Executive Chef with Cost-Control Expertise & Menu development skills

Rhys Neill Cattermoul

***************@*****.***

Aus +614******** UK +447*********

** ******* *******, ********, **********, Australia

I am a highly resourceful, flexible, and motivated Chef with a deep passion for cooking. I recognize that a successful business thrives by efficiently managing its resources to achieve profitability. As an Executive Chef, I successfully ran my kitchen within a strict budget, ensuring careful attention to portion control and effective use of stock. By maintaining tight control over operational costs, I was able to deliver consistent quality without compromising on standards.

With over 20 years of culinary experience, working in dynamic and fast-paced environments has taught me invaluable lessons in team development. I focused on fostering a collaborative kitchen culture, mentoring staff, and providing growth opportunities that allowed team members to hone their skills. This focus on development not only enhanced the efficiency of the kitchen but also built a team committed to delivering high standards of service.

My responsibilities extended beyond kitchen management. I was involved in every aspect of the business, from defining the restaurant's concept to managing the procurement of crockery, wine, and sake glasses. I meticulously controlled food and wage costs, ensuring that the restaurant-maintained profitability while continuing to offer a premium dining experience. A significant part of my role was also in customer experience management, where I ensured that every guest enjoyed a memorable dining experience. By maintaining a strong focus on customer satisfaction, I contributed to building loyalty and long-term relationships with our clientele.

Throughout my career, I’ve developed my leadership skills and shared my knowledge to create a team that functions smoothly and efficiently. I am now seeking a new challenge where I can take responsibility for the growth and success of a company that is new to me. I am eager to contribute to an organization that values ethical business practices, people management, and continuous improvement, and I look forward to an opportunity that will allow me to further develop my skills while driving the success of a dynamic business.

Key Accomplishments

·Maintained a guest satisfaction at Honto of 4.8 for reviews

·In depth knowledge of Hygiene Management

·Keep Food cost in line at set %

·Implemented and strengthened allergy awareness.

·Establishing great relationships with suppliers.

·Awarded 4 Forbes Stars for culinary excellence Nobu Hong Kong.

·Held 2AA Rosettes for the entire time at Nobu Berkeley St.

·Designing bespoke crockery for restaurants.

·Launched Koyn Japanese and Koyn Thai.

Employment History

HONTO (ANY DAY GROUP) - Executive Chef October 2025- Present

·Constantly pushing the barrier of innovation to have something no one has.

·Develop a new and exciting Japanese menu, for the Brisbane food scene.

·Research and develop new trends and menu items.

·Developed my knowledge and understanding of fermentation further.

·Taught new skills & techniques to the chefs in the brigade.

·Sourcing of Ingredients from Japan and using local produce at the best quality.

·Implemented food hygiene practices and ensured standards of hygiene were maintained and improved wherever possible.

·Managed a food cost of 26% with weekly tracking of ordering and monthly stock counts.

·Managed a kitchen labor cost of 24.9%

·I regularly assessed staff performance, offering constructive feedback and setting clear expectations to align individual goals with the broader objectives of the restaurant

·Monitored staff performance, provided feedback, and aligned goals, ensuring a motivated team and smooth operations.

·Presented Tuna cutting shows for private events.

·Events and out cater, For Honto and other Any Day venues.

KOYN - Executive Chef January 2021- July 2025

As Executive chef I was involved in every aspect of the business. Additionally, I was responsible for:

·Work closely with designers and architects to develop a kitchen that flows correctly.

·Develop a new and exciting Japanese menu, for the London food scene.

·Provide Budget and staffing for new opening in high end Japanese restaurant.

·Research and develop new trends and menu items.

·Design handmade ceramics exclusively for the restaurant, using various companies and small batch ceramicists.

·Sourcing of Ingredients from Japan and using local produce at the best quality.

·Implemented food hygiene practices and ensured standards of hygiene were maintained and improved wherever possible.

·Managed a food cost of 29%

·Designed and choose how to run the style of service for the floor and forming of recipes and training documents for chefs and floor staff.

·Develop a new and exciting Thai menu, keep it felling traditional and flavors that people know.

·I regularly assessed staff performance, offering constructive feedback and setting clear expectations to align individual goals with the broader objectives of the restaurant

·Monitored staff performance, provided feedback, and aligned goals, ensuring a motivated team and smooth operations.

Nobu Hong Kong, Intercontinental Hotel. - Executive Chef March 2019- April 2020

·Developed relationships with suppliers to get the best products possible from Japan.

·Working with closely Nobu Matsuhisa to find the perfect ingredients for the balance of flavors for the specific dishes we put on the Menu.

·Working with our Japanese suppliers to source the best ingredients from Japan and promote the products in the Hong Kong market.

·Managed a brigade of 21 chefs.

·Designed new menus and dishes on a daily basis while constantly updating the menus with new creations.

·Working with the marketing department to create promotional plans and promotional menus.

·Sourcing of Ingredients from Japan at the best quality.

·Regular media lunches to show case latest dishes and special menus to top media companies in Hong Kong.

·Implemented food hygiene practices and ensured standards of hygiene were maintained and improved wherever possible.

·Managed a food cost of 33.3%

·Working with management to train the floor staff to give them the necessary knowledge to understand every dish.

·Forming of recipes and training documents for chefs and floor staff.

Nobu Berkeley Street. - Head Chef March 2014- February 2019

As Head Chef I was involved in every aspect of the business. Additionally, I was responsible for:

·Established great relationships with suppliers to get the best possible products.

·Worked with Japanese suppliers to be the first to use products in the UK when they came available.

·Managed a team of four sous chefs and a brigade of 33 chefs.

·Held 2AA Rosettes for the entire time at Nobu Berkeley St.

·Creating new menu items and tasting menus on a weekly basis.

·Creating HACCP’s and implementing HACCP’s for new menu items.

·Worked with Executive Chef on developing and executing new menus, budget control, monthly stock takes and maintaining wastage book.

·Organized events at various locations offsite.

·Managing a food cost at 26.5%.

·Managing kitchen budget and wage costs.

·I worked closely with food hygiene officer to comply with UK food standards and regulations.

·Ensured standards of hygiene were maintained and improved wherever possible.

·Recruiting, training and developing staff.

·Pop up events over the UK, Dubai, & France

2018 & 2019 Singapore Formula One, Nobu Pop Up September 2018 & September 2019

·3-day event doing 1500 covers per day.

·Design and layout of the pop-up kitchen.

·Implemented a full HACCP system for the pop up.

·Responsible for ordering all equipment and food needed for the event.

·Managing a team of 21 chefs from other Nobu locations around the world.

Nobu Berkeley street - Sous Chef April 2011 - March 2014

·Working closely with Head Chef Phillip Leong to create specials and deliver food of the highest standard.

·Conducted daily ordering and Stock rotation of food and equipment.

·Managing chefs’ holiday with the guidance of Head Chef.

·Experienced in the use of Fourth Hospitality.

·Working closely with floor supervisors and managers to ensure all food is kept at the Nobu Standard.

Electric Brasserie Soho House -Sous Chef August 2008 - April 2011

·Conducted daily ordering and Stock rotation of food and equipment.

·Ensured standards of hygiene were maintained.

·Working with Head Chef to create new menu items.

·Keeping the standard of food within the business.

·Running all sections and developing new ways to make the kitchen more efficient.

The Green House- Chef De Partie One Michelin Star January 2010 - April 2010

·Cooking on the fish and meat section.

·Preparing the salad section.

·Picking and cleaning herbs.

·Stock rotation.

Electric Brasserie Soho House - Senior Chef De Partie August 2008 – January 2011

·Conducted daily ordering and Stock rotation of food and equipment.

·Ensured standards of hygiene were maintained.

·Cooking on all sections

·Keeping the standard of food within the business.

Bar Bourse – Chef De Partie October 2007 – August 2007

·Following direction from Head Chef Shane Pearson.

·Keeping the standard of food within the business.

The Garrison Public House, Auckland New Zealand – Chef De Partie June 2007 - September 2007

Following direction from Head chef.

Cooking alongside Head chef and Sous Chef during Service.

Food preparation for all sections.

Captains Restaurant, Queenstown New Zealand – Chef De Partie May 2005 - June 2007

·Following direction from Head while producing seasonal dishes using the best New Zealand produce.

·Working on all section, salad, pastry, entrees, mains and sauce section.

·Working with chefs for regular menu changes.

The London Shed, Howick Auckland – Chef De Partie October 2004 - April 2005

·Insuring proper rotation of stock.

·Cooking on all sections of the kitchen.

·Food prep for all sections.

The Barrel Inn, Howick Auckland – Comi Chef 2002 August – October 2004

·Following Instruction from Head Chef.

·Food prep.

·Keeping kitchen clean and tidy & deep cleaning kitchen after each service.

·Working on starters & pastry section.

Education

FOOD SAFTEY SUPERVISOR (Australia) 2026

LEVEL 4 FOOD HYGIENE MANAGEMENT (UK) 2018

AUCKLAND HOTEL CHEFS TRAINING SCHOOL 2003

Citizenship

New Zealand Passport holder

United Kingdom Passport Holder

Excellent references available on request

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