Executive Chef
Extraordinary
Total des années d'expérience :23 years, 5 Mois
World Renown 4*Lodge offering 5* guest services and cuisine.
Multi-outlet comprising of Conference, Time share, Hotel guest, International and local Patrons.
Kitchen Brigade of 24 pax.
World Renown 4*Lodge offering 5* guest services and cuisine.
Multi-outlet comprising of Conference, Time share, Hotel guest, International and local Patrons.
Kitchen Brigade of 24 pax.
Working together with my Group Executive Chef to upgrade the current menu items as well as implement the required S.O.P's. The company is growing and this requires correct standards as well as menu costings, staff training in the food production and presentation side of the business.
I also hold the Head of O.H.S (Occupational Health and safety, this requires me to draw up and maintain training of HACCP and other relevant training to the staff concerned.
Food presentation photo's as well as menu design, operational items such as kitchen layout, equipment required for new store openings and all other related functions required form an Executive Chef.
Location: Honeydew, Johannesburg
Nature of Business: Catering
Position held: Executive Head Chef
Dates of service: 3 March 2011 - 28 September 2012
Numbers Caterred for: 1-1500 Pax
Contact Person: Pedro Silva ( owner)
pedro@silvasale.co.za
Duties: • Kitchen System Implementation
• Staff Training Company
• Upgrading of Kitchen and Outlet
• Purchasing of Food and Catering Equipment
• Training on all new Catering Equipment
• Re-looking at current expenses and business module to create a more efficient and cost effective Contract,
• Kitchen Staff Training,
• Front of house Staff Training as well as • Sales of - "new" catering available to the Home owners living on the Estate.
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety
Reason for leaving - Contract coming to an end as it is a very contract based business
Name of Company: Seeds Catering & Training (Self Employed)
Name of Company: Seeds catering & Training
Location: Consultant Sales Chef consulting from various locations
Nature of Business: Kitchen System Implementation, Staff Training Company
Position held: Executive Chef (Owner)
Dates of service: 30 March 2011 - 2 March 2012
Duties
• New Business Cold calling for new Business, Contacting Prospective Clientele' and selling the business products.
• Presentations on different training modules and Products
• Marketing and Advertising
• Consulting on New Building of Kitchen and the outlay thereof to ensure a good work flow and efficient use of catering equipment
• Consulting to Clients on New Kitchen Equipment and when and where to use it
• Purchasing of Catering Equipment and the Training - Presentations to how it work.
• Visiting on Clients to ensure clients satisfaction
• Dealing with Customers Complains and Request
• Dealing with all financial aspects of the business, ensuring invoices are paid
• Revising the current kitchen financial position as well as the "feet through the door
• Menu Designing for the specific outlets
• Staff training on both the Production, Plating and the financial aspects on the kitchen.
• Ensuring that a Cost Effective Margin is reached and maintained.
Reason for leaving - I was Head Hunted by a Previous Employer.
Name of Company: Gold Reef City Theme Park Hotel
Name of Company: Valley Lodge hotel & Spa
Location: Pretoria Country Club, Woodhill C.C, Blue Valley C.C & Silver lakes
Nature of Business: Catering company, catering for all the "club" requirements as well as
Private functions. (10 - 1400 pax)
Position held: Executive Head chef ( Company Executive Chef)
Dates of service: 03 June 2005 to 31 December 2005
Duties
• Implementing new menus, with all costing
• Roster and Scheduling of Staff
• Staff Training and Development
• Managed All Hygiene Aspects of the Kitchen
• Responsible for all Health and Safety
• Stock Control and dealt with all food purchases - Financial Aspects
• Presentations of Food Menu to Executive Boards to discuss New Menu
• Staff Training and Development
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety
Reason for leaving: Attained a position to open a highly regarded club in JHB
Name of Company: Chrystal-Cruise-liners (Chrystal Symphony)
Contractual work with the "Chrystal" group, being rated the worlds' leading cruise-liner 6 years
Running. I singed a 3 month contract with the Cruise-line Company
Nature of Business: Representative and Manufacturer of Base Food Products
Position held: CDC Sales Consultant - (Client Development Consultant)
Dates of service: 1 September 2008 - 30 July 2009
Duties: • A purely sales driven position in which I visited clients at their work place
• Presenting both practically and theoretically why they should be using Unilever SKU's in place of the cheaper no name brands currently are used by the client.
• Client Visits Dealing with Request and Promotions
• Keeping the Clients & Users of the Unilever Stocks informed of new products, getting clients to buy only Unilever products.
Reason for leaving: Due to the fact that it was a Highly Commission based Salary, I was unable to meet my financial needs.
Name of Company: Airport Grand Hotel
Location: Boksburg South Africa
Name of Company: Valley Lodge hotel & Spa
Location: Illovo, Johannesburg - S.A
Nature of Business: An up-market sports club.
Position held: Executive Head Chef / Banqueting Manager
Dates of service: 01 Feb 2006 to 30 October 2007
Duties: (Opening of new Club after Fire)
• Upkeep of very high standards of cuisine and presentation.
• Ensuring Smooth Running of the Kitchen Operation
• Sit downs with New Clients to discuss Functions, Menus and planning
• Set-up of Restaurant & Function Venues
• Costing & Writing up new Menu's & Wine Lists.
• Staff Training and Development
• Maintaining and Managing of Catering Equipment reporting faulty equipment to the maintenance team
• Ensuring staff use the right safety gear when using equipment
Reason for leaving: Due to the great amount of hours and amount of stress I was under opening a unit like the Wanderers club, I burnt out.
Name of Company: Grand Host Catering Company. (Corporate Executive Chef)
Name of Company: Hospitality Professionals (PTC Group)
Dates of service: 10 March 2003 - 14 April 2004
Contact person: Michael Mann Tel -
Location: Johannesburg - South Africa
Nature of Business: Learnership training provider. Registered with T.H.E.T.A, S.A.Q.A and
SETA as a recognized provider of training in the hospitality industry.
Position held: Chef Trainer, Food Service lecturer and trainer, Cleaning and Laundry
lecturer and trainer.
Duties
• To ensure the full training of the specific classes, included lectures
• Going to the specific work places and doing assessments and coaching on the job with the specific learners, liaising with the employers on the performance of the learners, and doing all the necessary paperwork and feed-back to the moderation department on the training material provided to me by the company.
Reason for leaving: Attained a position on an Exclusive cruise liner.
Name of Company: Legacy Hotels - Kwa Maritane' (Relief G.M for the 5* Tzakudu Lodge)
Dates of employ: 20 April 2000 - 4 Feb 2002
Location: Pilanesburg
Nature of Business: 4* Hotel, conference & time - share.
Position held: Executive Sous chef
Duties
• Kwa Maritane being a hotel with very high standards, provided me with the necessary training to run a kitchen with all necessary skills needed to provide guests with a high standard of service at all times.
• Chef John Wainwright being my Executive chef provided me with a great deal of knowledge on the efficient running of a kitchen, outlining the more important points often over looked by other chefs.
• Attention to detail, daily purchase analysis sheet etc While in the employ of Kwa Maritane I attained my N.Q Assessors certificate, and undertook the training of the kitchen staff.
Reason for leaving: I was offered a position as head chef on Benguella Island, Only after handing in my resignation did my position fall through as I do not speak Portuguese.
Name of Company: Mabula Game Lodge & Time Share
Dates of employ: 16 Aug 1998 - 22 Nov 1999
Location: Warm baths - Northern Province.
Nature of Business: 3* Game lodge hotel & time share, catering for hotel guests
As well as time share and conference delegates.
Position held: Executive Sous chef
Duties
• Excepting and taking over the running of the kitchen during The Executive chef's absence, the upkeep of food standards,
• Ordering, private functions, Conferencing, Theme Dinners, Stock taking twice monthly as well as the buffet restaurant.
Reason for leaving: Started contract work for Mount Amanzi in the Haartebeespoort area. (6 months)
Name of Company: Protea Premier Hotel Group - Kopanong Hotel.
Dates of employ: 1 Aug 1997 - 13 Aug 1998
Location: Benoni - Johannesburg - South Africa
Nature of Business: 4* Protea Premier Hotel & conference venue that catered for the Air
crews from "Lufthansa, Cathay Pacific, Air Mauritius and Air France.
Position held: Demi sous chef - Ala carte & Banqueting.
Duties
• To ensure the upkeep of standards in the 220 People a la Carte Restaurant, as well as the buffet setup in the various conference venues.
Reason for leaving: After experiencing life in hotels in & around Johannesburg, I made the decision to explore and gain experience on the lodges.
Due to the time spent in the Hotel Industry I have not included Positions held from the years 1991 - 1997 as they where all in junior and in Service Training. However should those positions be required a Curriculum Vitae containing hard copies of Certificates and references will be produced during the Interview Proces.
Name of Company: Valley Lodge hotel & Spa
Location: Magaliesburg, Johannesburg
Nature of Business: 4* Hotel & Conference Centre
Position held: F&B Manager / Operations manager
Dates of service: 1 August 2013- 3 February 2014
Duties: • Insure Food Quality Maintained, Costing, Stock of Bar & Kitchen, Rostering of Waitering & F&B Staff, conferencing control, Wine Menu, Bar Menu with Cocktails and Shooters.
RFL: Coming to the realization that I am a Chef, not an F&B Manager. I needed to get back into what I was born to do.
Run a Kitchen. Finances also played a role.
Contact Person: Mr Lawrence McGrath - Mentor & G.M.
Name of Company: Silva Sale Caterers - Honey Dew ( Eagle Canyon Golf Estate)
Location: Magaliesburg, Johannesburg
Nature of Business: 4* Hotel & Conference Centre
Position held: F&B Manager / Operations manager
Dates of service: 1 August 2013- 3 February 2014
Duties: • Insure Food Quality Maintained, Costing, Stock of Bar & Kitchen, Rostering of Waitering & F&B Staff, conferencing control, Wine Menu, Bar Menu with Cocktails and Shooters.
RFL: Coming to the realization that I am a Chef, not an F&B Manager. I needed to get back into what I was born to do.
Run a Kitchen. Finances also played a role.
Contact Person: Mr Lawrence McGrath - Mentor & G.M.
Name of Company: Silva Sale Caterers - Honey Dew ( Eagle Canyon Golf Estate)
Location: Honeydew, Johannesburg
Nature of Business: Catering
Position held: Executive Head Chef
Dates of service: 3 March 2011 - 28 September 2012
Numbers Caterred for: 1-1500 Pax
Contact Person: Pedro Silva ( owner)
pedro@silvasale.co.za
Duties: • Kitchen System Implementation
• Staff Training Company
• Upgrading of Kitchen and Outlet
• Purchasing of Food and Catering Equipment
• Training on all new Catering Equipment
• Re-looking at current expenses and business module to create a more efficient and cost effective Contract,
• Kitchen Staff Training,
• Front of house Staff Training as well as • Sales of - "new" catering available to the Home owners living on the Estate.
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety
Reason for leaving - Contract coming to an end as it is a very contract based business
Name of Company: Seeds Catering & Training (Self Employed)
Name of Company: Seeds catering & Training
Location: Consultant Sales Chef consulting from various locations
Nature of Business: Kitchen System Implementation, Staff Training Company
Position held: Executive Chef (Owner)
Dates of service: 30 March 2011 - 2 March 2012
Duties
• New Business Cold calling for new Business, Contacting Prospective Clientele' and selling the business products.
• Presentations on different training modules and Products
• Marketing and Advertising
• Consulting on New Building of Kitchen and the outlay thereof to ensure a good work flow and efficient use of catering equipment
• Consulting to Clients on New Kitchen Equipment and when and where to use it
• Purchasing of Catering Equipment and the Training - Presentations to how it work.
• Visiting on Clients to ensure clients satisfaction
• Dealing with Customers Complains and Request
• Dealing with all financial aspects of the business, ensuring invoices are paid
• Revising the current kitchen financial position as well as the "feet through the door
• Menu Designing for the specific outlets
• Staff training on both the Production, Plating and the financial aspects on the kitchen.
• Ensuring that a Cost Effective Margin is reached and maintained.
Reason for leaving - I was Head Hunted by a Previous Employer.
Name of Company: Gold Reef City Theme Park Hotel
Location: Gold Reef City - Johannesburg - S.A
Nature of Business: 4* Hotel, Conference Venue & Theme Park
Position held: Executive Chef
Dates of service: 1 September 2009 - 30 March 2011
Numbers Caterred for: 1-3500 Pax
Duties
• Implementing a new room service menu as well as new banqueting menu's
• All Financial Aspects doing costing & photos of finished plate so as to ensure consistency
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Assisting with Kitchen Design and Purchasing of Kitchen Equipment
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety of the Kitchen Operations
• Managing All Kitchen and Front of house Staff
• Compiling and Managing of Function Quotes
• Catering for various functions, from 20-3400 people Weddings, private functions as well as the daily duties in running a full Hotel kitchen.
• Overseeing the Revenue/Purchases, and that the Operational part of the Hotel is at a reputable level.
Reason for leaving: Contract taken over by Southern Sun who in turn brought in their own staff.
Name of Company: Unilever Food Solutions
Contact person: Lisa (Johannesburg - Woodmead Branch)
Location: Johannesburg Branch
Location: Magaliesburg, Johannesburg
Nature of Business: 4* Hotel & Conference Centre
Position held: F&B Manager / Operations manager
Dates of service: 1 August 2013- 3 February 2014
Duties: • Insure Food Quality Maintained, Costing, Stock of Bar & Kitchen, Rostering of Waitering & F&B Staff, conferencing control, Wine Menu, Bar Menu with Cocktails and Shooters.
RFL: Coming to the realization that I am a Chef, not an F&B Manager. I needed to get back into what I was born to do.
Run a Kitchen. Finances also played a role.
Contact Person: Mr Lawrence McGrath - Mentor & G.M.
Name of Company: Silva Sale Caterers - Honey Dew ( Eagle Canyon Golf Estate)
Location: Honeydew, Johannesburg
Nature of Business: Catering
Position held: Executive Head Chef
Dates of service: 3 March 2011 - 28 September 2012
Numbers Caterred for: 1-1500 Pax
Contact Person: Pedro Silva ( owner)
pedro@silvasale.co.za
Duties: • Kitchen System Implementation
• Staff Training Company
• Upgrading of Kitchen and Outlet
• Purchasing of Food and Catering Equipment
• Training on all new Catering Equipment
• Re-looking at current expenses and business module to create a more efficient and cost effective Contract,
• Kitchen Staff Training,
• Front of house Staff Training as well as • Sales of - "new" catering available to the Home owners living on the Estate.
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety
Reason for leaving - Contract coming to an end as it is a very contract based business
Name of Company: Seeds Catering & Training (Self Employed)
Name of Company: Seeds catering & Training
Location: Consultant Sales Chef consulting from various locations
Nature of Business: Kitchen System Implementation, Staff Training Company
Position held: Executive Chef (Owner)
Dates of service: 30 March 2011 - 2 March 2012
Duties
• New Business Cold calling for new Business, Contacting Prospective Clientele' and selling the business products.
• Presentations on different training modules and Products
• Marketing and Advertising
• Consulting on New Building of Kitchen and the outlay thereof to ensure a good work flow and efficient use of catering equipment
• Consulting to Clients on New Kitchen Equipment and when and where to use it
• Purchasing of Catering Equipment and the Training - Presentations to how it work.
• Visiting on Clients to ensure clients satisfaction
• Dealing with Customers Complains and Request
• Dealing with all financial aspects of the business, ensuring invoices are paid
• Revising the current kitchen financial position as well as the "feet through the door
• Menu Designing for the specific outlets
• Staff training on both the Production, Plating and the financial aspects on the kitchen.
• Ensuring that a Cost Effective Margin is reached and maintained.
Reason for leaving - I was Head Hunted by a Previous Employer.
Name of Company: Gold Reef City Theme Park Hotel
Location: Gold Reef City - Johannesburg - S.A
Nature of Business: 4* Hotel, Conference Venue & Theme Park
Position held: Executive Chef
Dates of service: 1 September 2009 - 30 March 2011
Numbers Caterred for: 1-3500 Pax
Duties
• Implementing a new room service menu as well as new banqueting menu's
• All Financial Aspects doing costing & photos of finished plate so as to ensure consistency
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Assisting with Kitchen Design and Purchasing of Kitchen Equipment
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety of the Kitchen Operations
• Managing All Kitchen and Front of house Staff
• Compiling and Managing of Function Quotes
• Catering for various functions, from 20-3400 people Weddings, private functions as well as the daily duties in running a full Hotel kitchen.
• Overseeing the Revenue/Purchases, and that the Operational part of the Hotel is at a reputable level.
Reason for leaving: Contract taken over by Southern Sun who in turn brought in their own staff.
Name of Company: Unilever Food Solutions
Contact person: Lisa (Johannesburg - Woodmead Branch)
Location: Johannesburg Branch
Nature of Business: Representative and Manufacturer of Base Food Products
Position held: CDC Sales Consultant - (Client Development Consultant)
Dates of service: 1 September 2008 - 30 July 2009
Duties: • A purely sales driven position in which I visited clients at their work place
• Presenting both practically and theoretically why they should be using Unilever SKU's in place of the cheaper no name brands currently are used by the client.
• Client Visits Dealing with Request and Promotions
• Keeping the Clients & Users of the Unilever Stocks informed of new products, getting clients to buy only Unilever products.
Reason for leaving: Due to the fact that it was a Highly Commission based Salary, I was unable to meet my financial needs.
Name of Company: Airport Grand Hotel
Location: Boksburg South Africa
Nature of Business: Conference Hotel & Function Venue.
Position held: Executive Head Chef
Dates of service: 10 November 2007 - 30 July 2008
Duties: • Upgrading Menu's, Costing's and Planning - Restaurant and Banqueting
• Staff Roistering
• Managing of Kitchen Staff
• Stock ordering, stock take and stock managing
• Managing All Hygiene Aspects of the Kitchen standards
• Managing All Finance Aspects of the Kitchen
• Dealing with All HR Related Issues
• Dealing with Customers Complaints and Request
• Presentations of Food Menu to Executive Boards to discuss New Menu
• Staff Training and Development
• Maintaining All Kitchen Equipment by checking if equipment is in working condition
• Reporting Faulty Equipment to the Maintenance Department
• In Charge of Health and Safety
Reason for leaving: The location of the hotel was too far and travelling costs where too high.
Name of Company: Silva Sale Functions and events. (Wanderers Sports Club)