PERSONAL INFORMATION

Name Mark

Surname Schwulst

DOB 26 October 1965

Id number 651**********

Nationality South African

Gender Male

Marital status Single

Drivers licence Yes

Languages English, Afrikaans and Zulu (French and Portuguese at beginner’s level)

Valid passport Yes

Availability Immediately

Contact numbers +27-71-600-****/ +27-61-585-****

Email adxl8z@r.postjobfree.com

Skype marklegend3

Letter of Application.

I am a professional in my field with 31 years of valuable experience in hospitality and catering. 17 years have been in the Restaurant, Lodge and Catering industry as an Executive chef and General Manager. The other 14 years of this experience has been in the offshore and remote camp site services, facilities and accommodation management. I am a leader who is results driven with passion and a very high work ethic. My core values drive me to success, and I transfer these values into developing my staff into professional service providers. My administration, financial acumen and operational abilities are excellent, and this enables me to achieve my targets and goals.

I have excellent experience in Remote site camp management, central kitchens, food production, training and I am extremely good at managing and coordinating multiple outlets.

I also have years of experience in product development, logistics, costing systems, developing and implementation of SOP's, staff training, all areas of administration, financials, budgets, procurement and all health and safety practices. Full Facilities Management including maintenance, gardening, and civil work.

My Consultant GM position with the Doppio/Piza e Vino group central kitchen and production factory I was responsible for manufacturing and supplying 35 Company stores and 93 independent clients. Eg. Doppio Zero Reastaurants, Piza e Vino Restaurant group, Tasha’s, 4 News group, Brooklyn Brothers, Harbour House Group, Tigers Milk just to name a few.

Hand crafted artisan breads with huge emphasis on health and seed breads, hand crafted confectionery, Italian Gelatos, Frozen Yoghurts, various Restaurant brand sauces, procurement and distribution of recipe required health items ie. Macha powders, red espresso rooibo tea products pure, local olive, seed and nut oils etc.

I am still operating my own Artisanal speciality meat production butchery but the market for my products fluctuates and I am not quite earning enough to make large reinvestment into the business. I am operating alone from a very small premises and I am supplying a few delis, private restaurants, butchers and I have at least 100 local customers buying my products.

All free range Lean game meat and local ingredients, own recipes and no binding agents, preservatives or colorants.

Local doctors have referred diabetic, heart, colon, blood deficiency, and cholesterol patients to me for meat products.

I am making carpaccio, smoked and cured fatless sausages, naturally cured bushpig and warthog chourico, stew cubes, stir fry strips, fatless burger patties, cured bushpig salami no added fats, pickled meats sliced or whole, venison pate and terrine. Rare roasted venison cold meats. Venison pies, yoghurt pastry no butter or other fats. The best biltong, dry wors and cabanossi in South Africa

My current position is with Feather Management Consultants in Abu Dhabi where I am the personal Executive Chef for the Crown Prince of the UAE and his family and I also acted as the Palace General Manager for 6 months.

I am based in Newcastle, South Africa but I would really like to work hard for a few more years and put as much as I can into growing my production facility in a few years’ time.

Skills

Multi – site operations management

Project planning and development

Vendor sourcing and negotiating

Supply chain coordination

Client relations

Trouble shooting and department analysis assessments

SOP implementing and control

Financial and budget control

Food, labour, maintenance and housekeeping controls

Accommodation Management Including VIP Suits

Full facility management

Asset Management, inventory, service and maintenance

Inventory and purchase controls

Executive Chef

HR Management at site level

HACCP Rules and Regulations

Hygiene inspection and procedures

Food Safe programme training and implementation.

Ensuring compliance as per contractual agreement.

Secondary Education:

1983 – Matric – Ferrum High School Newcastle

Tertiary Education:

1988 - BCom - Retail Marketing and Sales –UNISA

1992 - National Diploma – Chef – Carlton Hotel School

1992 - National Diploma – Hotel Management – Carlton Hotel School

1996 - Higher Diploma – Food Services Management – Wits University

2004 - Chef Trainer and Facilitator Certificate - UNISA

2005 – Practical Project Management – UNISA

2010 – BCom – Marketing Management – University of Pretoria

2011 – Facilities Management and Administration – Wits University

Certificates, Courses and Memberships:

Professional sales skills 1 & 2

Spur Guests for Life Diploma.

Pick `n Pay Retail Management Certificate.

Hygiene Practices Accreditation.

Health and Safety Officer Certificate.

Helicopter Underwater Evacuation Training Certificate

Anti-Piracy and Lock Down Procedures Training

ISO 9000 – Food Safe Programme and Training

ISO 22000 – SGS Hygiene Training

Computer Literacy:

MS Word, MS Excel, MS Office

Pilot, Garp and Micros

Innsite, Innkeeper

Windows 8 pro

Achievements:

Pick `n Pay Pride in Performance Award - 1996

Pick `n Pay Chairman`s Award – 1997

Celebrity Chef Award – 2001

Winner of SA Bush Banquet 2005 and 2008

Appeared on Top Billing twice

Featured in various magazines over the years.

Achieved the 5* Rating for Nambiti Plains Private Game Lodge.

Received a Star Ratings Assessor and Adjudicator accreditation

Employment History

Company Name The Meat Hook Production Butchery

Newcastle KZN, South Africa

Website

https://www.facebook.com/The-Meat-Hook-Slice-100************/

Position Owner

Duration Since April 2020 - Present

Specialising in Dry and Wet maturing of Restaurant quality Beef and Lamb as well as speciality venison products.

Registered with Prime Safe the South African Standard for the Hygienic Production and Transportation of Meat and Meat Products for Human Consumption (SA 4696:2007)

Responsible for all documentation and tracking of the maturing process. Hygiene and Food Safe Program.

Production planning and all Logistics of the business.

All financial Management.

Meat Selection and Grading processes.

Providing the meat cutting and portioning of Restaurant cuts for Spur Steak Ranches in Newcastle, Ladysmith, Vryheid, Ermelo and Standerton plus three Hotels in Newcastle.

Feedlotting of our own Beef and Lamb - Beef grain fed, free range - No antibiotics or Hormonal growth stimulants - 110 day program.

Lamb grain fed, free range - No antibiotics or Hormonal Growth stimulants - 90 day program.

Trading to the public and wholesale distribution.

Providing Private outdoor catering services - Full Barbeque, Banqueting and Spit Roasts of whole Lamb and Beef.

Company Name Feather Management Consutants

Abu Dhabi, United Arab Emirates

Position Personal Executive Chef for the Royal Family of UAE

Duration Since April 2022 - Current

Location Sea Palace Abu Dhabi

Resposible for the preparation of all family meals and any extra catering requirements.

Creating fresh trending menus inclusive of all dietery requirements.

All ordering, costings, budgets, staff management and hygiene.

All financial Management.

Acted as Palace Manager for the entire 6 months - Manager was away on study leave to complete her MBA.

Full Facilities Management of the Sea Palace and all services ie; Catering,housekeeping, laundry, gardening, maintenanace and contractors during renovations.

Company: Ecolog International – Iraq, Afghanistan and Congo

Website: https://ecolog-international.com/contact/

Position: Camp Boss/Site Manager and Project Manager

Period: July 2014 – March 2022

Duties and Responsibilities;

Ensure the consistent smooth running of food production areas within the Kitchen

Daily planning of all food production

Ensure effective control of stock purchasing, receipt, storage, preparation and service with regard to quality, quantity and safety.

Ensure that all food production areas are operating to the required standards throughout the designated opening hours.

Maintain a high level of food quality and production with the aim of exceeding our Clients’ expectations.

Ensuring that the food operations are controlled in a manner which reaches the desired cost of sales and maximizing potential and optimizing resources.

Ensuring the security of all foods, chemicals and equipment by maintaining procedures laid down by the Health and Safety Policy.

Organize orders

Complete the staff Rota’s

Menu planning together with creating new dishes

All Training & Development as required

To undertake all other duties as and when directed by Directors.

Promoting Safety and Sanitation – implementing HACCP and Food Safe programme

Responsible for inventory and stock control

Performance assessments

Client Liaison and PR

Scheduled and assigned work tasks for gardening, maintenance, housekeeping and waste disposal staff

Staff management of 108 local staff and 4 expat department heads

Daily, weekly and monthly reporting

Controlling expenditure, petty cash and banking

Participation in wage and salary structure negotiations

Accommodation management - All room allocations – check in and check outs

All in house training and toolbox meetings

Staff discipline and implementing company and client policies

Full facilities management, restaurant, clubhouse, sports facilities and bar.

Coordinating external and corporate functions for the client

HR of all on site personnel

Routine maintenance checks and tasking maintenance work

Hygiene inspections and ensuring that cleaning schedules are adhered to.

Waste removal and correct disposal procedures – waste segregation

Tasking the grounds crew and upkeep of the gardens

Reason for leaving 8 Year contract completed.

Company: Doppio Zero Restaurant Group

Position: Consultant General Manager – Doppio Foods Production Factory and Central Kitchen

Website: https://www.doppio.co.za/cape-town-doppio-zero/

Period: May 2017 – June 2018 – Consultancy in my private capacity to implement a turnaround strategy for the Group

Duties and Responsibilities;

All Management Responsibilities of the 24-hour Production Factory

All Procurement and Inventory Controls.

Fleet and Supply Chain Management.

All Financial systems, control implementation and management

Product Development and Analysis – Hand Crafted Artisan Breads, High End Confectionery, French Pastries and Savoury Products

All Client Relations between Factory and 109 clients

Production Planning of 780 components and 360 completed products

Manage and control stock holding in excess of R 4 million

All decision making and signing off pertaining to New Products, New Clients and New Supplier accounts and Credit Limits.

HR and Management of 67 employees.

Guardian of the Master Costing Document.

Reason for leaving Finished Consultancy and returned to Ecolog

Company: RSS Group – Mozambique

Website: http://remotesitesolutions.com/

Position: Project Manager

Period: June 2011 – June 2014

Duties and Responsibilities;

Daily planning for all on site meals and packed meals.

Supervised food production

Maintained food cost standards and cost

Promoted safety and proper sanitation

Assisted in taking inventory and purchasing supplies

Staff management of 79 local and 8 expat staff

Local supplier management and sustainability

Handled customers' / client concerns and suggestions

Handle employees' concerns and issues

Controlled food waste by using in proper areas to be distributed daily

Had full & final responsibility for job actions (e.g., new hires, promotions, demotions, transfers, discipline, terminations)

Scheduled and assigned work tasks and duties

Set production goals and job expectations

Trained, coached & counseled, direct reports

Assessed performance and completed a formal performance evaluation for all staff

Participated in determination of salary and salary changes.

Other duties as necessary

In house training and toolbox meetings.

All camp management duties and maintenance

HACCP implementation, HSE and reporting

Daily, weekly and monthly reports and cash control

Client satisfaction and PR

Corporate and outside function planning

All administrative duties ie; financial, stock control and reporting

Coordinating the catering, housekeeping and supply chain to 4 offshore drilling rigs off the Mozambique coastline.

Compilation and implementation of cycle menus for a multinational clientele

As Exec Chef - Stand in when required in absence of other chefs and section chefs

As Camp Boss – Stand in when required in absence

Maintaining company standards to the client.

Coordinating all logistical support and supply to the rigs.

Human resources - Staff management and rotation roster cycles.

Food costings and expenditure.

All relevant administration and invoicing.

Health and Safety procedures. HACCP

Coordinating evacuation, rescue and lockdown drills.

Client liaison and contract negotiations including related tender compilation & submission.

All aspects of financial administration and monthly reporting

Reason for leaving Contract Ended

Company: Nambiti Plains Private Game Lodge 5

Website: https://www.nambiti.com/

Position: General Manager

Period: November 2008 to May 2011

Duties and Responsibilities;

All management duties.

Handling of all reservations.

General maintenance of the property and vehicles.

Recruitment and training of all staff.

Marketing of the lodge.

Hosting all foreign and local guests.

All lodge administration.

Controlling budgets and finances.

Adhering to all Game Reserve policies.

Human Resources Administration.

Implementing and adhering to labour policies.

Adhering to all Health and safety regulations.

All disciplinary procedures and hearings

Reason for leaving Career Growth

Company: UB Group / Kingfisher Resorts

Website: www.southafricaresorts/kingfisferresorts.com

Position: Group Executive Chef

Period: January 2003 to October 2008

Duties and Responsibilities;

Management of all Lodge Kitchens. i.e.: Hamilton’s, Imbali, Hoyo Hoyo, Clifftop and Mabula.

Managing the budget for all lodges

Recruitment of all chefs

Training of all chefs

Creation of seasonal and rotational menus for all properties.

Control of food cost and purchases.

All relative administration of an Exec chef.

Reason for leaving Career Growth

Company: Linger Longer Group

Position: General Manager / Group Executive Chef

Period: January 1993 to December 2002

Duties and Responsibilities;

All relevant management duties.

Menu design.

Food preparation and creativity.

Coordination of Fine Dining a la Carte Kitchens.

Food costings and profitability.

Monitoring consumption.

Administration.

Relieving in various restaurants within The Group during busy periods or in the absence of a Chef or Manager.

Reason for leaving Group Owners retired

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