Executive Chef
Saudi Airlines Catering
مجموع سنوات الخبرة :20 years, 11 أشهر
• Ensure that the required level of discipline and deportment is always maintained by employees.
• Quality control of meals leaving kitchen on a daily basis, approx. 3700 meals per day.
• HASAP implementation and controls.
• Client liaison to ensure maximum satisfaction with quality of food and menu’s.
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner.
• Administration & control of various including stock.
• Ensure that all 15 food outlets are set up correctly in accordance with function’s requirements.
• Menu planning and costing for various sites along with sites Head Chef.
• Overseeing overall running of the assigned contract including catering staff.
• Controlling of deliveries and issuing of stock to and from stores.
• Overseeing of 81 staff members at the various sites/outlets.
Day to day Running of Operations for Food and Beverage Department
• Ordering and Maintaining of food and Beverage Stocks
• Supervising and Training staff members.
• Liaising with guests in a professional and proactive manner.
• Ensuring clean and hygienic conditions of highest standard in all work areas
• Supervise set up and smooth running of Restaurant and Functions
• Daily Briefing for Food and Beverage staff before Shift
• Responsible for achieving budgets set out by the estate for food and Beverage department
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner
Supervising and Training staff members.
• Liaising with guests in a professional and proactive manner.
• Compiling menus for Weekly menu and Function Menus
• Ordering and maintaining of stock.
• Quality Control of meals leaving kitchen on a daily basis
• Ensuring clean and hygienic conditions of highest standard in all work areas
• HASAP implementation and controls
• Completion of HSE Records
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner
PRODUCTION MANAGER/EXECUTIVE CHEF Feb 2013- present
Alzad Catering Company, Tripoli, Libya
• Ensure that the required level of discipline and deportment is maintained at all times by all employees.
• Quality Control of meals leaving kitchen on a daily basis, approx 850 - 1000 meals per day.
• HASAP implementation and controls
• Client liaison to ensure maximum satisfaction with quality of food and menu's.
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner
• Administration & Control of various including stock
• Ensure that all food service points are set up correctly in accordance with function's requirements
• Menu planning for various sites
• Overseeing overall running of the assigned contract including Catering Staff
• Controlling of Deliveries and Issuing of stock to and from stores
• Overseeing of 20 x Chefs, 10 x Stewards
EXECUTIVE CHEF/CAMP BOSS April 2012 - Feb 2013
Alzad Catering Company, Tripoli, Libya (British Embassy)
• Day-to-day running of the Kitchen, adhering to the company's policies and procedures.
• Ensure that the required level of discipline and deportment is maintained at all times by all employees.
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner
• Administration & Control of various including stock
• Ensure that all food service points are set up correctly in accordance with function's requirements
• Menu planning for various sites
• Overseeing overall running of the assigned contract including Catering Staff as well as Housekeeping Staff
• Financial administration and Reconciliation of Petty Cash
• Controlling of Deliveries and Issuing of stock to and from stores
P.O.Box 10144
Dana Bay,
6510, South Africa
Tel: +27 44 698 1518
Cell: +27 82 7962392
E-mail: williams.
Professional
Experience
Continued
EXECUTIVE CHEF Aug 2010 - Apr 2012
Orion Promenade Hotel (3*), Nelspruit, South Africa
• Day-to-day running of the Kitchen, adhering to the company's policies and procedures.
• Ensure that the required level of discipline and deportment is maintained at all times by all employees.
• Ensure guest queries and complaints are dealt with in an efficient, prompt and courteous manner
• Maintain a food cost of 34 %
• Administration & Control of various including stock
• Ensure that all food service points are set up correctly in accordance with function's requirements
• Menu planning and costing for banqueting functions up to 250 people catering predominantly for Government.
• 120 Seater A La Carte Restaurant
EXECUTIVE CHEF/DUTY MANAGER Mar 2007-Jul 2010
Garden Route Casino Hotel and Spa (4*), Mossel Bay, South Africa
• Supervising and Training staff members.
• Liaising with guests in a professional and proactive manner.
• Compiling menus and costing for Fine Dining, A la Carte Restaurant and In-room Service for the Hotel guests.
• Ordering and maintaining of stock for Hotel and Spa.
• Ensuring clean and hygienic conditions of highest standard in all work areas.
• Menu planning and costs for banqueting functions up to 170 people.
Reason for leaving: New opportunity and relocation to Nelspruit
CHEF DE PARTIE Dec 2005- Mar 2007
Diaz Strand Hotel (4*), Mossel Bay, South Africa
• Liaising with guests in professional and proactive manner.
• Checking that all "mis en place" is prepared for food service and assists with cooking and preparation.
• Ensuring there is sufficient monitoring of operations.
• Assists in receiving and storage of food, whilst checking quality, quantity and pricing.
• Ensuring clean and hygienic conditions of highest standard in all work areas.
• Assisting in training of all kitchen staff with particular attention to trainees.
Reason for leaving: Better offer and better position.
KITCHEN MANAGER Apr 2002- Nov 2005
Whitbread plc, Brewsters Restaurant, UK
• I started as a Chef and worked my way up to Kitchen Manager within a year.
• Supervised 20 cooks/chefs in this well-known UK chain
• Preparation of "mis en place" and general cooking.
• Ordering and receiving of food items and counting stock on weekly basis inputting data on computerized system.
• Training staff in cooking, general health and safety, food safety and time management.
• Achieved Kitchen of Excellence my first year as Kitchen Manager.
Reason for leaving: Immigration back to South Africa
Any supporting documentation available upon request
• Certificate in Preliminary Wine Course from Cape Wine Academy Jun 2006
• Advanced Food Safety Certificate • Seller Management Certificate • Hartman Butchers Diploma in meat quality, grading, packaging etc. Mar 2006
• Advanced Health and Safety Certificate 2002-2004 • Advanced Food Safety Certificate • Seller Management Certificate
Force Catering College - Under Stephen Bellingham • Advanced Health and Safety Certificate
Qualifications • Matric Certificate - Voortrekker High School, Bethlehem 1995