Stephen Nollan
Chef de Partie / Pastry Chef
Raunds
Summary
As an experienced Chef de Partie and Pastry Chef with 4 years of culinary expertise, I bring a passion for precision, creativity, and culinary innovation to any kitchen. My journey in the culinary world has equipped me with a strong foundation in both savory and sweet cuisines, making me a versatile asset to any culinary team. Throughout my culinary journey, I have continuously sought opportunities to expand my culinary repertoire, stay abreast of industry trends, and refine my techniques. My dedication to innovation and my commitment to maintaining a clean and organized kitchen environment have contributed to the success of the establishments I have worked for. As I continue to evolve as a chef, I am eager to contribute my expertise, creativity, and dedication to a dynamic culinary team, where I can help elevate the dining experience for guests and uphold the highest standards of culinary excellence.
Overview
5
5
years of professional experience
4
4
years of post-secondary education
2
2
Certifications
3
3
Languages
Work History
Chef de Partie / Pastry Chef
Nick Bonner (The White Horse at Tilbrook)
Tilbrook, 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 a 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.
- Cleaned and maintained kitchen equipment and oven.
- Replenished and rotated food items, following correct food cooling and storage procedures.
- Prepared all pastry items in accordance with standards of quality, quantity control, taste, and presentation.
Education
GCSEs -
Manor School Sports College
Raunds, NTH 10.2017 - 07.2019
NVQ Level 2 - Food Preparation and Service
Northampton College
Northampton, NTH 09.2019 - 06.2020
NVQ Level 3 - Advanced Professional Cookery
Northampton College
Northampton, NTH 09.2021 - 06.2022
NVQ Level 3 - Professional Chef (Culinary Arts)
Northampton College Booth Lane
Northampton, NTH 09.2021 - 07.2022
Skills
Creativity
Works well under pressure
Chef training knowledge
Delegating work
Team Player
Amiable
Good work ethic
Chef support
Development and training
Accomplishments
- 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.
Certification
FSA Allergen Training
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
NVQ Level 3 Culinary Arts
07-2022
NVQ Level 3 - Advanced Professional Cookery
Northampton College
09.2021 - 06.2022
NVQ Level 3 - Professional Chef (Culinary Arts)
Northampton College Booth Lane
09.2021 - 07.2022
FSA Allergen Training
08-2021
NVQ Level 2 - Food Preparation and Service
Northampton College
09.2019 - 06.2020
Chef de Partie / Pastry Chef
Nick Bonner (The White Horse at Tilbrook)
01.2019 - 08.2023
GCSEs -
Manor School Sports College
10.2017 - 07.2019