Desré Botha Vigoureux

Highly skilled Executive Chef with 14 years of experience leading corporate kitchens and premium event catering. Combines strong commercial expertise in menu engineering, cost control, and compliance with a genuine passion for culinary excellence and refined presentation. Dedicated to creating memorable, flavorful dining experiences while continually seeking high-quality food production.

Committed to advancing my culinary leadership by contributing my vision, expertise, and passion for exceptional food experiences, while pursuing continued personal and professional growth.

Corporate Head Chef at Combined Private Investigations (2015-06 – Present)

Lead full-service corporate kitchen operations, preparing daily meals and executive catering functions.

• Lead full-service corporate kitchen operations, preparing daily meals and executive catering functions.
• Reduced monthly food costs through improved stock rotation and supplier negotiations.
• Implemented structured menu planning systems, improving efficiency and reducing food waste.
• Maintained 100% compliance in annual ISO and health & safety audits.
• Managed departmental budgets and compiled monthly financial reports with zero discrepancies.
• Supervise kitchen staff, ensuring high performance and adherence to hygiene standards.
• Delivered 500-600 meals per month and often more for additional events.
• Successfully managed to deliver above mentioned meals consisting of myself and one assistant.

Sous Chef at Summerplace Wedding & Function Venue (2013-08 – 2015-05)

Co-managed high-volume wedding and corporate events serving up to +/- 300 guests.

• Co-managed high-volume wedding and corporate events serving up to +/- 300 guests.
• Improved kitchen workflow efficiently during peak seasons, reducing service delays.
• Maintained exceptional food presentation and quality standards across all functions.
• Managed, mentored and supervised staff of 8.

Chef de Partie at ENS Africa (2012-02 – 2013-07)

Planned and executed weekly breakfast and lunch menus serving 20–30 corporate guests daily.

• Planned and executed weekly breakfast and lunch menus serving 20–30 corporate guests daily.
• Managed stock control processes, reducing unnecessary expenditure by 80%.
• Participated in ISO compliance checks and monthly Health & Safety meetings.

Judging course in Culinary Arts – South African Chef's Association (2024 – 2024)

Short course in Barista Coffee Shop – Tree Sisters Coffee Roasters (2024 – 2024)

Diploma in Culinary Arts in Culinary Arts – Vuselela FET College (2009 – 2009)

National Senior Certificate in General Education – Fochville High School (1996 – 1996)