CURRICULUM VITAE

OF ADRIAAN

OBERHOLZER

OVERVIEW

I have excellent communication and interpersonal skills and believe that I am a goal getter. I love to put my heart into every meal, as I know it makes the dining experience better for the customer. People are the most important asset of any business. I have a positive outlook towards my Employer. I am able to work without supervision, whether as a team or as an individual. I am able to meet deadlines and even under pressure deliver an outstanding quality of work. I am open to challenges and strive for a high standard of perfection. I have a vibrant personality and take my work seriously. I see myself as a positive, enthusiastic, driven individual and lead by example. I believe in respect, honesty and loyalty. I have completed my studies with the Food and Beverage Institute and learned all the necessary skills that helped develop me into a professional chef.

PERSONAL DETAILS

NAME Adriaan

SURNAME Oberholzer

NATIONALITY South African

PLACE OF BIRTH Bloemfontein

DATE OF BIRTH 1996-09-11

ID NUMBER 960**********

LANGUAGES Afrikaans, English (fully bilingual)

MARITAL STATUS Single – no children

HEALTH Excellent (non-smoker)

COMPUTER LITERATE MS Windows (Word, Outlook, Power Point, Excel) Internet, RESIDENTIAL ADDRESS 08 Hanekraai str.

Pellissier Bloemfontein, 9301

CONTACT DETAILS Cell phone: +27-073-***-****

Email address: adjc7k@r.postjobfree.com

AVAILABILITY Immediate

SKILLS AND QUALIFICATIONS

1. Jim Fouchè High School Bloemfontein – Matric Date Complete: Dec 2014 2. Food Beverage Institute Complete Diploma: 2017

Diploma’s obtained:

• Food Preparation and Culinary Arts

• Food and Beverage Services

• Patisserie Studies

3. First Aid Level 1 Diploma: HSE Management

4. South African Association Junior Member (29680) 5. Best Timekeeping in the 2014 chef of the year competition. EMPLOYMENT INFORMATION

Company: Chatham Bars Inn Date: 22 May 2017 to 05 October 2017 Location: Chatham, Massachusetts Position: Line Chef (Chef de partie) Reason for

leaving: Seasonal Contract

Description:

I worked in the Tavern where I worked on every station such as grill, sauté, pizza and fry. I also did the Veranda where I worked on my own station for the restaurant. I was tasked with ordering, cleaning of the station, prepping for the station and making sure everything in my station was on point. I helped with functions until I was moved to the Beach House grill where I worked the sauté station. My responsibilities also included innovating the menu for my stations dishes to always continue bettering the dishes. Company: Ritz Carlton Hotel Naples Date: 13 October 2016 to 20 May 2017 Location: Naples Florida Position: Line Chef (Chef de partie) Reason

for leaving: Seasonal Contract

Description:

Whilst at the 5 star hotel I worked at 3 different restaurants which included the poolside cafe where more elegant fast food was produced for about a count of 700 or more people on busier days. I worked the pantry line where salads and sandwiches were prepared such as homemade pastrami sandwiches. I prepared for the line and was responsible for all actions, cleanliness and service. I worked at Bites canape restaurant where I was responsible for the entire line during service and also the preparation for the line. I moved to the Banquets where I did line plating and prep for functions. I also worked winter wine fest where it gave me the opportunity to work with head chefs from the Ritz Hotels across America. I was involved with the Passover where we catered for the Jewish community of over 2000 people. We catered for an average of 900 people daily. I was involved in helping other kitchens such as Garde Manger in room dining, a 4 star kitchen called Grill room and an Italian kitchen Terrazza. I learned new skills, sauces, butcher techniques and my general knowledge improved. Company: Food and Beverage Institute Date: January 2015 to May 2016 Location: Bloemfontein South Africa Position: Trainee Chef

Description:

At the Food and Beverage Institute I was exposed to various functions. My duties at the Food and Beverage Institute included preparation of a wide variety of dishes as well as plating and serving of the dishes. I have gained experience in all areas of the kitchen and I am confident that I am competent in the application of all cooking methods as well as the preparation of various stocks, soups, sauces, hot and cold starters, main courses and desserts. I am also confident in my preparation skills of meats, fish, poultry and all vegetables.

I have baked various breads and cakes. I have done basic cake decorating, sugar and chocolate garnishes, fruit sauces and syrups, baked puddings and gelatine set desserts.

I have also received training for general food safety in food preparation and I am confident that I can prepare, cook and store foods items correctly and safely in order to avoid cross contamination and food spoilage. Company : 59@plenty

Position: Chef de Partie

Duration and reason for leaving : 5 months, for a better opportunity Description : At 59@plenty I did food orders, mise en place, practiced stock rotation, stock ordering and health and safety practices. Company : Flames Restaurant/ The Blue Gem

Position: Head Chef

Duration and reason for leaving: 17 months, better opportunities Description : Whilst at Flames I helped them with reopening as The Blue Gem, making a new menu,making a new kitchen floor plan, stock rotation, menu costing, managing staff, ordering stock, cleaning schedule and price comparisons. I also plan the specials for the week, make employee schedules, check health and safety practices, train students new to the industry and expedite all food. I do mise en place everyday, plate food and plan tapas menus and buffet menus for the week. REFERENCES

Contact Person: Jarine Mostert Company: Food and Beverage Institute Position: Operations Director Contact Number: +27-083-***-****

Contact Person: Michele Fourie Company: Food and Beverage Institute Position: Operations Chef Contact Number: +27-079-***-****

The Blue Gem : 051-***-****

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