Profile

An energetic Chef with a blend of creativity,passion for food and exceptional

cooking skills.Works well as a dynamic leader in High-pressure settings.Motivated and offers over 16 years experience in the hospitality.Focus on high standards for taste and quality while letting to the true beauty of the ingredients shine. Experience

Sous Chef, Hilton Salwa beach resort (pre-opening), Qatar July 2020 (current) Directs food preparation and collaborates with executive chef. Helps in the design of food and drink menu.

Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff.

Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards. Offers suggestions and creative ideas that can improve upon the kitchen’s performance.

Prepares food properly.

Schedules staff shifts.

Trains new employees.

Orders food supplies.

Monitors and maintains kitchen equipment.

Solves problems that arise and seizes control of issues in the kitchen. Leads kitchen team in chef's absence

Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating

Oversees and organizes kitchen stock and ingredients Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance Keeps cooking stations stocked, especially before and during prime operation hours Hires and trains new kitchen employees to restaurant and kitchen standards Manages food and product ordering by keeping detailed records and minimises waste, plus works with existing systems to improve waste reduction and manage budgetary concerns

Supervises all food preparation and presentation to ensure quality and restaurant standards

Works with head chef to maintain kitchen organization, staff ability, and training opportunities

Verifies that food storage units all meet standards and are consistently well-managed Assists head chef with menu creation

Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing

Mobile: +974-***-*****

Email:

adnhmz@r.postjobfree.com

Adress: Doha, Qatar

MARNA OOSTHUIZEN

Head Chef, Then One, Qatar 2013-2018

Controlling & directing of food preparation process,Daily Specials,Inventory, Arrange repairs,Oversee the work of subordinates,Maintain records, payroll, attendance,Weekly reports, performance reviews, weekly and yearly sales goals implement, budget, purchasing, stock control,Petty cash, HACCP standards, customer complaint and call backReport to the general manager Sous Chef, Jones the grocer(abu dhabi) 2011-2013

Inventory, purchasing of stock thru computer system, outside catering, cooking classes, training of staff, recipe costings, record keeping, food and safety regulations, line cook, hot kitchen & cold kitchen.supervising of kitchen operations, assisting head chef where necessary, ensuring food quality and freshness

Assistant Catering Manager, Royal Sechaba Port Elizabeth (South Africa) Daily Specials, costings of recipes, inventory and purchasing, health and safety being followed, customer relations, supervising and training of staff. Senior Chef de Partie, Le Franschhoek hotel & Spa 4* Franschhoek 2010-2010

Garnish & Hot section, Grilling, Sauces, Inventory, assisting the Sous Chef in duties, menu creating, FIFO

Chef De Partie, Radisson Hotel, Summerstrand South Africa 2009-2009 Opening crew of the hotel, invoicing control and ordering, inventory, cold section chief, buffets, banquets’ la carte, HACCP,

Sous Chef,Protea Marine Hotel 5* Port Elizabeth 2006-2009 Buffets,A la Carte, Banquets,Receiving of deliveries, Temperature log sheets,Supervising staff and ;kitchen operations, Temperature logs.Assisting the Executive Sous Chef and Executive chef

Education

Hospitality Studies NSC,2001-2003

WarWick Chef School, 2004-2004

Food & Safety Training level 3

Person In Charge Training level 3

Supervising Food and Catering Level 3

Skills

Inventory, Costings, HACCP, petty cash control, performance reviews, supervising, POS, microsoft,office, Cost control.

References

Available on Request

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