Manager Assistant

EMPLOYMENT HISTORY

Grootbos Private Nature Reserve

Executive chef: 2005-2013

All aspects of Executive Chef role, management of two Lodges & Private Villa. Involvement in Grootbos's social responsibility project: Growing the future organic farm (vegetables and live stock)

My duties and responsibilities include but are not restricted to:

*Administering all culinary activities and to ensure optimal level of services to all guests and develop effective interaction with them to analyse all requirements

* Estimate required stock on daily basis and to place required purchase orders there of

*To create various new recipes to ensure customer satisfaction and maintain standardization of all recipes to maintain consistency and determine all quality standards and monitor pricing of all menus.

*Execute all menu planning and implementing and maintain all activities to ensure compliance to all food standards and presentation skills and maintain a hygienic environment at all times.

*Maintain and operate all equipment required for executive team to prepare food and maintain safety regulations in the kitchens.

*Maintain safety and ensure sanitation in all activities and manage inventory of all purchasing equipments.

*Monitor and ensure resolution to all customer issues and recommendations and administer all employee issues.

*Create and develop new recipes and menus and oversee all food production procedures and cost.

*Manage all waste food and ensure appropriate distribution for same and ensure achievement of all production objectives.

*Monitor all chef activities and ensure exceptional quality of all processes and complete it on regular basis.

*Coordinate with purchasing department to recommend purchases of all kitchen equipment and analyse all procedures to reduce cost and increase effectiveness of all products to ensure customer satisfaction.

*Maintain all procedures and recommend new services and products to all guests and supervise working of all culinary employees.

*Supervise working of steward team and achieve all food and labour cost objectives and maintain food standards in all processes.

*Manage operations of and have hands on role in our organic vegetable farm on the property. Fresh organic produce and the preparation there of is of utmost importance.

HMS Seabourne Pride

Chef de Partie: Aug '04-Jan '05 Veranda kitchen breakfast, lunch and dinner 200 pax

The Marine Hotel

Snr.chef de Partie: 2001-2004 covering all sections in hot kitchen at Pavilion and all sections in the Seafood kitchen

The Gallery (London,U.K)

Chef de Partie/assistant kitchen manager: May '99- Dec'00 in charge of daily specials and orders

The Bottle and Glass (Ayelsbury,U.K)

Demi Chef: Sep'98-Apr'99 in charge of veg section

Mezzo (London,U.K)

Commi de Cuisine: May'98- Oct'98 assisted Sous Chef in pastry

Chagall's

Demi Chef: Oct'97-Apr'98 worked with CDP on starters and veg

Brasserie de Paris

Apprentice-Commis Chef: Dec'96-Sep'97 started as kitchen assistant in scullery and then moved on to food preparation

Brewers Tavern and Caterers & The Country Cottage Restaurant & Constantia Restaurant

Weekend and school holidays kitchen work: '95-'96

PERSONAL DETAILS:

I.D no: 781**********

Date of birth: 04/12/1978

Age: 34 years old

Nationality: South African

Sex: Male

Languages: English, Afrikaans, Xhosa

Driver's license: valid code 08 E and PDP

Criminal record: None

Marital status: Married

Dependents: Two

Physical address: 1 Sienna lane, Vermont, Hermanus, 7200

Postal address: Box 1442, Hermanus, 7200

email address: *********@*****.***

Cell no: 083-***-****

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