Nicolas David Samuel Bertrand
Zurrieq
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.
Experienced with managing high-pressure kitchen environments and creating diverse, appealing menus. Utilizes in-depth understanding of culinary techniques and kitchen logistics to streamline operations. Track record of effective team leadership and maintaining consistent quality standards.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Sous Chef
Chiaro
03.2025 - Current
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed new menu items through collaboration with head chef and culinary team.
- Maintained inventory control, reducing waste through efficient stock management practices.
- Trained junior cooks in preparation techniques and kitchen procedures for improved performance.
- Monitored food quality during service to uphold high standards of presentation and taste.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
Jr Sous Chef
Waterfront Hotel
03.2024 - 11.2024
- Assisted in preparing and presenting high-quality dishes in fast-paced kitchen environment.
- Collaborated with head chef to develop seasonal menus, incorporating fresh ingredients and local flavors.
- Monitored food safety and sanitation practices, ensuring compliance with health regulations.
- Trained junior kitchen staff on cooking techniques and proper equipment usage for improved efficiency.
- Coordinated inventory management, minimizing waste through effective stock rotation and ordering processes.
- Supported event catering preparations, contributing to successful execution of large-scale dining experiences.
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 - 12.2023
- 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
03.2020 - 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 - 04.2018
- 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 - 11.2016
- 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.
Education
High School Diploma -
LYCEE CHEVALIER
01.1998
High School Diploma -
ECOLE DE CUISINE
01.1989
High School Diploma -
ECOLE DE CUISINE
01.1988
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
- Food safety
- Kitchen management
- Team management
Certification
- HACCP LEVEL 2 License - 2022-2027
- LEADERSHIP Training - 2023
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
Timeline
Sous Chef
Chiaro
03.2025 - Current
Jr Sous Chef
Waterfront Hotel
03.2024 - 11.2024
Chef Tournant
PHOENICIA
02.2024 - Current
CHEF TOURNANT
Hilton Malta
05.2022 - 12.2023
Head Chef / Manager
Soho Catering Malta
03.2020 - 02.2022
Chef
Congreve Channel
10.2019 - 03.2020
Chef and Assistant Manager
Canteen
05.2018 - 09.2019
Ristorante Chef
Il Giardino
01.2016 - 04.2018
Head Chef
Impero Lounge
01.2015 - 11.2016
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
High School Diploma -
ECOLE DE CUISINE
High School Diploma -
ECOLE DE CUISINE
High School Diploma -
LYCEE CHEVALIER
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