Ruth Coetzee

As an accomplished professional with sixteen (16) years of industry experience, I feel I'd be the perfect fit to work in the capacity of Chef de Partie/Junior Sous Chef position if awarded the opportunity to do so. My skills and training would add value to your organization, and I am excited for the opportunity to be a valuable contributing member of the team. I am very passionate individual and take great detail of attention in my work, as I always strive for excellence every time.

Chef de Partie - Hilton Hotel - Durban

(2009-05)

• Supervisory duties of the Cold Kitchen
• Training of Commis chef (Hygiene, Chemical use, Preparation of various functions)
• Banqueting
• Breakfast and Lunch preparations
• Assist in the Hot Kitchen with breakfast and lunch preparations
• Ala-carte orders

Functions Coordinator - Mondi Paper

(2007-01 - 2008-10)

• Booking of locations
• Food Preparations
• Entertainment
• Co-ordination and preparation of cocktail, lunch and any special occasions that needed a Function's Co-coordinator

Cook Assistant - Royal Caribbean

(2003-09 - 2006-10)

Assigned to the Wind Jammer Kitchen where I performed:

• Preparation of breakfast and lunch
• Preparations of Midnight buffets
• Later was assigned to the Italian restaurant where duties included:
• Menus preparations
• organize work for the next day
• attending meetings
• stock taking
• ale-carte
• midnight buffets
• Italian foods and its preparations

Commis Chef - Hilton Hotel - Durban

(2001-01 - 2003-07)

National Senior Certificate - Matric - Ganges Secondary School (1990 - 1995)

National Diploma - Culinary Cookery - Swington Tech (1996 - 1998)