Chef Manager
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
• James Moyo Mentor/ Former Sous Chef
• The International Hotel School
• Alexander Maditse Mentor/Former Sous Chef
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