OFFSHORE CATERING / CHEF

I am busy completing my basic Offshore Safety&Emergency Training. I am a highly self-motivated individual who works well in a team environment. I am creative&imaginative,yet work well without supervision.

In-Service Traineeship:(Southern Suns Holding Limited.)Jan Smuts Holiday Inn, Johannesburg:Trainee chef under Ottowald Haarbrecht (Head Chef).A la Carte, cold kitchen,butchery,buffet preparation&carvery,restaurants&catering facilities.Restaurants worked in:The Bavaria (German/Austrian cuisine);The Alabama (A la Carte);The Coffee Shop Banqueting Facilities. Airport Sun, Johannesburg:Trainee chef under John Gallagher (Executive Chef)Cold kitchen work,banqueting preparation&service,butchery for whole hotel including preparation of all seafood;purchasing of all wet rations&liaising with suppliers,price negotiation;issuing of stock,stock taking&stock control. Running A la Carte restaurant&banqueting facilities.Restaurants worked in:Emperador (Silver Service A la Carte);Fiesta (Family Restaurant).Sunnyside Park Hotel, Johannesburg:Chef De Partie under Wolfgang Heiduck (Executive Chef).Cold kitchen work,A la Carte,banqueting&food preparation for the hotel’s restaurants.Restaurants worked in:The Lord Milner (Buffet style restaurant);The Terrace (A la Carte);The Tastevin (Classic French Cuisine);The Prospect (Silver Service A la Carte);Banqueting Facilities. Southern Africa Bible School, Benoni:Head Chef (M.S.A.C.A.)Training of staff&students,food costing,menu planning,monthly budgeting,preparation of food.Reason for leaving:Better prospects.Vaal Triangle Technicon, Vanderbijlpark:Food&Beverage Manager;Responsible for 34 staff,&catered for 14,000 students&400 Technicon staff.food&beverage costings,functions,stock control,ordering,administration, reporting,financial control,capital expenditure,requisitions control,staff motivation,discipline&hygiene control,security,staff representation&training.Reason for leaving:Restructuring due to affirmative action.Caprios Café, Benoni:Executive Chef:Designed&equipped kitchen,trained staff including waitrons,menu planning&costing,stock control,ordering,administration,reporting,financial control,capital expenditure,requisitions control,staff motivation,discipline&hygiene control.Reason for leaving:Short term assignment–setting up of the business.
Balalaika Restaurant, Johannesburg:Sous Chef.Redesign of menus,including training the staff to implement the new menus.Reason for leaving:Short term assignment–redesigning the menus.

Matric:Benoni High School,Benoni,Gauteng:1986.Recognition:Deputy Head Boy:1986.Military Service:South African Catering Corps1987–1988:Head Baker and Confectioner for Sector 10 HQ,Oshakati,South West Africa(now Namibia).Responsibilities:Baking for the military base as well as for the town of 3,000.purchases,menu planning for functions;staff supervision.In-Service Traineeship:Professional Cookery: 1988-1991:Professional Cookery Modules I, II and III (Apex Training Centre, Gauteng)Participated in the Nestlè Salon Culinaire 1990.Preliminary Wine Course 1991 (Cape Wine Academy).Lower Diploma in Theology (Southern Africa Bible School): January 1992–December 1993.COURSES COMPLETED:Workshop in Strategic Negotiation (SOAR).Standard Operating Procedures and On-the-Job Training (NPI).Strategic Planning.Computer Peromnes Job Evaluation System.Performance Management (Anglo American Central Training Unit).Louis Allen Leadership and Management Program.

January 2006 – March 2006
Assisted a friend in setting up a Geyser Distribution Warehouse including sourcing and evaluating premises and the negotiation of his lease agreement. I also assisted him in supplier negotiations and general set-up.

Woolworths Canteen, Cape Town: April 2006 – present
Independent contractor: Commercial catering for 120 warehouse staff including food costing, menu planning, monthly budgeting, purchasing, preparation and serving of meals for multiple shifts per day.