CV Offshore Chef - Catering for expats in various offshore locations
Offshore Chef - Catering for expats in various offshore locations
Resume built for oil and gas job opportunities by a jobseeker with experience in Offshore Chef - Catering for expats in various offshore locations - would you like to offer this candidate a job/contract employment?
Location (Residence): Kirstenhof, South Africa Citizenship:United Kingdom
English South Africa Other:
Education & Experience:
Work Authorization & Relocation:
Vocational in Formally trained chef Years of Experience:
Authorized to work in: European Union Present Location: South Africa, Cape Town Relocation: Anywhere (International)
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]
In brief, in the last six months I have had the opportunity to work for IPS offshore on limited contracts.
I have thoroughly enjoyed the experience working both on a dredger in Karachi and a land base in Oman.
Many aspects of working offshore has great appeal to me, as coupled with carte blanch to prepare exceptional food, I enjoy the variety and working with ex pat’s in foreign places.
Managing my own catering business prepared me for this experience as it ensured that I have acquired an excellent all round business knowledge which includes the importance of closely monitoring of profit margins, stock control, maintaining a high staff moral, while at all times striving to satisfy the customer. I am exceptionally hard working and quite used to working extremely long hours frequently having prepared meals for upwards of 300 people at a days notice with a very small staff complement.
I would relish an opportunity to be considered for this position or any similar.
2. Work Experience - CV/Resume Part 2 [Mandatory]
POSITON: Off shore chef (limited contracts)
NATURE OF BUISNESS: Catering for ex-pats in various offshore locations
RESPONSIBILITES: Menu planning and costing in line with clients expectations.
Purchasing and sourcing of western ingredients
in foreign situations.
Preparation of all meals
Staff training and motivation
COMPANY: Taste it
POSITON: Owner chef/manager
NATURE OF BUISNESS: Catering business with the majority of the business
focused in the film industry.
RESPONSIBILITES: Maintain a high level of service and delivery in
a highly competitive industry.
Continuous marketing, promoting and networking
in the film industry.
Menu planning and costing in line with clients
expectations and budgetary constraints.
Function design and co-ordination.
Overseeing all food preparation in line with
high expectations of the industry
Purchasing and stock control
Continuously monitor profit margins
Build, develop and maintain strong customer relations.
Staff recruitment, training, monitoring and
PERIOD: Mid 1997 to 2008
EMPLOYMENT RECORD CONTI.
COMPANY: Bunch of Grapes
POSITION: Owner chef/manager
RESPONSIBILITES: Menu planning and updating to stay in line with current trends
Purchasing and stock control
Ensure kitchen runs at maximum productivity and efficiency
with special attention to maintaining a maximum 35% food
Staff recruiting, training, monitoring and motivating
Develop good loyal patronage
Managing marketing and promotion of the business.
PERIOD: April 1993 – End 1996
EMPLOYMENT RECORD CONTI
COMPANY: Supervision Food Services
POSITION: Industrial catering manager
JOB DESCRIPTION: To ensure the provision of quality food and service which includes all meals, functions and resale items.
To plan and cost menus, making sure budgetary limits
are adhered to.
Timeous completion of administrative work.
To ensure hygiene standards are complied to.
Monitor staff including induction, performance, coaching and appropriate training is effected.
Carry out continuous “on job training”
Continuously striving to create the right environment and ensure needs of customer are met.
PERIOD: 1990 – late 1991
POSITION: Head chef in all cases
COMPANY COUNTRY: Powerscourt golf club Ireland
Hilltop Hotel Ireland
3. Education & Training - CV/Resume Part 3 [Mandatory]
HIGHER EDUCATION: Chefs diploma 1987 – 1990 (Apex training centre)
Module 1 –July 1987
French terminology 94,5%
Module 2 - April 1988
French terminology 96%
Module 3 – October 1989
Food cost and menu planning 75%
French terminology 92,5%
EDUCATIONAL RECORD CONTI.
4 year practical completed at the five star
Cape Sun Hotel in the following departments
Pastry – Chef de partie
A la carte – 2nd in charge
Italian restaurant – redesigned layout of the kitchen & menu
Production in main kitchen
Status achieved Chef de partie
4. Computer Skills - CV/Resume Part 4 [Mandatory]
basic computer skills
5. Other Skills - CV/Resume Part 5 [Optional]
Ability to work very effectively autonomously
6. Additional Information - CV/Resume Part 6 [Optional]
Ideally looking for a rotationaly position with travel included