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CV CHEF LOOKING FOR OFFSHORE CATERING POSITIONS

 
CHEF LOOKING FOR OFFSHORE CATERING POSITIONS

Resume built for oil and gas job opportunities by a jobseeker with experience in CHEF LOOKING FOR OFFSHORE CATERING POSITIONS - would you like to offer this candidate a job/contract employment?

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CV/Resume ID no.: 90735

Location (Residence): Cape Town, South Africa
Citizenship: South Africa
 
Languages:
  Native: English South Africa
  Other: Afrikaans
 
Education & Experience: Work Authorization & Relocation:
Education:
  Vocational in PROFESSIONAL COOKERY

Years of Experience: 20 years
Authorized to work in:
   South Africa
Present Location:
   SOUTH AFRICA, CAPE TOWN
Relocation:
   Anywhere (International)
 
Expertise
Category Subcategory Ability Experience
Other Catering Experienced 27 years
 
CV/Resume Details
 
1. Summary (Cover Letter) - CV/Resume Part 1 [Mandatory]

Dear Sir / Madam,

I am in the process of completing my basic Offshore Safety & Emergency Training and wish to pursue a catering career within the Oil Industry.

Ideally I would like to gain employment within my trade as a chef, however I am willing to start at the bottom and work my way up within your organization.

I am a highly self-motivated individual who works well in a team environment. I am creative and imaginative yet work well without supervision.

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

In-Service Traineeship: Trainee from 15 January 1989 – 15 January 1992
(Southern Suns Holding Limited)
Recognition: Selected to compete in the Chef of the Year Competition
HITB Certification for completed apprenticeship

Details of In-Service Traineeship:
Jan Smuts Holiday Inn, Johannesburg: 19 January 1989 – 30 May 1989
Trainee chef under Ottowald Haarbrecht (Head Chef)
Duties: A la Carte, cold kitchen, butchery, buffet preparation and carvery, restaurants and catering facilities
Restaurants worked in: The Bavaria (German / Austrian cuisine)
The Alabama (A la Carte)
The Coffee Shop
Banqueting Facilities
Airport Sun, Johannesburg: 1 June 1989 – 1 June 1991
Trainee chef under John Gallagher (Executive Chef)
Duties: Cold kitchen work, banqueting preparation and service, butchery for whole hotel including preparation of all seafood; purchasing of all wet rations and liaising with suppliers, price negotiation; issuing of stock, stock taking and stock control. Running A la Carte restaurant and banqueting facilities.
Restaurants worked in: Emperador (Silver Service A la Carte)
Fiesta (Family Restaurant)
Sunnyside Park Hotel, Johannesburg: 1 July 1991 – 15 January 1992
Chef De Partie under Wolfgang Heiduck (Executive Chef)
Duties: Cold kitchen work, A la Carte, banqueting and food preparation for the hotel’s restaurants
Restaurants worked in: The Lord Milner (Buffet style restaurant)
The Terrace (A la Carte)
The Tastevin (Classic French Cuisine)
The Prospect (Silver Service A la Carte)
Banqueting Facilities

Southern Africa Bible School, Benoni: January 1994 – September 1996.
Head Chef (M.S.A.C.A.)
Duties: Training of staff and students, food costing, menu planning, monthly budgeting, preparation of food.
Reason for leaving: Better prospects

Vaal Triangle Technicon, Vanderbijlpark: October 1996 – October 1999.
Food and Beverage Manager
Duties: Responsible for 34 staff, and catered for 14,000 students and 400 Technicon staff. This included food and beverage costings, functions, stock control, ordering, administration, reporting, financial control, capital expenditure, requisitions control, staff motivation, discipline and hygiene control, security, staff representation and training.
Reason for leaving: Restructuring due to affirmative action.

Caprios Café, Benoni: November 1999 – September 2000
Executive Chef
Duties: Designed and equipped kitchen, trained staff including waitrons, menu planning and costing, stock control, ordering, administration, reporting, financial control, capital expenditure, requisitions control, staff motivation, discipline and hygiene control.
Reason for leaving: Short term assignment – setting up of the business

Balalaika Restaurant, Johannesburg: October 2000 – December 2000
Sous Chef
Duties: Redesign of menus, including training the staff to implement the new menus.


Reason for leaving: Short term assignment – redesigning the menus

ERA Intro Real Estate, Benoni: January 2001 – October 2003
Real Estate Agent
Consistent Top Performer in Agency controlling 40% of the Residential market in Benoni, consistently achieving Top Listings and Second Top Selling Agent Awards.
Recognition: Top Gun Student of the Year (Northern Region): 2001 (Specialised Sales Course)
Reason for leaving: Recruited by the Head Office to head the Franchise Sales Department, and update the Training Programmes for the ERA Group.

ERA Head Office, Pretoria: November 2003 – February 2005
National Business Development Manager
Duties: Franchise Sales nationwide; Sales Agents’ Training nationwide; on panel for developing basic curriculum for SETA (accreditation body); Evaluating Real Estate Offices and Pinpointing Areas needing Assistance.
Reason for leaving: Recruited by ERA Cape Town North

ERA Cape Town North, Cape Town: March 2005 – August 2005
Sales Director
Duties: Staff Motivation, Assisting with Listings and Sales, Training, Productivity Management, General Office Management.
Reason for leaving: Moved from ERA Cape Town North to ERA Milnerton to “jumpstart” office.

ERA Milnerton, Cape Town: September 2005 – January 2006
Sales Director and Agent
Duties: Assisting with Listings and Sales, Selling and Listing
Reason for leaving: Irreconcilable Management Style Differences

January 2006 – March 2006
Assisted a friend in setting up a Geyser Distribution Warehouse including sourcing and evaluating premises and the negotiation of his lease agreement. I also assisted him in supplier negotiations and general set-up.

Woolworths Canteen, Cape Town: April 2006 – present
Independent contractor: Commercial catering for 120 warehouse staff including food costing, menu planning, monthly budgeting, purchasing, preparation and serving of meals for multiple shifts per day.


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

Matric: Benoni High School, Benoni, Gauteng: 1986
Recognition: Deputy Head Boy: 1986
Extra Mural Activities: Athletics, Shooting, Cross Country
Military Service: South African Catering Corps 1987 – 1988
Head Baker and Confectioner for Sector 10 HQ, Oshakati, South West Africa (now Namibia)
Responsibilities: Baking for the military base as well as for the town of 3,000. This included purchases, menu planning for functions as well as staff supervision.
Recognition: Commendation certificate for services rendered; Pro Patria medal for border duty

In-Service Traineeship – Professional Cookery: 1988 - 1991
Professional Cookery Modules I, II and III (Apex Training Centre, Gauteng)
Participated in the Nestlè Salon Culinaire 1990.
Preliminary Wine Course 1991 (Cape Wine Academy)

Lower Diploma in Theology (Southern Africa Bible School): January 1992 – December 1993.

COURSES COMPLETED:

Workshop in Strategic Negotiation (SOAR)
Standard Operating Procedures and On-the-Job Training (NPI)
Strategic Planning
Computer Peromnes Job Evaluation System
Performance Management (Anglo American Central Training Unit)
Louis Allen Leadership and Management Program.


4. Computer Skills - CV/Resume Part 4 [Mandatory]
Very proficient in Word, Excel and E-mail.
5. Other Skills - CV/Resume Part 5 [Optional]
Creative, self-motivated, imaginative, team-orientated
6. Additional Information - CV/Resume Part 6 [Optional]
I am a very determined individual who is not shy to make mistakes and learn from them. I have reached the age where I realise that it is impossible to know everything but that it is possible to be always improving and growing. I am very determined to make a success of everything I put my hands to.


 

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CHEF LOOKING FOR OFFSHORE CATERING POSITIONS
CV/Resume ID no.: 90735

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