Executive Chef
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i have the vast experience at producing these results within the given budge “you design the budget i will design the menu .”
Food Cost and stock controls menu planning and budgets ,banqueting & training staff are my stregnths, health and safety cooking customer service is my forte .
I am a team player and lead from working with the team . On the spot training . Very hands on person . I am available immediately Salary totally negotiable.
If you require a honest reliable trustworthy team player chef that is always willing to go that extra mile and works well in a team or independently then dont hesitate look at my cv and give me a call.
I was at ferndale mall pick n Pay
I am in charge of the ordering and production of the deli hot and cold counter stock taking placing orders for 5 departments on sap system as well as dealing directly with suppliers on a daily basis @
I have 55 staff under my departments to roster and administer and perform hr methods if required .
Designing specials and new dishes costing them out to make sure gp is achieved . Deoartments in charge of are deli ,fish shop counter and grill @ Moment we are no 1 in franchise stores
@ pnp and 4th in country in fish sales.
Stock controls and costing is my stregnths
Hacp and cleaning run a very tight operation .
Bakery all orders of the above departments are done by me
Assistant shop manager duties everyday I open or close and work frontline doing cash ups of cashiers
As well if required assist in recieving at the fridges and scales checking stock in that is ordered .
Due to covid 19 all deli were closed and contract not renewed
I am looking for a similar position closer to where I stay in the northern suburbs if available
October, 2018 - January, 2019
Executive chef feigels food factory
4 month contract
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Costing designing new menus for production kitchen to supply 8 deli outlets as well as supermarket chains
Training and teaching staff new systems for point of sale and ordering and costing .
Contract finished due to company couldnt afford to sustain my salary requirements .
Opening and supplying fcmg outlets gluten free and diabetic products,
Catering for private customers as well as corporate clients when they requested for my services
Consulted to my existing clientele in restaurants training and assisting on menu compilation and recipe design for them to implement new dishes ,and new fashions and trends in food.
January, 2016 - September, 2019
Supplying fmcg stores restaurant ,conference venues and caterers with fresh produce directly from the farmer's to the hospitality industry Training and developing restuarant staff on new menus
Designing and costing new menus for various clients as a consultant to the hospitality industry.
Catering for functions and events .
July, 2014 - February, 2016
Stock controls and budget costs
Implemented central buying and costing throughout group.
Staff training on the job training and cooking skills
Managing restuarants kitchen and back of house setting up working list to implement in all stores.
Catering for functions and parties as well as restaurants clients.
Company went into liquidation .
January, 2013 - June, 2014
I was in charge of the catering FOR the staff on the oil rigs as well as head office staff had a staff compliment of 1850 breakfast ,lunch ,dinner,
Food costing menu planning banqueting cooking health and safety
Future buying planned menus 6 weeks in advance as had to get supplies in for this .
From abroad.
January, 2011 - May, 2014
Catering consulting for events and wedding venues
Costing menu planning banqueting cooking health and safety
Travelling all over to do large functions and conferences where consultant chefs were required .would go in and work for prepare for event do event and clear event ,charged an hourly package rate and was kept very busy had constant work .
January, 2010 - August, 2010
Catered and ran the hospitality section for all the stadiums in johannesburg pretoria rustenburg and pholokwane. For the world cup
Designed catering packages costed them out sold them to fifa to sell to hospitality groups .
Did staff training prior to event as well as catered for training and meetings for this meetings.
Was in charge of all hospitality accreditation as well as staff set up in each allocated tent or village set up .
Had a minimum of 2650 staff under me at each match to control attend and look after as well as the hospitality section and customer service.
Resort food and beverage manager
Was responsible for the compliment of to the kitchens restaurant function venues casino floor as well as boutique hotel ,all ordering costing staffing and stock and budget controls were my responsibility.
I worked there for 7 Then resigned to go work for FIFA for world cup 2010 as food and beverage manager.
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February, 2009 - March, 2009
Food and beverage manager for the resort
Was in charge if 8 food outlets conference venue and restaurants .
All ordering cooking planning was executed by the team I was in charge of .
Main events Red bull air race
Grand prix formula one race
Theses were all large events over 4000 people to cater for .
Contract was over I did not renew ,was too dangerous to work there at the time with political changes.
national diploma in professional cookery
