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CV Competent Chef

 
Competent Chef

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CV/Resume ID no.: 89948

Location (Residence): bloemfontein, South Africa
Citizenship: South Africa
 
Languages:
  Native: Afrikaans
  Other: English South Africa
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in diploma-culinary art and food preparation

Years of Experience: 8 years
Authorized to work in:
   South Africa
Present Location:
   south africa, bloemfontein
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]

Are you looking for someone that can cook? Or maybe just general work in the kitchen?
Well look no further
Mission Statement

To maintain the highest level of professionalism at all times.

Key issues
Short term (0-3 months)
 Get to know my superiors, colleagues and subordinates to build a good working relationship.
 Do a SWOT ( Strenghts,weaknesses,opportunities,threats,) analysis of my workplace

 Getting to know the companies systems, rules and regulations
 Implement health and safety regulations



Long term (3-24 months)
 Focusing on my productivity in my work area
 Maintaining a good balance between work and family
 Upholding health and safety regulations


General:

 I feel that I have a sound knowledge of a kitchen environment
 I have had a tough time in this industry and only my perseverance, determination and passion for food helped me to survive
 I have generally good relationships with superiors and subordinates alike
 I am ready for a challenge and are easily motivated
 I have a longing to walk a long road with one company
 I am religious and a family man

My weaknesses:
I am sometimes impulsive and I don’t know my limits.

My strengths:
My passion for food, people and life

My ambition in life:

To be a well balanced individual and to provide for my family

Why am I the best person for the job why should you choose me?

I am confident and a go getter. I know what I want and will stop at nothing to achieve my and the company’s goals. I can add value to the company and have strong believes in teamwork. I am willing to learn and respect my superiors.

What have been my major achievements?
First off all my children.
Taking part in the young chef of the year competition

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

Experience

Period: 1998 -2000

Firm: Engen One Stop N1
Bloemfontein

Position: Casual
Period: 2000

Firm: Dros Restaurant
Bloemfontein

Position: Waiter
Period: 15 - 19 January 2002

Firm: Protea Hotel
Bloemfontein

Position: Trainee
Period: 2002/2003

Firm: Mac Rib
Bloemfontein

Position: Waiter/maitre`d
Period: 2002/2003

Firm: Upstairs
Bloemfontein

Position: Waiter

Duties & Serving of tables
Responsibilities: Assuring standard specifications is uphold
Ascertain a certain amount of revenue each week
General comfort of each customer
Committed member of a team
Period: 2003

Firm: Fish Café
Bloemfontein

Position: Waiter/maitre`d/casual manager

Duties & Receiving and seating customers in the establishment relating to their needs.
Responsibilities: Ensuring wellness of all the customers as well as staff.
Create a atmosphere to allow a pleasant working experience
Ensuring smooth running of operations throughout the day
Period: December 2003 - May 2004

Firm: Hilton International
Durban

Position In-kitchen trainee and food-and-beverage trainee

Duties & Ensuring customer satisfaction at all times
Responsibilities: To sustain a high quality of professionalism under pressure
Decrease food cost for a higher net profit
Sanitize and clean kitchens daily to ensure haccp
Write a report monthly on all aspects of culinary e g :product knowledge
Period: 17 June 2004 - December 2004

Firm: Dros Restaurant and Wine Cellar
Bloemfontein

Position: Junior Manager

Duties & Ensuring customer satisfaction at all times
Responsibilities: Responsible for overall well-being of back of house as well as front of house
Assistant to head manager
Maintaining a ambiatic atmosphere under pressure
Ensuring specific standard specifications is maintained
Assisting in training of new staff members
Preparation of restaurant menu items as well as function menus
Communication link between kitchen and floor
Period: March - August 2005

Firm: Waffles & Themes
Bloemfontein

Position: Owner
Period: March- June 2007

Firm: Dros

Position Senior manager

Duties & Ensuring overall good gross profit %
Responsibilities: Managing managers and staff to obtain company goals
Keeping food cost % to franchise specifications
Training of staff
Maintaining a pleasant work atmosphere under pressure

Reason for resigning: Started own catering company
Period: June 2007-january 2008

Firm Eden restaurant
Position Head chef
Period: January 2008 - March 2008

Firm: D'Marco's
Position: Chef and Front of house manager

Period: July 2008 - October 2008

Firm: Firsty's

Duties & Maintaining a low food cost
Responsibilities: Ensuring a high quality food product
Counting stock and keeping adequate records there of to ensure
stock rotation and a accurate GP%
Organization and Management of functions
Menu planning and costing
Coordinating and management of subordinates
Position: Head Chef and Front of house manager
Period: November 2008 - January 2009

Firm: Heavenly Indulgence

Duties & Full function co-coordinating
Responsibilities: Menu planning and costing

Position: Chefevent coordinator



Reference 1: Marinus
Owner Firsty's
082 4430 935

Reference 2: Leslie Jacobs or Kevin Gericke
Food & Beverage Institute, Bloemfontein
082 4469 330

Reference 3: Barry van den Berg
Owner Heavenly Indulgence
078 9166 959


Current employment: Bains game lodge
Position: Kitchen manager


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

Tertiary education

T.U.F. 2002

Certificate: Hospitality Management( not completed)


Subjects passed: Culinary 1 Theory and practical
Management 1
Hospitality Information systems 1
Hospitality Law
Hospitality food and beverage studies theory and practical
Hospitality Information systems 2

Extramural activities: Schoeman Park Sport Club (Cricket)

FBI : Culinary Art and 2006: Diploma
Food Preparation 2007: Advanced Culinary Art & Food Preparation( not completed )( 6month practical)


4. Computer Skills - CV/Resume Part 4 [Mandatory]
moderate computer skills
5. Other Skills - CV/Resume Part 5 [Optional]
n/a
6. Additional Information - CV/Resume Part 6 [Optional]
n/a


 

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Competent Chef
CV/Resume ID no.: 89948

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