Chef De Partie

Viking Ocean cruises

December 2021 to February 2022

Overall management of galley.
(chefs table) .

Junior Sous Chef

Marriott hotel Crystal Towers

August 2019 to December 2021

Delegate tasks according to skill level of brigade. .
Ensure daily briefings with chefs to ensure proper planning & operation goals are met consistently. .
Monitor hygiene of fridges & freezers including temperature records daily & keeping an eye on production processes. .
Impliment & monitor fifo continuously to avoid wastage & loss of commodities.
Demonstrate/incorporate different cooking techniques for different dishes to enhance flavour profiles & presentation and thereof.
Prepare & plan buffet presentations ahead for large scale volume catering(buffets) aswell as monitoring holding temperatures. .
Conduct ongoing training with chefs & understanding their needs for development. .
Impliment menu concepts to meet organisational/guest standards per sop's.

Sous Chef

De Zalze lodge

November 2018 to Actually working here

Ordering of stock, stock control. Invoice capturing, requisition commodities, monitor wastage sheets,log Temperature sheets on a daily basis. Sign off opening & closing procedures. Implement FIFO (SOP) Supervise Date & Labelling of products.

Chef De partie

Twelve Apostels Hotel and spa

March 2016 to October 2018

Hot section.

CHEF dE PARTIE

Shimmy Beach Club

January 2014 to April 2016

Demi Chef de partie

One & only

January 2013 to December 2013

International Professional Advanced Chef Management Diploma

December 2009 to October 2011

Career Goals

Industries of interest

Areas of interest

Availability to travel and work outside the city

No

Interests and hobbies

I love Reading in my spare time. Also swimming, gyming, playing hockey cricket, jogging. Most of all experimenting in the kitchen