Contact

adgpcf@r.postjobfree.com

www.linkedin.com/in/naseer-

variawa-5bbb56b5 (LinkedIn)

Top Skills

Microsoft Excel

Microsoft Office

Microsoft Word

Languages

Afrikaans

English

Certifications

Culinary Arts Diploma

Naseer Variawa

Senior Sous Chef at All About Food SA

Johannesburg Area, South Africa

Summary

Objection goal setting and result orientated mindset are the motivating principles on which my performance standards are based. I have a natural ability to adapt in demanding environments and proficient in meeting the needs of high profile clientele. I am an extremely determined & results driven person with good character & high integrity. I’m highly motivated, with dedicated commitments to not accept second best from myself or my performance, as I am a team player with excellent communication & leadership skills. I strive continually to learn & challenge myself constantly. I have also proven my ability to work well under pressure.

Experience

All About Food SA

Senior Sous Chef

February 2020 - Present (6 months)

Johannesburg, Gauteng, South Africa

Head of Production

Recipe Development

Saucier

Corporate and Private Functions

Training Staff on recipe's and usage of equipment

Food HACCP

By Word of Mouth

Production Sous Chef (Catering)

September 2015 - December 2019 (4 years 4 months)

Sandton

Planning and directing food preparation. I am often responsible for managing kitchen staff to ensure food is prepared properly. Quality Control, I am responsible for ensuring that food that leaves the kitchen is of the highest quality and will make clients happy, lastly I oversee functions, setup of food, food display, plating desserts and food.

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Our main Focus is corporate, with that I am able to handle any function big and small.

UK Carnival Cruise Line

Chef De Partie & Al A Carte Chef 6 Month Contract

March 2015 - September 2015 (7 months)

Supervises and coordinates activities of a workstation engaged in preparing and

Cooking soups, meats, vegetables, desserts, and other foodstuffs served in a variety

Of dinning venues on-board the vessel.

On a daily basis, meets with the Sous Chef, to review the requirements of the days

Meals and time frames for restaurant service. Reads menu to estimate food and time

Requirements to ensure speed and efficiency.

Supervises the workstation function.

Assigns duties and responsibilities to employees. Observes and evaluates employees and work procedures to ensure quality standards and service is met. Initiates personnel actions such as new hire requests and discharges, to ensure proper staffing. Ensures food items are prepared and presented according to Standards Ensures food is set-up on time and adequate amounts are prepared.

Trains and monitors entry-level cooks and chefs for proper service. Provides on

The- job training to strengthen their current performance and preparation for Possible advancement to promotional positions. Organizes the daily workstation operation to ensure speed and efficiency. Notifies Sous Chef regarding work schedules and time records. Conducts an inventory of the items in the workstation storage. Determines the day’s food requirements and prepares requisitions for approval of the Sous Chef. Indaba Hotel

Sous Chef

April 2013 - March 2015 (2 years)

At Indaba Hotel my duties includes running and maintaining the entire kitchen floor and seeing and mentoring the breakfast team, banqueting team and Al A Carte and Lunch patio teams. I enforce standard operation procedures as well as train new staff members.

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I order the necessary ingredients and do a complete check of stock and kitchen equipment at the end of each working day.

I am capable of incorporating new and fresh ideas into the menu, considering seasonal foods as well as health trends.

20 West Exec

Senior CDP

March 2012 - April 2013 (1 year 2 months)

Sandton

My primary role is to oversee the preparation, cooking, and presentation of meals in the hotel. Duties associated with this role including directing chefs in their section in preparing, cooking, and presenting culinary dishes; enforcing strict health and hygiene standards in the kitchen; and trouble-shooting any problems that may arise.

Radisson Blu Gautrain

Breakfast Chef / Senior Banqueting CDP

April 2010 - December 2011 (1 year 9 months)

Sandton

I started at the hotel as a Demi Chef working in the breakfast station. I was a runner whereby I ensured all items prepared were consistent & kept to 5 star standards. Within 6months, I was promoted to Senior Banqueting Chef de Partie, I directed, supervised, & trained chefs in the kitchen with preparing, cooking, & presenting culinary dishes for seven course buffet meals, including complex canapés, which included the odd braai (bbq) on order for corporate functions. I also ensured that strict health & hygiene standards were enforced in the kitchen.

Education

International Hotel School

Culinary Arts Diploma City & Guilds Certificate, Culinary Arts Diploma

· (2008 - 2009)

Parktown Boys

High School, High School

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