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Chef Manager

Location:
Johannesburg, Gauteng, South Africa
Salary:
R8000
Posted:
December 31, 2019

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Resume:

CIRRICULUM VITAE

ALI VARRACHIA

PERSONAL DETAILS

NAME: ALI

SURNAME: VARRACHIA

GENDER: MALE

ADDRESS:

** ********* ******, ****** ****

Boksburg

1459

CONTACT DETAILS: 062-***-****

IDENTITY NUMBER: 93-11-29-52-03-089

DATE OF BIRTH: 1993/ 11/ 29

NATIONALITY: SOUTH AFRICAN

LANGUAGES: ENGLISH/AFRIKAANS

MARITAL STATUS: SINGLE

COMPUTER LITERATE: YES

LAST SCHOOL ATTENDED: PREMIER COLLEGE

HIGHEST GRADE: GRADE 12

THE INTERNATIONAL HOTEL SCHOOL

SUBJECTS:

MANAGEMENT OF FOOD AND BEVEREAGE OPERATIONS

SUPERVISION IN THE HOSPITALITY INDUSTRY

FOOD SAFETY: MANAGING WITH THE HACCP SYSTEM

Objective My objective in life is to achieve success in the best hotels and restaurants in the country as well as training young aspiring chefs and acquiring the proper skills to run my own kitchen and eventually my own restaurant. Experience

Food & Beverage server July-September 2013

The Peninsula All Suite Hotel

• Taking guests orders

• Bringing guests orders

• Setting up the restaurant for breakfast, lunch and dinner and occasionally big functions. Commis Chef (Cold kitchen chef) February-April 2014 The Peninsula All Suite Hotel

• Showing other cooks how to make different dishes in the cold kitchen

• Keeping my section as well as the kitchen clean at all times

• Supplying the hot section chefs with dishes from the cold kitchen such as salads, wraps, desserts.

• I have worked in all areas in the kitchen

• I checked if stock levels were full at all times, according to procedures.

• Mise en place was always done and handed over correctly, accordingly.

• Food was prepared according to the recipes.

• Sections were always cleaned and set up to increase productivity. Chef trainee

August 2014 (1 month)

Inn On The Square

• Worked in all areas of the kitchen

• Worked all shifts in the kitchen

• Was in involved in making all the dishes on the menu. Commis Chef

September 2014 till January 2016

The Peninsula All Suite Hotel

• I have worked in all areas in the kitchen

• I checked if stock levels were full at all times, according to procedures.

• Mise en place was always done and handed over correctly, accordingly.

• Food was prepared according to the recipes.

• Sections were always cleaned and set up to increase productivity.

• I have worked all shifts in the kitchen (early, late, night shift)

• I have had a chance to make every dish that has been made in the kitchen.

• I was treated as the Demi Chef De Partie because of the responsibilities, duties and the size of the kitchen.

• Late 2015 a new restaurant opened in the hotel. I was then involved in preparing mise en place and making the dishes for both restaurants. Commis Chef

April 2016 till September 2018

The Inanda Polo Club

• My first Fine Dine establishment I’ve worked at.

• My first experience with tapas menus

• My first experience with canapé menus

• First experience with large plated functions.

• Main focus was hot section (Vegetables).

• Generally I worked all the shifts and would be rotated to all the sections.

• Managing time effectively and covering any absence.

• Always checking if stock levels were full at all times, according to procedures.

• Mise en place was always done and handed over correctly, accordingly.

• Food was prepared according to the recipes.

• Sections were always cleaned and set up to increase productivity.

• I have worked all shifts in the kitchen (early, late, night shift)

• Adjusting menus and recipes to ensure customer satisfaction.

• Preparing dishes from scratch.

• Upholding the hotels policies on hygiene

• I was treated as the Demi Chef De Partie because of the responsibilities, duties and the size of the kitchen.

Commis Chef

January 2019 till present

Fairlawns Boutique Hotel (5 star)

• My first opportunity in a five star hotel

• Gaining valuable knowledge and a better understanding about fine dining every day.

• Managing time effectively and covering any absence.

• Always checking if stock levels were full at all times, according to procedures.

• Mise en place was always done and handed over correctly, accordingly.

• Food was prepared according to the recipes.

• Sections were always cleaned and set up to increase productivity.

• I have worked all shifts in the kitchen (early, late, night shift)

• Adjusting menus and recipes to ensure customer satisfaction.

• Preparing dishes from scratch.

• Upholding the hotels policies on hygiene

• Commis Chefs are treated as the Demi Chef De Partie at our establishment because of the amount of responsibilities, duties given to you and that you have to oversee. Also because of the size of the kitchen and how busy the establishment is.

EDUCATION

• HIGH SCHOOL

PREMIER COLLEGE

Highest Grade Past:

Grade 12

• THE INTERNATIONAL HOTEL SCHOOL

Completed a three year apprenticeship professional cookery course which ended in 2017. REFERENCES:

• Chef Hajiera Hamiet (The Peninsula Hotel All Suite Hotel) 021-***-****

• Ian Mills General Manager at Inanda Club

082*******

• James Moyo Mentor/ Former Sous Chef

074*******

• The International Hotel School

011*******

• Alexander Maditse Mentor/Former Sous Chef

072*******



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