Chef Executive

Location:

Doha, Qatar

Salary:

8k to 12k

Posted:

January 16, 2021

Contact this candidate

Resume:

Curriculum Vitae

Name: Candice Rooks

Date of birth: 20 December 1982

Nationality: South African (fluent in English and Afrikaans)

Address: ** ***** ******,**********

Cape Town, South Africa

Contact number: +27-72-179-****

Email: **************@*****.***

Driver’s license: South African

Marital status: single

Education

Last school attended: Malibu High School

Highest standard passed: Grade 12 (2000)

Tertiary Education

Food and Beverage Service certificate – International Hotel School Food and Beverage Academy. (2001)

1 year in-service training course, at the Cape Milner and Peninsula All-Suite hotels, on all aspects of the F&B department.

City and Guilds Certificate in Food Production (2002)

City and Guild Diploma in Food Production (2003)

International Hotel School Specialised Food and Beverage Management Certificate and Professional Cookery. (Jan 2002- Dec 2004)

3 year in-service chef training course completed at the Peninsula All-Suite Hotel.

City and Guilds Advanced Diploma, specialising in Patisserie (2006)

Cape Wine Academy wine course (2004)

ICDL computer modules 1 and 4 (2004)

Employment History

2001 Cape Milner Hotel and Peninsula All-Suite Hotel

Full-time in-service Food and Beverage trainee, learning

while working in the restaurant, bar and in conference and

banqueting.

2002-2004 – Peninsula All-Suite

Trainee chef for 3 years. Trained in all areas of the

kitchen, specialised in pastry.

Was running the kitchen on the evening shift in my third

year.

2005 - Feb 2008 Peninsula All-Suite Hotel

Jnr chef de partie (Jan – May 2005)

In charge of pastry section (creating desserts, compiling

menus, as well as making birthday and wedding cakes)

Snr chef de partie (May – October 2005)

In charge of pastry section and overseeing the cold section,

training staff

Jnr sous chef (Oct 2005 – Mar 2006)

In charge of pastry section and supervising kitchen, menu development, training, ordering and controlling stock levels,

Snr sous chef (Mar 2006 - March 2008)

Supervising kitchen comprising of 25 staff members and relieving

Executive chef in his absence.

Menu development, training, ordering and controlling stock

levels, implementing sanitation procedures and maintaining

hygiene standards, introduce standardised recipes,

controlling food cost percentage were all part of my duties.

Mar 2008-Nov 2008 : Summerville Restaurant

Sous chef/pastry chef

Duties include training up staff to make all breads and

desserts from scratch for the restaurant, that had previously been

bought in, general running of the kitchen, controlling stock

levels and food cost. Supervising a staff compliment of 20.

Nov 2008-July 2012: Headquarters Restaurant

Pastry chef, and in May 2010 promoted to head chef

Duties include hygiene and sanitation, working within

budgets and food costs, daily running of the kitchen,

stock controlling and managing a kitchen team of 16. Also focussing

on consistency and the use of free range products as well as all

kitchen admin work

July 2012-June 2013: Protea Hotel President

Head Pastry Chef

Duties include supervising pastry department, managing staff, recipe development.

From June 2013 to June 2014, I took some time out to concentrate on starting my own cake decorating business, Candice Carmen Cakes. From June 2014 until July 2015, I worked as the chef at a small restaurant in the CBD, Café Frank. Responsibilities include ordering, managing staff, coming up with daily specials, preparing and cooking of the restaurants salads, soups, meat dishes, cakes and other goods, focussing on slow cooking and local free range produce.

As you can imagine, starting a business take lots of hard work, dedication, self-discipline and money. I have learnt a lot in these two years, about the business and about myself, but there is still much for me to learn. My business will flourish one day, when I am ready.

July 2015 – Oct 2018: Radisson Blu Hotel Waterfront

Head Pastry Chef

Duties include supervising pastry department of 8 chefs, managing and training staff, recipe development, setting and implementing new standards. I was also heavily involved in the development and trials of

new hot and cold menus, seasonal menus, menus for special events, also the costing and planning of them.

Nov 2018 – Oct 2019: The Emir's Private Affairs Office, Qatar

Pastry Chef

I head up the pastry department for one of Qatar's VVIP families.

Duties include supervising the pastry department of 6, managing and

training staff, recipe development, drawing up daily menus, catering

for VIP functions including birthday parties, meetings, high teas,

fine dining plated and buffet dinners. Celebration and novelty cakes

were also part of my job, as well as catering for the family's various

dietary requirements which include gluten and dairy intolerances and

diabetic desserts. I also did baking with the children of the family and

I frequently assisted my head chef with preparation of hot and cold

dishes.

Nov 2019 – Jan 2020: Pan and Chocolate Trading, Qatar

Executive sous chef

Duties include taking full responsibility for the kitchen from day 1, as

The Executive chef was incapacitated by the time of my arrival

Mar 2020 to present: Jack n Jules Eatery, Somerset West, Cape Town, SA

Head Chef

Duties include taking full responsibility of the day to day running of the

kitchen, such as managing staff, controlling food costs, standardizing

recipes, creating specials and new menu items, and controlling hygiene

and safety.

Additional

In my third year of training I won Cape Town Campus International Hotel School Trainee of the year award for both academic and practical performance.

Spent 2 weeks (Jul 2006) working and learning at 2 of Gordon Ramsay’s restaurants in London, Gordon Ramsay at the Claridges and Angela Hartnett at the Connaught. Both were 2 Michelin star restaurants at the time.

Spent 1 week working and learning in the pastry kitchen at The Hilton Waldorf Hotel in London.

While working at the Peninsula Hotel, assisted Regional Chef, Peter Anderson, to open and start up the kitchen at Le Franschhoek Hotel in Franschhoek. Was in charge of food production and training staff in the pastry section and introduce standardised recipes.

In 2007 I attended a beginners workshop in sugar art and sugar decorations, hosted by Hungarian Master pastry chef Peter Gyorgyicsek.

For many years, I have baked and decorated cakes for all occassions.

References:

Chris Godenir –

General Manager, Peninsula All-Suite hotel

work: +272*-***-****

Mr Darren Richards-

General Manager, Headquarters Restaurant

work: +278*-***-****

Mr Norman Heath-

Executive Chef, Radisson Blu Hotel Waterfront

Work: +272*-***-****