Jacqueline Neethling

As a highly dedicated and punctual professional, I bring a strong work ethic, and a flair for creativity to the kitchen. My proactive approach ensures productivity even during quieter periods, and I am adept at maintaining low operational costs without compromising the high standard expected by fine dining patrons, a particularly crucial skill during the recovery from the COVID-19 pandemic. My experience extends beyond the kitchen, having worked in various departments to gain a comprehensive understanding of my colleagues' roles, fostering respectful and open relationships across the team.

I am deeply invested in staying abreast of the latest trends in molecular gastronomy, in modern plating, reflecting my passion and curiosity in the culinary arts. As a fast learner with fervent enthusiasm for gastronomy, I am confident in my ability to be a valuable addition to your esteemed establishment.

Head Chef - Mariella's Restaurant

(2024-01)

• Manage the preparation of food to uphold high-quality standards and ensure recipe precision.
• Prepare and serve food and drinks.
• Perform and manage culinary tasks across the cold, meat, hot, pizza, dessert, pass, salad, and bakery stations.
• Delegate a large team including Front of House.
• Plan, design, develop and execute seasonal menu's, daily specials and Amuse-bouche.
• Administering kitchen duties such as pricing management, evaluating vendors, conducting stock assessments, and creating staff schedules.
• Deep cleaning of kitchen, walk-in fridge and freezer, dry store and mini bar prep fridges.
• Interact with suppliers to place orders and plan deliveries.
• Serve guests.
• Interact with front of house staff about kitchen information and updates.
• Manage and plate at the pass.
• Manage the team.
• Take lead and plan functions, for example weddings, conferences and parties.

Sous Chef - Rickety Bridge Winery

(2022-01 - 2024-01)

• Plated food according to restaurant artistic guidelines to promote attractive presentation.
• Developed daily specials utilizing seasonal ingredients.
• Monitored temperatures of prepared food and cold-storage areas.
• Implemented strategies to reduce waste and increase efficiency throughout the kitchen.
• Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
• Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
• Conducted regular performance reviews with line cooks while providing constructive feedback where necessary.
• Created diverse cuisines for full restaurant, special event, catering and tasting menus.
• Checked quality of food products to meet high standards.
• Enforced portion control guidelines to minimize costs associated with overproduction.
• Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
• Supervised kitchen food preparation in demanding, high-volume environments.
• Adhered to company policies related to inventory control procedures.

CDP (Chef De Partie) - Clouds Wine and Guest Estate

(2016-01 - 2022-01)

• Faced products on shelves and displays to meet company policies.
• Completed day-to-day duties accurately and efficiently.
• Achieved cost-savings by developing functional solutions to problems.
• Approached customers and engaged in conversation through use of effective interpersonal and people skills.
• Updated and maintained databases with current information.
• Monitored stock control systems to ensure efficient utilization of available resources.
• Adhered to regulatory standards regarding safe and sanitary food prep.
• Trained new employees on basic kitchen duties such as food prep techniques and safety protocols.
• Delivered food prep training so that employees could effectively feed staff personnel.
• Supported the kitchen team with light food prep tasks during off-peak hours to improve service readiness.
• Managed food prep tasks, efficiently organizing work to handle peak dining periods without delays.

Buffet Chef - Boschendal

(2013-01 - 2014-01)

• Internship ended

Front of House, Bar and Kitchen Apprentice - Restaurant (Chef School)

(2012-01 - 2013-01)

• Restaurant closed (belonged to the chef school)

Chef - Craft Wheat & Hops

(2014-01 - 2016-01)

• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food.
• Adjusted seasonings of dishes according to customers' tastes.
• Resolved customer complaints regarding food quality or service issues.
• Checked quality of raw materials before use.
• Documented employee performance reviews in order to assess progress towards goals set out in training plans.
• Supervised team members during meal service to ensure accuracy of orders.
• Managed daily operations of the kitchen including scheduling shifts for staff.

Front of House, Bar and Dessert section - Hillcrest Berry Orchards

(2010-01 - 2012-01)

• Ended due to studies

Food Science - Institute of Culinary Arts (ICA) (2014)

High School - Kylemore High School