Naeema Behardien

I’m an all-round Chef, with 10yrs+ experience in various cuisines capable of managing dining services of 100+. My experiences throughout my study and working career has developed my sense of ownership and accountability in everything I pursue. I am creative & innovative and work well within boundaries and within a team.

My commitment in self-development and passion for satisfaction at the highest level; has not only made me grow as a Chef but also as a leader, affording me opportunities for promotion, managing budgets, teams and stock. I’m confident in my abilities to perform and provide excellent service. I believe that setting upfront expectations is critical to achieve desirable outcomes.

Senior sous chef (seasonal work) - Hacienda coastal Mexican Restaurant (Pan Collection)

(2025-11 - 2026-02)

Reason for leaving contract ended Seasonal work.

• responsible for managing daily kitchen operations, supervising staff, and ensuring food quality in the Head Chef's absence. Key duties include training personnel, planning menus, inventory management, and maintaining safety standards.
• Monthly stock count management, Menu testing, and adaptation.

Head chef/ Senior kitchen manager - Kleinsky’s delicatessen

(2025-06 - 2025-11)

• Management of all kitchen staff.
• Stock count management
• Running of kitchen pass and facilitation of test menu items with Executive chef.
• Management of cleaning schedules and inspections of weekly deep Cleaning rotation.

HEAD CHEF - La Romantica – Meerendal Wine Estate

(2024-08 - 2025-06)

• Management of all kitchen staff
• Staff development & onsite training and coaching
• Staff scheduling
• Menu Review & Adaptation
• Since inception as senior kitchen manager I have had 100% retention

STOCK CONTROL SUPERVISOR in May of 2024 - Western Province Caterers health care division - Based at Durbanville Mediclinic

(2024-05 - 2024-07)

Accountable for all stock flow, from receiving to issuing, including bulk issuing to Mediclinic. My Daily task’s includes ordering stock, negotiating better pricing, reviewing alternate suppliers while working within the Guidelines of our health and safety policies and on a FIFO system. Communicating with suppliers daily to ensure all food items are up to standard, with a stock rotation happening every 10 days.

Conduct stock take and maintain a within budget % every month. Ensuring 10% cost saving with every rotational stock count. From inception of my new role, I have maintained within budgetary requirements.

As well as improved the budget spend from a -12% loss when I was appointed, to an average cost saving of 17.4% over the last 9 stock count cycles. Ensuring all requirements are met for audit purposes and health inspection.

Sous chef /DIET CHEF in November of 2023 - Western Province Caterers health care division - Based at Durbanville Mediclinic

(2023-11 - 2024-04)

Single chef station, key role was preparing meals for patients with Various dietary requirements within a hospital setting and adjusting The meal requirements based on the dieticians request.

Sous CHEF- On mains - Western Province Caterers health care division - Based at Durbanville Mediclinic

(2023-08 - 2023-10)

Assistant to head chef with daily duties including food preparations done according to standard set out by head chef. Prep of all mise en plus and training of new staff members.

In-home tutor and Au-pair for autistic child - Hendricks Family

(2019-06 - 2023-05)

• Meal planning and preparation
• Speech training , homework, and tutoring
• Exercise plan and physical training
• Speech and language training

Commis chef and team leader - Bidvest Premier Lounge

(2015-05 - 2019-05)

• Stock take
• Mise en place
• Managing books of cleaning protocols (Qpro)
• Food prep and handling of special dietary requirements

Commis chef of French Cuisine - Frere Bistro

(2014-05 - 2015-01)

• Responsible for daily preparations
• Special designing of lunch menu
• Responsible for stock take

Commis chef- hot section - Capetonian hotel and conference centre

(2013-11 - 2014-05)

Trained (Internship) - Le Franschhoek Hotel and Spa

(2013-02 - 2013-10)

Matric - Stonefountain College (2008 - 2012)

1 year program - International Hotel School (2013 - 2014)

South African National Qualifications Certificate in Professional Cookery; City and Guilds Certificate and diploma in Food Preparation and Culinary Arts - Professional Cookery; Food Preparation and Culinary Arts - Capsicum Culinary Studio (2015 - 2017)

TEFL Certificate - level 5 Certificate - Teaching English as a Foreign Language - The TEFL Academy, South Africa (2020 - 2021)