Manager Training

CURRICULUM VITAE

PIERRE BESTER

RESIDENTIAL ADDRESS: 334 PENQUIN STREET

WIERDAPARK X1

CENTURION

0157

POSTAL ADDRESS: SAME AS ABOVE

TELEPHONE NUMBER: +27-076-***-****

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PERSONAL INFORMATION

SURNAME: BESTER

NAME: PIERRE

ID NUMBER: 690**********

DATE OF BIRTH: 25 FEBRUARY 1969

SEX: MALE

MARITAL STATUS: MARRIED

DRIVERS LICENSE: CODE 08

NATIONALITY: SOUTH AFRICAN

LANGUAGE PROFICIENCY: ENGLISH AND AFRIKAANS

STATE OF HEALTH: EXCELLENT

AVAILABILITY: IMMEDIATELY

EDUCATION PROFILE

LAST SCHOOL ATTENDED: CHRISTIAN BROTHERS COLLEGE

HIGHEST STANDARD PASSED: GRADE 12

SUBJECTS: AFRIKAANS, ENGLISH, PHYSICAL SCIENCE, HISTORY,

GEORAPHY

ACHIEVEMENTS:

SPORT AT SCHOOL - FIRST TEAM RUGBY FROM GRADE 10

SADF: CHEF QUALIFICATION

SOUTHERN SUN HOTEL GROUP (BURGERS PARK HOTEL IN-HOUSE TRAINING

SACA CHEF QUALIFICATION

OTHER:

SUPERVISORS SAFETY TRAINING COURSE

FIRE FIGHTING

FIRST AID - LEVEL ONE

CAREER SUMMARY

GENERAL SMOOTH RUNNING OF KITCHENS

DAILY CASH-UP

HYGIENNE AND Q PRO EXPERIENCE

LIASING WITH CLIENTS AND SEEING TO THEIR NEEDS

STOCK CONTROL AND ROTATION

MENU PLANNING AND COSTING

ORDERING OF STOCK

STAFF TRAINING, HEARINGS AND STAFF ROSTERS

GAME MANAGEMENT AND HUNTING

CONTINUASLY EXPERIMENTING WITH NEW IDEAS & STAYING ON TOP OF NEW FOOD

TRENDS

HACOP HEALTH AND SAFETY EXPERIENCED

PRESENTLY WITH ANADARCO GAS AND OIL IN MOZAMBIQUE ON CONTRACT 5/4/2013

FEEDING APROX 200 PAX 5 STAR BUFFET BREAKFAST /LUNCH /DINNER/ HEAD CHEF

POSITION

BEFORE THIS I WAS AT LONMIN PLATINUM WITH FEDICS FOOD SERVICES TILL

5/4/2013

AS EX HEAD CHEF ON THE MINE LOOKING AFTER 4 KITCHENS INCLUDING

A SMALLL HOSPITAL

REFERENCE LETTER FROM VALE - ODEBRECHT INTERNATIONAL:

Tete - Moatize 01 de fevereiro de 2012

Caro Pierre

Foi muito bom trabalhar com voc durante esses seis meses no projecto

carv o Moatize, s uma pessoa boa, extremamente energ tica. Dif cil

encontrar algu m como voc .

Como Gerente de produ o da catering Servco no projecto carv o Moatize/

Tete n o tenho nada a reclamar, no inicio tivemos as nossas barreiras

muito em fun o da l ngua mas conforme fomos trabalhando juntos as

minhas necessidades passaram a ser o seu objetivo.

Quantos elogios recebemos pelo sucesso dos lanches do Alojamento A que voc

fez. A pizza que agora o maior sucesso na sexta-feira foi gra as ao teu

empenho como chefe.

O restaurante, ou a empresa de catering que tiver voc como chefe com

certeza sa ra a ganhar.

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was great working with you during these six months in the Moatize coal

project, you're a good person, very energetic. Difficult to find someone

like you.

As a production Manager in Caterin Servco on project coal Mine,

Moatize/ Tete I have nothing to complain, at first we had our very

barriers according to the language as we were working together but my needs

have to be your goal.

How many compliments received by the success of the Housing snacks that you

did. The pizza is now the most successful in Friday thanks to your

commitment as a leader.

The restaurant or catering company that has you as the leader with

certainty will gain.

Atenciosamente

K tia Mangujo

Nutricionista do Odebrecht Internacional,

SUMMARY OF EXPERIENCE

AUG 2011 - CURRENT: SERVCO - CONTRACTED TO VALE MINING GROUP MOZAMBIQUE

EXECUTIVE HEAD CHEF& HEAD AFTERNOON PRODUCTION MANAGER

FEEDING VALE MANAGEMENT, ODERBRECHT, WBHO, KENTZ, MINA MANAGEMENT ON THE

MINE, REGIMENT R MANGEMENT CAMP, CCP, MATEMA TAKE AWAYS

HEAD AFTERNOON PRODUCTION MANAGER-SERVCO DUTIES

. GO ON SHIFT AT 10AM - 10PM (FIRSTLY ENSURE ON TIME PRODUCTION OF ALL

MEAL TYPES) - NUMBERS AS FOLLOW:

. 1800 DINING ROOM MANAGEMENT MEALS

. 2000 TAKE AWAYS OF DIFFERENT TYPES TO VARIOUS DESTINATIONS

. 1759 BIG DINING ROOMS FOR MINE CONTRACTORS

. 300 MINA ON THE MINE DINING ROOM

AT 11AM START WITH REQUISITIONS AND ISSUES FOR DINNER, MIDNIGHT MEAL AND

LUNCH THE FOLLOWING DAY.

NUMBERS FOR DINNER AS FOLLOW:

. 500 SIT DOWN BIG DINING ROOM

. 300 TAKE AWAYS TO DIFFERENT DESTINATIONS

. 150 MINA DINING ROOM DINNER

. 150 SPECIAL MANAGEMENT MEAL PACKS WITH DIFFERENT DIETRY REQUIREMENTS

. 110 STANDARD MEAL PACKS FOR DELIVERY

ENSURE BUTCHERY/BAKERY/STORES ARE ON TIME WITH ALL PRODUCTION AND REQUESTS.

ENSURE STORES HAVE ALL STOCK ACCORDING TO 4 WEEK CYCLE MENU TO ENSURE

SMOOTH RUNNING OF NEXT DAY PRODUCTION.

WORK HAND IN HAND WITH VALE AND ODERBRECHTDIETICIANS TO ENSURE HIGH

STANDARD OF FOOD QUALITY AND ON TIME PRODUCTION, KEEPING DIETICIANS HAPPY

IS VITAL ON THE MINE, AND I HAVE SUCCESSFULLY ACHIEVED THIS GOAL. IN

AFRICA STORES AND STOCK LEVELS ARE VERY IMPORTANT AS ANYTHING MAY GO WRONG

WITH SUPPLY AT ANY TIME. QUICK PLANNING AND ACTIONS ARE NEEDED TO SOLVE ANY

PROBLEMS WITH SUPPLY AND CHANGES MUST BE MADE ON MENUS IF NEEDED WITH

DIETICIANS GO AHEAD.

AT 1 PM. START COOKING FOR DINNER (WITH THE STAFF COMPLIMENT OF 64) TO BE

READY AT 4PM.

. 150 MINA MEALS DELIVERED ON MINE BY 16H00

. DINING ROOM MEAL READY FOR SIT DOWN MEAL BY 17H00

. SPECIAL MANAGEMENT MEALS WITH DIETRY REQUIREMENTS READY FOR DELIVERY

ON TRUCKS BY 18H00

. PRODUCTION FOR BOTH NIGHT MEALS START AT 18H00. START PREPERING FOR

MINA 230 MEALS AND FOR THE FOLLOWING DAYS LUNCH. THE AFTERNOON

PRODUCTION MANAGER HAS A VERY IMPORTANT JOB ENSURING THE SMOOTH

RUNNING OF THE MIDNIGHT AND MORNING SHIFT. PRODUCTION MUST BE ADHERED

TO, TO ENSURE THAT LUNCH AND MIDNIGHT MEALS ARE ON TIME AND OF THE

CORRECT QUANTITIES.

OTHER DUTIES:

. WORKING HAND IN HAND WITH CLEANING MANAGEMENT TO ENSURE THE HYGIENE

AND CLEANLINESS ARE UP TO STANDARD

. STAFF TRAINING AND TEAM BUILDING TO ENSURE GOOD STAFF MORAL

. WORKING HAND IN HAND WITH DIETICIANS (VALE - MRS GLACIA) &

(ORDERBRECHT- MRS KATIA)

. 4 WEEK MENU CYCLE PLANNING AND FUNCTION MENUS FOR APROVAL BY VALE

NUTRISIONISTS

. FUNCTION MENU PLANNING AND DOING OF FUNCTIONS FOR VALE

. DEALING WITH STAFF ISSUES - PERSONAL AND IN THE WORK PLACE

. ENSURING ALL TRANSPORT READY & FUNCTIONAL WITH DRIVERS FOR SUCCESSFUL

DELIVERIES

. SMOOTH RUNNING OF SCULLERY AREAS

. STOCK ORDERED BY STORES 1 WEEK IN ADVANCE

. MEAT DEFROSTING CYCLE IN PLACE FOR GOOD PRODUCTION PRACTICES

. ENSURING ALL DESSERTS AND PASTRIES FOR 1800 PEOPLE MANAGEMENT AND 2000

DINING ROOM ARE PRODUCED

. RUNNING A HAPPY PRODUCTIVE KITCHEN, ENSURING ALL PRODUCTION IN ALL

AREAS OF THE KITCHEN IS UP TO DATE AND ON TIME, NO EXCUSES ALLOWED

. SETTING UP OF NEW KITCHENS (EQUIPMENT/STAFF/STOCK/MENUS/CLEANING/

STORES & BUYING, LIASING WITH SUPPLIERS

. FULL EMPLOYMENT OF MOZAMBIQUE STAFF AND SETTING UP OF PORTUGUESE

CONTRACTS

. RUNNING OF CAMP AND KITCHEN IN ALL AREAS

. LIASING WITH MOZAMBIQUE GOVERNMENT ON USE OF LOCAL PRODUCTS

(DEPARTMENT OF AGRICULTURE)

. LIASING WITH MOZAMBIQUE UNIONS WITH STAFF PROCEDURES & NEEDS

. LIASING WITH LAUNDRY AND ROOM CLEANING OF CAMP

. LIASING WITH VALE CLIENT

. TRANSLATIONS OF MENU TO PORTUGUES AND NUTRITIONAL VALUES WORKED OUT BY

NUTRITIONISTS

. ORGANISING CAMP SPIRIT EVENING, BRAAI ETC. THEME EVENINGS

. BUYING OF VEHICLES, MAINTAINING SAFETY COURSES, GENERAL RUNNING AND

FULL ICM LOG BOOK CHECKS

. PAYING ATTENTION TO ALL DETAIL AND ENSURING CONTRACT TENDER

SPECIFICATIONS BEING FOLLOWED AT ALL TIMES

. ENSURING HACOP HEALTH AND SAFETHY IS FOLLOWED

. RUNNING ALL ASPECTS OF OPERATION - OFF AND ON SITE

. ENSURING STAFF TRAINING AND QUALITY ALWAYS UP TO STANDARD

. WORKING HAND IN HAND WITH SUPERVISORS AND MANAGERS TO MAKE SURE

OPERATION IS SUCCESSFUL

. ENSURING MAINTENANCE IN ALL AREAS SEEN TO

I HAVE WORKED ON THIS VALE PROJECT WITH PAULO MATIAS (HEAD PRODUCTION

MANAGER), AND ME AS EXECUTIVE HEAD CHEF AND AFTERNOON PRODUCTION MANAGER.

TOGETHER WE HAVE RUN A VERY SUCCESSFUL OPERATION. IM VERY DEDICATED AND

TAKE MY JOB VERYSERIOUS AND HAVE A PASSION FOR COOKING. I AM EXCITED TO

TAKE ON MY NEXT CHALLENGE.

MARCH 2009 - JULY 2011: FEDICS - CONTRACTED TO CITI GROUP SANDTON

EXECUTIVE HEAD CHEF

. PREPARATION OF ALL MEALS FOR EXECUTIVE DELEGATES

. DAILY MENU PLANNING AND COSTING FOR CANTEEN AS WELL AS FUNCTIONS

. RUNNING OF KITCHEN IN ALL ASPECTS AS WELL AS ALL FUNCTIONS

. PROVIDING MEALS FOR DIRECTORS TABLE

. CATERING FOR ALL INTERNATIONAL DELEGATES

. RUNNING OF CANTEEN (FEEDING 600+ PEOPLE DAILY)

. STAFF TRAINING AND HEARINGS

. CATERING FOR VARIOUS DEPARTMENTS

. KITCHEN HYGIENE

. Q- PRO SYSTEM

. DAILY CASH-UP AND PNL FOR HEAD OFFICE

JUNE 2007 - FEBRUARY 2009: FEDICS - CONTRACTED TO ABI AND SAB SANDTON

EXECUTIVE HEAD CHEF

. RUNNING OF KITCHEN IN ALL ASPECTS AS WELL AS ALL FUNCTIONS

. PROVIDING MEALS FOR DIRECTORS TABLE

. RUNNING OF CANTEEN (FEEDING 1200 PEOPLE DAILY)

. CATERING FOR INTERNATIONAL SAB DIRECTORS

. CATERING FOR FUNCTIONS FOR ALL SAB DEPARTMENTS (THEME EVENINGS, BEER

LAUNCHES)

. MENU PLANNING AND COSTING

. STAFF TRAINING AND HEARINGS

. KITCHEN HYGIENE & Q- PRO SYSTEM

. DAILY CASH-UP AND PNL FOR HEAD OFFICE

MARCH 2006 - MAY 2007: FEDICS - CONTRACTED TO OUTSURANCE

EXECUTIVE HEAD CHEF

. RUNNING OF KITCHEN IN ALL ASPECTS AS WELL AS ALL FUNCTIONS

. RUNNING OF CANTEEN (FEEDING 1200 PEOPLE DAILY)

. MENU PLANNING AND COSTING FOR FUNCTIONS AS WELL AS FOR CANTEEN

. STAFF TRAINING

. KITCHEN HYGIENE & Q-PRO SYSTEM

. MONTHLY STOCK TAKE

. REASON FOR LEAVING: MOVED TO SAB TO KEEP DIRECTORS AT SAB HAPPY TO

SECURE AND KEEP CONTRACT

DECEMBER 2001 - FEBRUARY 2006: FAERIE GLEN CONFERENCE AND WEDDING ESTATE

EXECUTIVE HEAD CHEF

. CONTRACTED TO DO ALL OUTSIDE CATERING FOR HIBISCUS COAST MUNICIPALITY

. CONTRACTED TO DO ALL OUTSIDE CATERING FOR UGU LOCAL COUNCIL & MAYORAL

FUNCTIONS

. SMOOTH RUNNING OF ALL KITCHEN AREAS

. STAFF TRAINING, STAFF ROSTERS & STAFF HEARINGS

. MENU PLANNING & COSTING FOR ALL FUNCTIONS & ORDERING OF STOCK

. KITCHEN HYGIENE & CLEANLINESS

. ALL CATERING FOR WEDDINGS, FUNCTIONS & CONFERENCES

. REASON FOR LEAVING: CONFERENCE ESTATE CLOSED DOWN DUE TO PROPERTY BOOM

IN KZN. LANDLORD DEVELOPED THE PROPERTY

JULY 2000 - NOVEMBER 2001: SUPER SPAR SHELLY BEACH

. EXECUTIVE HEAD CHEF

. GENERAL RUNNING OF BUTCHERY, DELI, COFFEE SHOP, KITCHEN & RESTAURANT

. STAFF TRAINING, STAFF ROSTERS

. MENU PLANNING & COSTING FOR ALL FUNCTIONS

. KITCHEN HYGIENE & CLEANLINESS

JANUARY 2000 - JUNE 2000: PRINCE'S GRANT GOLF ESTATE AND 4 STAR LODGE

EXECUTIVE HEAD CHEF

. BRING DOWN FOOD COST FROM 59% TO 35%

. CATERING FOR ALL OUTSIDE FUNCTIONS, WEDDINGS & BANQUETS

. MENU PLANNING & COSTING

. STAFF ROSTERS & TRAINING

. SMOOTH RUNNING OF KITCHEN & HALFWAY HOUSE

. MONTHLY STOCK TAKE (KITCHEN & HALFWAY HOUSE)

. STOCK CONTROL, ORDERS & ROTATION OF STOCK

. HYGIENE AND CLEANING OF KITCHEN

. REASON FOR LEAVING: FAMILY COULD NOT ADDAPT - MOVED BACK TO SOUTH

COAST

DECEMBER 1997 - DECEMBER 1999: BRACKENMOOR HOTEL***

EXECUTIVE HEAD CHEF

. SMOOTH RUNNING OF ALL AREAS OF KITCHEN

. STAFF TRAINING, STAFF ROSTERS & STAFF HEARINGS

. MENU PLANNING & COSTING FOR ALL FUNCTIONS

. MENU PLANNING FOR DAILY BREAKFAST AND DINNER

. ORDERING OF STOCK

. KITCHEN HYGIENE

. REASON FOR LEAVING: HOTEL SOLD TO CHINESE AND TURNED INTO A PRIVATE

RESIDENCE

SEPTEMBER 1996 - NOVEMBER 1997: PHUMULA GAME LODGE

CO-OWNER AND HEAD CHEF

. MENU PLANNING AND COSTING

. SMOOTH RUNNING OF KITCHEN

. STAFF TRAINING & STAFF MEETINGS

. STAFF ROSTERS

. STOCK CONTROL & ORDERING

. SMOOTH RUNNING OF WEDDINGS, FUNCTIONS, CONFERENCES & GAME FESTIVAL

. GAME MANAGEMENT

. REASON FOR LEAVING: SOLD SHARES AND MOVED TO SOUTH COAST

JANUARY 1994 - AUGUST 1996: BRACKENMOOR HOTEL***

HEAD CHEF AND OWNER OF KITCHEN AND BAR

. STAFF TRAINING & STAFF MEETINGS

. MENU PLANNING & COSTING

. SMOOTH RUNNING OF KITCHEN (BREAKFAST, LUNCH AND DINNER)

. KITCHEN HYGIENNE

. ENSURE QUALITY FOOD AND SERVICE AT ALL TIMES

. ASSIST WITH ALL MAJOR FUNCTIONS

. REASON FOR LEAVING: HOTEL WAS SOLD TO CHINESE INVESTORS, RELOCATED TO

OPEN PHUMULA LODGE

MAY 1993 -DECEMBER 1993: WILD COAST CASINO - SUN INTERNATIONAL

NIGHT CHEF - TAKING OVER FROM HEAD CHEF AT NIGHT

. CIRCULATE BETWEEN ALL RESTAURANTS (COMMODORE, BENGAL BRASSERIE,

CHICOS, DRIFTWOOD, INDIGO)

. SMOOTH RUNNING OF ALL KITCHENS, RESTAURANTS, ROOM SERVICE AND STAFF

CANTEEEN

. BREAKFAST PREPARATION

. BANQUET PREPARATION

. REASON FOR LEAVING: TO RENT KITCHEN AND BAR FROM BRACKENMOOR HOTEL

OWNERS

DECEMBER 1991 - APRIL 1993: BRACKENMOOR HOTEL***

SOUS CHEF

. STOCK CONTROL, ORDERING AND ROTATION

. MENU PLANNING, COSTING ON DAILY BASIS FOR RESTAURANT

. MENU PLANNING AND COSTING FOR CONFERENCES, WEDDINGS AND FUNCTIONS

. KITCHEN STAFF ROSTERS

. STAFF MEETINGS

. ASSIST WITH ALL MAJOR FUNCTIONS

. PREPARATION OF BREAKFAST

. REASON FOR LEAVING: RELOCATED TO EASTERN CAPE - BETTER POSISTION AT

WILD COAST SUN

MID-OCTOBER 1990 - NOVEMBER 1991: WIGWAM HOTEL***

STARTED AS CHEF DE-PARTIE AND BECAME ASSISTANT SOUS CHEF

. KITCHEN HYGIENE

. MENU PLANNING AND COSTING

. STAFF ROSTERS

. RUNNING OF HALFWAY HOUSE, TUCK SHOP FOR TAKE-AWAYS

. ORDERING, CONTROL AND ROTATION OF STOCK

. ASSIST SOUS CHEF WITH SMOOTH RUNNING OF KITCHEN FOR BREAKFAST, LUNCH

AND DINNER

. REASON FOR LEAVING: RELOCATED TO SOUTH COAST (A BETTER POSITION)

JANUARY 1989 - MID-OCTOBER 1990: BURGERSPARK HOTEL SOUTHERN SUN

JUNIOR CHEF DE PARTIE: (FINAL YEAR IN-HOUSE TRAINING) UNDER MANY TALENTED

CHEFS FROM ISRAEL, FRANCE, GERMANY ETC.

TRAINING IN

. COLD KITCHEN, BUTCHERY, PASTRIES, A LA CARTE, BUFFET, SILVER SERVICE

AT AMBASSADOR RESTAURANT

. REASON FOR LEAVING: WIGWAM HOTEL IN RUSTENBURG OFFERED AN EXCELLENT

CAREER OPPORTUNITY

1987 - 1988: COMPLETED 2 YEARS NATIONAL SERVICE AS CHEF (SADF)

. CHEF TRAINING AND QUALIFICATION - SADF

. RUNNING OF STORES

. MEAL PREPARATIONS & FUNCTIONS

. OFFICER'S MESS & FORMAL DINNERS

PIZZA HUT:

. WAITER

. PIZZA DELIVERY

. KITCHEN SUPERVISOR

. CHEF

REFERENCES:

. MRS JULIE MATZOPOLOUS - FEDICS - OUTSURANCE

. MR BRYN COVENTRY - FEDICS - SAB

. MR PAUL McCRYSTAL - SAB CLIENT

. MR PAULO MATAIZ - FACILITIES MANAGER (VALE)

. MR COLIN BALRUM - EXECUTIVE CHEF (SERVCO)

. MS KATIA - ODERBRECHT MAIN KITCHEN

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