David Basson

Chef /Food Service Manager

Contact details

Address: ** ***** ******, **** ** Boksburg, Gauteng, 1448, South Africa Mobile: +27-076-***-****

Email: adqlvw@r.postjobfree.com

Skype: live:.cid.5cf002f113c22ef1

Linkin: linkedin.com/in/david-

alexander-basson-0b180b188

Profile

18 years of experience in the catering industry. I started my career as an apprentice chef. I then worked at numerous companies gaining experience as a chef and catering. Education & Qualifications

Germiston College, City of Germiston, Gauteng Province, South Africa. See: http://www.ewc.edu.za Senior Certificate (1998)

HTA School of Catering, City of Germiston, Gauteng Province, South Africa. See: http://www.htachefschool.co.za

Catering Diploma (1999 – 2003)

Work Experience

October 2020- Current:The Capital Hotel Group, 101 Katherine St, Sandown, Sandton https://thecapital.co.za

Head Chef/Kitchen Manager (120h+ hours per week)

Duties as Head chef /Kitchen Manager

50 % of the time

Plan the menu’s for all food outlets of the hotel.

Plan and place food orders, ensuring that the hotel receives the highest quality products at the most competitive prices in a timely fashion.

Ensure that ordering of products is sufficient to prevent shortages.

Personally, check the quality of the quality of deliveries and ensure that substandard products are returned to the supplier.

Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality.

Manage portion control.

Consult with the Banqueting Department about food production aspects of all conferences and banqueting functions in accordance with the function sheets.

Ensure that all kitchen staff are informed of pending conferences and banqueting functions and that the function sheets are communicated to them in detail.

For high profile guests/functions or in the production of items that require skillful preparation, the Executive Chef will either directly supervise the cooking or cook him or herself.

Develop standard operating policies and procedures to enhance and measure quality and continually update these policies to keep up to date with techniques, equipment and terminology and ensure that the staff are trained and tested against these policies and procedures.

Ensure that menus for all outlets and DCP packages are frequently reviewed and adjusted to ensure the Hotel is at the forefront of innovation in terms of its food offering amongst its competitor set.

Liaise on an ongoing basis with the Food and Beverage Manager, Banqueting Manager and General Manager to ensure all guest needs and requirements will be met.

Ensure that the Kitchen provides quick service for last minute changes.

Inspect the buffet and make appropriate changes to ensure that the Company’s quality standards are met.

Ensure that the fridges and store rooms are opened and closed according to policy.

Ensure that food products are issued to the kitchen staff according to policy.

Ensure that the kitchen is organized, set up to standard and maintain a high level of cleanliness.

Ensure that all kitchen staff have been trained in the relevant Kitchen Operations.

Ensure that all kitchen staff have been trained on product knowledge with regards to the Restaurant and Room Service Menu, Conference and Banqueting Services and Hygiene, Health and Safety Standards.

Profits, Cost Control and Administration:

Be aware of what the budgeted food sales figures for the month are and actively work at achieving these budgets.

Carefully monitor staff activities and productivity in order to minimize overtime payments.

Achieve maximum profitability by controlling costs and quality of service.

Actively participate, supervisor and manage the 10, 20- and 30-day stock takes.

Assist the Food and Beverage Manager with the completion of F&B forecasts and budgets.

Calculate and control of Food Cost Percentages.

Calculate menu selling prices to ensure the highest possible profitability.

Maintain a food cost of no more than 35%.

Ensure that all the kitchen has the correct level of supplies and check levels regularly.

Control the inventory and establish relationships with suppliers to ensure the Hotel receives competitive rates.

Establish controls to minimize waste and theft.

Ensure waste is controlled and properly recorded.

Ensure purchasing procedures are followed as per Company Policy.

Ensure that relevant meetings are held with the kitchen staff as per Company Policy.

Health, Safety, Cleanliness and Housekeeping:

Coordinate the general cleanliness and housekeeping of the kitchen and its storage areas

Report any damages or deficiencies of the equipment and facilities to the and Facilities Department and follow up on progress.

Ensure that a high standard of sanitation, cleanliness and safety is maintained throughout all kitchen areas at all times.

Ensure a score of no less than 90% for all Hygiene Audits (internal and external) Guest Service:

Ensure proper interaction between the kitchen staff and F&B service staff to ensure that food production consistently exceeds the expectations of guests.

In conjunction with the F&B team, assist in maintaining a high level of service principles in accordance with established standards.

Periodically visit the restaurant and function rooms to greet and liaise with guests.

Ensure that Health, Safety and Hygiene processes are followed.

Accept full responsibility for managing any activity in the hotel, despite the responsibilities and job descriptions of Supervisors and other staff.

50% percent of the time

Personnel:

Ensure that the work schedule for staff is completed, timely in advance.

Ensure that staff are happy with overall working conditions.

Make sure staff are on time and follow up immediately.

Pre-arrange additional staff when required due to high occupancy, groups or long weekends.

Adhere to the Company’s disciplinary and grievance procedure.

Endeavour at all times to promote and maintain sound industrial relations.

Perform the role of “Standard Bearer, ensuring that each criteria in The Capital’s Standard Operating Procedures are communicated, understood, achieved and maintained by all hotel staff.

Directly supervise all staff in the kitchen

Ensure that staff follows set procedures when operating equipment or preparing food.

Attend and participate in training courses as and when required to do so.

Effectively manage staff in order to maximize their potential and effectiveness.

Ensure that a good image is projected by all employees. This being efficiency, courtesy, helpfulness, appearance and cleanliness. Always wear your uniform and ensure your appearance is fresh and hygienic. Always be a role model to staff with regards to guest service.

Ensure that the required level of discipline is being maintained at all times by all employees. Treat your co- workers in a respectful and polite manner.

Implement and maintain an effective open-door communication system that crosses departmental lines in order to reach all employees.

Ensure that all employees are issued with Job Profiles and monitor and adjust the profiles as and when required.

Conduct bi-annual appraisals with relevant staff.

Timeous recruitment and replacement of terminated staff members in the kitchen.

Other:

Ensure that you are at all times familiar with the products in the hotel e.g. venues, menus, rooms, equipment, service levels, facilities, operating stock etc.

Ensure that Health, Safety and Hygiene processes are followed. Attend meetings:

Daily morning meeting.

Attend monthly management / staff meetings.

Carry out any other duties may be required from time to time:

Carry out any other duties as may be imposed by management.

Visit other hotels in our competitor set to establish what they do better than we do and implement.

I the undersigned have read and agreed to the duties as set out in the job description and understand that the content of this job description may be changed from time to time. I agree that I am able to execute the objectives assigned to me with this job description. Dec 2011 – Sep 2020: Feedem (PTY) Head Office, City of Alberton, Province of Gauteng See: https://feedem.co.za)

Chef & Procurement Officer (48 – 50 hours per week) Reference: Karina Pretorius (District Manager), +27-082*******, adqlvw@r.postjobfree.com Duties as Procurement Officer (70% of the time

Plan and direct procurement activities whilst keeping well-versed on market prices for both catering and cleaning divisions

Direct storeroom and central supply personnel Source, evaluate, and select new suppliers to ensure a reliable and trusted

Supply Chain whilst managing vendor relationships. Visit supplier premises to inspect and verify product quality and obtain visual confirmation on standard operating procedures Liaise with sales executives and delegates on pricing structures, new products, realistic settlement discounts, and rebates as well as special pricing for monthly promotions

Prepare and review vendor agreements in accordance with Service Level Agreements

Ascertain the value of new products through quality testing and field trials for selection purposes

Investigate and address supplier and unit occurrences

Liaise with the Accounts Department to ensure timely payouts

Open and maintain all intercompany accounts on the system

Assist units with menu and function planning

Oversee purchasing and distribution of all stationary to Head Office and regional units Duties as Chef (30% of the time)

Train unit managers with menu and function planning

Train units’ managers to place orders correctly

Assist with health and safety aspects in the kitchen

Do audits in the units

Cook for selected functions and unit opening

Check purchases that units don’t overspend

May 2011 - Nov 2011: Feedem (Pty) Head Office, City of Alberton, 1448, Province of Gauteng, South Africa.

Project Manager (48 -50 hours per week)

Reference: Karina Pretorius (District Manager), +27-082*******, adqlvw@r.postjobfree.com

Plan and direct procurement activities whilst keeping well-versed on market prices for both catering and cleaning divisions

Direct storeroom and central supply personnel

Source, evaluate, and select new suppliers to ensure a reliable and trusted supply chain and manage vendor relationships

Visit supplier premises to inspect and verify product quality and obtain visual confirmation on standard operating procedures

Liaise with sales executives and delegates on pricing structures, new products, realistic settlement discounts and rebates, and special pricing for monthly promotions

Prepare and review vendor agreements in accordance with Service Level Agreements

Ascertain the value of new products through quality testing and field trials for selection purposes

Investigate and address supplier and unit occurrences

Liaise with the Accounts Department to ensure timely payouts

Open and maintain all intercompany accounts on the system

Assist units with menu and function planning

Oversee purchasing and distribution of all stationary to Head Office and regional units August 2007 - April 2011: TS Afrika, Town of Sandton, Province of Gauteng, South Africa

(https://www.africanadvice.com)

Executive Chef (65 – 70 hours per week)

Reference: Kerry van der Walt (Operations Manager), +27-082*******, adqlvw@r.postjobfree.com

Catering services include product launches, press events, corporate events, and canapé catering

Directed kitchen operations, inventory, and kitchen processes

Cultivated team synergy, clearly articulating the vision to the kitchen, and led through appropriate feedback and discipline

Oversaw kitchen hygiene, food standards, and quality control through staff training and implementation of control measures

Liaised with suppliers, establishing good relationships with vendors, and assisted managers with food production costing

September 2006 - July 2007: Royal Joburg Golf Course, City of Joburg, 2192, Province of Gauteng, South Africa

Executive Chef

Directed operations of the entire kitchen, including chefs, cooks, culinary assistants, apprentices, sous chefs.

All bookkeeping related to the kitchen

Kitchen purchases

Liaising with customers

Ordering

Planning charity golf events and sponsorship

General maintenance of facilities

March 2006 - August 2006: Esselenpark Conference Center, City of Tembisa, 1626, Province of Gauteng, South Africa

Executive Chef

Directed operations of the entire kitchen, including chefs

Conference center, wedding, and sporting venue accommodating up to 550 people March 2005 – February 2006: Delmont Caldow Caterers City of Nasrec, Province of Johannesburg, 2001, South Africa

Executive Sous Chef

Reference: Allen Pfister (Head Chef), +27-082-***-****,

Gained experience in all areas of the kitchen, including Procurement, Stock Receiving, Control, Storage and Rotation, Production Systems, Logistic Planning, Staff and Administration October 2003 – 2005 February 2005: Toyota Head Office, City of Woodmead, 2191, Province of Gauteng, South Africa

Executive Sous Chef

Reference: Adel Nel (Project food service manager), +27-083*******

Oversaw meal productions, executive lunches, and functions

Conducted all compilation and costing of menus

Oversaw kitchen hygiene, food standards, and quality control through staff training and implementation of control measures

Directed procurement, maintaining good vendor relationships

Directed workflow, staff activities, and a chef compliment of 30 June 2003 – September 2003: KPMG Head Office, City of Parktown, 2193, Province of Gauteng, South Africa

Executive Sous Chef

Reference: Sonja Le Roux (Project Manager), +27-082-***-****

Key Events: President’s Cup 2003

Directed daily operations, hygiene and quality control

Conducted all compilation and costing of weekly menus

Directed all purchases, supplier relations, and stock control

Oversaw a staff compliment of 18, including workflow coordination, quality control and staff training

Collaborated with management on the planning of functions January 1999 - May 2003: House of Bonne Cuisine, City of Booysens Reserve, 2091, Province of Gauteng, South Africa

Apprentice Chef

Catering

Cooking in cold kitchen/hot kitchen

Learning knife skills

Learning about hygiene

Learning how to order

Packing and driving trucks to functions

Family

My spouse Mandy Basson and I have been married for 13 of those years, and we have two children, a son and a daughter.

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