chief cook

Personal Information      Identity Number:     6704295132089

Passport Number:    A00048168

Date of Birth:           29 April 1967

Age:                          51

Gender:                     Male

Nationality:               South African

Marital Status            Married

Health                                Excellent

Languages                          English

Education                           Grade 12 (1984)

Computer literate               Yes

Work Experience            South African Navy

(May 1985 – July 1988)

Position: Junior Chef

South African Navy

(April 1988 – July 2002)

Position: Senior Chef

          Duties

• Responsible for all staff training and dress and bearing
• Management and supervision of 15 junior cooks
• Management of the navy kitchen
• Implementing new menus and ideas
• On land the setting up of field kitchens and cooking in the bush while on training
• Stock control and management
• Menu planning and costing
• Responsible for all VIP catering for the Captains guest
• Solely responsible for all functions and luncheons held onboard

NAVY TRAINING AND BACKGROUND:

As a Petty Officer I served most of my time on a Replenishment Ship and Strike   Craft   in the navy. On-board, besides being a chef I also had to do other duties. This included Petty officer of the day and of the watch while out at sea and alongside .Took charge of damage control when the ship went into the various combat stations eg.combat state 1/2. Would also be responsible for the fire team if there was any fire on board the vessel. This included the dressing up of the fire fighter going in to fight the fire and monitoring the time in of the breathing apparatus. The ship I served on also did maritime exercises with Nat Ships in the waters off Scotland, and with various Navies around the world. Was also qualified as a flight deck controller on board, as our ship carried two helicopters .Completed the following courses in the Navy of APRIL 1997 to August 1997 Damage Control, Seamanship, Fire Fighting 1 2 3, First Aid 1 2.In June 1998 to July 1998 one week in Survival at sea and 3 weeks Survival on land, and also Petty Officer Leadership and Management in September 1998 to November 1998. I spent lengthy periods away from home as our vessel visited many countries due to the end of racial discrimination in my country. I also served on the South African border in Katima Mulilo in the Caprivi Strip with the South African Navy Marines in April 1987 to August 1987.

ESS Surest Support Services – CATERING MANAGER- Kuwait & Iraq

(April 2003 – October 2003)

• Catering for the American and British Marines
• Catered two meals a day for +_ 9000 marines this would change on a daily basis from 9000 – 20000
• Responsible for the smooth running of all aspects of the entire camp
• Ensured all meals  were the standard the troops were accustomed too
• Supervised stock replenishment and requisition
• Managed a staff compliment of 150, dealt with staff issues and queries
• Dealt with remuneration queries and attendance register
• Control all aspects of the kitchen and kitchen staff
• Check that all housekeeping was in place
• See that all vehicles were roadworthy and always had enough fuel
• Liaised with Marines MPs about safety issues regarding the camp I was running
• Advised all security staff on how to do spot checks and searches especially upon delivery of all stores
• Managed the staff in the following divisions;
  • ! Feeding stations
  • ! General Assistants
  • ! Busboys
  • ! Drivers
  • ! Security
  • Housekeeping
  • Casual Staff
  • Cooks

Air Chefs Cape Town International Airport

(August 2005 – November 2006)

Position: Sous Chef

• Oversee cooking and preparation of all foods
• Ensure high quality and standards are maintained
• Ensure correct portioning and quantity of food is platted
• Ensure all meals are prepared and presented as specified by the individual airlines
• Prepared with an assistant all first class, business and premium class meals
• Dealt with all chattered flights on arrival
• Enforcing all rules of HACCP
• Supervising daily duties and performances of staff

          FPSO Dalia – CAMP BOSS - Total (CAPE TOWN)

         (June 2006 – July 2006 – 6 week contract)

• Responsible for running the on-board galley
• Extensive liaison with the site boss regarding the daily running of the vessel
• Liaise and coordinate requirements between the French crew and the local temporary crew
• Issued all wet and dry food stocks
• Ensured all company standards were adhered to
• Had to check quality of all meals cooked
• Drawing up of daily staff roster
• Also assisted with the cooking of some meals
• Provide extensive training on the job for all local staff
• Maintain kitchen hygiene, service and culinary standards

Joe Cools Restaurant – HEAD CHEF (DURBAN)

(September 2006 – November 2007)

• Assisted with the layout of the new kitchen
• Selecting and purchasing of all new kitchen equipment
• Oversaw the final installation and outfitting the kitchen
• Selection and recruitment of 20 staff
• Creating, costing and compiling of the new menu with the owner
• Preparing for the grand re-opening and ensured this prestigious event ran smoothly
• Staff training, retraining and dealing with all staff issues
• Ensure the highest standards of quality and hygiene were maintained at all times
• Enforcing rules and regulations of HACP
• Ordering of all dry and wet stock and dealing with suppliers
• Supervising daily duties and performances of staff

West Africa Catering – CAMP BOSS (NIGERIA – LAGOS –PORT HARCOURT)

(February 2008 – January 2009)

• Drawing up of the weekly menu
• Staff training and general housekeeping
• Drawing up of monthly staff roster
• Ensure that the vessel is in a clean state at all times
• Enforce rules and regulations of HACP
• Ordering weekly fresh, dry and wet stock
• Supervising daily duties and performances of staff
• Daily checking staff of dress and bearing
• Also cooking and assisting cooks with daily meals
• Doing daily safety reports , time sheets, and daily meal roster sheets
• Also served as muster checker when going into emergency drills on-board

FTF Catering Guinea SA – CAMP BOSS (EQUATORIAL GUINEA / CAMAROON /LIBERIA / NIGERIA / ANGOLA / GRAN CANARIA)

(October 2009 – 14 June 2014)

• Responsible and accountable for all catering operations and facilities management in the planning, organising, mobilization, implementing the company procedures.
• Managing and overseeing the activities of the whole vessels and catering sector with respect to the following: Ensure competent resources are available to support all aspects of vessel operations (i.e. catering, housekeeping, pest control, laundry services etc.) by ad mistering/managing existing contracts and by preparing scopes of services for new contracts.
•  Daily staff training and toolbox talks
• Mid-month and month end stock inventory and running the bond store on board the vessel
• Assisting the head chef in cooking with him some dishes ensuring good quality meals
• Ensure that contractors and staff are suitably qualified and competent in accordance with contractual standards.
• Facilitate the timely and effective provision of services by identifying and instituting communicating information patterns and requirements.

Teyseer Catering – CAMP BOSS(DOHA - QATAR)

(November 2014 – February 2015)

• Purchase or requisition supplies and equipment to ensure quality and timely delivery of services
• Recommend measures to improve work procedures and staff performance to increase quality of services and job safety
• Supervise and coordinate preparing and serving of food and other related duties
• Assign duties, responsibilities and work stations to employees
• Specify with the Head Chef and serving staff food portions and courses, production and time sequences, and work station and equipment arrangements
• Resolve customer complaints regarding food service and other related issues
• Administrative work such as payroll, vacation planning of staff and performance evaluation
• Analysing and evaluating inventory reports
• Middle and month end stock inventory 

            Oceanic Catering – CAMP BOSS(DUBIA / DOHA / BAHRAIN / SAUDI ARABIA / ABU-DABI

                INDIA / SINGAPORE)

           (April 2015 – September 2016)

• As Camp Boss I will plan with the Head Chef and the rest of the catering staff, to organise and direct the preparation and cooking of food ensuring that the company’s reputation for quality is enhanced with customers and clients at all times

• Taking responsibility for the food production and daily cleanliness of the vessel with a hands on approach
• Driving sales through centrally driven menu planning and promotions and preferred suppliers
• Responsible for all aspects of food safety, HS and COSHH
• As Camp Boss together with the Head Chef was required to implement and maintain food monitoring procedures to facilitate budgetary control and to monitor all costs involved in the kitchen against agreed budgets.
• Extensive liaison with the Vessels Master regarding the daily running of the vessel
• Liaise and coordinate requirements between the Indian and European crew
• Monthly and mid-month stock inventory
• Manage staff time sheets and any work related queries
• Assist in cooking some Indian dishes and salads with the Head Chef

           VNA Consulting (Durban) – HEAD CHEF

          (January 2017 – to present)

• Cooking and preparing a variety of fresh nutritious midday meals and other refreshments.
• Supervising food service assistants and kitchen staff, organising their daily duties and monitoring performance.
• Ensuring that appropriate levels of hygiene and cleanliness are maintained in the kitchen.
• Washing, cutting and preparing food before it is cooked.
• Taking into account the wishes of clients, vegetarians when planning of menus.
• Making sure good nutritional standards are maintained when preparing meals.
• Making sure that all food at point of delivery is of the highest quality.
• Enquiring is any clients have allergies and then cooking meals accordingly.
• Responsible for high standards of food, hygiene, and health and safety.
• Keeping an eye on the temperature of cookers and roasters.
• Assisting the canteen manageress to price up menus.
• Deciding what quantities are to be cooked and the amount of portions to be served.
• Constantly checking the quality of the food being served to customers.
• Checking staff to make sure they are wearing appropriate clothing whilst in the kitchen.
• In charge of stock control for the freezers, pantries and store rooms.
• Encouraging junior staff in their training and development.
• Contacting suppliers and ordering vegetables, meats, kitchen and cleaning equipment.
• Controlling stock rotation to ensure the kitchen and larder are always well stocked.
• Cooking and preparing with the assistance of my 2 inch charge all meals for corporate, end of year and birthday functions.

Boskalis Rockpiper – Chief Cook (Norway, Denmark Scotland, Finland)

(September 2018 – January 2019)

• Drawing up of the weekly menu
• Staff training and general housekeeping
• Cooking of all meals Lunch and Dinner
• Ensure that the vessel is in a clean state at all times
• Enforce rules and regulations of HACP
• Ordering weekly fresh, dry and wet stock
• Supervising daily duties and performances of staff
• Daily checking staff of dress and bearing of staff
• Doing daily safety reports , time sheets, and daily meal roster sheets

• Survival Craft and rescue boats Nov 2018
• CERTIFICATE OF PROFICIENCY Jul 2018
• SEAFARERS MEDICAL Jun 2018
• UKOOA MEDICALS Jun 2018
• BASIC FOOD SAFETY AND HYGIENE AWARENESS May 2017
• SECURITY DUTIES FOR SEAFARERS Nov 2015
• SURVIVAL OFFSHORE OPITO APPROVED Nov 2015
• PERSONAL SURVIVAL TECHNIQUES Oct 2015
• PERSONAL SAFETY AND SOCIAL RESPONSIBILITY Oct 2015
• FIRE PREVENTION AND FIRE FIGHTING Oct 2015
• MEDICAL FIRST AID Oct 2015
• HYGIENE AND FOOD SAFETY (HACCP) May 2015
• SEAMANS BOOK Jul 2009

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