Head Chef
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Although trained as a qualified chef, since coming to England I have changed career and proven that I am capable of achieving this successfully. I have decided to stay committed to my roots as chef and am currently seeking a role that allows me to spend more time with my family.
Head Chef - Manorhouse school Bookham - Bookham
(2016-11)
Currently head chef preparing meals for over 300 girls and teachers. Was also pastry chef at the same school for 5 years, doing stock taking, making sure everything is running well in the kitchen.
Sous Chef - Sussex Healthcare, Rapkyns Care home - Sussex
(2014-05)
Preparation of breakfast, lunch and dinner for over 30 residents plus staff as well as the ordering of stock. The nature of the role means that I have to be able to prepare very specialized meals for residents who have a variety of needs and dietary requirements.
Various temporary positions - Various
(2012-11 - 2014-05)
Spent this time working in various temporary positions that included factory work and chef work. Also attempted to pursue self-employment as a tattoo artist but this was not successful. Has since decided to continue this as a hobby only.
Machine Operator - Novartis Pharmaceutical - Horsham
(2006-11 - 2012-10)
Operating machines that packaged tablets. Maintenance and basic engineering of the machines. Quality checking and data input. The company has since moved to Switzerland and the Horsham staff were made redundant.
Head of Kitchen - Dun Horse Inn - Mannings Heath
(2004-01 - 2006-11)
Sole responsibility for the day to day running of a village pub kitchen. Duties ranged from organizing the menu, ordering the produce and preparing all of the meals. Preparation of South African, Italian and Scottish menus for 'Theme evenings'. Unfortunately, financial circumstances meant that the Managers were no longer able to afford to maintain this position.
Chef - Black Swan Inn - Pease Pottage
(2003-11 - 2004-12)
Preparation of all meals, ordering of produce, ensuring health and safety of the kitchen and its staff.
Sous Chef - Victoria Junction Hotel - South Africa
(2001-01 - 2003-12)
Preparation of all meals ranging from Cape Malay cuisine, to French Cuisine, and also Thai Cuisine.
Senior Sous Chef - Newlands Cricket Club - Cape Town
(1999-01 - 2001-12)
Responsible for the catering of industrial cooking functions of up to 300 people and the running of a small kitchen.
Head Chef - Restaurant Zanzibar - Cape Town
(1997-01 - 1999-12)
The running of a fine dining restaurant and overseeing of 15 staff. This was a new restaurant so I was also responsible for the hiring and training of all kitchen staff. Also had the task of creating a menu for this restaurant.
Sous Chef - Kenilworth Racecourse - Cape Town
(1995-01 - 1997-12)
Industrial catering for up to 2000 people. Preparation of all types of cuisine dependent on client demand. Management of 20 staff.
Sous Chef / Head Chef - Piazza Trevi restaurant - Cape Town
(1994-01 - 1995-12)
Preparation of Italian cuisine and oversight of 15 staff. Progressed from Sous Chef into position of Head Chef.
Chef Diploma - Culinary Arts - Cape Technicon (1991-01 - 1994-12)
Hygiene Diploma - Food Hygiene - Cape Technicon (1991-01 - 1994-12)
Health and Safety Diploma - Health and Safety - Cape Technicon (1991-01 - 1994-12)
