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Mr

Location:
Cape Town, Western Cape, South Africa
Salary:
2000 usd
Posted:
October 14, 2018

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Resume:

CIRICULUM VITAE OF STARLIN FEDER

PERSONAL INFORMATION

NAME : Starlin Reiloon Feder

IDENTITY NUMBER : 911***-****-** 6

DATE OF BIRTH : 3 October 1991

AREA OF RESIDENCE : 1 Rendezvous Centre Essenhout str

Heiderand

Mossel Bay

6509

NATIONALITY : South African

LANGUAGES : English, Afrikaans, Zulu

CONTACT DETAILS : +27-82-301-**** - +277********

ac7dme@r.postjobfree.com

SUMARRY OF EDUCATION

HIGHEST STANDARD

YEAR

LAST SCHOOL ATTENDED

SUBJECTS

Matric

2010

Empangeni High School

•English

•Afrikaans

•Home Economics

•Business Studies

•Computer Application Technology

•Mathematical Literacy

•Life Orientation

SECONDARY EDUCATION

No. Of YEARS

YEAR

ESTABLISHMENT

SUBJECTS

•1st and 2nd Year block Release

•1 year practical

2011 -2013

Hotel Trainers and Assessors (HTA) Johannesburg

•French Terminology

•Food Costing

•Food & Beverage

•Practical’s

•Assignments

SUMARRY OF WORK EXPERIENCE

I COMPLETED A 3 YEAR APPRENTICESHIP THROUGH PROTEA HOTELS IN SOUTH AFRICA. THE 6 WEEKS OF PRACTICAL AND THEORY THEN WORKING FULL TIME IN THE KITCHEN FOR THE REST OF THE YEAR. IN THIS TIME I COVERED ALL DEPARTMENTS WITHIN THE RESTAURANT AND KITCHEN I.E. BUFFET, AL A CARTE, BANQUETING AT 3 DIFFERENT PROTEA HOTELS WITHIN. I LEARNED SO MUCH WITH IN THE HOTEL INDUSTRY BECAUSE OF ITS BUSY FAST PACED ENVIRONMENT AND EVERCHANGING MENUS. I WAS UNFORTUNATELY NOT ABLE TO COMPLETE MY FORTH YEAR DUE TO FINANCIAL CIRCUMSTANCES. I THEN RELOCATED TO CAPE TOWN IN ORDER TO WORK IN IN FRANSHOEK AT THE KITCHEN AT MAISON UNDER CHEF ARNO JANSE ON A WINE FARM, HERE I WAS EXPOSED TO PAIRING WINES WITH FOOD, WORKING WITH CHAUCATRIES IN HOUSE AND WORKING WITH FRESH PRODUCE. I WAS PART OF A TEAM THAT CONTRIBUTED TO THE RESTAURANT MAKING THE 19T BEST EAT OUT RESTAURANT IN 2013-2014. I HAVE SINCE IMMIGRATED TO DUBAI AND WORK IN WAKAMI RESTURANT, SOFITEL DOWNTOWN DUBAI, WHERE I HAVE GAINED VALUABLE EXPERIENCE AS A CHEF AND A PERSON.

COMPANY

POSITION

RESPONSIBILITIES

PROTEA HOTEL Imvubu Lodge 3* (2011/02 – 2011/12)

Orientation Chef Trainee

COMMI 3

Banqueting

A la Carte (Hot/cold/dessert)

Assisted in Stock Take

Cleaning

Covered all sections

PROTEA EDWARD HOTEL 4* (2012/01 – 2012/12)

1st year in-service Chef Apprenticeship

COMMI 2

Stock take

Ordering Stock

Stock sheets

A la Carte (Hot/Cold pass/dessert)

Pastry

Banqueting

Deliveries

Train the Trainer course

JUICED

PROTEA HILTON HOTEL 4* (2013/01 – 2013/04)

2nd year apprentice Chef

COMMI 1

Stock Take

Deliveries

Ordering Stock

A la Carte (Hot pass)

First Aid

The Kitchen at Maison (Rated 19th best eat out restaurant 2013)

08/3013 – 04/2014

DEMI CHEF DE PARTIE

Stock take

Deliveries

A la Carte (Hot/cold)

Assisting with chaucetrie

Gardening skills

Weekly changed menu

Cleaning

Mise en place for hot/Veg/Meats/Fish/Garnishes

SOLA FRATTORIA ON WHALE STREET, ITALIAN RESTURANT.

CAPE TOWN CBD

(2014-05 - 2015-05)

JUNIOR SOUS CHEF

Making roster

Daily task sheets

Managing pass

Maintaining haccp

Making pizza

06/2015; SOFITEL

DOWNTOWN DUBAI

WAKAME

RESTURANT

5*

(2015-07 – 2017-01)

SENIOR CHEF DE PARTIE

In charge of grill section

Ensure haccp is maintained

Check temperatures

Paper work

Stock taking

Report to senior chefs

Assist with new menus

Menu training with new staff

Ordering if no senior chef available

Copper restaurant Oman Muscat

(2017 – 02- 2017 -07)

Junior sous Chef

Duty Rota weekly

Manage of food cost/wastage

Ordering of stock, e, g meats, veg, Chemicals, dry store

Monthly budget meetings

I was very hands on with the management side as we did not have a head chef for 3 months.

I had a very supportive team that assisted me in every way possible.

Carnival Uk ( P&0 Cruise)

(2017-08 – 2017-12)

Couldn’t complete my contract due to family crisis where my mom was admitted for 1 month and I had to be there to take care of my younger sister.

Chef De Partie

I was in charge of the glasshouse restaurant on deck 10.

Assisted in hot and cold Kitchen.

Daily logs, orders, lead in Musters.

Assisted in main Galley, saucier, Larder and main dinning on the hot pass

Al a Carte 65 seater, all food cooked Al a minut.

USPH Port Canaveral, Miami

Weekly Menu Change

St Regis 5*

(12/05/2018 – 06/10/2018)

Sous Chef

Assist colleagues, if required, enhance team spirit, develop credibility, respect openness and trust.

Actively participate in training.

Conduct colleague performance appraisals, discuss areas of fine tuning/development.

Maximize motivation, morale and maintain discipline.

Report accidents and sickness in log book.

Attend meetings and briefings as instructed and disseminate relevant information to related teams.

Conduct regular meetings with culinary colleagues.

Inform and keep Executive Chef up to date.

Respond to change positively.

Interacts with colleagues of other departments.

Assume full responsibility in the absence of the Sous Chef.

Assist the Sous Chef, communicate and delegate the production schedule for the day, collating quantities.

STRENGTHS

Time driven

Work well under pressure

Maintaining hygiene

Knife skills

Energy

Health

WEAKNESS

Push myself hard at times

Put others before myself

Very firm in my beliefs

Too much attention to detail.

OPPORTUNITIES

I commit myself to growth within a company

I like getting everyone involved in tasks

Team work

THREATS

I like taking risks

Not analysing well enough at times.

ACHIEVMENTS

•Computer Literacy

•Brainstorming

• First Aid

•1st & 2nd year block release certificates

•Debating

•Fire Fighting training

•JUICED

•Train the trainer course

•HACCP TRAINING

•Bermuda Card

•US VISA

•Maritime training

REFERENCES

JULIAN / ARNO JANSE

(THE KITCHEN AT MAISON)

+27-21-876-****

CHEF FRANCIOUS LE ROUX

(PROTEA IMVUBU LODGE)

+27-72-399-****

EDWARD PROTEA HOTEL KJELLODGE)

+27-31-337-****

IMVUBU LODGE

+27-35-753-****

CHEF SIYABONGA

(JACA IMVUBU LODGE)

+27-73-403-****

CHEF DAVID

BRIAN EDWARD HOTEL

+27-76-861-****

CHEF AUSTEAN

(PHIRRI)

+27-82-221-****)

CHEF SHANE SILVA

(SOUS CHEF, SOFITEL DOWNTOWN DUBAI WAKAME RESTAURANT)

+971-**-***-****

WAKAME RESTAURANT

(DOWNTOWN DUBAI)

+97 4 224 6663

LLOYD ROBERST

(HEAD CHEF, SOFITEL DOWNTOWN DUBAI WAKAME RESTAURANT)

+380-**-***-****

GREG

(OWNER, FOUNDER)

+971-***-****

BELLINGTON FLOOR MANAGER

+971-**-***-****

KLAUDIA HORECK

(AGENT, CARNIVAL UK RECRUITING AGENCY CORECRUITMENT)

+27 22 43 8004

EMAIL: ac7dme@r.postjobfree.com

ARUN KUMAR

(SOUS CHEF)

ac7dme@r.postjobfree.com

+447-****-***-**

GREGORY MELEAN

(OWNER, COPPER RESTAURANT, MUSCAT OMAN)

+968-***-***-**

GREGORY MELEAN

+968-***-***-**

NORMAN JAMES

(EXECUTIVE CHEF, ST REGIS, DOHA)

+974-***-****

ac7dme@r.postjobfree.com

FARAG SABRY

(CHEF DE CUISINE, ST REGIS, DOHA)

+974-***-***-**

ac7dme@r.postjobfree.com

Documents available on request

•Matric Certificate

•Copy of Identity document

•Testimonial

•Block release certificates

•Call Centre Certificate

•HACCP Certificate

•Fire training certificate



Contact this candidate