Professional Chef
Resume:
CURRICULUM VITAE
WILHELM CHARLES PRETORIUS
Dear Sir/Madam
Please find enclosed my CV in connection with the above.
As you will deduct from my CV and certificates, my studies as well as my work experiences are related to the hospitality and retail business. I consider myself outgoing, with plenty of enthusiasm. I like to work with and to relate to people.
I am willing, capable and able to work long hours as well as under pressure. I love to learn new programs. It is obviously not easy to fully convey my interpersonal skills on paper therefore I look forward to an interview.
Yours sincerely
Wilhelm Pretorius
CURRICULUM VITAE: WILHELM PRETORIUS
1. PERSONAL DETAILS
SURNAME
Pretorius
NAMES
Wilhelm Charles
PREFERRED NAME
Wilhelm
DATE OF BIRTH
1984-09-19
IDENTITY NUMBER
840-***-**** 08 9
RESIDENTIAL ADDRESS
No. 43 Hattingh street
VAALPARK
Sasolburg
CONTACT TELEPHONE NUMBERS
GENDER
Male
MARITAL STATUS
Engaged
DEPENDANTS
None
NATIONALITY
South African Citizen
HOME LANGUAGE
Afrikaans (Speak, Read and Write)
ABILITY IN OTHER LANGUAGES
English (Speak, Read and Write)
HEALTH
Excellent
DRIVERS LICENCE
Yes, Code 08
EMAIL ADRESS
adeswx@r.postjobfree.com
2. EDUCATION AND TRAINING
SECONDARY
Villieria Primary School, Pretoria
HIGH SCHOOL
Staatspresident CR Swart, Pretoria
QUALIFICATION OBTAINED
Matric
YEAR
2002
SUBJECTS PASSED
Biology
Mathematics
Hotel & Catering
Woodwork
English
Afrikaans
TERTIARY
COLLEGE
Tshwane North College for Further Education and Training
QUALIFICATION OBTAINED
National Certificate in Professional Cookery
YEAR
June 2004
NATIONAL QUALIFICATION FRAMEWORK LEVEL (NQF)
Level 2 - 4
CREDITS (1 credit = 10 national hours)
145 Credits
Food Preparation
QUALIFICATION OBTAINED
YEAR
Diploma in Professional Cookery
NATIONAL QUALIFICATION FRAMEWORK LEVEL (NQF)
December 2006
QUALIFICATION OBTAINED
Level 5
YEAR
City & Guilds
INTERNATIONAL QUALIFICATION
1 June 2010
Food Preparation and Cooking (Culinary Arts) Principles 2: [MERIT]
Big Sky Civil Aviation Training Academy
CCM Licence Cabin Crew
1 June 2011
3. EXPERIENCE
December 2016 till Present : Working as a self caterer for various private venues plus conferences/ Freelance work
Edna van Freight courier services
February 2019 till April 2019
Delivery Driver
Reason for leaving. Company downsized
Mariella’s Restaurant Capaia Wine Estate
May 2016 till November 2016
Pastry CDP
Weddings and Conferences up to 130 pax.
Assistance in all sections of the kitchen when busy.
Main Priority pastries and desserts.
Reason for leaving: Long traveling distance.
Bon Amis Restaurant Bloemendal Wine Estate
November 2014 to May 2016
CDP
Pastry section
Cold Section
Conferences including weddings up to 150 pax
Reason for leaving: To expand my knowledge and income.
The Views Boutique Hotel and Spa
November 2013 to October 2014
CDP Pastry Chef
Preparation of Deserts, Cakes and Breads
Reason for leaving: To expand my knowledge and income.
Fancourt Hotel
October 2012 to October 2013
Commis Chef
Hot Kitchen, Cold Kitchen
Preparation of Mise en Place
Cooking A la Carte Menu
SAP Training
Reason for leaving: To expand my knowledge and income.
Founders Grill – Wonderboom Pretoria
September 2010 to September 2012
Assistant Manager
Monitoring of Stock
Processing Stock orders
Stock Control
Menu Planning
Chef
Outlook Express
Microsoft Office
Microsoft Word
Reason for leaving: To expand my knowledge and income.
Platterhut
June 2010 until August 2010
Chef
Food Preparation of Platters Hot and Cold
Reason for leaving: To expand my knowledge and income.
Azani Caterers
April 2010 to May 2010
Kitchen Training
Manager
Assisting in Line Cooking
Planning Functions
Reason for leaving: To expand my knowledge and income.
Sheraton Hotel Pretoria
July 2009 to March 2010
Demi Chef de Partie
Menu Planning
Stock Control
Food Preparation for Breakfast, Buffet (Lunch and Dinner), Banqueting unlimited delegates and A La Carte dining
Reason for leaving: To gain better financial advantage.
Cactus Creek Restaurant - Moreletta Park
March 2009 to May 2009
Training Manager
Management of Staff
Stock Control
Portion control
Excel, Outlook express, Ms Word
Reason for leaving: Business was downsized resulting in retrenchment.
Stones Pub & Grill - Rustenburg
January 2009 to March 2009
Head Chef
Menu Planning
Stock Control
Reason for leaving: To gain better financial advantage.
Arcadia Hotel
May 2007 to December 2008
Demi Chef de Partie
Stock Control
Food Control
Menu Control
Portion Control
Reason for leaving: To relocate to Rustenburg for new experience.
Al Nahda Resort & Spa – Sultanate of Oman, Barka
October 2006 to May 2007
Demi Chef de Partie
Stock control
Food Control
Portion Control
All Sections
Breakfast Chef
Reason for leaving: Family commitments
• Mimmo’s Italian Restaurant
December 2001 to September 2006
• Waiter
Reason for leaving: To start a new career overseas
4. ATTRIBUTES
Ability to learn new techniques and procedures very quickly
Adapt to new environments and people with ease
Always punctual
Excellent communication skills
Can speak fluent Afrikaans and English
I, hereby certify that the above information is true and correct to the best of my knowledge and belief.
5. HOBBIES
Cooking
Movies
Sea fishing
Outdoor activities
6. REFERENCES
Bon Amis Restaurant
Chef Adrian Cook
Edna van Freight courier services
Mariela’s Restaurant
Chef Mark Hartlief
The Views Boutique Hotel and Spa
William Horner ( General Manager )
Platterhut
Pretoria – North
Johan ( Owner )
Founders Grill ( Pretoria Wonderboom)
Anton Executive Chef
Mimmo’s Italian Restaurant
Costa – Owner
Sheraton Hotel Pretoria
Malan de Villiers – Executive Sous Chef
Arcadia Hotel
Anne - Kitchen Manager
TNC College
Ms. N Greyling(Lecturer)
Al Nahda Resort & Spa Barka, Oman
Ralf Schink - Executive Chef
Azani Caterers
Marinza(owner)
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