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Manama, Capital Governorate, Bahrain
May 23, 2020

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Charlton Beyers

Seeking a full time position as Head Chef, in a professional environment, to utilize my extensive and diverse international experience, develop and support the crew. I have an absolute passion for cooking, and exploring exotic and locally sourced produce, and strive to meet industry operation standards.

Professional experience

Akaya Asian Tapas Bar & Bistro

September 2017 -Current

Head Chef

I manage all aspects of the daily culinary operations. Ensure all staff report to duty on time and in correct dress code. Monitor any potential health and safety risks. Monitor and standardize the handling of raw produce during the preparation stage as well as the goods received and stored. Conduct a general inspection at the start of duty and throughout to ensure Safe and clean working areas are maintained.

Take inventories of food and equipment on a monthly basis.

Monitor monthly dining trends.

Design and implement menu items.

Create and cost menu items.

Nicole’s Restaurant- Adliya Bahrain

November 26 2015-July2017

Sous Chef

Manage 8 staff B,O,H

Serving Mediterranean and Lebanese dishes with an American influence. Responsible for smooth operation of the kitchen. Ensure all kitchen equipment are in good working condition.

All Storage areas are clean, organized, labelled and dated.

Create daily special lunch, as well as create new dish ideas for the weekly weekend brunch.

Villamamas Restaurant- Saar Bahrain

July 26 2014-20 October 2015

Head Chef

Managed 30 staff BOH, daily inspections of all workstations,

Dry stores, walk-in coolers and freezers are well organized, clean and stored correctly.

Control quality food during production to minimise waste and to ensure proper rotation and utilization.

Check all food for consistency, temperatures and flavor.

Coordinate workflow to ensure a smooth running operation.

Schedule team according to business demand.

Masso Restaurant- Bahrain

June 6 2013 – 28 June 2014

Sous Chef

Italian influenced Mediterranean cuisine. Lead expediter, maintained food service efficiency, quality of food standards, hygiene and daily running of the kitchen, responsible for aesthetic appeal of dishes.

Beau Rivage Resort & Casino - MGM group Mississippi USA

April 6 2011 – October 14 2012

Sous Chef - Management and operations

Building on my experience in working for a large cultural diverse team. Managing various outlets.

~Terrace Café, Coast Restaurant, Snacks, Pool bar, Main kitchen and Buffet Banquets~

Core responsibilities include; Terrace Cafe, open 24hrs a day, large volume, casual dining experience serving breakfast, lunch and dinner, American, American-Italian, Vietnamese, Cajun Cuisine. Expediting and quality control. Main kitchen, focus on large batch cooking and HACCP. The pool bar is high volume day time service from 11am-4pm.Open only in summer season. I designed and implemented the new menu for outside dining, which catered to resorts guests and the public.

Zuma Restaurant Dubai UAE

1st July 2008- 28 February 2010

Demi-chef de partie

Contemporary Japanese cuisine. Opening team member. Started as commis 3 and worked up to demi CDP.Enhanced my knife skills with traditional Japanese techniques, while learning product identification, and advanced cooking methods to the Japanese sense. I worked in various stations from cold kitchen, hot kitchen, tempura station and Robata grill.

I took responsibility in training and leading my team of 10 in main kitchen, to complete daily tasks according to set standards and qualities in food production, mis-en-place, sanitation, storage and FIFO systems. I consulted and co-ordinate with my sous and seniors from other sections on requirements, wastage, controlling cost and cleanliness.

Wyndham Resort Orlando Florida USA

December 2006-27 november 2007


Breakfast and lunch shift, Buffet setup and layout. Done carving station for lunch service. After Thanks Giving season, I worked in banquets for 2 months, then after onto garde manger. I controlled a 3 man team, and guiding new trainees in fundamental cooking methods, basic knife skills, consistency, mis-en-place, timing, awareness and control of cooking temperatures, sanitation, FIFO and storage policies.

Linger Longer, Sandton, JHB, RSA

1st June2005-29 October2006

Commis 1

Saucier at Linger Longer restaurant, fine dining. I assisted during the busier lunches for the casual dining upscale cafe Turtle creek. Main focus was on hot and cold kitchen preparations, dressings and sauces keeping immediate working environment clean and sanitized. Follow standards set by Supervisor and restaurant.

Southern Sun Intl. Hotel- JHB, RSA

1st February2005-30 April 2005


I cross trained in banquet, pastry kitchen, and hot line prep and basic cooking during breakfast and lunch shift 6am-4pm. set up mis-en-place.

The Forum -Bryanston, JHB, RSA

1st April 2003- 31October 2004

Set up daily luncheon outdoor catering for groups up to 50, and station control for EDR, focusing on proper preparation and cooking methods. Responsible for FIFO rotation, labeling and dating prepared stocks and sauces.

Nationality: South African


Manama, Bahrain

Key Attributes






Solutions driven

Culinary Skills

Kitchen management

Asian Fusion cuisine


Contemporary Japanese

Fine Dining

Tapas menu

Casual fine dining

Recipe costing

Menu development

Product Development

Inventory control

Hygiene awareness


City & Guilds Certificate in Professional cookery & Culinary Arts

Basic first Aid


South African Chefs Association


Nicole’s Mediterranean

Denise Kfoury GM +973-****-****


Theo Botha, Chef +973-********


Sussy Masseti, Chef +973-********

Beau Rivage

Felicia S. Watkins +1-228-***-****

Zuma Dubai

Colin Clague, Chef +971-*-***-****, +971-*********

Reif bin Othman, Chef +971*-***-****, +971-**-***-****

Wyndham Resort

Bobby Brandt +1-407-***-****

The Forum


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