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CV Executive Chef Swan Hellenic MV Minerva

 
Executive Chef Swan Hellenic MV Minerva

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CV/Resume ID no.: 87877

Location (Residence): Johannesburg, South Africa
Citizenship: South Africa
 
Languages:
  Native: English South Africa
  Other: Afrikaans
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in Profressional Cookery

Years of Experience: 9 years
Authorized to work in:
   United States
Present Location:
   South Africa, Johannesburg
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 16 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

I am 26yr South African male. I am looking to apply for a chef position preferably Sous chef position with the aim at Cruise line/offshore placements.I have recently finished a contract on as Head Chef on the Minerva Cruise line,before which I worked for the Regent Seven Seas Mariner ,Yachts of Seabourn(Legend) and Cunard line on the Queen Mary 2.

2. Work Experience - CV/Resume Part 2 [Mandatory]

EMPLOYMENT
Date: April 2008 – December 2008
Company: Swan Hellenic MV Minerva

Position Held: Executive Chef(26 staff,400 passengers)

Duties: Responsible for the relaunching of the Minerva ,
overseeing the employment of cooks, stock ordering,
equipment and consumable set up. I was responsible of
writing the menu cycles and then training the staff to
implement the menus to maintain the 5 star standard required
by the company.

Date: April 2007 – April 2008
Company: Regent (Radisson) Seven Seas Cruise lines

Position Held: Sous Chef

Duties: Responsible for the overseeing and operation of the
La Veranda restaurant ( 8 staff,220 passengers)with the focus being on Italian and
Mediterranean cuisine.Responsible for the running of the
Cordon Bleu Restaurant named Signatures(10 staff,140 passengers) with the focus
being on keep the standard of the international establishment
through menu preparation and presentation. Also spent time
as the main galley sous chef(40 staff,750 pasengers),overseeing both hot and cold
departments.

Date: Jan 2007 – May 2007

Company: Yachts of Seabourn

Position Held: CDP/Relief Sous Chef[on request from Cunard]

Duties: Responsible for the overseeing and operation of various
departments on the ship including cold larder, saucier and
entremetier.(18 staff,220 passengers)

Date: Dec 2004 – Jan 2007

Company: Cunard Cruise Liners Queen Mary 2

Position Held: Sous Chef

Duties: Responsible for the overseeing and operation of various
departments on the ship including cold larder, saucier and
roast cooking. Also spent time as the live cooking
demonstration chef on board. Promoted to and oversaw
the running of the exclusive Todd English restaurant(12 staff,180 passengers)
In the capacity of sous chef and relief Chef de Cuisine.Spent time as Sous chef lido(26 staff,1500 passengers) and Sous chef main galley(38 staff,1800 passengers)

Date: May 2004 – Nov 2004

Company: Riverside Hotel
Durban North
Durban

Position Held: Senior Chef De Partie

Duties: Overseeing the running of the kitchen and staff, ordering of stock, menu planning and costing


Date: March – April 2004

Company: Elangeni Hotel
Holiday Inn
Snell Parade
Durban

Position Held: Chef De Partie

Duties: Hot and Cold food production


Date: December 2003 – March 2004[contractual basis]

Company: Three Cities Group (Hotels and Lodges)
Ngorongoro Wildlife Lodge
Northern Circuit, Tanzania

Position Held: Chef De Partie

Duties: Opened Ngorongoro Wildlife Lodge
Ordering, Costing for Food and Beverage
Menu Development
Budgets, Staff training


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

SECONDARY EDUCATION

1995 – 1999 Sir John Adamson High School
Johannesburg
South Africa

Senior Matric Certificate with Exemption

Subject Passed Mathematics
English (Fist Language)
Afrikaans (Second Language)
Science
Biology
Geography

TERTIARY / PROFESSIONAL EDUCATION

Dec 1999 – Dec 2003 International Hotel School

AHAMA American Hotel and Motel Association

Subjects: Culinary Preparation – Food Production Principles
Quality Sanitation
Food and Beverage
Food and Beverage Control and Planning
Supervision Hospitality

City and Guilds of London

Subjects: Certificate in Food Preparation and Cooking (7065-11)
Diploma in Food Preparation and Cooking (7065-12)

THETA

National Qualification
Certificate in Professional Cookery (FPC04)
REG NO: BON024C

First Aid Certificate
Fire Fighting Certificate
Cape Wine Academy


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Very good with Microsoft programmes.
5. Other Skills - CV/Resume Part 5 [Optional]
-
6. Additional Information - CV/Resume Part 6 [Optional]
To whom it may Concern

I like to describe myself as a positive and enthusiastic person because of my vibrant personality.
I consider myself a trusting person as I myself am very trustworthy.I tend to thrive on mental stimulation and therefore immerse myself into my work completely until satisfied with the end result.
I believe that a responsible attitude is rewarded with trust and therefore strive to make it one of the core values of my character.

I am extremely hard working and always maintain to achieve the required goals which are set by my duties or personally by myself.
Im diligent and self respecting, always taking the utmost pride in my appearance and behavior.Punctuality is very important and I always insure that I keep to a timely schedule as it exhibits a conscientious person.

I tend to take the same view on my personal life as I do on my professional side.I like to live a healthy lifestyle with working out being one of my preferential indulgences.I like to enjoy all aspects of life and therefore strive to ensure that there is a satisfactory balance between work and home.

As no one is perfect I tend to have a single down fall and that is the fact that I am a perfectionist. Most employers view this as a defining characteristic rather than a vice and attribute it to my hard working attitude.


 

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Executive Chef Swan Hellenic MV Minerva
CV/Resume ID no.: 87877

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