Preston Hendricks

I am writing to express my interest in the chef position at your establishment. With 12 years of experience in professional kitchens and a passion for creating flavorful, well-presented dishes, I am confident in my ability to contribute to your team. I specialize and thrive in fast-paced environments where teamwork and quality are key.

My focus on consistency, cleanliness, and creativity helps me deliver meals that keep guests coming back. I would welcome the opportunity to bring my skills and energy to your kitchen.

Willing to relocate: Anywhere

Head chef and restaurant supervisor at Epic Golf (2025-10 – Present)

Built restaurant from the ground up and managing all kitchen, bar and floor operations

• Built restaurant from the ground up, buying equipment, fire plans, gas plans, certificate of appliance
• Helped plan the layout of entire restaurant and kitchen
• Running kitchen, bar and floor as Head chef and restaurant supervisor
• Making sure kitchen, bar and floor is running smoothly and staff are trained
• Menu planning and development
• Development of all menus
• Heading up recruitment & training of all staff
• All supply negotiations & account set-ups
• Kitchen design & planning
• Set-up of POS systems
• Planning & implementation of all operational infrastructure
• Planning, development & implementation of a cost management and month end stock reports
• Hands on cooking, bar service and general operations

Executive Chef at Infusion social club (2024-11 – 2025-10)

Running kitchens for the infusion brand in multiple locations

• Running kitchens for the infusion brand in Longstreet campsbay and seapoint
• Making sure kitchens is running smoothly and chefs are trained
• Menu planning and development for all 3 shops
• Training and hiring for all kitchens
• Payroll
• Stock take
• And basic administrative work

Head chef at Signature Lux Hotel by ONOMO (2024-02 – 2024-11)

In charge of running the kitchen, menu and team development

• In charge of running the kitchen
• Menu and team development
• Rostering and training
• Stock counts
• Payroll
• And basic head chef duties

Head Chef/Kitchen Manager at Tigers Milk (2023-10 – 2024-01)

In charge of kitchen operations and staff management

• Staff management
• Hygiene upkeep
• Ordering
• Making sure place is running smoothly
• Training
• Stock control
• Production and waste management
• Assisting with menu development

Head Chef at Infusion on long (2021-03 – 2023-09)

Running and functioning of a kitchen on a daily basis

• Running and functioning of a kitchen on a daily basis
• Budgeting and cost and sales price
• Rosters and more

Junior Sous Chef at Iron steak and bar (2020-11 – 2021-03)

Help running the line for the chefs

• Help running the line for the chefs
• Reporting back on anything that went wrong

Head chef at Ideas cartle (2019-10 – 2020-10)

Running kitchen and planning functions for high end guests

• Running kitchen
• Reporting to exec chef
• Planning functions for high end guest

Senior CDP at Ash restaurant (2017-07 – 2019-09)

Fine dining restaurant with head to toe concept of cooking and preparation of food

• Started as commi left senior CDP
• Was in charge of grill section
• Working on the first josper grill oven in south Africa
• Cleaning and portioning of meats, fish and poultry
• Grilling and cooking of meats
• Training the commis chefs

Commis Chef at Southern Sun Cullinan Hotel (2014-01 – 2017-06)

Working in the buffet kitchen for functions and buffet preparations

• Working in the buffet kitchen for most of the time doing functions
• Making sure all prep is done
• Running a section and reporting to the CDP on duty
• Prepping all dishes for buffet and functions
• Assisting with all prep that's needed

Diploma in Hospitality – Falsebay college (2013-01 – 2014-01)