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Jéan van der Westhuizen, Culinary Development Chef – Cloud Kitchen Operations & NPD Restaurant and QSR’s

Jéan van der Westhuizen

Culinary Development Chef – Cloud Kitchen Operations & NPD Restaurant and QSR’s·Americana Group - United Arab Emirates

United Arab Emirates

Diploma, Culinary Arts & Hotel Management

Work experience

Total years of experience: 20 years, 10 months

Culinary Development Chef – Cloud Kitchen Operations & NPD Restaurant and QSR’s

September 2020 - Present

Americana Group - United Arab Emirates

Dubai, United Arab Emirates

September 2020 - Present

Leading the culinary team in the creation of new concepts and brands specifically for home delivery. Creation of a Cloud Kitchens functioning through a Central Production Unit.
Brands include Arabic Cuisine, Healthy Bowls & Fresh Juices (International trends), Gourmet Sandwich offerings.
NPD projects for TGI FRIDAYS GCC
Company industry:
Industrial Production
Job role:
Hospitality and Tourism

Corporate Executive Chef

August 2012 - March 2019

Unilever Food Solutions

Dubai, United Arab Emirates

August 2012 - March 2019

What do I believe I can achieve?

• Collaborative leadership to a chefs or sales team
• Encourage and lead creative thinking
• Design KPI’s and road maps to achieve them
• Culinary Knowledge of a wide range of world cuisines
• Incl. Middle Eastern, European, South Asian, North & South African, Japanese.
• Excellent experience in running workshops, culinary demonstrations and live expo’s
• Experienced in building kitchens and managing ROI of facilities
• Ability to design marketing and sales campaigns.
• Conduct culinary photo and video shoots, script writing and directing. Food styling experience
Company industry:
FMCG
Job role:
Management

Chef de Cuisine

June 2010 - July 2012

LOUI’S RESTAURANT

United Arab Emirates

June 2010 - July 2012

Key management team member of Loui’s Restaurant & Café before and during opening.
▪ Manage a team of 110 chefs, waiters, barman, Sisha makers & assistant managers.
▪ Creation of Kitchen Layout & Design
▪ Menu Creation & Development
▪ Design of advertizing strategies & material such as website, banners, flyers.
▪ Understanding target market by compiling market analyses.
▪ Financial Management, procurement, Stock control, Profit & Loss.
▪ Coordinating Closely with HR regarding Visa requirements and staff accommodation.
▪ Maintenance Management.
▪ Planning and development of annual targets
▪ Supplier and Customer Support.
▪ I have come to discover & develop my Arabic style of cooking
▪ Respect for Arabic Traditions & Dinning etiquette
▪ The knowledge of ingredients & preparation methods
▪ Structuring and styling of traditional Arabic dishes
▪ Boost revenue through the creation of innovative special promotions, offers and events in
order to attract expected target clients
▪ Produce revenue and sales mix analysis
▪ Introduce incentives to motivate team members
▪ Organize personalized events for High Profile Guests
▪ Supervise special events in detail from the raw idea to execution
▪ Create training for new and existing staff to increase service standards
▪ Closely liaised with suppliers and coordinated refurbishment
Company industry:
Catering, Food Service, & Restaurant
Job role:
Management

June 2008 - May 2010

ZUMA RESTAURANT

United Arab Emirates

June 2008 - May 2010

Company industry:
Catering, Food Service, & Restaurant

Senior Chef

March 2006 - April 2008

SHAMBALA GAME RESERVE Limpopo Valley

Saudi Arabia

March 2006 - April 2008

Opening team member of the Best Japanese Restaurant in UAE. Having won 7 highly
acclaimed awards.
▪ Manage a team of 38 chefs over 4 kitchens
▪ Come to discover & develop my Japanese style of cooking
▪ Respect for Japanese Traditions & Dinning etiquette
▪ The knowledge of ingredients & preparation methods
▪ Structuring and styling of traditional & non-traditional Japanese dishes
▪ Boost revenue through the creation of innovative special promotions, offers and events in
order to attract expected target clients
▪ Produce revenue and sales mix analysis
▪ Introduce incentives to motivate team members
▪ Organize personalized events for High Profile Guests
▪ Supervise special events in detail from the raw idea to execution
▪ Create training for new and existing staff to increase service standards
▪ Closely liaised with suppliers and coordinated refurbishment
SAXON HOTEL
Job role:
Other

Assistant

December 2005 - February 2006

MICHELANGELO HOTEL

Saudi Arabia

December 2005 - February 2006

Co-supervised a team of 36 chefs
▪ Intensive work on Gourmet event & Banquets
▪ Working in a exceptional team on menu planning and design
▪ The knowledge of Italian ingredients & preparation methods
▪ Structuring and styling of traditional & non-traditional Italian dishes
▪ Responsible for running specialized events & customizing menu’s accordingly
▪ Sole responsibility in selecting the wine’s according to the individual menus
▪ Maintain stock of catering provisions and closely liaised with suppliers
Company industry:
Hospitality & Accomodation
Job role:
Administration

Chef de

June 2004 - August 2005

REUBEN’S

Saudi Arabia

June 2004 - August 2005

Supervised a team of 19 chefs
Company industry:
Law Firm
Job role:
Other

Assistant

December 2003 - May 2005

CAPE CRACE

Saudi Arabia

December 2003 - May 2005

Co-supervised a team of 21 chefs
▪ Working at “ONE Restaurant” under the mentorship of (Bruce Robertson - 2 STAR
MICHELIN CHEF)
▪ Constructing Whiskey & Food pairings after completing a Jonny Walker professional
training coarse
▪ At “ONE” is where I understood the disciplines of a Hotel of Elegant stature
▪ Dedication to Culinary Art, Responsibility to flawless execution of duties
▪ Creative thinking
▪ Administrative organization of the Kitchen
Job role:
Administration

R&D

-

Concentrate

United Arab Emirates

-

o Preparing business case financials for project GO or NO GO
o Ensuring ROI delivery of kitchens
Company industry:
FMCG
Job role:
Engineering

Chef de

-

Nicholas v/d Wal

-

Shambala is affiliated to Saxon Hotel
▪ Working at Saxon under the mentorship of
Job role:
Other

Education

Institute for Culinary Arts - Cape Town

January 2004

January 2004

Diploma, Culinary Arts & Hotel Management

South Africa

Skills

Social Media Marketing

Expert

Key Account Development

Expert

Training and Development

Expert

Sales Team Management

Expert

Sales

Expert

COM

Expert

CONVERSION

Expert

FINANCE

Expert

INNOVATIVE

Expert

MARKETING

Expert

STRATEGIC

Expert

SUPPLY CHAIN

Expert

ADMINISTRATION

Expert

ART

Expert

BANNERS

Expert

Social Media Marketing

Expert

Key Account Development

Expert

Training and Development

Expert

Sales Team Management

Expert

Sales

Expert

Languages

English

Native Speaker

Afrikaans

Native Speaker