Chef
Resume:
HILDA LOUBSER CEC
Ithaca, NY, 14850
Mobile: 607-***-****
E mail: *************@*****.***
CAREER SUMMARY
More than 16 years of Professional Chef and kitchen management experience. Demonstration of leadership qualities
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and professionalism.
Maintenance of 5*/5* rated establishments: the Marine Hotel (Hermanus South Africa), The Plettenberg Hotel
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(South Africa), Arabella Western Cape Hotel and Spa (Kleinmond, South Africa), Palace of the Lost City, Sun
International (Sun International, South Africa) Singita Lebombo (Kruger National Park, South Africa), Tsala
Treetop Lodge (Plettenberg Bay, South Africa) Singita Grumeti Reserve (Tanzania)
Worked University Dining Cornell Dining (Ithaca, NY)
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PROFESSIONAL EXPERIENCE
HEAD CHEF
Cornell Dining Robert Purcell Market Place University Dining Feb 2012 September 2014
Meal service for 1800 undergraduate students
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Hiring, training, and direction of 32 staff.
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Menu planning, quality control, and waste minimization
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Ordering and stock control
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Maintenance of HACCP standards and Ecosure inspections
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EXECUTIVE HEAD CHEF/CONSULTANT June 2011 September 2011
Singita Grumeti Reserve, Tanzania, Luxury 6*
Assistance in Camp and Restaurant Setup.
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Menu Design
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Training of Staff Chefs and Commi Chefs
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Number ONE rating Condé Nest Traveler Magazine
PRIVATE CHEF December 2010 March, 2011
Meal Preparation for 10 18 people
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Kosher Cooking December 2010 January 2011
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Menu planning and cooking for cancer patient January 2011 February 2011
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EXECUTIVE HEAD CHEF
Tsala Treetop Lodge Pletenberg Bay, SA5* 2008 – 2010
Menu planning, quality control, and waste minimization
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Hiring, training, and direction of 27 staff.
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SOUS CHEF
Singita Lebombo, Kruger National Park, SA 5* 2005 2008
Supervision of 18 cooks/Chefs.
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Management of back house operations.
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JNR SOUS CHEF
Palace of the Lost City, Sun City, South Africa 5* 2003 – 2005
Management of 15 staff
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Oversight of production for breakfast and banqueting: 700 guests.
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SNR CHEF DE PARTIE
Arbella Western Cape Hotel and Spa, Kleinmond, SA 6* 2001 2003
Sous Chef for breakfast and lunch
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Ordering and food rotation
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5* American Diamond Award
SNR CHEF DE PARTIE
The Plettenberg Hotel, Plettenberg Bay, SA 5* 2000 2001
Oversight of meat and fish departments
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CHEF DE PARTIE AND SNR CHEF DE PARTIE
The Marine Hotel, Hermanus, SA 5* 1998 2000
Experience in restaurant
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Relief of Head Chef when he was on 3 month leave
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CHEF DE PARTIE
Café Fish, 28 Haymarket, London 1996 – 1997
RECEPTIONIST AND WINE SALES
Riebeek Wine Cellars, Riebeek Kasteel, 1995
Western Cape, South Africa
CERTIFICATION AND EDUCATION
CEC Certification 07/19/2013
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Bronze Medal ACF Culinary Competition 06/12
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Great Kitchens (Gluten Free Recourse Awareness Training) 05/22/13
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Communication Certificate Program Spring 2013
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Supervisor Development Certificate Program 2012
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PCI Training 2012 2014
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Servsafe Managers Certification
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*Expires 11/15/2016
Warwick's Chef School 1995
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*(Affiliated to Roger Verge, France)
*Commis Chef Diploma
Cape Wine Academy 1995
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*Preliminary Wine Course
Tygerberg Technical College 1993 1994
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Tygerberg, Cape Town
*Entertainment Secretarial Modules N4 – N6.
MEMBERSHIPS
American Culinary Federation
South African Chef’s Association: Level 2 Judging Certificate
Chaine de Rotisserie
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