•065-***-**** • adrtna@r.postjobfree.com •

D A R R E N E V E R T S

A B O U T M E

My name is Darren Kyle Everts, I am an

executive sous chef with extensive

experience in fine dining and banqueting

establishments.

Since I started my career in this industry, I

have given my all and I am extremely

passionate about the hospitality industry. I

do not only enjoy the food aspect of it,

I also thoroughly enjoy working with all

kinds of people and guests. My strongest

character trait would be my passion and

working with a team no matter the size or

challenge. I have obtained a promotion at

every place of employment thus far and

received either an employee or manager of

the month/year as a testament to my

passion. I am currently 32 years old and

wish to pursue the next challenge of my

career.

As indicated on my CV the last 5-star hotel I

worked at was The Table Bay hotel in

2019.Because I started working in this

industry directly after school, I decided to

take a break. After my 3 months break, I

managed to sign a contract with zanier

hotel in Namibia to start the next chapter of

my career, Covid 19 hit and I inevitably lost

the contract.

I hereby express my interest in joining your

esteem organisation to be part of your team.

Do not hesitate to contact me at any time.

Thank you for your time and consideration.

DK Everts.

P E R S O N A L I N F O

Phone: 065-***-****

Email: adrtna@r.postjobfree.com

Goodwood, Townsend Estate, Cape

Town

32 years old

Male

890-***-**** 080

• Executive Sous Chef •

P R O F E S S I O N A L

P R O F I L E

Controlling and directing the food

preparation process. Managing and

working closely with other chefs of all

levels. Creating menu items, recipes and

developing dishes ensuring variety and

quality.

A C H I E V M E N T S

-Manager of the year -Kelvin Grove-2013

-Manager of the month - The Table Bay

Hotel -2019

-Firefighting and First Aid Training

-Initiating and chairing of Disciplinary

hearing

THE TABLE BAY HOTEL - ECEXUTIVE SOUS CHEF

Reporting to the Head Chef and responsible for the day to day running of all operations within the kitchen.

All staff report to me including the stewarding teams and training facilitators (+- 85 chefs & 40 stewards).

Responsibilities include the managing of payroll, signing-off thereof, stock levels and management, hygiene of all outlets and training, overseeing of all menus (budgets and costings)

THE TABLE BAY HOTEL - SNR SOUS CHEF

Reporting to the Executive Sous Chef and assisting in the running of all outlets and

operational requirements.

Oversee all outlets, chefs, costings, menus and stewarding staff. Help manage payroll costs, food cost, revenue and budgets within the kitchen.

NH THE LORD CHARLES - SOUS CHEF

Running the day to day operations of the a la carte kitchen, orders and all staff in all kitchens. As a sous chef I was also responsible for all other outlets and kitchens in the absence of senior chefs. Worked all kitchens and outlets at the hotel.

E X P E R I E N C E

1 Dec 2018 -

31 Jul 2019

7 Nov 2016-

30 Nov 2018

•065-***-**** • adrtna@r.postjobfree.com •

5 Aug 2014 -

31 Oct 2016

KELVIN GROVE - Chef De Partie ( CDP ) ( Terrace Kicthen - Fine Dinning ) I am employed as a CDP but was placed in the position of a Sous chef and been doing the duties for about 11 months now.

Currently I am in charge of the running the Fine Dinning Kitchen on a daily basis, plating of all prepared food, and examining all presented plates, stock taking and doing all orders, training trainees, ordering produce daily, drawing up the weekly roster and managing staff.

1 June 2010 -

31 July 2014

CAPE GRACE HOTEL - CHEF DU PARTIE CDP

I ran the vegetable station and meat stations in the kitchen and overseeing other chefs, I reportedly directly to the Sous chefs. CAPE GRACE - Demi Chef Du Partie

Second in charge of the starter station and trained Commis Chefs on the station

THE MOUNT RESTAURANT - TRAINEE

I started as a Trainee and shortly afterwards started running my own station.

I worked in a fully functional restaurant, starting on the starter and dessert station and working my way to the fish and vegetable station. 1 Sept 2008-

30 Oct 2009

Jan 2007-

June 2008

01 Nov 2009 -

31 May 2010

•065-***-**** • adrtna@r.postjobfree.com •

Fine Dinning

Functions

Oversee Functions

Supervise shifts

Fine dinning restaurants

Buffet breakfast for conferences and rooms

Staff Control

Shift management- Timesheets-scheduling shifts

Stewarding management

Discilinary managment

But not limited

A R E A S O F E X P E R T I S E

A C E D E M I C H I S T O R Y

T E R T I A R Y

E D U C A T I O N

Diploma in Food preparation and

culinary arts

The Mount Professional School of

cookery

(In Partnership with City and Guilds of

London) - 2007

S E C O N D A R Y E D U C A T I O N

F A I R B A I R N C O L L E G E -

2 0 0 6

English 1st Language HG, Afrikaans

Additional

Language HG, Life Science (biology) HG,

Geography HG,

Accounting HG and Business Studies HG

•065-***-**** • adrtna@r.postjobfree.com •

S K I L L S

Excellent knowledge of all areas

Ability to produce excellent high quality food

Good verbal and written communication

Team management skills

High attention to detail

Good numeracy skills

Enthusisatic to develop my own skills and knowldege including staff Ability to change and willingness to embrace new ideas and processes Ability to work unsupervised and develop quality work Positive and approachable manner

Team player

R E F E R E N C E S

Peter Ahern : Principal and owner of the mount professional school of cookery Contact Details : 082-***-****

Malika Van Reenen : Executive Chef at Cape Grace (adrtna@r.postjobfree.com-HR) Contact Details : 021-***-****

Andrew Whelan : Executive Chef at Kelvin Grove (adrtna@r.postjobfree.com ) Contact Details : 072-***-****

Jean- pierre La Motte : Executive Chef at the NH Lord Charles Contact details : 071*******

Keshan Rambarun : Head Chef at The Table Bay Hotel Contact details : 021-***-****

•065-***-**** • adrtna@r.postjobfree.com •

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