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CV Experienced South African Chef, SILVER SEAS CRUISE LINES, USPH, UKPH and HACCP

Experienced South African Chef, SILVER SEAS CRUISE LINES, USPH, UKPH and HACCP

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CV/Resume ID no.: 88293

Location (Residence): Johannesburg, South Africa
Citizenship: South Africa
  Native: Afrikaans, English South Africa
  Other: None
Education & Experience: Work Authorization & Relocation:
  Bachelors in International Chef, Bakery, Pastry and Confectionery Diploma

Years of Experience: 3 years
Authorized to work in:
   European Union, UK (in particular), United States
Present Location:
   South Africa, Johannesburg
   European Union, UK (in particular), United States, Bahamas, Barbados, Belgium, Brazil, Cape Verde, Cayman Islands, Costa Rica, Croatia, Denmark, France, Georgia, Germany, Gibraltar, Greece, Iceland, Ireland, Italy, Jamaica, Luxembourg, Maldives, Mauritius, Mexico, Monaco, Poland, Portugal, Puerto Rico, Russian Federation, Seychelles, South Africa, Spain, Sweden, Switzerland, United Kingdom, United States, Virgin Islands, British, Virgin Islands, U.S.
Category Subcategory Ability Experience
Other Hospitality Experienced 9 years
Other Catering Experienced 10 years
Sales/Marketing Advertising Basic 0 year
CV/Resume Details
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

To whom this may concern:

I am a young, enthusiastic person with a passion for cooking and entertaining guests to my full potential. I am a team player with brilliant leadership skills and a hard worker. I strife to be the best in what I do and has a very energetic social life. I believe that when you work, you work hard and when you play, you play harder. I am a very responsible person and with great communication skills. I would like to work as a chef.

I have a two year Diploma from the Institute of Culinary Arts in Cape Town, South Africa in Chef, Bakery, Pastry and Confectionery.

I would now like to be considered as a member of your crew in a position suitable to my qualifications and experience.

I await to hear from you and thank you for considering my request.

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

Work Experience

September 2008 [Luxury, six star cruise lines, sailing in the Mediterranean, Caribbean, Bahamas and Antarctica]

Position Held
Chef de Partie on the Silver Cloud Cruise Liner
Reported to Sous Chef and Executive Chef

During this time served as a member of the catering personnel on board some 30 cruises, sailing in the Mediterranean.

Initially provided meals for 232 members of staff, both crew and officers. Planned and managed the activities of 8 crew mess personnel involved in food preparation, dining room operations and cleaning. Areas of responsibility included design, costing and preparation of menus; managing a pre-determined budget; personnel event co-ordination; and ensuring compliance with USPH standards.

Gained a valuable insight into the culinary preferences of the different cultural groups working on board ship and in satisfying their different dietary requirements. Became skilled in the preparation of Mediterranean and Asian cuisine.

In August 2008 relocated to the Main Galley as Chef de Partie of the Entremetier section. Focused mainly on the preparation of pasta dishes, risotto, consommés and cream soups, hot appetisers, vegetable and other side dishes. Also prepared special guest orders for dishes relevant to the Entremetier section.

Throughout this period participated in the loading and storing of fresh, frozen and dry produce. During free periods assisted in different sections of the various galleys to gain wider experience.

January 2008 – RESIDENT CHEF IN A PRIVATE HOME – South Africa
April 2008
Worked as the Resident Chef in the luxury Cape Town home of Mr and Mrs Kilbourn.

Purchased all food and beverages for the family’s daily living requirements and for catering of special events, including fine dining occasions for up to 20 guests at any one time.

Designed all menus and discussed selection of wines, beverages and cigars with the host.

Created event related themes and co-ordinated floral arrangements and other features.

Liased with external contractors such as waitrons and cater hire companies.

Ensured that venue was returned to original condition on completion of the function.

October 2007 – CASSIA RESTAURANT – Cape Town, South Africa
December 2007 [A Mediterranean restaurant in the Cape Winelands with seating for up to 120 guests]

Position Held
Chef de Partie

Rotated between the different sections of the kitchen, gaining experience in the preparation of hot and cold starters, pastries and desserts and main courses such as fish, meat, poultry, pasta and risotto.

Gained wider experience in the preparation, from scratch, of different types of pasta, including flavoured, coloured and truffled varieties. Utilised different pasta making techniques which would satisfy gluten free and other dietary limitations.

January 2007 – WINE & DINE @ HOME – Cape Town, South Africa
September 2007 [A private catering and event management service for up to 200 people at any one time]

Jointly responsible for establishing the business, for its profitability and overall control.

Identified new business opportunities and serviced an existing client base.

Made recommendations on menu selection, thematic design, entertainment, sound and audio visual presentation.

Worked with an established network of contractors who provide cater hire, waitrons, artists, sound, stage and lighting services.

Determined menu costings, purchased all food and beverages, prepared all courses and paired selected wines, whiskey and olive oils.

Monitored event activities in conjunction with the maitre d’ and master of ceremonies, to ensure timeous serving of course and removal of empty dishes.

Ensured that the venue was returned to its original condition.

Clients included South African music artists, television personalities, and private individuals.

Sold interests in the business to remaining partner.

September 2006 – BY WORD OF MOUTH CATERING – Johannesburg, South
January 2006 Africa
[One of the leading catering companies in South Africa, specialising in fine dining VIP functions and prestigious events]

Position Held
Function Chef

Accountable to the Executive Chef for all kitchen activities pertaining to outside catering functions for up to 1000 people.

Areas of responsibility included preparation and transport of food, setting up venue kitchens, final preparation of food, liaison with front-of-house staff, and ensuring kitchens were cleaned and returned to original condition at the end of the function.

During this time completed practical requirements towards the Two Year International Chef, Bakery, Pastry and Confectionery Diploma.

Declined an offer of full time employment to establish own catering entity.

January 2006 - PICCATA RESTAURANT AND BAR – Cape Town, South Africa
May 2006 [An exclusive Italian restaurant and bar with facilities for up to 240 people]

Position Held
Commis Chef

Rotated through different departments and disciplines, gaining experience in various facets of kitchen management and food preparation.

Worked under Matthew Gordon, one of the leading Chefs and restaurateurs in South Africa.

Part time and Vacation Work

2005 Part time Commis Chef for PGW Eat, a catering, event management and multi-media training facility in Cape Town.

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


2005 – 2007 Completed a two year International Chef, Bakery, Pastry and Confectionery Diploma through the Institute of Culinary Arts, Cape Town, South Africa which is City and Guilds of London and Relais & Chateau accredited.

Curriculum also included wine and sommelier courses presented by the Institute of Culinary Arts and well known wine producers.

2000 - 2004 Attended and matriculated from Florida High School, South Africa.

4. Computer Skills - CV/Resume Part 4 [Mandatory]
5. Other Skills - CV/Resume Part 5 [Optional]
Silver Service
Wine sommelier
6. Additional Information - CV/Resume Part 6 [Optional]
Profile Two year International Chef, Bakery, Pastry and Confectionery Diploma from the Institute of Culinary Arts, Cape Town, South Africa, which is City and Guilds of London and Relais & Chateau accredited.

Trained in and familiar with USPH, UKPH and HACCP standards and practises.

Sommelier training with wine producers and through Institute of Culinary Arts.

I have completed at the Academy of Maritime Medicine in Cape Town the following courses: First Aid at Sea, Fire Fighting and Fire Prevention and Personal Safety and Social Responsibility with Personal Survival Techniques. (STCW-95 compliant)

Exposure to a wide spectrum of conference, function room, restaurant and bar operations across a broad spectrum of environments, up to and including silver service and six star international venues. Contracts have ranged from the preparation of buffet meals for up to 1000 people at a single corporate event, to crew and fine dining meals on a luxury cruise vessel, and working as the resident chef for a high profile individual entertaining local and international VIPs.

Strong communication, interpersonal and presentation skills at all levels and with different cultures. Proficient in English and Afrikaans. Knowledge of French, particularly as regards the food and wine industry.

Interacts well on a one-to-one basis and in a group situation, at peer, superior and subordinate levels, both as leader and in a support function. Assertive but diplomatic in handling sensitive and controversial issues including conflict resolution.

Enjoys a challenge. Flexible and innovative in adapting and applying knowledge and experience to different circumstances and environments.

Focused, disciplined and goal orientated. Works well under pressure and in deadline situations. Effectively handles several and diverse projects simultaneously.

Good administrative skills. Computer literate.


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Experienced South African Chef, SILVER SEAS CRUISE LINES, USPH, UKPH and HACCP
CV/Resume ID no.: 88293

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