Mr
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)
CHEF FRANCIOUS LE ROUX
(PROTEA IMVUBU LODGE)
EDWARD PROTEA HOTEL KJELLODGE)
IMVUBU LODGE
CHEF SIYABONGA
(JACA IMVUBU LODGE)
CHEF DAVID
BRIAN EDWARD HOTEL
CHEF AUSTEAN
(PHIRRI)
CHEF SHANE SILVA
(SOUS CHEF, SOFITEL DOWNTOWN DUBAI WAKAME RESTAURANT)
WAKAME RESTAURANT
(DOWNTOWN DUBAI)
+97 4 224 6663
LLOYD ROBERST
(HEAD CHEF, SOFITEL DOWNTOWN DUBAI WAKAME RESTAURANT)
GREG
(OWNER, FOUNDER)
BELLINGTON FLOOR MANAGER
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
GREGORY MELEAN
(OWNER, COPPER RESTAURANT, MUSCAT OMAN)
GREGORY MELEAN
NORMAN JAMES
(EXECUTIVE CHEF, ST REGIS, DOHA)
ac7dme@r.postjobfree.com
FARAG SABRY
(CHEF DE CUISINE, ST REGIS, DOHA)
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