Head chef,Manager
Resume:
I am a peoples person, I get along with senior and junior staff. I am Flexible and always
approachable. Strict and require diligence from my staff. My strength is to accept new challenges to a successful conclusion. I enjoy being constantly active in a challenging career. I am willing and eager to learn new things with the ability to grasp and understand new opportunities and open to new ventures. I am a team player. I would be prepared to relocate as the position demands. I have done confectionery, outside catering, buffets, terrines, wedding cakes, English & continental breakfasts, Greek cuisine and so much more. PERSONAL PARTICULARS:
SURNAME
FULLNAME
DATE OF BIRTH
IDENTITY NUMBER
TELEPHONE NUMBER
SEX
HEALTH
MARITIAL STATUS
HOME LANGUAGE
OTHER LANGUAGES
DRIVERS LICENCE
DEPENDANTS
ACCADEMIC QUALIFICATIONS:
SCHOOL ATTENDED
STANDARD/GRADE ATTAINED
TERSIARY EDUCATION:
ROYAL HOTEL
DURBAN
COURSE CURRICULUM
CENTEC
DURBAN
COURSE CURRICULUM
EMPLOYMENT HISTORY:
COMPANY
DATE
POSITION
DUTIES
Nel
Lance Wallace
26-06-1971
710-***-**** 083
Male
Good
Married
English
Afrikaans and Zulu (Speaking Only)
Code 08
Wife and two (2) Children
Empangeni High School
Matric/Grade 12
Intensive Chefs Course
Food presentation, Banqueting,
Communications, Staff Management, Stock
Control, Organising special theme and fund
raising functions, Mirror displays, Advanced
Garnishing, Snacks and Savories.
N1 – N3 – Food Service and Supervision
(Part time combined with working at the Royal Hotel) Restaurant and Banqueting services.
Fundamentals of a Hotel and Catering Industry,
food theory, hotel practical.
ROYAL HOTEL - EMPANGENI
May 1992 – October 1992
Sous Chef
Assistant to Head Chef, ordering stock,
hands on Chef. (1)
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DURBAN RESTAURANT & BAR – EMPANGENI
1993 – 1997
Head Chef
Stock control and ordering, managing staff,
hands on Chef, general duties pertaining to
running a kitchen.
LANGOUSTINE RESTAURANT – DURBAN
1998 – 1999
Sous Chef/Head Chef outside catering
Managing/motivating staff, stock control –
ordering/issuing, managing outside function
catering, worked in the pastry kitchen, teaching
trainee Chefs, hands on Chef.
PRIVATE RESIDENCE IN GREECE, HUGE PALATIAL
HOME OF MR. & MRS. PSAKIRIS(SHIPPING MAGNETS)
January 2000 – October 2002
Chef/Household Manager
Responsible for the running of the Household,
managed staff, prepared meals daily for house
residence and guests and prepared 5 course
meals at least three times a month for at least 20 VIP guests, bangueting functions, responsible for
large exclusive wine cellar, filled in for driver and butler when necessary, responsible for
maintenance of five executive vehicles.
LUCKY STAR, ISLAND KOS – GREECE
November 2002 – December 2003
Head Chef
Stock control – ordering and issuing, hands on
Chef, managing/motivating staff.
JUNCTION COFFEE SHOP – NOTTINGHAM ROAD
February 2004 – July 2005
Head Chef
Stock control and orders, managed staff, general
duties pertaining to running a kitchen. (2)
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LAVENDER TROUT, FULLY LICENCED A-LA-CART
FAMILY RESAURANT
July 2005 – July 2006
Head Chef/Kitchen Manager/Front of house
Manager
Hands on Chef, manage/motivate staff, stock
control including beverages, menu planning,
costing, cash up and final cash day end, have
restaurant keys and am solely responsible for
opening and closing the restaurant, responsible
for managing farm hands staff, fill in as general
handyman and driver (e.g. fixing fridge’s and
other maintenance) when owners are away.
Responsible for the complete running of both
the restaurant and farm, I am familiar with Gaap
computer programming and editing.
BUTCHER BLOCK – PINETOWN
August 2006 – June 2007
General Manager/Head Chef
Front of House, motivating staff, stock control
including beverages, menu planning and costing,
cash up, final end day and locking and opening
restaurant, ordering of all stock and compiling
stock onto the computer (Gaap System) and
programming and editing and do end of month
stock figures. Fine cuisine and wine tasting with
4 course meals.
GREEK TAVANA – HILLCREST
June 2007 – February 2008
Head Chef
Front of House, motivating staff, stock control
including beverages, menu planning and costing,
cash up, final end day and locking and opening
restaurant, ordering of all stock and compiling
stock onto computer, and programming and
editing and do month end stock figures, fine
cuisine and wine tasting with 4 course meals.
QUEENS CASINO – QUEENTOWN
June 2008 – May 2009
Head Chef
Food and Beverage, motivating staff, stock
control, menu planning and costing, ordering of
all stock and compiling stock onto computer and
programming and editing and do month end
stock figures. Fine cuisine and wine tasting with
4 course meals, staff time sheets, teaching new
wanna be Chefs, delegating, planning off (3)
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functions, health and safety officer, team leader
and hands on Chef.
SELF CATERING – VRYHEID
June 2009 – 2011
Head Chef/Owner
Outside catering, wedding functions & 21st
parties, general admin.
WOODRIDGE – KZN MIDLANDS
June 2011 – March 2013
Head Chef
Food and Beverage, motivating staff, stock
control, menu planning and costing, ordering of
all stock and compiling stock onto computer and
programming and editing and do end of month
stock figures, fine cuisine and wine tasting with 4 course meals. Staff time sheets, teaching new
wanna be Chefs, delegating, planning of
functions. Health and safety officer. Team leader
and hands on Chef. Wedding functions on a
weekly basis, a-la-cart menus and conferences.
ST IVES – KZN MIDLANDS
March 2013 – August 2013
Head Chef
Food and Beverage, motivating staff, stock
control, menu planning and costing, ordering of
all stock and compiling stock onto the computer
and programming and editing and do end of
month stock figures. Fine cuisine and wine
tasting with 4 course meals. Staff time sheets,
teaching new wanna be Chefs, delegating,
planning of functions. Health ans Safety officer,
team leader and hands on Chef. Wedding
functions on a weekly basis aswell as a-la-cart
menus and conferences.
SAVE/NINOS – PIETERMARITZBUG
August 2013 – September 2013
Sous Chef/Head Chef Outside Catering
Managing/motivating staff, stock control –
ordering/issuing, managing outside function
catering, worked in the pastry, doing food for a
large deli. (4)
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CONTACT PERSON
CONTACT NUMBER
CITY ROYAL HOTEL – PIETERMARITZBURG
1 November 2013 – 4 December 2013
(Hotel liquidated in this time frame)
Head Chef
Food and Beverage, motivating staff, stock
control, menu planning and costing, ordering
of all stock and compiling stock onto the
computer and programming and editing and
doing end of month stock figure. Fine cuisine
and wine tasting with 4 course meals. Staff
time sheets, teaching new wanna be Chefs,
delegating, planning of functions. Health and
safety officer. Team leader and hands on
Chef.
EVERGLADES – UNDERBERG
December 2013 – February 2014
Head Chef
Food and Beverage, motivating staff, stock
control, menu planning and costing, ordering
of all stock and compiling stock onto the
compute and programming and editing and
doing end of month stock figures. Staff time
sheets and teaching of Chefs, delegating,
planning of functions. Health and safety
officer, team leader and hands on Chef.
PLATRAND LODGE – LADYSMITH
February 2014 – Still employed
Head Chef/Relay Duty Manager
Hands on Chef, manage/motivate staff, stock
control, end of week stock figures, menu
planning and costing, ordering of stock,
general duties pertaining to running a
kitchen, menu planning for all functions, al-
la-carte & International guests, cash up, final
cash day end. Filling in as Duty Manager
when Duty Manager is off duty, aswell as be
on night call when Duty Manager is off duty,
front of house, responsible for all kitchen
equipment’s maintenance.
Erika Goosen – General Manager
(Available between 05H30 – 14H30)
073-***-**** or 036-***-****/10204
(5)
Contact this candidate