Quality Control Executive

Hilda Loubser EXPERIENCED FINE DINING EXECUTIVE CHEF

E-mail address: *************@*****.***

Telephone number: 765-***-****

Secondary Telephone

Number: 765-***-****

Home address: **** ******* *treet

City/ Town: West Lafayette,

State/Province: Indiana

Zip/Postal code: 47906

Country: United States

Job Level: Experienced Executive Chef/Executive Sous Chef

Type Position: Full time Permanent

Section: Executive Chef

Objective: To obtain a long term permanent job in a gourmet kitchen

Skills

• Multi-Outlet / High- Volume Operations +/- 1000 * Safety & Sanitation

• Budgeting / P&L Management * Quality Control

• Creative Menu Development * Profit Enhancement

• Fine Dining/ A La Carte/ Banquet Service * System Automation

• Price Structuring & Cost Containment * Inventory/ Purchasing

• Team Building/ Training * Guest Relations

• Special Event Planning * Scratch Kitchens

Experience:

Singita Grumeti Reserve, Tanzania, Luxury 5*

No. 1 rating Condé Nast Traveler Magazine

EXECUTIVE HEAD CHEF CONSULTANT June 2011- September 2011

Consultant and Head Chef of New Singita Explore Camp.

Assisted in the Camp Setup; Camp restaurant setup; Designed Menus

Trained Staff Chefs and Commi chefs; worked out the logistics of the kitchen being in a tent, far from supplies.

PRIVATE CHEF December 2010 - March, 2011

Stacey Swartzberg (18 people breakfast lunch and dinner)

December 2010 to January2011 , Kosher Cooking, ; Johan Ferreira (10 people health meals daily, breakfast, lunch and dinner) ; January and February Doing menu planning and cooking for a cancer patient adding raw food dishes to the diet

NOTE ABOVE SHORT TERM COMMITMENTS WERE DURING FINAL PHASES OF GREEN CARD AWAITING FINAL GREEN CARD, RECEIVED OCTOBER 2011

Tsala Treetop Lodge, Plettenburg Bay SA5* 2008 - 2010 Relais Chateau

EXECUTIVE HEAD CHEF

Executive Head-Chef for restaurant serving French, and South Africa cuisine

Hire, train, and direct 27 staff.

Plan menu, assure quality control, and minimize waste.

Brought food cost down from 39% to 28% and 33%

Singita Lebombo, Kruger National Park, SA 5* 2005-2008 Relais Chateau

EXECUTIVE SOUS CHEF

Supervised 18 cooks/chefs.

Managed back house operations.

Performed purchasing, cost control and bush functions

Upscale establishment specializing in French and world cuisine.

Palace of the Lost City, Sun City, South Africa 5* 2003 - 2005

JNR SOUS CHEF

Managed 15 people and oversaw production of high-volume production in breakfast and banqueting section, 700 guests.

Arabella Western Cape Hotel and Spa, Kleinmond, SA 5* 2001 - 2003

SNR CHEF DE PARTIE 5* American Diamond Award

Worked in fine dining (mostly fish section), banqueting, breakfast and lunch

I ran the breakfast and lunch section with all the responsibilities of a sous chef

Ordering and food rotation

The Plettenberg Hotel, Plettenberg Bay, SA 5* 2000 - 2001 Relais Chateau

SNR CHEF DE PARTIE

Worked on the meat and fish section

The Marine Hotel, Hermanus, SA 5* 1998-2000 Relais Chateau

CHEF DE PARTIE AND SNR CHEF DE PARTIE

Worked in the seafood restaurant and relieved the Head Chef when he was on 3 month leave

Café Fish, 28 Haymarket, London 1996 – 1997

CHEF DE PARTIE

Riebeek Wine Cellars, Riebeek Kasteel, Western Cape, 1995

South Africa

Receptionist and selling of wines

Education:

• Warwick's Chef School (Affiliated to Roger Verge, France), Diploma, as Commis Chef, Hermanus, SA 1995

• Cape Wine Academy ,Preliminary Wine Course, Cape Town 1995

• Tygerberg Technical College, Tygerberg, Cape Town, 1993 - 1994, Entertainment Secretarial Modules N4 – N6.

• ServSafe® Certified, 2011

• RYA Competent Crew; RYA Day Skipper theory; RYA Day Skipper Practical

• RYA Power Boat Level II; STCW 95 – Elementary First Aid, Fire Fighting, PSSR

• SAMSA Seafarer’s Medical Certificate;

Affiliations:

• SACA – Level 2 judging certificate

• Chaine de Rotisserie

• American Culinary Federation

Additional Information:

Credited by Senior management for managing the kitchen well, ensuring staff maintained good hygiene and solid work ethic, training staff, controlling cost, profitability of kitchen, adapting menu for any guests needs, and ensured that the food was 5 star and Relais & Chateaux standard.

Consistently met or remained under budget on all controllable expenses

Reduced food cost from 39 % to 33 %-28 %.

Formally recognized with American 5 Star Diamond award and Chaine de Rotisserie

Target Job, Company, Location

US Work

Authorization: Yes

Desired Salary: Negotiable

Desired Cities: Any

Desired States: All

Desired Country: United States and Virgin Islands (US)

Highest Degree

Obtained: Associate Degree (Diploma)

Availability: Immediate

Willing to relocate: Yes

Most recent Employer: Singita Grumeti Reserve, Tanzania, Luxury 5*

Most recent Job Title: Executive Chef, Consultant

References:

Adrian and Hailey

Atlantic yachting

(011-27-82-390-1104 or 011-27-22-772-0718)

Clinton Drake

Head Chef Singita Lebombo, Kruger Park

Phone: (011-**-**-*** 8246)

Bertus Basson

Member of South African National Culinary Team

Arabella Sharaton Western Cape Hotel and Spa

Phone: (011-27-28-284-000)

South Africa

Garth Snier

Head of South African National Culinary Team

Arabella Sharaton Western Cape Hotel and Spa

Phone: (011-27-83-640-5901)

South Africa

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