senior pastry / head baker
Resume:
SHAFIK JACOBS
Curriculum Vitae
Mamre 7349
Cape Town
South Africa
8000
021******* cell +27-833******
Personal Details
Name: SHAFIK
Surname: JACOBS
Nationality: South African
Gender: Male
Languages: English, Afrikaans
French - cooking terms
Portuguese - Working Knowledge, willing to learn more languages
Marital Status: Married (willing to imigrate)(do travel)
Residence: Cape Town / Angola (work)
Interests: Cricket, Rugby, Sports angling
Tertiary Education:
Institute of Hospitality Education S.A
Cape Town / United Kingdom
Diploma - Professional Cookery Patisserie
Certifications, Courses, Memberships:
Certificate- Seagoing Familiarization course
Survival Course Medical
Seamen s book
Huet
Boisiet
HACCAP
Computer Literacy:
Skilled-most MS office packages
Skills and Strengths:
Progressive and creative imagination with a passion to learn
Ability to work long hours in high pressured environment
Results driven
Training and skills transfer
Innovative with a strong ability to improvise when short on ingredients and equipment
Working Career:
Currently contracting in George
Company: Compass - Oil Rigs Marianas
Position: Baker-manage nightshift
DUTIES AND RESPONSIBILITIES:
To conduct hygiene audits in the kitchen including use by date and storage methodologies to ensure health and sanitation standards are maintained.
To set work priorities and respond to changing external priorities that impact on daily planned activities.
To coordinate emergency response activities and situations,
To prepare reports for Managers as required including daily accommodation and catering status report.
To supervise support staff
To maintain rules and regulations in the unit in accordance with Company policies and procedures.
Receive containers from vessels
Ordering stock
Train staff
Budget
ESSENTIAL WORK ACTIVITIES
Implementing/Coordinating
Checking
Informing/Discussing
Planning
Controlling/Directing
Motivating
Company: ENSCO - Oil Rigs
Angola
Position: Baker
Period: 2012
Company: Sodexo - Oil Rigs Drillship Poseidon Angola
Position: Pastry Chef
Period: July 2012 November 2012
Duties and Responsibilities;
Cooking of Daily pastry and bakery items for all meals (170 + personal)
Ordering of Weekly & Monthly Stocks in conjunction with head chef and Camp Boss
Month End Stock Taking
Menu Planning - related to pastry and bakery section
Assist in smooth running of Galley, Kitchen and stores
Procurement and ordering of supplies bakery section
Quality Control
Staff Rosters and Timesheets
Staff assessments
Ensuring correct procedure regarding Hygiene and Cleaning.
Company: Kezner International Cape Town
One & Only Hotel 5*
Position: Senior Pastry Chef /Head Baker
Period: March 2009- July 2012
Duties and Responsibilities:
Informing/Discussing/Interviewing
Planning
Controlling/Directing
Motivating
Counseling
Disciplining/Disputes/Grievances
Day to day Pastry / Bakery production - as head of bakery section
Ordering and making requisitions for production requirements
Setting up buffets and monitoring conformity to set standards
In-house training for staff - mentoring and guiding student chefs, and training of commis and students on hygiene, presentation, cost control
Producing European style breads, pastries and desserts, including but not limited to:
o World class, signature pastries and desserts for themed outdoor lunches and dinners (Mediterranean, French Taste of Asia, grand gala, Spanish)
o Production of specialty pastries for themed tea times (Mozart, English, American, Chocolate and universal high tea)
o Themed buffet lunch and dinner, gala set ups
o Production of signature cakes, pastries and desserts for fine dining and set menus
o Production of show pieces for buffet presentations (chocolate, Designs, Marzipan and plastic icing molding, fruit carving)
o Production of cookies for tea time and buffets (various varieties)
o Production of petit fours for after dinner selection and midnight teas
Menu planning and development in conjunction with Exec Pastry Chef and Management Team
Company: Tony s Bakery- Woolworths Factory
Commercial bakery
Position: Supervisor
Coordinator, Mixer, Dough Laminator
Period: December 2007 - February 2009
Duties and Responsibilities;
Training Staff in Equipment usage, mixers, Dough laminators for the preparation on mass of biscuits, pastries etc
Training staff in Ingredient mixture and quantity control
Dough Handing Process,
Safety (HACCP) Hygiene
Cost, & Waste control
In-charge of special bread mixes/ it s ingredients/ raw materials
Initiate and propose new ideas to develop and promote products to the new markets such as hotels, bakeries, restaurants etc.
Monitor customer preferences
Analyze the product formulas, prices, method of sales & marketing.
Resolve customer complaints regarding technical issues of the products.
demonstrate and promote products
Company: Blowfish Restaurant
Position: Breakfast / Cold kitchen Chef
Period: April 2007- November 2007
Duties and responsibilities:
Responsible for Breakfast preparation production and service for customers.
Plating on the pass, cold section and hot section, stock control and staff training
responsible for Lunch cold kitchen preparation
help with preparation of all other food for the restaurant as directed by Executive Chef.
Ensured that all foods were stored correctly and temperature and delivery checks are carried out
to a required standard
company procedures on health and safety and hygiene including maintaining
cleanliness of work areas at all times
adhered to knife drill and equipment procedures
Company: Tydstroom Distribution
Position: Slaughterer(supervise hiegene and cleaning)
Period: 2005-2006
Company: N.A.Royker Distribution
Position: Delivery driver
Period: 2002-2005
References
Name
Company
Contact
Reference Type
Ian Hampshire. (Campboss)
Compass
Marianas
acrzlk@r.postjobfree.com
Brian Steyn(Campboss)
Angola
acrzlk@r.postjobfree.com
Professional
Allan King(Chief Cook)
Sodexo
Professional
R. Bam
Blowfish restaurant
Professional
R.Simatos(pastry chef)
One &Only
Professional
M.Z Jacobs(supervisor)
Tydstroom
Professional
Contact this candidate