Emile Classen

I started my working career at Pick n Pay Supermarket as a deli assistant. There and then I decided this is what I want to do as long as I live. It came to my attention that both my grandfathers worked in the catering industry, that means catering is in my blood.

I then went to study at INTEC College while working at Pick n Pay and later worked at Black Peppa Catering and Restaurant as Sous chef, the experience was amazing and realized that this is more than a normal job this is passion. After two at company, I felt it's time for me to move more into catering then restaurant, so I joint a catering family business UKUPHUPHA Wedding, Conference & Special Events Venue, working as Head Chef and venue supervisor. I was exposed to so many things the most important is decision making, creative thinking, discipline and never to give up doesn't matter how intense it gets within the kitchen environment, and that fight made me grow.

After two years I got a call from a friend asking me, am I interested in working for Fedics as assistant catering manager, never knew that this company is one of the top caterers in South Africa, so I said yes why not. This opportunity gave me more then what I ask for, because now I'm working with student at Nelson Mandela University which is another challenge, but I never backdown from a challenge and opportunity, and made it work. I work two years for Fedics then later for the University of Nelson Mandela better known now as (Madibaz) as assistant catering manager and is still employed with the institution.

In my seven years at the institution I have help and assist catering managers and the opportunity never came my way. My work rated and attitude was always focus on growth. I don't know why, but I had to stay positive, because my family depended on me and always is my first priority in life.

I do believed that one day my opportunity will come. Maybe this it. My experience I gain at the University is priceless. That's why I feel this opportunity will take me to the next level. I have a lot of pride in what I do and is so grateful for all the opportunities.

My time at the institution I did short courses to better my management career and be more driven in all departments, so this is what I've studied, communication, motivating people, problem solving, conflict resolution, decision making, interpersonal skills, leadership and team building and discipline better known as Frontline Leadership Development Programme. This course have put so much clarity in me that its more than giving instructions but to lead, even instead of thing I can but rather we can. It showed me clearly the other side of the business world for success.

I became a shepherd.

Deli Assistant - Pick n Pay

(2006-12 - 2011-03)

Sous chef - Black Peppa Catering and Restaurant

(2011-03 - 2013-01)

• Responsible for planning and managing food preparations
• Ensure that kitchen activities operate in a timely manner
• Resolve customer problems and concerns personally
• Provide support to junior kitchen staff with various tasks including line cooking, food preparation, and dish plating
• Making sure hygiene and safety standards are kept
• Daily stock take
• Shared responsible inventory

Head chef and venue supervisor - UKUPHUPHA Wedding, Conference & Special Events Venue

(2013-02 - 2014-01)

• Control and direct the food preparation process and any other relative activities
• Construct menus with new or existing culinary creations
• Stock taking of crockery, cutlery and foods after each function
• Function day to ensure preparation of cooked food for buffet is up to standard
• Delegating staff to ensure a smooth running function on the day
• To ensure that kitchen is clean and hygienic at all times

Assistant Catering Manager - FEDICS NMMU NORTH CAMPUS

(2014 - 2016)

• Planning menus in consultation with cooks
• Hiring, training, supervising and motivating permanent and temporary staff
• Organising staff shifts
• Ensuring that health and safety regulations are strictly observed, recorded and achieved
• Monitoring the quality of the product and service provided
• Keeping to budgets and maintaining financial and administrative records
• Daily ordering and stock take weekly
• Maintaining a high level of standard of consistency
• Assisting in budget forecasting
• Processing invoices
• Interacting with customers

Assistant Catering Manager - Nelson Mandela University

• Planning menus in consultation with cooks
• Ordering supplies
• Hiring, training, supervising and motivating permanent and temporary staff
• Organising staff rotas
• Ensuring that health and safety regulations are strictly observed, recorded and archived
• Monitoring the quality of the product and service provided
• Keeping to budgets and maintaining financial and administrative records
• Enforcing kitchen hygiene
• Daily ordering and stock take weekly

Matric - Otto Du Plessis Secondary School (2002)

Professional Cookery Qualification - Culinary Arts - Intec College