Nathan Dunnell

Experience

• 

  Queen Arms Hotel

  Mar 2011 - Jan 2012

  Commercial Cook

  Role tasks included Chef De Partie for Entree section and the preparation and organisations for functions. Stock take knowledge including the awareness of seasonal products and the cost comparisons and market trends for particular fresh produce. Supervision and training of other staff members.

• 

  Eatons Hill Hotel

  Jul 2013 - Jan 2014

  Line Cook

  Position requirements include line cook for the entree section and bar food section, organising and finalising functions, often high capacity numbers.

• 

  Bar Alto

  Oct 2013 - now

  Chef

  Undertook my commercial cookery apprenticeship at Bar Alto and completed within 18 months. Job requirements include a complete knowledge of all sections of the restaurant including pastry section, entrée section, mains sections (pans/grill) and pasta section. Coordination, preparation and final delivery for functions. Training and development of apprentices in before mentioned fields.