menu design
- Kitchen management
- Special event catering
- Food presentation
- Cost reduction
- Forecasting and planning
- Leadership qualities
- Culinary techniques
- Plating and presentation
- Food preparation techniques
- Health regulations
References
References available upon request.
Timeline
Head Chef
Lady and the fox
02.2024 - Current
Chef
Drysdale Hotel
12.2023 - 02.2024
Head Chef
Advoca catering
05.2022 - 12.2023
Culinary Manager
Takanini school
08.2020 - 04.2022
Professional Cookery
Manukau Insitute of Technology
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