CURRICULUM VITAE OF Estelle van Niekerk
For the kind attention of the HR Department / Relevant Recruiting Manager:
Over the years I have built up experience working with all types of people - of all ages,genders,culture and religion. During my time as a student and part time employee of Forever resorts I was exposed to all sections possible in the hospitality sections. This helped me to get in contact with different personalities, demands and expectations. It was during this time that I learned how to work with all types of people and how to meet all types of demands – to the best of my ability.
I am young, vibrant and energetic with a good work ethic, fast learner and team player. I am well-spoken, confident and very organised. I always try to motivate the staff that I work with and assist wherever I can. I always give my best in all I do . I am reliable, hard-working, very friendly and always strive to not only improve myself but also my fellow staff members. I love constantly pushing myself, setting new goals and reaching them and I am up for any challenge that I might be presented with.
WHY I BELIEVE I AM THE PERFECT CANDIDATE FOR YOUR POSITION
I have good qualifications and experience, coming from both the lodge industry and restaurant industry, and have always enjoyed the satisfaction that I have received from having guests leave happy and all expectations not only met but exceeded.
I have successfully led a team of more than 20 staff members including chefs, waitresses, house keepers, handy men, receptionist . I am a very hands on person and believe in always leading by example and being part of the team, assisting where I can – I am not afraid of rolling up my sleeves and jumping in to get the job done. I mostly enjoy working in smaller hotels or lodges where a personal touch can be added to make a guests stay extra special.
I enjoy seeing the amount of joy that guests get from an experience and always strive to make their stay unforgettable. Guest satisfaction is extremely important to me and I believe that each guests should be treated as a VIP and should feel that they got the most personal and professional treatment that they could have wished for.
I know that I will be an attribute to your business as I will always give you my best and will ensure that nothing less than professionalism and perfection is ever delivered. Each guest will feel like they have become part of a caring family that cares about their holiday and how they want to spend it.
I thank you for the opportunity to submit my application.
Estelle van Niekerk
Date of Birth & Current Age: 10 July 1994
Identification Number: 940**********
Nationality: South African
Languages spoken: Afrikaans home language, English second additional language (Fluent)
Health Status / Serious allergies: Excellent (Non smoker)
Home Address: Brook Avenue 4, Lydenburg, Mpumalanga, South Africa, 1120
Contact Number 1: 084*******
Contact Number 2: 084******* (Mother Elize van Niekerk)
Criminal Record: None
Marital Status: Single
No of Dependents: None
Applications for: Lodge Manager
Current gross salary: Currently unemployed
Current salary expectation – R12000 ( Live-in), R17000 (Live-Out)
Areas I am open to working in: Mpumalanga, Limpopo, Gauteng
Current Notice Period: Available immediately
Availability for phone
/ Skype interviews: Available any time for phone or skype interview.
Availability for formal
Interviews: Within 1Week notice
High School Lydenburg Lydenburg Matric 2012
Fixed term scholarship Forever Resorts Diploma in F&B and Prof Cookery 2013
ADDITIONAL EDUCATION & ACCREDITATIONS
COMPUTER AND I.T. SKILLS
Program Proficiency (out of 1 to 10) Number of years’ experience with program
Microsoft Outlook (Email) 8 12
Microsoft Word 9 12
Internet 9 12
Amereto 8 3
Opera 4 1
GAAP 7 2
Nightsbridge 8 2
Hostess and Promoter—Bidi Bondi Dubai (May 2019 – Present)
Reason for Leaving: Contract ended
Sales and marketing
Selling and promoting new stock
Training of new staff
Seating and greeting guest.
Promoter & Assistant VIP hostess- Camacho Restaurant (Jan 2019 – May 2019)
Reason for leaving: Better opportunity for career
Takes a supervisory role on a day-to-day basis, in a fast-paced F&B environment
Achieves personal sales targets in line with KPI objectives
Supports Store Manager with recruitment and providing on-the-job training
Creates a welcoming environment and provides excellent customer service
Promoting and selling of menu and new products of the company
Achieving targets on previous sales set by management teams
End of day producers with assisting in closing duties, cash ups and signing off staff
Assistant Manager - The Staffy Restaurant and @office restaurant (March 2018 - December 2018)
Reason for leaving: Went international
Ordered and managed stock
Served and assisted customers
Helped with queries/complaints
Helped train new members of staff
Planning of events
Basic day today office duties, including Filling, answering phone calls. Invoicing, handling creditors and debtors
Head chef- Timamoon lodge (August 2017- March 2018)
Reason for leaving: Personal family issues had to move closer to home
Control and direct of food preparation
Constructed menus on daily basis for 3-5 course meals from different cuisines
Approval of all table set ups and extras
Plan orders of equipments and other stock
Arrange repairs of equipment and kitchen
Oversee the workload
Training of staff
Doing breakfast run for lodge guest on order
Packing lunches oicnics or small cheese plates as required
Fully in charge of dinner services. Including making of main dishes, plating, presenting
Staff scheduels and clock in books
Month end stock takes and admin duties
Sous chef and acting Head chef for 2 Months - Kuka Restaurant (January 2017 - August 2017)
Develop new menu options based on seasonal changes and customer demand.
Assist with the preparation and planning of meal designs.
Ensure that kitchen activities operate in a timely manner.
Resolve customer problems and concerns personally.
Monitor and record inventory, and if necessary, order new supplies.
Provide support to junior kitchen employees with various tasks including line cooking, food prep
Recruit and train new kitchen employees to meet restaurant and kitchen standards.
Create schedules for kitchen employees and evaluate their performance.
Adhere to and implement sanitation regulations and safety regulations.
Manage the kitchen team in the executive chef's absence.
Events & Catering Chef + Sous chef of Restaurant - Lapa Bistro & Mattafin Catering ( March 2015 -December 2016)
Execution and organization of corporate & occasional events Monitoring the ongoing activities related to clients and feedback
Working with Ad agencies to communicate marketing campaigns
Catering food and beverages and preparing the meals for the events
Reaching targets for sales
Customers complaints and feedback
Assist with planning events
Creating menus for the catering
Training of chefs for catering, waiters, bar backs and any other extra staff
In charge of all staff and managing schedules
I, Estelle van Niekerk hereby confirm that all the information as stated in my curriculum vitae is true and correct.
CELT SKILLS CONSULTANCY will in the near future become POPIA compliant (The Protection of Personal Information Act)** in order to protect our candidates personal information, as such, this document remains the intellectual property of CELT SKILLS CONSULTNCY (PTY) Ltd and may not be copied, used or sent on to any companies other than intended for without their prior written approval. Use of any material within this document must be accredited to CELT SKILLS CONSULTANCY (PTY) Ltd - 2018/51940/07.
** Essentially, the purpose of the Protection of Personal Information Act (POPIA) is to protect people from harm by protecting their personal information. To stop their money being stolen, to stop their identity being stolen, and generally to protect their privacy, which is a fundamental human right.
To achieve this, the Protection of Personal Information Act sets conditions for when it is lawful for someone to process someone else’s personal information.