Curriculum Vitea
Of
Mr. Samuel Edward Coetzee
PERSONAL DETAILS
Samuel Edward Coetzee
New Horizon, Eersteriver, 7100
Cell. 063-***-****
Cell: 078-***-****
Work: 021-***-****
EDUCATIONAL DETAILS
Secondary Education
Matriculated with exemption Blackheath High School, Blackheath High School Subjects passed Afrikaans, English, Home Economics, Biology, Geography, History
Tertiary Education
Courses registered for Advanced diploma in Culinary Arts Northlink College, Tygerberg Campus – 3 Year National Diploma Subjects passed
First year (2007) Certificate in Culinary Arts
Second year (2008) Diploma in Culinary Arts
Third year (2009) Advanced diploma in culinary arts Diploma in patisserie (Distinction)
Training Course
2007 Fire fighting and First aid
2008 Introduction to Food and Wine Pairing
KWV
2009 Fire fighting and First aid, food safety practice 2011 Quality client care general course
2012 Public service induction Programme
2013 Occupational health and safety
2015 Occupational health and safety
Hazard analysis critical control point (Haccp)
WORK EXPERIENCE
INSTITUTION AND
POSITION
DURATION DUTIES
Red War Memorial
Children’s Hospital
- Senior Food Service
Supervisor
01 November 2013- 11
November 2019
-Implement the Provincial
food service policy
-Implement the Provincial
Menu.
-Apply safety measures for
safety according the Meat
Safety Act
-Issue ingredients based
on Standardized Recipe
Master.
-Make use diet manual for
preparation of special
diets.
-Weigh ingredients
accurately everyday using
daily stats and
standardized recipes and
menu.
-Supervise correct
preparation; dishing of
meals.
-Prepare special diets and
snacks as requested.
-Make use of production
plan to plan daily menu
and forecasting for the
next day.
-Make use of Rations
scales to issue correct
portion sizes for children
and babies.
-Order goods from stores
based on production
forecast.
-Monitor the quality, weight
and correctness of goods.
-Monitor the temperatures
of goods - apply GRP.
-Store goods within 20
minutes of delivery.
-Store goods correctly,
FIFO.
-Keep storage areas neat
and clean.
-Keep bin cards accurate;
monitoring min-max.
-Ensure correctness of
portion distribution
according to diet sheet;
statistics.
-Upkeep of Distribution
stats.
-Supervise temperature
monitoring. Provincial food
service policy
-Use Standard Hygiene
guidelines to maintain
hygiene in the unit.
-Supervise and ensure
storage areas remain
clean.
-Supervise cleaning by
cleaning agency staff.
-Supervise cleaning by
food service staff daily &
deep-cleaning- check-
listing.
-Ensure the general
hygiene and safety
requirements are met for
food premises and the
transport of food.
-Wear chef jacket, white
overcoat, black slacks,
safety shoes at all times
according to the WCF
Policy
-Supervise the use of
biocide disinfectant before
work.
-Supervise and safety
temperature for dishing
above 73 degrees Celsius.
-Maintain cold chain –
store foods at correct
temperatures – monitor
cold rooms and storage
areas daily.
-Mark date stamp leftovers
daily.
-Supervise the use of
disposable gloves for
cooked products.
-Provincial hand-washing
guidelines
-Ensure the use of correct
color-coding of Chopping
boards, knives, etc.
-Place requisitions for
repairs
-Monitor and Follow-up on
repair requisitions.
-Update statistics for
repairs.
-Supervise hygienic
cleanness of equipment
used for pre- and the
preparation of meals.
-Assist new staff regarding
standard procedures time-
management with regards
to meal preparation.
-Guide and monitor new
staff to ensure the safety
procedures of meal
preparation, such
temperatures, clean
surfaces, clean-as-you-go.
-Guide staff with regards to
off-duties and required
times of services.
-Monitor attendance and
time-keeping.
-Provide secure place for
personal belongings.
-Evaluate the amount of
plate wastage.
-Do issuing according to
production planning and
standard recipes and
rations.
-Supervise all issuing
(food, cleaning agents and
provisions).
-Monitor food stock levels
making adjustments.
-Do weekly stocktaking
and keep records of stock
taken.
-Ensure that bin cards
indicate max and min Stds.
-Ensure that bin cards are
duely completed when any
item are issued without
fail.
-Complete daily meal stats
accurately.
-Monitor delivery of goods
daily.
-Fill out S1 and S2 of
statistical forms.
-Accurate record keeping
of all issues on a daily
basis.
-deputizing for food
service manager
- creating and acquiring of
c stock contracts
- compiling product
specifications
-serving on board for
passing of product
specifications and
approval there of
Groote Schuur Hospital -
Food Service Aid
05th October 2010- 31
October 2013
-Recon kitchen 05 October
2010- 05 November 2010:
Prepare beverages and
breakfast trolley. Served
patients breakfast lunch
and supper and tea,
interacted with nursing
staff and doctors on
dietary requirements on
patients, supervised the
kitchen if there is no
supervisor on duty,
cleaned kitchen according
standard operating
procedures.
-Main kitchen cook 05
November till current date:
pre- prep and prepare full
ward diet dishes according
standardized recipes,
taking temperatures of
foods according
temperature control
sheets, pre-prep and
prepare vegetarian and
special diet dishes
according standardized
recipes, store foods
according cook chill
procedures
-occupational health and
safety representative
Women in leadership
-facilitator
23rd march- 04 October
2010
-Basic food preparation
facilitator, compiled my
own syllabus,tests and
answer sheets according
theta and city & guilds
standards, practical
cooking facilitator
SKILLS AND ABILITIES
• Safety at work
• Food safety and supervision
• Food hygiene practices
• Cost concepts, control operations, budgeting
• Purchasing, receiving and storage
• Storage and care of materials
• Nutrition and dietetics
• Menu policy and planning
• Recipe development
• Life skills
• Kitchen maintenance and design
• Staff organisation and ancillary areas
• Managing change and diversity
• Product development and presentation
• Cultural dimensions of foods
• Materials management
• Production systems, planning and organising
• Quality assurance of products and services
• Food production quality control
• Training and team development, individuality, group and team organisation
• Leadership and motivation
• Communication
• Grading hospitality and catering establishments
• Liquor and smoking legislation
• Labour relations and legislation
• Cuisine trends and studies
• Knife skills
• Fire fighting
• First aid
• Food and wine pairing
• Occupational health and safety
• HACCP
• LOGIS
As a result of my studies, work experience and extra-mural activities I have developed the following skills and abilities: knife skills, working on own initiative, work under pressure, follow instructions. I believe i have many qualities which would serve me well in my intended career. These include my general knowledge, curiosity, persistence, integrity, accuracy and stamina. I also see myself as a sociable person who adapts easily and can deal with people from all walks of life. My guideline for life is determination; dedication and discipline. To strive to be successful at everything i do and to give my best at all times. I enjoy working and love a challenge. LEADERSHIP ROLES, ACHIEVEMENTS AND AWARDS
2004-2006: Prefect body, head of events committee high school 2008: Chef of the year
2008-2009: Hotel School Student Representative
HOBBIES AND INTEREST
• I have a deep interest and passion for the food industry and follow all the programs and articles on the latest trends.
• I enjoy reading novels and cookbooks, listening to music, enjoy company with friends and family in my spare time.
REFERENCES
• Mrs. Marcelle Burgess
Programme Manager, Hotel School
Tel: 021-***-****
• Mrs. Katherine Line
Executive chef, Encore Restaurant and conference Centre Tel: 021-***-****
• Mrs. A. Van Schalkwyk
Head Food Services Department
Groote Schuur hospital
Tel: 021-***-****
• Mr S. Abrahams
Food services manager
Red Cross war memorial children’s Hospital
Tel: 021-***-****