Pretoria Sous Chef
Resume:
Chad Le Grange
Chef
PERSONAL SUMMARY:
My name is Chad and I am very interested in being considered for the position of chef as stated on the advert on the internet. I do believe that I have the experience and skills necessary to be a top candidate. I am a talented, self-motivated, flexible and hard-working individual with emphasis on good quality food, seeking to learn and gain experience in a new exciting environment.
An ambitious, hardworking and commercially driven Chef who is striving to build a career in the culinary world. I am a high performer who has a proven track-record of completing all culinary tasks on time, to the required specification, and within budget. I have vast experience of working in many different culinary roles and settings, and of cooking wholesome, healthy and well-presented meals. Right now, I am looking for a suitable position with a forward-thinking company, which offers a pleasant working environment and good career development opportunities.
Thank You for taking the time to review my cv attached, and is looking
forward to have the opportunity to meet or talk with you in the near
future.
Sincerely,
Chad Le Grange
ID: 861**********
Male / single / one dependent.
Residential: Johannesburg
License code 8 – own transportation
AREAS OF EXPERTISE
• Menu Planning • Admin Duties • Team management • Contract Catering • Meal preparation • Creating new recipes • Food Safety • Food storage • Supervising staff
CAREER HISTORY
Executive Chef – 01 September 2020 - 30April 2021
Grizzlies Bar & Grill- Pretoria
Main Duties
Menu planning, costing, running pass, ordering stock, stock take and control, preparation and portion sizes, health and safety checks and daily operations.
Senior Chef – 01 October 2018 – 31 July 2020
Rovos Rail Train – Pretoria
Main Duties
On and off loading of train kitchen. Checking lists, presentations and cooking for guests and staff meals. High standards of food quality and hygiene.
Senior Sous Chef – 08 March 2018 – 25 May 2018
Signature Restaurant- Morningside
Main duties
Menu planning and development, stock take and control, wastage control, daily recording on hygiene, temperatures and food safety.
Head Chef – 15 August 2017 – 28 February 2018
The Cod Father Restaurant- Morningside
Main duties
Running pass, managing and training of staff, menu planning and coatings, daily operations, dealing with high profile customers.
Senior Sous Chef - 01 June 2017 – 10 August 2017
Emperors Palace- Johannesburg
Main duties
Preparation and cooking for large quantities, daily conference functions and food setup and staff management.
Sous Chef - 13 October 2016 – 31 May 2017
Zulu Nyala Country Manor- Chartwell
Main duties
Breakfast and lunch buffet setup, menu planning, function/conference menu planning and setup, training of staff, health and safety checks.
Sous Chef - Dec 2014- October 2016
Sandton Sun Hotel- Sandton
Main duties
Stock take, food preparation and portion control, hygiene, temperature and food safety checks/samples. Running the ala cart pass, butchery and room service. Preparation for high end VIPs and sports teams.
Sous Chef - Dec 213 - 2014
The Country Club- Auckland Park
Main duties
Running ala cart pass, menu development, daily preperation and portioning, stock and wastage control.
Jnr Sous Chef – 2012 - 2013
The Country Club-Woodmead
Main duties
Daily preparation for half way house, Daily operations, preparation and cooking for Banqueting functions,
Sous Chef 2011 – 2012
HAI.BO Restaurant
Durban
Main duties
Running and controlling a busy pass, menu planning, staff management and training. Opening and closing of kitchen.
CDP/sous chef 2011
Harvey’s Restaurant- Durban
Main duties
Assisting with functions and running with ala cart service, daily operations, presentation and portioning.
KEY SKILLS
• Consistently working to high standards
• Can quickly gain an in-depth familiarity with any kitchen’s operations
• Good knowledge of operational health & safety
• Knowledge of all the different styles of cooking done in a kitchen.
• Resolving personal conflicts between members of the kitchen staff.
• Understanding of food labelling and temperature controls.
• Constantly working hard to achieve personal goals and objectives.
• Ensuring that meals are prepared with full regards to food cost, quality, consistency, eye
appeal and taste.
• Having strong and effective leadership skills, along with the ability to successfully manage
a team of cooks.
ACADEMIC:
●Elangeni College, Pinetown 2007 – 2010
oQualification: Hospitality
oHospitality Generics, Food Preparation, Client Service and Hospitality Service
●Umtata International High School – 2006
Self summary
Qualified / Catering / Banqueting / Fine Dining chef
Diverse, adaptable and flexible with surroundings. Capable to working within high/large values and to swiftly control and manage a busy pass, driven to get the job done. With high food quality and wastage control. skills that have been developed over a period of 10years, strongly guarantee i will be great addition to any team even during these rough times. With good strong knowledge in computer skills on various programs (excel and word), menu planning, costing, food control and high hygiene standards. A hard working individual and team player, willing to help others learn and grow. Improving on team productivity and working relationships. Excellent knife-handling skills, Ongoing awareness of culinary trends, experienced with in high-volume kitchen, Previous kitchen management experience and Schedule staff
Contact this candidate