Curriculum Vitae

Of

Jacques Booysen

PERSONAL DETAILS:

NAME: Jacques

SURNAME: Booysen

AGE: 35 years

MARITIAL STATUS: Married

GENDER: Male

IDENTITY NUMBER: 840-***-**** 08 7

DATE OF BIRTH: 14 August 1984

ADDRESS: 29 Sipres Road, Meyerton, Vereeniging

EDUCATIONAL DETAILS:

SCHOOL MATRICULATED: High School Dr Malan

HIGHEST GRADE ACHIEVED: Matric

SUBJECTS PASSED: Afrikaans (Standard Grade)

English (Standard Grade)

Business Economics (Standard Grade)

Hotel and Catering (Standard Grade)

Computer Typing (Standard Grade)

Geography (Standard Grade)

HTA CULLINARY SCHOOL:

I have certificates for the completion of the 1st, 2nd, and 3rd year. I have successfully qualified as a Chef in October 2008.

I also completed the test for the City and Guilds and have received my Diploma in Food Preparation and Cooking.

EMPLOYMENT DETAILS:

House of Bonne Cuisine

TIME OF EMPLOYMENT:

January 2005 – February 2010

JOB TITLE:

Junior Sous Chef

JOB DESCRIPTION:

●Preparation of food as well as overlooking to see that the food is prepared correctly and on time.

●Physically going out to various functions serving buffets and plated menu’s.

●Occasionally ordering of supplies.

●Companies we regularly serviced included: Super Sport Park, Durban Julys, Mount Grace, Voda-World, BHP Billiton, Stock Exchange.

●The biggest functions I have worked at were when Pavarotti sang in South Africa in 2005 and the ANC Conference in Polokwane in December 2007, the CEO awards for Vodacom.

●I have worked at functions for the ICC, IPL and the Confederations Cup.

CONTACT PERSON FOR REFERENCE: Chris van Tonder 076-***-****

KKS DE BEERS

August 2010 – October 2012

JOB TITLE

Executive Chef

JOB DESCRIPTION

●Managing staff.

●Overseeing of the orders that are being placed.

●Menu planning and ensuring menu items are made in correct manner.

●Doing functions - preparing, cooking and plating.

●Overseeing the kitchen production flow and cooking when needed.

●Checking of the HSE documentation, checking if temperatures are correct and if not follow necessary steps to rectify.

●Preparing issue sheets for the staff to do there issues for the next day.

●Taking of stock.

CONTACT PERSON FOR REFERENCE: ANITA VAN DER WESTHUIZEN CELL NO: 082-***-****

I have run my own catering business from February 2013 until November 2014. I did plates of food prepared on a daily basis.

I also do function catering.

EATFRESH

02 February 2015 – February 2017

JOB TITLE

Vegetable buyer

JOB TITLE

●Going to the Johannesburg fresh vegetable and fruit market and obtaining the freshest fruit and vegetable at the best price.

●Then writing out invoices and doing the invoices on the laptop and emailing it to the sites

●Then delivering the vegetable to the different sites.

●Weighing the vegetable and recording the weight for invoice purposes.

●Doing a weekly price and savings comparison for the boss and mailing it to them on a weekly basis.

TSAFRIKA

MARCH 2016 – SEPTEMBER 2017

CHEF/MANAGER

●I was the Chef/Manager of the canteen Units

●I was the person that did all the orders, checking in the deliveries

●I did the capturing of the invoices and making sure that we stay within our budget parameters.

●I was also working in the kitchen, cooking food and making sure that the quality of food that went out was of the best standards.

●I would also work in the kitchen when there was special events and functions going on and went out to other Unit to help with functions and special events.

●I was also in charge of all the staff in my Unit, managing them and disciplining them when necessary.

●I was also the person to do all menu costings for any function of special events

CONTACT PERSON

Nico Cronje – 082-***-****

HUDDLE PARK GOLF COARSE RESTAURANT

HEAD CHEF

SEPTEMBER 2017 – NOVEMBER 2017

●I was in control of doing all the orders for the restaurant, receiving the orders and making sure they delivered all stock and making sure the kitchen is always stocked.

●Oversaw all the staff under me at the restaurant, training staff were needed, and disciplining the staff.

●I was also involved in the kitchen, cooking when needed, for functions and special events.

●I was also the person to oversee all food that went out of the kitchen, making sure it is cooked right and of the best standard possible

●I was also the person to do all the menu costings for events and functions, making sure that the costings were done correct.

CHANTECLER HOTEL

SEPTEMBER 2018 – JUNE 2019

HEAD CHEF

●I oversee all the ordering for the kitchen, receiving the stock and making sure the kitchen is always stocked.

●I am the person that does all the menu costings, menu planning for events, Sunday lunch buffet and any other function that may come in

●I oversee all the kitchen staff in the kitchen, give training where needed, and discipline the staff were needed.

●I am also the person that does the staff rooster for the kitchen every week.

●I have GAAP experience and basic training for GAAP, doing all the GRN on all invoices and capturing stock on the back-office computer, and fixing any errors on the back-office side. Also adding of stock items or menu items on the tills. Can also do staff cashups and do day end procedures.

●I also went for Junior Management training and have a certificate for that as well.

●I also do cooking in the kitchen, preparing food that comes from our restaurant orders, to cooking food for any and all events and weddings, special functions.

STONEHOUSE KITCHEN

KITCHEN MANAGER/HEAD CHEF OF KITCHEN

JULY 2019 – SEPTEMBER 2019

●Duties where to do all the orders for the restaurant, check orders when they came in, to see if everything is correct and what was ordered.

●Overseeing all the staff that worked under me in the kitchen.

●Training of all the staff to the standards and quality of the restaurant.

●Opening and closing of the restaurant daily.

●Help opening of the restaurant, as it was a new restaurant that was opening.

Contact person: Reynor van Rooyen

Contact number: 083-***-****

Currently working at Munch restaurant as chef.

I learn very quickly and easy.

I am a hands-on type of person, love to cook food, it is a passion.

I am a team player and can work under extreme pressure.

CONTACT NUMBER: 084-***-**** (Cell phone)

Contact this candidate