CURRICULUM VITAE

MARK JACOBS

PERSONAL INFORMATION

Name Mark Ian Jacobs

Address * *********** ******

Northpine

BRACKENFELL

7560

Contact Details 082-***-**** (Cell)

021-***-**** (H)

E-Mail adbusj@r.postjobfree.com

Date of Birth …01…..January 1983 (36 years)

Marital Status Married (1 (one dependent)

Language Ability English & Afrikaans

Health Excellent

Drivers Licence Code B (own transport)

Interests Cooking, Rebuilding & Racing Model Cars and Fishing

ACADEMIC QUALIFICATIONS

School Matriculated at Bernadino Heights Secondary School, Cape Town (2001)

Tertiary Education City & Guilds:

Certificate in Food Preparation and Cooking (2002) Diploma in Food Preparation and Cooking (Culinary Arts) (2003 – 2004)

Northlink College

Tygerburg Hotel School

2002 -2004 chef course

COURSES EduMed (2002): First Aid, Level I

4-hour Fire-fighting

Tygerburg College: Certificate in French (2002)

Cape Wine Academy: Preliminary Wine Course (2003)

Skills Training and Development (2008): Labour Guide Training Supervisory and Stock Control

Cullim Training (2010): Counter-balance Fork-truck Code01/A - 3000kg

Power-pallet Truck Code 12 - 2000kg

Lifting Equipment Operator cullim training 2010

COMPUTER LITERACY MS Office (Excel, Word, PowerPoint, Outlook), Windows & Internet

MEMBERSHIP Member SA Chefs Association

EMPLOYMENT HISTORY

Employer Bidfood Foodservices

Position Sales consultant (rep)

Period 19 August 2019 - 16 Sept

Employer Bidfood Foodservices

Position Transport Manager ( retainer) 16 Sept -30 Oct 2019 contract signed 1 November 2019 - 1 February 2020

Duties

Despacthing of fleet

Maintenance of fleet ( cof / registration / vehicle bodies etc)

oPulling Implement/Maintain OHASA, safety and hygiene procedures

Compile Delivery Schedules

oManage variable costs and expense orders

oKey Holder

oStaff training and recruitment

oImplement loss control measures

reports off trackmatic

Distance travelled

Diesel usage

Drivers

Employer Western Province Caterers

Position Company Chef Trainer

Period September 2018 to July 2019

Duties

oTraining of chefs in basics of food and kitchen safety

ofood preparation lessons

ocorrective cooking techniques

oproper food substitutions and healthier choices

obudgeting

oBasic knife skills

oMenu planning

oFood costing

oKitchen management

oKitchen hygiene

oSafe food handling and storage

oPrepare units for audits ( hygiene and new clients)

oReceiving & ordering of stock and monitor stock levels

oLaunching of new units within the company

oRunning units when catering managers on leave

oOversee units using Pilot software(pos) BOH &FOH

oPilot training with Managers

Employer Eaglevlei Wine Estate ( Stellenbosch)

Position Kitchen Manager and Head Chef

Period November 2013 to March 2018

Duties

Receiving of stock

oOrdering of supplies

oPreparing of meals

oMenu planning

oFood costing

oKitchen management

oPreparing hot and cold buffets, A la Carte and set menu, snacks and desserts

oReceiving & ordering of stock and monitor stock levels

Responsible for special events/functions

Employer Mitchells Scottish ale house (cape town)

Position Kitchen Manager and Head Chef

Period May2011 to May 2013

Duties

Receiving of stock

oOrdering of supplies

oPreparing of meals

oMenu planning

oFood costing

oKitchen management

oPreparing hot and cold buffets, A la Carte and set menu, snacks and desserts

oReceiving & ordering of stock and monitor stock levels

Responsible for special events/functions

Employer Blue Marine Frozen Foods (Cape Town)

Position Assistant Operations Manager

Period May 2008 – April 2011

Duties Support sales team

oGeneral management and strategic planning of daily activities

oStock control

oWarehouse and Dry Stores management

oImplement/Maintain OHASA, safety and hygiene procedures

oManage security operation

oStaff training and recruitment

oImplement loss control measures

oGeneral housekeeping

oManage after-hours replenishment process

oOrganising promotions and launches

oManage receiving/despatching process

oCompile Delivery Schedules

oStore logistics

oManage variable costs and expense orders

oChairing disciplinary hearings

oUpdate maintenance contracts (cleaners, security etc)

oKey Holder

Position Internal Sales Consultant

Period 31 July 2006 – May 2008

Duties Sales and marketing of frozen fish and various other frozen products

oProcessing, Loading and checking of orders

oSupervise Drivers and Assistants

oMeet sales targets

Achievements Internal Sales Consultant of the Year (2008)

Employer Rhapsody’s Restaurant (Tygervalley)

Position Kitchen Manager and Head chef

Period July 2006

Duties Receiving of stock

oOrdering of supplies

oPreparing of meals

oMenu planning

oFood costing

oKitchen management

oPreparing hot and cold buffets, A la Carte and set menu, snacks and desserts

oReceiving & ordering of stock and monitor stock levels

oResponsible for special events/functions

Position Sous Chef

Period Oct 2005 – Jan 2006

Reason for leaving Better prospects

Employer Spar (Protea Heights)

Position Head Chef / Coffee Shop Manager

Period Feb 2004 – Oct 2005

Duties Oversee daily operational activities

oOrdering of supplies

oServing food and drinks

oStaff supervision and training

oInitiate specials/promotions

oMenu planning

Reason for leaving Joined Rhapsody`s (same owners)

REFERENCES

Company Eagle Wine Estate

Contact Person Seanne Traut

Position Gm @ Eaglevlei Wine Estate

Contact Details 074-***-****

Company Western Province Caterers

Contact Person Kashiefa Abrahams

Position Head of Training

Contact Details 079-***-****

Company blue marine frozen foods

Contact Person Leonie Niehaus

Position national logistics coordinator.

Contact Details 082-***-****

Company Rhapsody`s Restaurant

Contact person Simao de luz

Position owner

Contact details 082-***-****

CURRICULUM VITAE

OF

MARK JACOBS

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