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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?

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CV/Resume ID no.: 86908

Location (Residence): Kirstenhof, South Africa
Citizenship: United Kingdom
  Native: English South Africa
  Other: Afrikaans
Education & Experience: Work Authorization & Relocation:
  Vocational in Formally trained chef

Years of Experience: 21 years
Authorized to work in:
   European Union
Present Location:
   South Africa, Cape Town
   Anywhere (International)
Category Subcategory Ability Experience
Other Catering Expert 29 years
CV/Resume Details
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.
Stock control
Preparation of all meals
Staff training and motivation

PERIOD: Current


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


COMPANY: Bunch of Grapes

POSITION: Owner chef/manager

RESPONSIBILITES: Menu planning and updating to stay in line with current trends
Menu costing
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


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


PERIOD: 1996/1997

POSITION: Head chef in all cases

COMPANY COUNTRY: Powerscourt golf club Ireland
Hilltop Hotel Ireland
Gastoff Hirsch

3. Education & Training - CV/Resume Part 3 [Mandatory]


HIGHER EDUCATION: Chefs diploma 1987 – 1990 (Apex training centre)
Module 1 –July 1987
Practical Passed
Theory 87,5%
French terminology 94,5%

Module 2 - April 1988
Practical Passed
Theory 79%
French terminology 96%

Module 3 – October 1989
Practical 79%
Theory 81%
Food cost and menu planning 75%
French terminology 92,5%


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
Room service
Production in main kitchen
Kosher 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


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Offshore Chef - Catering for expats in various offshore locations
CV/Resume ID no.: 86908

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