Nicolas David Samuel Bertrand
Qrendi
Summary
- High-performing Chef offering 20+ years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.
- Exceptional Head Chef with superb understanding of recipes and food cooking methods. Specialties include determining proper portions, menu planning and managing food inventory. Passionate about food and hospitality. Skillfully manage kitchen and food preparation areas.
- Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with International cuisine, sourcing ingredients, controlling budgets and boosting restaurant profiles. Conversational French, English, Italian skills.
Overview
28
28
years of professional experience
1
1
Certification
Work History
Chef Tournant
PHOENICIA
02.2024 - Current
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Evaluated food products to verify freshness and quality.
- Maintained consistent high-quality standards by conducting regular quality checks of all ingredients, preparation methods, and finished dishes.
CHEF TOURNANT
Hilton Malta
05.2022 - 01.2024
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Participated in team projects, demonstrating an ability to work collaboratively and effectively.
- Proven ability to develop and implement creative solutions to complex problems.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Worked well in a team setting, providing support and guidance.
Head Chef / Manager
Soho Catering Malta
09.2020 - 02.2022
- Weekly new Menu, customized vegan and vegetarian, party or event to 150 pax
- Event setup for champagne/ wine tasting
- Bistro night event, After work every Friday.
Chef
Congreve Channel
10.2019 - 03.2020
- In charge of the kitchen day to day
- Preparation and service
- Traditional maltese restaurant.
Chef and Assistant Manager
Canteen
05.2018 - 09.2019
- Organization menu and service at PWC canteen Qormi 600 staff
- Preparation and service for academy and event at PWC.
- VIP events and other company for the academy.
- Brown Box head chef
- Coordination and mise en place day to day
- Stock control.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Implemented food cost and waste reduction initiatives to save money.
Ristorante Chef
Il Giardino
01.2016 - 04.2017
- Fine dining italian and french food
- Position head chef
- Order and stock control
- Fresh fish and fresh meat a la carte menu (dover sole, lemon sole, turbot, lobster, scallops, monk fish, etc..
- All produced was fresh therefore reqired preparation from scratch.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
Head Chef
Impero Lounge
01.2015
- Casual cafe restaurant concept very busy place (around 1200 covers week end)
- Position of head Chef
- Stock reading and control each month (bonus on ratio 78%)
- Order suppliers
- Food handling HACCP category A and B
- All health and safety protocole for the kitchen and stock room
- Level 2 and 3 UK
- Training and employed kitchen Staff 8 to 10 staff in kitchen per service for WE
- Control service pass and preparation day to day
- Training staff on new cooking system with new tools or equipements
- Training floor supervisor and ass
- Manager to manager service duty in kitchen
- Control all aspect of preparation and service.
Head Chef
The Loop Bar
01.2014
- Mediteranean food, 40/65 couverts
- Day to day service and staff open kitchen
- Following duty and contact suppliers
- Menu and special of the day.
Head Chef
Kingfisher Restaurant
01.2013
- Mediteranean food, 80/90 couverts.
Chef Tournant
Quattro Fratelli
01.2012
- Pasta, grill, main course, Pizza
- 250/300 couverts
- All section of the kitchen.
F&B Manager / Chef
Cellini
01.2011
- In charge of the restaurant, day to day basis, stock control
- Management of service staff and kitchen
- Suppliers contact, order.
Head Chef
Pappannis
11.2010
- Mediteranean food, 40/65 couverts
- Day to day service and staff open kitchen
- Following duty and contact suppliers
- Menu and special of the day.
Chef Larder Section
Old Brewery
01.2009
- Lunch and lader section.
Site manager
SARL LEMARDELE
- Management of two site selling agricultural equipment
- Establishment of trade and media product
- Monitoring of accounts, cash, key clients and suppliers
- Negotiation of new products
- Studies margins
- Human resources and management of different services
- Audit and balances account sheet, market research, realization of business plan.
Second Chef
White HorsePub
01.1999
- Second Chef
- Monitoring stock control and running the kitchen
- Management of the kitchen staff.
Head bartender
Café Contrescarpe
01.1998
- Head bartender, room and terrace
- Staff of 10
- Manager F&B after few month.
Kitchen starter and dessert
Paris Midi
01.1997
- Kitchen starter and dessert
- Staff of 5
- Chef after three month.
Bartender and server
Café Zephyr
01.1996 - 01.1997
- Bartender and server
- (17H to 03H00)
- Cocktail and original drinks
- Management of the kitchen.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
Bartender Night Bar 1995
Iguana café
- Served high customer volumes during special events, nights, and weekends.
- Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
- Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
- Regularly cleaned and sanitized bar area, beer lockers, refrigeration and storage areas.
- Assisted with inventorying beverage stock and bar supplies.
Education
High School Diploma -
LYCEE CHEVALIER
NORMANDIE FRANCE01.1998
High School Diploma -
ECOLE DE CUISINE
FRANCE BRETAGNE01.1989
High School Diploma -
ECOLE DE CUISINE
FRANCE BRETAGNE01.1988
Skills
- Microsoft Office
- Menu development
- Menu Item Pricing
- Ingredient Sourcing
- Garnishing and Plating
- Prioritization and Organization
- Food Preparing, Plating, and Presentation
- Special Event Catering
- Regulatory Compliance
- Cleaning and sanitation
- Team Collaboration
- Food Safety Regulations
- Safe Food Handling
Languages
French
Native language
English
Proficient
C2
Italian
Beginner
A1
Current Location
Malta
References Available
True
Driving License
Full/Clean
Professional Development
- Human resources management john Deere 2007
- Management workshop and media products
- European VAT refund in England 1999-2000
- Training kitchen and bar by J.Rebluchon
- Driver flight deck
- Military administration
Health
Excellent
Personal Information
- Date of Birth: 11/13/72
- Nationality: French
Hobbies and Interests
Rugby, travel in European countries, North Africa, Panama, Asia
Certification
- HACCP LEVEL 2 License - 2022-2027
- LEADERSHIP Training - 2023
Timeline
Chef Tournant
PHOENICIA
02.2024 - Current
CHEF TOURNANT
Hilton Malta
05.2022 - 01.2024
Head Chef / Manager
Soho Catering Malta
09.2020 - 02.2022
Chef
Congreve Channel
10.2019 - 03.2020
Chef and Assistant Manager
Canteen
05.2018 - 09.2019
Ristorante Chef
Il Giardino
01.2016 - 04.2017
Head Chef
Impero Lounge
01.2015
Head Chef
The Loop Bar
01.2014
Head Chef
Kingfisher Restaurant
01.2013
Chef Tournant
Quattro Fratelli
01.2012
F&B Manager / Chef
Cellini
01.2011
Head Chef
Pappannis
11.2010
Chef Larder Section
Old Brewery
01.2009
Second Chef
White HorsePub
01.1999
Head bartender
Café Contrescarpe
01.1998
Kitchen starter and dessert
Paris Midi
01.1997
Bartender and server
Café Zephyr
01.1996 - 01.1997
Site manager
SARL LEMARDELE
Bartender Night Bar 1995
Iguana café
High School Diploma -
LYCEE CHEVALIER
High School Diploma -
ECOLE DE CUISINE
High School Diploma -
ECOLE DE CUISINE
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