Chef Food

I am an honest, hardworking, disciplined person. I am friendly and outgoing and very well spoken. I work well in a team as well as an individual. I have good leadership skills. I am highly organized, perfectionist and dedicated to my work. I am a fast learner and can adapt to any environment. I am computer literate and have a good understanding of accounting and the principle of stock control.

Achieving targets has always been a strength of mine, be it financial, time limited or guest/customer related. I always strive to maintain and even excel in matters of regulations and service provided to customers.

I am very capable in increasing revenues and financial performance in any field or department.

Personal profile

Contact Number: 083-***-****

Email Address: ******-***@****.***

Date of birth: 4 September 1983

Sex: Male

Marital status: Unmarried

Driver’s license: Yes

Nationality: South Africa/Bulgarian

Home language: English

Other languages: Afrikaans and Bulgarian

Fully bilingual: Yes

Criminal offences: None

Health: Excellent

Education, Qualifications and Training:

2009

1000 Hills Chef School, Bothas Hill, KZN, South Africa.

One-year course. Received a City and Guilds Diploma in professional cookery.

2002

Matriculated from Eshowe High School with exemption. Subjects: English, Afrikaans, Mathematics, Science, Biology and Accounting. All subjects passed on high grade.

Employment/Experience:

July 2017 – August 2020

Imagine Cruising Holidays department

I am a senior holidays consultant at the call center for Imagine Holidays.

I deal with clients daily. This involves planning, organizing, and booking their land-based holidays which I always do with a personal touch and some good travel advice. I have been the top converter on numerous months. I have a true passion for travel and have extensive knowledge of world destinations that goes with it. I always aim to give my client the best possible holiday they can get for their budget and try and exceed their expectations.

March 2017 - June 2017

Viking Cruises aboard the Viking Sea

I worked as senior chef in the main galley. My duties involved daily food production, quality supervision, training of junior crew.

My contract was unfortunately cut short due to a injury developed inside my knee joint and i had to be sent home for surgery.

November 2015 – Feb 2017

Private Chef for Owner of Intercape Mainliner

I worked as a private chef for the owner and family mainly based at their residences and holiday homes. I was responsible for the day to day meals for the family and guests. I was also responsible for elite business dinners and any other functions required by the family or Intercape company. I was responsible for sourcing all ingredients, equipment, and décor to complete my tasks. I was also responsible with sticking to strict budgets, stock control and time keeping. Due to the family’s remarkably busy lifestyle every day was unpredictable and was always kept on my toes.

February 2015 – August 2015

P&O Cruises aboard the MV Aurora

Senior Chef de Partie in a speciality ala Carte restaurant The Glass House. I was overall in charge of the kitchen and the 5 people working there. My every day duties involved production of food, supervising my team, ordering, running the press and overall maintaining the company policies and standards regarding the menus.

December 2013- March 2014

4 Star Idube game Reserve

Freelance contract in the position as Head Chef.

My responsibilities there were menu planning, stock take, ordering, staff management, hygiene and cost control, boma and bush camp dinners, Grill, Sauté and pantry, dealing personally with guests and designing menus to accommodate dietary requirements based on allergy or ethnicity.

June2012- November 2013

5 Star Grande Roche Hotel, Paarl, South Africa

I was employed as a junior Chef De Partie at the award winning Bosmans Fine Dining Restaurant. I work on the Entremetier and Gard Manger sections and am responsible for the production of food for the a la carte menu, our tasting menus and for banqueting functions hosted by the hotel.

May 2010- June 2011

5 Star Oyster Box Hotel, Umhlanga, South Africa

Employed as a Chef de Partie. I worked in the Terrace ala carte restaurant where I was responsible for the preparation of food and running of the pass. I worked in cold kitchen where we prepared the cold starters for the Terrace and Grillroom restaurants and the cold food for any function hosted by the hotel. Next, I worked in the Indian restaurant where I was responsible for the preparation of the food for the buffet and for setting up and running the buffet as well as doing stock takes. This year was involved in the preparation of food for the royal wedding reception of the Prince and Princess of Monaco.

March 2010

Blend Event Catering, Durban, South Africa

For a very brief period I was employed as Head Chef for Bean Bag Bohemia Blend Event Catering. My duties there involved menu planning, running the kitchen, organizing the functions, and catering for them, stock control and ordering.

I have done a Presidential function for 1200 people with a plated starter, main and dessert for the opening of King Shaka International Airport.

Jan 2010-May 2010

Cargo Hold Restaurant at uShaka Marine World

I was employed as a Chef De Partie. My duties involved food preparation, stock take, placing orders and at times running the pass and preparing and organizing functions hosted by the restaurant.

Jan 2009- December 2009

Eat Greek catering company, Durban, South Africa

I worked at Eat Greek part time during my studies. There I was responsible for the preparation of food and for supervising functions.

Jan 2009- December 2009

1000 Hills Chef School Restaurant

I worked in the hot and cold kitchen for the duration of my studies there, and I ran the pass in hot kitchen.

April 2006 - December 2008

Ocean Basket, Bloemfontein, South Africa

I worked at Ocean Basket as a manager for a period of about two years. My duties there involved stock control and ordering, customer relations, human resource management, general operation of the restaurant and supervisor responsibilities.

*References will be provided on request.

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