Chef

Curriculum Vitae

Name: Grant William Esser Contact number: 079-***-****

Email: ************@*****.*** Date of birth: 2 October 1986

Nationality: South African / British Citizen Birth place: Kimberly S.A

Address: 16 Magda Street Nelspruit Identity Number: 861********** South African Driver’s license: Code 8

I would like to start off by mentioning I have been cooking professionally in London since 2005 after receiving my chef’s degree from Warwicks Chef School, which is a nationally recognized Chef School based in Hermanus South Africa. Please see website for ease of reference: www.warwickschefschool.co.za

I have worked at a range of 5 star hotels, Michelin star Restaurants and contract catering for large scale events eg: banks, law firms, museums, floating restaurant’s (on the River Thames), private members clubs, gastro pubs & the London Olympics 2012. A lot of my work was organized through agencies such as Berkeley Scott & Compass Group which are highly recommended catering companies in the UK.

I then moved back to South Africa in 2013 and have been running restaurants as Head Chef / Kitchen Manager. The majority of my duties consisted of

· Full control of the kitchen

· Product ordering & stock rotation

· Quality control & consistency

· Locating local & vast suppliers

· Maintaining a high level of hygiene

· Supervising brigades of up to 10 chefs

· Hands on approach with Mise- en- Place

· Menu planning, food costing & kitchen design

The whole experience over the years has given me extensive knowledge on different cooking methods & cuisines in a variety of versatile kitchen setups.

Most importantly it has taught me that working long hours and by the sweat of my brow in the end all obstacles can be accomplished.

The cuisines I have mastered are Modern British, classical French, Italian, German, Mediterranean, Indian, Portuguese and South African.

Please see below a list of the most popular places I have worked since 2005 – 2019:

· The Gore Hotel (London)

· Mandarin Oriental Hotel (London)

· The Gallery Restaurant @ Fortnum & Mason (London)

· Racine French Brasserie 2AA Rosette (London)

· Glaister's Garden Bistro (London)

· The Electric Soho House (London)

· Soho House Greek Street (London)

· Geronimo Inns Company (London)

· Berkely Scott Catering Service Agency (London)

· Silverstone Circuit (Towcester, Northamptonshire)

· The Natural History Museum (London)

· Bateaux (London)

· Bt Tower (London)

· Google Office (London)

· Broomers Restaurant (South Africa)

· Restaurante Fazenda (South Africa)

· Marinars Sea Food Restaurant (South Africa)

· Keg & Galleon (South Africa)

· The Greek Kouzina (South Africa)

· Zuri Beach Club (South Africa)

Please see below a list of the subjects I covered in Warwicks Chef School which I graduated from in 2005:

· Menu planning

· Food cost control

· Kitchen accounting

· Kitchen structure & organization

· French terminology

· Hygiene, kitchen safety & first aid

· Nutrition

· Fire fighting

· Classical & traditional dishes

· Cooking methods

· Basic butchery

· Cheese making

· Pastries & dough’s

· Hot & cold Buffet

· Desserts & Chocolate work

· Ice-cream making

· Wine studies

· Table lay-ups & service

· Theory of catering in the food groups:

· Fish, meat, poultry, game, soups, stocks, sauces, vegetables, salads, desserts & pastries

Thank you for taking the time to go through my CV I look forward to hearing from you.

Kind regards

Chef Grant

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