Rob Cowan

Senior Chef at Mojo Coffee
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Contact Information
us****@****om
(386) 825-5501
Location
Wellington Region, New Zealand, NZ
Languages
  • Can understand some French and Filipino (Tagalog) -
Skills

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Credentials

  • Diplome de Cuisine in French from Le Cordon Bleu NZ
    Le Cordon Bleu NZ
    Apr, 2013
    - Nov, 2024

Experience

  • Mojo Coffee NZ
    • New Zealand
    • Food and Beverage Services
    • 1 - 100 Employee
    • Senior Chef
      • Oct 2014 - Present

       Sole charge Chef Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff.  Ensuring there is adequate, if possible more than adequate mise en place.  Sole charge Chef Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff.  Ensuring there is adequate, if possible more than adequate mise en place.

  • Antepodean Cafe - Kiwi owned cafe
    • Kitchen Manager - Contract work
      • Apr 2014 - Sep 2014

      Set up the central kitchen for the 3 branches of Antipodes including the following:Source suppliersHire kitchen staffMenu creation that can be replicated and cooked at the branchesMenu for central kitchen that can be transported to the branches Set up the central kitchen for the 3 branches of Antipodes including the following:Source suppliersHire kitchen staffMenu creation that can be replicated and cooked at the branchesMenu for central kitchen that can be transported to the branches

  • Mayfair Cafe and The BoileRoom Winebar
    • Chef/Owner
      • Sep 2007 - Mar 2013

      Responsibilities and Accountabilities:Manage the kitchen staff and front of house staffMenu creation and design that is catered for the Upper Hutt Family oriented community.CostingMaintenance of stock and supplies Build on-going relationship with suppliersKeeping the standards at parKeeping wastage at minimumEnsuring there is adequate mise en placeAchievements: Successful business even during the recession times Converted it to a Café during the day, restaurant at night and a venue for all occasions.  Established The BoileRoom Wine Bar Established the First Italian Night in Upper Hutt and the only one still going Established the First Comedy Club and the only venue is the Hutt Valley hosting the NZ International Comedy Festival for the last 4 years.  Catered Weddings a-la-carte and buffet Catered different special occasions for different ages. Expanded knowledge on Wine and Craft Beers Organise for a website set up www.mayfaircafe.com Manage staff both kitchen and front of house.

  • Mayfair Cafe
    • Head Chef
      • Mar 2004 - Sep 2007

       Manage the kitchen. Menu creation and design Costing Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff including roster schedule Ensuring there is adequate, if possible more than adequate mise en place.Achievements: Build up a portfolio of menus  Voted Top Café 2006 and 2007  Manage the kitchen. Menu creation and design Costing Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff including roster schedule Ensuring there is adequate, if possible more than adequate mise en place.Achievements: Build up a portfolio of menus  Voted Top Café 2006 and 2007

  • Cafe Felix
    • United States
    • Food and Beverage Services
    • 1 - 100 Employee
    • Sous Chef
      • Nov 2002 - Feb 2004

       Manage the kitchen whilst Chef Owner is away. Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff.  Ensuring there is adequate, if possible more than adequate mise en place.  Manage the kitchen whilst Chef Owner is away. Maintenance of stock and supplies  Keeping the standards at par Coaching and directing staff.  Ensuring there is adequate, if possible more than adequate mise en place.

  • Mezzini's
    • Head Chef
      • Mar 2000 - Oct 2002

      Accountabilities: To manage the kitchen. To provide excellent meals, more of Bistro style meals but at reasonable prices and good value for money in terms of portions. Buffet for lunch and a-la-carte for dinner.  Confer with the owners on menu planning and costing. Both for lunch and dinner. Documenting recipes and costing. Maintenance of stock and supplies  Allocate hours to staff according to time availability and skills via a roster process.Responsibilities: Keeping the standards at par Coaching and directing staff.  Ensuring there is adequate, if possible more than adequate mise en place.Achievements: Magazine review – Essentially Food (April/May 2001 issue) Newspaper review – Dominion Paper (14 Oct 2000 issue)

  • Cafe Villa
    • Food and Beverage Services
    • 1 - 100 Employee
    • Head Chef
      • Aug 1998 - Mar 2000

      Background:Was a newly established Cafe in the suburb of Ngaio. The target market is the up-market Colleges in the area, a private hospital and affluent retirement homes in the area. Established the preliminary kitchen, menu and stock requirements before its official opening on 12 September 1999.Accountabilities: To manage the kitchen. To provide the excellent Cafe up-market meals. More of French Bistro style meals but at reasonable prices and good value for money in terms of portions. Confer with the owners on menu planning and costing. Both for lunch and dinner. Documenting recipes. Maintenance of Stock and supplies  Sole Charge position with part time staff on peak hours. Responsibilities: Keeping the standards at par Coaching part time staff when necessary. Ensuring there is adequate, if possible more than adequate mise en place.Achievements: Featured at the local paper – ‘Wellington Styles’ Feb 1999 issue.

  • Te Papa Museum Catering and Icon Restaurant
    • First Cook
      • May 1998 - Aug 1998

      Reported to: Chef Adam Newell (1 Star Michelin Chef) Accountabilities: To maintain excellence and standards for the gourmet selections that ICON has to offer.  To provide the excellence that the ICON Restaurant has to offer through the catering sections of its management. To prepare cocktails, plated dinners, corporate lunches and buffets depending on the booked function. Confer with the Chef on the appropriate menu for specific functions. Responsibilities: Ensuring that there are adequate supplies. Supporting staffs and works well with a variety of dynamic personalities on the team.

  • Te Papa Museum - Season's Cafe
    • Sous Chef
      • Feb 1998 - Apr 1998

      Responsibilities: Ensuring that there are adequate supplies. Coaching staff when necessary and keeping the team on board by letting them to have some fun but maintaining a standard of professionalism.Achievements: Moved into ICON Restaurant as First Cook for the starter’s team. The Chef wanted my experience on Gourmet Food to be explored well. Responsibilities: Ensuring that there are adequate supplies. Coaching staff when necessary and keeping the team on board by letting them to have some fun but maintaining a standard of professionalism.Achievements: Moved into ICON Restaurant as First Cook for the starter’s team. The Chef wanted my experience on Gourmet Food to be explored well.

  • Boulcott Street Bistro
    • New Zealand
    • Restaurants
    • 1 - 100 Employee
    • Cook
      • Apr 1994 - Feb 1998

      Reported to: Chef Chris Green (Corban awarded and Beef & Lamb awarded chef)Accountabilities: To deliver the best and finest food prepared in Wellington, if not whole of New Zealand. To consistently prepare an exceptional standard of fine foods and strive to continue for excellence. To continue to work highly well under pressure and be part of the team. And to perform well on whatever task is given for the day from covering someone else’s regular duty to being on the front line. Responsibilities: Maintaining adequate supplies by consistently checking the inventory list. Ensuring there is adequate, if possible more than adequate mise en place. Coaching new staff on board and confidently show them on what needs and expected to be done Supporting colleagues when it’s necessary and takes on responsibilities when the situation calls for it. Achievements: Chef Adam Newell, executive chef of Te Papa worked briefly at Boulcott as guest chef before the museum was opened. When the museum opened, Chef Chris approached 3 of Boulcott’s staff as being mentioned by Chef Adam to be likely candidates for any but better position that is available. I was one of them. Chef Chris advised me that this new position could give me more experience and a bigger scope on different areas of the food industry. Since I am a strong believer of ‘you seek your opportunity and when it comes you grab it when you can’, so I took on the challenge.

Education

  • Le Cordon Bleu Wellington New Zealand
    Diplome de Cuisine, French Cuisine
    2013 - 2014
  • WHITIREA COMMUNITY POLYTECHNIC
    TCB 75/2 Basic Professional Cookery, Professional Cookery
    1993 - 1994
  • HUTT VALLEY POLYTECHNIC
    NZQA 751 General Catering Certificate and NZQA 841 Restaurant Services Certificate, Food Preparation/Professional Cooking/Kitchen Assistant
    1991 - 1993

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