Summary
Overview
Work History
Education
Skills
Timeline
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Takanori Nozaki

Perth,WA

Summary

Exceptionally talented professional in restaurant industry offering dynamic skills in meal preparation, portion sizing and plating. Experienced Chef de Partie with background working in high-end establishments that set culinary trends and cater to sophisticated clientele. Supports chef leadership with new recipe development and suggested pairings.

Overview

2
2
years of professional experience

Work History

Chef De Partie

Cup & Co Floreat
12.2022 - Current
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Coordinated with vendors to order supplies and maintain high quality standards.

Chef De Partie

Nippon Bar & Kichen
06.2022 - 02.2023
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Cooked memorable dishes that brought new customers into establishment.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Prepared items for roasting, sautéing, frying and baking.

Chef De Partie

The Burrendah Bar & Bistro
03.2021 - 06.2022
  • Maintained well-organized mise en place to keep work consistent.
  • Plated meals paying special attention to garnishes and overall presentation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared items for roasting, sautéing, frying and baking.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Collaborated with staff members to create meals for large banquets.

Education

Diploma of Hospitality Management - Hospitality Management

Australian Professional Skills Institute
Wellington Fair, 200 Wellington St, East Perth WA
01.2024

Certificate IV in Kitchen Management - Cookery

Australian Professional Skills Institute
Wellington Fair, 200 Wellington St, East Perth WA
06.2023

Certificate III in Commercial Cookery - Cookery

Australian Professional Skills Institute
Wellington Fair, 200 Wellington St, East Perth WA
01.2023

Skills

  • Food Preparing, Plating and Presentation
  • Hospitality Management
  • Attention to Taste
  • Cooking and Baking
  • Knowledge of Cuisines
  • Sauce Preparation
  • Industry Trends
  • Food Allergy Understanding
  • Temperature Control
  • Safety Standards
  • Collaborative Relationships
  • Dietary Restrictions
  • Proper Storage Procedures
  • Developing Menus

Timeline

Chef De Partie

Cup & Co Floreat
12.2022 - Current

Chef De Partie

Nippon Bar & Kichen
06.2022 - 02.2023

Chef De Partie

The Burrendah Bar & Bistro
03.2021 - 06.2022

Diploma of Hospitality Management - Hospitality Management

Australian Professional Skills Institute

Certificate IV in Kitchen Management - Cookery

Australian Professional Skills Institute

Certificate III in Commercial Cookery - Cookery

Australian Professional Skills Institute

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Takanori Nozaki