Management Staff
Resume:
Noel Hall
Address : ** ********* *** *********
Nationality : South African
Date of Birth : 10 June 1982
Marital status : Single
Drivers License : Code 08
Contact Details : Email ****.****@****.***
Cell 072*******
Personal Details
I am self motivated with a wide range of experience in computers. I work well on my own initiative and as part of a team and cope well under pressure. I have proven skills involving management, supervision, analytical, design and problem solving and am educated to maintaining high quality standards
Work Experience
Durban Institute of Technology
Job title: office admin – Temp (April 2006-August 2006) Nazima Jappie (executive director D.U.T) Financial aid department
Performed office admin duties, filing, typing letter heads, switchboard, fax and copier.
Presented financial documentation from metro file data base
Responsible for the preparation of important documentation,students details,loan forms, overdue debts and credit forms and receipts, authentication of identification documents
Attended board meetings and strategic planning events
Assisted students with enquires and problems
Met deadlines on the due date given
Hotel Chaubo
Job title: Sous Chef (February 2000 – 2005 (5 years)Mozambique)
Skills and knowledge-
Maintain Hygienic Standards and Practices
Assist with the Planning and Implementation of Sales & Marketing Strategies
Consider Economic/ Political/ Social Issues Relevant to the Department
Consider Tourism Issues Relevant to the Department
Monitor the implementation of quality management systems
Develop systems that measure the cost effectiveness of the department
Develop procedures that track, report on, and control the running costs of the department
Operations and property management-
Develop and monitor the implementation of purchasing procedures
Develop purchasing specifications
Assess tenders for goods and services
Negotiate prices and terms of purchase
Sales and revenue management-
Prepare budgets for purchases
Manage the development and implementation and guest service strategies
Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
Coordinate operations between other departments/ units
Counsel staff and prevent work related problems
Manage staff training and development
Implement appropriate management practices that provide staff motivation and communication
In conjunction with the Safety/ Security Manager manage the development and implementation of safety/ security policies and procedures for the department/ unit/ outlet
Ensure a high level of cleaning is maintained in your work area
Prepare and conduct meetings and group presentations to keep staff/ management/ other parties informed of hotel operations and other relevant issues
Comply with all Hotel and Corporate Guidelines
Maintain and Implement Effective Interpersonal Skills
In august 2006 I decided to pursue my dream of becoming involved in the hospitality industry and then got accepted in one of South Africa’s top culinary arts institute. I was 29 years of age and have worked my way up in the culinary arts industry as proven in my records. I achieved the award for 3rd top junior chef in the country in 2007 out of 650 candidates. I have appeared in various newspaper and magazine articles including the RB magazine, Butler magazine, the Highway Mail and the Daily News. As part of a team I entered the Unilever floating trophy awards and our team came 2nd. I will also be entering the Chef of the Year competition this year at Unilever.
My experience ranges from working in small catering companies (word of mouth) to cooking in one of South Africa’s top restaurants and a 5 star hotel in Mozambique the hotel Chuabo. I have also been a volunteer at Kloof’s home for the elderly. I am very competitive and have a brilliant pallet for food. I maintain strict high standards and do not take kindly to laziness or lack of hygiene in the kitchen.
I have a portfolio which I will produce if considered a candidate for employment
Regards
Noel Hall
PERSONAL DETAILS
I am an enthusiastic and self motivated person, proven in my awards received and distinction earned. I am helpful and passionate about working in the hospitality industry I am a good team leader and dedicated to maintaining high quality standards. I am a self starter who works well under pressure and enjoys problem solving on all levels.
WORK EXPERIENCE
Tangle Wood Restaurant
Job title: Chef (2007)
Maintained a professional standard and responsibility within kitchen
Worked both in hot and cold kitchen
Excellent head chef and sous chef skills
Maintained hygienic standards
Responsible for menu planning and function planning
Stock control and orders
Storage of foods and temperature control
Nuetritial and dietetics planning
Food Preparation and Skills
Food Safety:
Temperature and pathogens
Cleaning and disinfection procedures
HACCP
Kitchen Maintence and Design:
Design and construction of work areas
Food and beverage production and management areas
Purchasing of essentials needed
Wine and beverage
Billing procedures and Reservations
Customer liaison
Professional table and dinning setting
Budgeting And Costing Control:
Menu planning and pricing
Client requirements
Promotion and marketing implications
Accurate food and beverage costing
Cuisine’s And Food Prepared:
Thai cuisine
French cuisine
Asian cuisine
Spanish cuisine
Russian cuisine
A la carte
Hors d’ocuvre
Filleting of poultry, fish and meats
Fusion cooking
Various sauces and stocks
Pastries and desserts
Other courses completed
Wine and complementing foods
Sushi and knife skills
First aid and fire training
Languages: Portuguese and currently still learning French and German
SPUR KANSAS AND ELDORADO
Maintained high standards
Opening and closing procedures
Weekly and monthly stock takes
Managed kitchen hygiene levels
Stock take and ordering
Front of house management
Customer relations
Staff and waiter management
Training staff
Aubergine (Chef)
Performed kitchen and maintained a grade level of hygiene
Responsible for purchasing of products used as well as bulk products
Responsible for rotating stock
Responsible for starters, mains and desserts as well as breads
EAT RESTAURANT
Job Title: Sous chef (January 2008 – May 2009)
Costing & designing menu
Responsible for all round responsibilities of the kitchen
Ordering & stock control
Kept a excellent level of standard required from me
Reason for leaving: owner/chef patron Jackie coutts closed down his restaurant and moved back to Scotland
SALUTE RESTAURANT
Job Title: Executive head chef (July 2009 – 2013 July)
Responsible for food costing
Capturing food cost formulas and recipes
Food and bar variance reports
Recipe linking all items to the GAAP system
Designed a working system within the restaurant as well as a food control system
Spent time daily training and overseeing staff to increase effective running of the kitchen
Portioning system was implemented as well as stock rotation system
Built an excellent relationship with suppliers and always sourcing better produce for cheaper prices
Responsible for overseeing general running of the restaurant
Trained up an excellent sous chef
Had daily waitron meetings to discuss specials and food that needs to be moved fast
Responsible for overseeing weekly expenses of food and liquor
Responsible for hiring and firing staff yet following all labor department regulations
Cutting overheads and continuously keeping an eye out for theft and wastage
Responsible for opening and closing the restaurant including cashing up
When opening the restaurant placed in all orders then issued each section with prep sheets for the day then went through front of house check lists to make sure the restaurant was ready to go for that day
Involved in training waiters about food and wines as well as upselling and creating an atmosphere
Responsible for filing and capturing invoices
Creating menus
Involved in promoting as well as marketing the restaurant
Have built up a large clientele database
I have been working at salute restaurant in Westville since it opened and have enjoyed every moment I have spent there, but now I am looking to try and do something different .I will sadly miss all the people I know at salute but unfortunately this is a personal choice and the owners accept my decision and fully support it. I am available immediately and ready to move forward.
USHAKA MARINE WORLD
Job Title: HEAD CHEF (12 August 2013 -21 November 2014)
Monitored food quality at all production phases and accordingly analyzed cost.
Managed to work within given budget and followed all company procedures and policies meticulously.
Adhered to every standard operations procedure as stated
Established procedures and ways to provide training to cooking staff as per respective responsibility area.
Ensured to uphold food requisition and controlled wastage of food.
Inspected for cleanliness, food quality and safety at every allocated food outlet.
Ensured to comply accurately with cooking procedures, recipes and details
• Accountable for stock under my control;
• Deputise in absence of Executive Chef;
• Maintain good stock rotation;
• Maintaining good guest relations;
• Maintaining high service standards as set by the company & providing food of the highest standards & maintaining health & hygiene requirements at all times;
• Maintenance of all control systems / programs;
• Conducting relevant Stock takes;
• Managing all kitchen staff
• Assisting with administrative duties & meeting set deadlines;
CALIFORNIA DREAMING
Job title: Executive chef (22 November 2014 till date)
Monitored food quality at all production phases and accordingly analyzed cost.
Menu development
Food cost no higher than 35%
Kitchen planning and restructuring
Training of kitchen staff both on food and hygiene
Ensured to comply accurately with cooking procedures, recipes and details
Inspected for cleanliness, food quality and safety at every allocated food outlet
Adhered to every standard operations procedure as stated
Recipe linking all items to the GAAP system
General overseeing all kitchen responsibilities and staff matters
First Aid & hygiene training
Menu development including buffets
450 seated restaurant
Customizing menus for clients
Qualification : UNISA – Certificate
Subjects : Small business management, sales and marketing
PC upgrades and repairs, web design
Qualification : Scola De Secondario De Phemba (Graduated in year 2000)
Matric
Subjects : English, French, Portuguese, Maths, Physical Science, Biology.
Qualification
Valley of a 1000 Hills Chef School
Food and culinary Diploma and Certificate
Subjects : Complete culinary course
: First Aid and Fire training certificate
: UNILEVER challenge certificate
: City and Guilds (London) certificate
AWARDS
: Gold Crest Young Chef of the Year 2007
: Most valued student award
; Weber cook off champion
: 2011 Best chef patron of the year award
: Unilever regional finalist 2014
References
: Jennifer Newton
Hotel chuabo
Phillip Fernandos
Green Timber (Mozambique)
Naziema Jappie (Executive Director)
Durban Institute of Technology
031 – 2022116 / 084*******
Sharmaine Dixon (Chef Dixie) H.D.E M tech degree F&b Mgmt
Valley of a 1000 Hills Chef School
Tangle Wood Restaurant
Walter Tietz
Salute Restaurant
Ushaka marine World
Abel Mokena
Contact this candidate