Stephen Nollan
Senior Chef De Partie / Pastry Chef
London,ENG
Summary
A seasoned Senior Chef de Partie and Pastry Chef, boasting 5 years of extensive culinary expertise within high-caliber dining environments. Notably contributed culinary skills at a renowned gastro pub, enhancing traditional dishes with innovative twists, and at a prestigious 3-rosette restaurant, specializing in intricate pastry creations. This professional has demonstrated exceptional proficiency in managing kitchen operations, mentoring junior staff, and developing menus that marry classic techniques with contemporary flavors. Known for a meticulous attention to detail and a relentless pursuit of culinary excellence, this chef has consistently elevated dining experiences, earning commendation for both creativity and execution. Adaptable and enterprising Senior Chef de partie with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
Overview
5
5
years of professional experience
2
2
Certifications
3
3
Languages
Work History
Demi Chef De Partie
Galvin At Windows
London, ENG
10.2023 - Current
- Trained junior staff on culinary techniques, resulting in consistent dish preparation across the team.
- Improved kitchen morale by fostering collaborative atmosphere that encouraged open communication among team members.
- Collaborated with senior chefs to prepare high-quality dishes during high-volume service periods.
- Monitored food production to verify quality and consistency.
- Utilized culinary techniques to create visually appealing dishes.
- Received praise from executive chef for attention to detail in plating presentations that showcased creativity and artistic flair.
- Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
- Monitored stock levels across 5 dishes and 3 bar checks across the busiest month (December) averaging 400 covers a week.
- Contributed to positive guest experiences by ensuring timely execution of orders and maintaining high standards of plate presentation.
- Exhibited versatility within various stations, maximizing productivity during times of staffing shortages or increased demand.
Senior Chef De Partie / Pastry Chef
Nick Bonner (The White Horse at Tilbrook)
Huntingdon, CAM
01.2019 - 08.2023
- Started as a Commis and worked my way up the brigade.
- Created unique weekly dessert specials to drive business growth.
- Maintained well-organized mise en place to keep work consistent.
- Developed and implemented cost-saving strategies for production of cakes, pastries and desserts. (E.g. Making a dessert out of the leftover ingredients/ cake trimmings.)
- Created dessert special for Special Events. ( Easter/ Mother's Day/ Father's day)
- Trained kitchen staff to perform various preparation tasks under pressure.
- Trained kitchen staff to work neatly. Tidy and organized.
- Supervised and enhanced work of 4-person team producing more than 100-200 plates per day.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
- Utilized strong multitasking abilities to manage multiple orders simultaneously while maintaining composure during high-pressure service periods
- Consistently met tight deadlines during busy service periods by effectively prioritizing tasks and delegating responsibilities to junior team members
- Increased dessert sales by 30% and lessen wastage by 50%.
Education
NVQ Level 3 - Professional Chef (Culinary Arts)
Northampton College Booth Lane
Northampton, NTH 09.2021 - 2022.07
NVQ Level 3 - Advanced Professional Cookery
Northampton College
Northampton, NTH 09.2021 - 2022.06
NVQ Level 2 - Food Preparation and Service
Northampton College
Northampton, NTH 09.2019 - 2020.06
GCSEs -
Manor School Sports College
Raunds, NTH 10.2017 - 2019.07
Skills
Great Communication
undefinedAccomplishments
- A well executed EHO visit highlighting the professionalism, compliance, and cooperation demonstrated during the inspection.
- Managed to plate a 3 course meal for 45 people during our Christmas Menu Last year.
- Manage to cook 185 main courses during Mother's day in 4hrs without a single complaint.
- Ran a section on larder with 50 covers on my own at Galvin at Windows
- Promoted into Senior Chef de Partie after 4 months.
- Improved customer satisfaction by addressing concerns promptly and to complete satisfaction.
Certification
FSA Allergen Training
Timeline
Demi Chef De Partie
Galvin At Windows
10.2023 - Current
NVQ Level 3 Culinary Arts
07-2022
NVQ Level 3 - Professional Chef (Culinary Arts)
Northampton College Booth Lane
09.2021 - 2022.07
NVQ Level 3 - Advanced Professional Cookery
Northampton College
09.2021 - 2022.06
FSA Allergen Training
08-2021
NVQ Level 2 - Food Preparation and Service
Northampton College
09.2019 - 2020.06
Senior Chef De Partie / Pastry Chef
Nick Bonner (The White Horse at Tilbrook)
01.2019 - 08.2023
GCSEs -
Manor School Sports College
10.2017 - 2019.07
Similar Profiles
Enrico VitaleEnrico Vitale
Floor Manager at Galvin at Windows Restaurant , London HiltonFloor Manager at Galvin at Windows Restaurant , London Hilton
Troy Marks IITroy Marks II
Clincial Psychologist at Galvin Growth GroupClincial Psychologist at Galvin Growth Group
Evin AkyurekEvin Akyurek
Receptionist in GP surgery at Annette GalvinReceptionist in GP surgery at Annette Galvin