Chef Food

Curriculum Vitae

Tahseen jacobs -**

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Email : ************@*****.***

Phone number : 074*******

Personal Profile

I am a Dynamic, creative and disciplined chef. I have completed a diploma in culinary arts at capsicum culinary studio.Three years experience working as a cdp . Well versed with ordering as well as costing of recipes. My goals are to gain further knowledge in different skills sets in the culinary field.

Education

2015-2017 capsicum culinary studio

Diploma in preparing and cooking hot and cold food, diploma is patisserie as well as sugar craft.

Relevant modules for the above-mentioned diplomas: Services 1 and 2.

Work Experience

March 2019- currently working ethos restaurant - pastry and cold kitchen sous chef ( semi fine dine)

Duties : menu and recipe development costing of menu, training of staff, overseeing day to day duties of staff. Stock take and variance, maintaining food quality, development of rosters. Ordering of stock and stock rotation and we’ll as maintain quality of stock.

December 2018– February 2019 : consulting with chef garth shinier

Duties: costing of menus, formation of order list and suppliers and well as mep list. Training of staff on menus as well as kitchen procedures. Menu shooting as well as menu layout.

Skills obtained: Training in staff on opening a new business. Opened Annica’s bakery in four ways.

May 2018 – October 2018 : chef de partie at roots restaurants ( fine dining)

Duties: responsible for processing stock for daily usage. Maintain the high cleanliness set in place by the sous chef. Managing staff on the daily duties, making sure all the mise en place is up to standard. Training junior chefs on the company’s standard for food preparation and behavior. Menu planning as well as the development of new dishes and recipes. costing of dishes, responsible for stock take and variance of stock.

Skills obtained: improved plating and speed of plating. Managing of subordinates and their daily duties. Improvement in pastry execution. Able to run a pass.

March 2017- April - 2017- present: Chef de partie at Sun international Time square casino

Duties: responsible for processing stock for daily usage. Maintain the high cleanliness set in place by the sous chef. Managing staff on the daily duties, making sure all the mise en place is up to standard. Training junior chefs on the company’s standard for food preparation and behavior. Working on IFS system to order stock, cost recipes and menus. In charge of stock take for an out late as well as final analysis of stock take outcome and variance of stock.

Skills obtained: improved time management, improved plating and speed of plating. Managing of subordinates and their daily duties. The use of the procurement programme

IFS.

December 2016 – February 2017: at The Maslow Hotel. (Commie)

Duties: Preparation for hot, cold and pastry, section, preparing Mize en plase for service, running of service on different section, maintaining stock and standards of food. Maintain cleanliness of station, making sure there are not out of stock items. Ordering of stock of a weekly basis.

Transferred to time square as a chef de partie.

June 2016- November - 2016: intern at patachou patisseries.

Duties: preparing mize en plase for kitchen, cooking and preparation of hot and pastry food items, cleaning as well as paper work such as costing and ordering.

Reference

Adrian Vaughn – executive sous chef – Sun international Time square casino Gauteng

Garth shinier - consultant chef for sun international, roots restaurant

************@****************.***

Chef jaco at Patachou: sous chet at patachou – 074*******

Chef Garth Shnier - 078********

Chef napo ranko – 082-*******

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