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Sous Chef/ Kitchen Manager

Location:
White River, Mpumalanga, South Africa
Salary:
18000
Posted:
June 14, 2019

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Resume:

CURRICULUM VITAE OF MONIQUE SEIBOLD (DU TOIT)

BRIEF OVERVIEW

I started working straight after completing High School at Innibos Events Company until 2011. I got the opportunity to study Professional Cookery at The Capital Hotel School and Training Academy. I did my practical training at The Sheraton Hotel, Union caterers and Southern Sun Pretoria. My last year of studies (2013) I started working part-time at The Harlequin Restaurant and Barraca’s wine and Beer Bar. I worked at The Harlequin Restaurant for 2 years. And at Fair city Roodevallei up until May 2016, and started doing private catering until I was offer a potion at Woodhill Gold estate. Currently I working as the Front of House Manager at Oliver’s Restaurant and Lodge. I am passionate about my field of study and was awarded the Top Achiever in Practical Training Award as well as The Student of the Year Award. I obtained my diploma Cum Laude. KEY SKILLS

Skilled in cooking and preparing a variety of cuisines

Skilled in using kitchen tools and knives

Maintaining a high level of hygiene and understanding of sanitation needs of the kitchen

Excellent communication skills – dealing with internal colleagues and external customers

Experienced in problem-solving - Dealing with problems and handling them in the proper manner

Working effectively both as team member and independently

Working to strict deadlines and at a very high pace

Successfully mediated conflicts between staff and the faculty

Conducting internal training for employees to assist them to attain higher goals

Able to lead and motivate a big team

Committed to working in extreme hot temperatures in my working environment

Understanding of adhering to set budgets and staying within those budgets

Ensuring that all equipment at the outlet is cleaned and well maintained ACVIEVEMENTS

Member of the VCSV body at Hoërskool Nelspruit (2006)

Achieved Provincial Colours in Ring Tennis (2000)

Chairperson of CSV Dance and Drama (2006)

Active participant in the University’s extra mural activities from 2009-2010

Involved in voluntary relief work in Mozambique

Entered the Master Chef SA competition in 2011

Member of the Student Body Council at The Capital Hotel School and Training Academy

Reserved the Top Achiever Award in Practical Training

Reserved the Top Student of the Year Award

Won an internal cooking competition at Nestle South Africa together with my partner

Finalist at the Potato Pop Up competition

Member of the Chaîne des Rôtisseurs

PERSONAL DETAILS

Name : Monique

Surname : Seibold (Du Toit)

Date of birth : 29-12-1987

Nationality : South African

Identity number : 871**********

Gender : Female

Marital Status : Married

Languages : Afrikaans, English

Driver’s Licence : None

Health : Excellent

Physical Address : Oliver’s Restaurant and Lodge

: White River

: Mpumalanga

Postal Address : PO Box 19109

: Nelspruit

: 1200

E-mail Address : bottervlieg31@yahoo,com

Contact number : 081-***-****

EDUCATION

High School : High School Nelspruit

Highest Standard : Grade 12 with University Exemption Year Completed : 2006

TERTIARY EDUCATION

Institution : University of South Africa

Qualification : BTECH - Human Resource Management

Duration : 2009

COURSES COMPLETED

Institution : The Capital Hotel and Training Academy Duration : 2012 - 2013

Course : Professional Cookery

COMPUTER LITERACY

Course in Ms Excel and Ms Word Introduction

CAREER CHRONOLOGY

Employer : Oliver’s Restaurant and Lodge

Type of Establishment : Restaurant and Lodge

Period of Employment : February 2019 – Present

Position : Front of house Manager

Duties and Responsibilities : Set the tone for customers’ exceptional dining experience by greeting and seating them.

Sharing my knowledge and enthusiasm for the

menu and introducing the specials.

Being a great team player by helping around the

lodge, answering phones, completing financial

transactions, cleaning and stocktake.

Acting as the host for the in house lodge guests,

providing insightful knowledge of the area,

attending to any queries or requests the guest may have.

Checking in guests, managing room allocation, data capturing of guest details.

Overall management, review and ordering of stock

bar and restaurant to ensure control and

strict adherence to par level.

Capturing of stock on POS system.

Working with the kitchen to ensure a seamless

service, quality control of dishes, timeous delivery of meals and dealing with customer complaints.

Overseeing and manage events and functions.

Responsible for cash up’s and closing in the evening. Employer : Woodhill Golf Estate

Type of Establishment : Golf Estate

Period of Employment : July 2018 – January 2019

Position : Sous Chef and Banqueting Manager

Duties and Responsibilities : Plan menus for all food outlets in the Club and special occasions and events

Schedule and co-ordinate the work of Chef’s,

Cooks and other kitchen employees to ensure that

food preparation is economical & technical correct and within the budgeted labour cost

Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen

areas at all times.

Control and manage food wastages and theft

Safeguards all food preparation, to help ensure

consistent high quality and minimize food cost.

Attend staff F&B meeting

Handle Member and Guest complaints regarding

Banqueting events

Holding pre-function meetings services to ensure

smooth running of service stations and coordinated timing of courses.

Cooks and directly supervise the cooking of items

requiring special preparation

Assist in the preparation of the marketing plan and annual budget meeting.

Employer : Crisp Restaurant

Type of Establishment : Restaurant

Period of Employment : May 2017 – June 2018

Position : Chef and Manager

Duties and Responsibilities : Running of a restaurant in a busy business hub

: Ordering day to day produce and controlling FIFO

: Running and controlling hygiene of the kitchen

: Stock takes on a daily basis

: Recruiting, training and supervising staff

: Promoting and marketing the business

: Handling customer enquiries and complaints

: Handling administration and paperwork

: Keeping a high standard in food at all times

: Running and controlling hygiene of the Restaurant

: Doing food costing and menus

: Daily cash up and payment to suppliers

: Supplying cakes and sweet pastries

Employer : Oreganum Restaurant

Type of Establishment : Restaurant

Period of Employment : August – October 2016

Position Consulting Chef for Front of House

Duties and Responsibilities : Writing new Menu for opening of Restaurant Running and controlling hygiene of the kitchen

Implementing a stock control system and setting up of POS system

Interviewing staff and training of menu and FOH

Finding new suppliers and advertising the new

restaurant.

Food costing for beverages and food menu

Running the opening of the restaurant and helping

Staff with learning the system and menu

Communicating with the clients and staff

Running the restaurant until owners were

comfortable with their restaurant and staff.

Employer : Fair City Roodevallei Hotel

Type of Establishment : Meeting and Conferencing Hotel Website : www.roodevallei.co.za

Period of Employment : July 2015 – May 2016

Position : Pastry Chef

Duties and Responsibilities : Writing new menu’s every day Running and controlling hygiene of the kitchen

Stock control and stock take on a 10 day basis

Working as a team in the kitchen to provide

desserts on time

Snacks and canapés for tea time breaks and

meetings

Attending morning meetings and doing Duty

Manager shifts

Keeping a high standard in food

Communicating with the clients and staff in the

hotel

Designing new buffet and a la carte menus for

pastry and food cost of all desserts

Employer : The Harlequin Restaurant

Type of Establishment : Fine Dining Restaurant

Website : www.theharlequin.co.za

Period of Employment : June 2013 – June 2015

Position : Sous Chef

Duties and Responsibilities : Cooking and working out new specials Making sure all the food is up to standard

Running and controlling hygiene of the kitchen

Stock take, checking that prep and work is done

Ordering of stock and controlling FIFO

Controlling food that is going out to clients

Health and safety in and around the kitchen

Doing food costing and menus for special

Functions

Interacting with the clients

Checking in stock and making sure of quality

Working out all staff rosters

Reason for leaving : Was offered a new opportunity Employer : Innibos Kunstefees Offices

Type of Establishment : Events Company

Website : www.innibos.co.za

Period of Employment : March 2009 – July 2011

Position : Internet Sales and tickets sales

Duties and Responsibilities : Selling and controlling the ticket sales Running the front office and ticket sales

Reason for Leaving : Opportunity to study Professional Cookery Employer : NALEDI Events

Type of Establishment : Events Company

Period of Employment : November 2006 – February 2009 Position : Marketing agent

Duties and Responsibilities : Marketing of products Setting up and attending events

Reason for Leaving : Was offered a new opportunity PLACES OF PRACTICAL LEARNING

The Sheraton Hotel Pretoria

Union Caterers Pretoria

Southern Sun Pretoria

Simola Golf estate (December 2012 – Extra training for the holiday) REFERENCES

Employer : Oliver’s Restaurant and Lodge

Contact : Tanja Ruf

Designation : Owner

Tell : 082-***-****

Employer : Fair City Roodevallei

Contact : Charmaine Kassis

Designation : Former General Manager

Tell : 083-***-****

Employer : The Purple Potato

Contact : Michael Roux

Designation : Owner Employer :

Cell : 082-***-****

Email : ac9lyg@r.postjobfree.com

Employer : Innibos Kunstefees Office

Contact : Alison Linde

Tell : (013-***-****/5

56 Totuis Street

Groenkloof

Pretoria

28 March 2014

To whom it may concern,

Monique du Toit has been working at The Harlequin restaurant as Jnr sous chef since June 2013. Monique is a loyal and trustworthy individual. Monique has all the qualities of a hard working competent chef. Monique excels under pressure and also works well on her own or as part of a team. Monique is a great team leader. Monique is very punctual and on time. Monique is easy to work with and gets along with all the staff members. Monique is very passionate about her work and always strives to learn something new. I can highly recommend Monique for any catering company or restaurant.

For any further enquiries please do not hesitate to contact me. Kind regards

Philip van den Heever

(Manager)

The Harlequin restaurant

www.theharlequin.co.za

C: 073-***-****



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